Application of near-infrared hyperspectral imaging for determination of cheese chemical composition-Reference-Cited by-同舟云学术

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Application of near-infrared hyperspectral imaging for determination of cheese chemical composition

Published:2024-03 Issue: Volume:127 Page:105994
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Karaziack Caroline Bilhar,Vidal Cristiane,Pasquini Celio,Barbin Douglas Fernandes,Viotto Walkiria Hanada

Funder

FAPESP

CAPES

CNPq

INCTAA

Publisher

Elsevier BV

Reference38 articles.

1. Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese;Alinovi;Int. Dairy J.,2019

2. Hyperspectral image analysis. A tutorial;Amigo;Anal. Chim. Acta,2015

3. AOAC, 2006, Official methods of analysis of AOAC International. Gaithersburg, MD, USA.

4. ASTM E1655–05, 2012, Standard Practices for Infrared Multivariate Quantitative Analysis. ASTM International 05, 29. https://doi.org/10.1520/E1655–05R12.2.

5. Automated method for determination of cheese meltability by computer vision;Badaró;Food. Anal. Methods,2021

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of hyperspectral imaging and spectrometers for prediction of cheeses composition;Food Research International;2024-05

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