Authenticity of almond flour using handheld near infrared instruments and one class classifiers-Reference-Cited by-同舟云学术

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Authenticity of almond flour using handheld near infrared instruments and one class classifiers

Published:2023-01 Issue: Volume:115 Page:104981
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Netto Jose Marcelino,Honorato Fernanda A.,Celso Paulo Gustavo,Pimentel Maria Fernanda^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. BeMiller, J.N., 2019. Starches: molecular and granular structures and properties. (Ed.), Carbohydrate Chemistry for Food Scientists, third ed. AACC International, pp. 25–48. doi:10.1016/B978-0-12-812069-9.00002-9.

2. One-class classifiers;Brereton;J. Chemom.,2011

3. An overview of multivariate qualitative methods for food fraud detection;Callao;Food Control,2018

4. Non-targeted detection of adulterants in almond powder using spectroscopic techniques combined with chemometrics;Faqeerzada;Foods,2020

5. Hyperspectral shortwave infrared image analysis for detection of adulterants in almond powder with one-class classification method;Faqeerzada;Sensors,2020

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