Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy-Reference-Cited by-同舟云学术

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Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy

Published:2020-03 Issue: Volume:92 Page:102920
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Akin Pervin Ari,Sezer Banu,Sanal Turgay,Apaydin Hakan,Koksel Hamit,Boyaci İsmail Hakkı

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

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2. Approved Methods of Analysis-AACCI Method 26-95.02;AACCI,2013

3. Approved Methods of Analysis-AACCI Method 26-95.50;AACCI,2013

4. Mineral element composition of spinach;Bhattacharjee;J. Sci. Food Agric.,1998

5. Analysis of bakery products by laser-induced breakdown spectroscopy;Bilge;Food Chem.,2015

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1. Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread;Foods;2024-02-01

2. Comparison of Carbon Footprint Analysis Methods in Grain Processing—Studies Using Flour Production as an Example;Agriculture;2023-12-21

3. Quantitative Analysis of Al in Flour Products by Laser-Induced Breakdown Spectroscopy Combined with Partial Least Squares;Journal of Applied Spectroscopy;2022-09

4. Food frauds: Global incidents and misleading situations;Trends in Food Science & Technology;2021-08

5. Physicochemical Characterization of Unripe and Ripe Chontaduro ( Bactris gasipaes Kunth) Fruit Flours and Starches;Starch - Stärke;2021-04

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