Discrimination between durum and common wheat kernels using near infrared hyperspectral imaging

Author:

Vermeulen Philippe,Suman MicheleORCID,Fernández Pierna Juan Antonio,Baeten VincentORCID

Funder

European Union’s Seventh Framework Programme for research, technological development and demonstration

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Spectroscopic imaging;Baeten,2009

2. Partial least squares for discrimination;Barker;J. Chemometr.,2003

3. The use of reversed-phase high performance liquid chromatography to detect common wheat (Triticum aestivum) adulteration of durum wheat (Triticum durum) pasta products dried at low and high temperatures;Barnwell;J. Cereal. Sci.,1994

4. Near-infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains;Caporaso;Appl. Spectrosc. Rev.,2018

5. Near infrared spectroscopy and food authenticity;Cozzolino,2016

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