Quantitative analysis of key components in Qingke beer brewing process by multispectral analysis combined with chemometrics-Reference-Cited by-同舟云学术

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Quantitative analysis of key components in Qingke beer brewing process by multispectral analysis combined with chemometrics

Published:2024-03 Issue: Volume:436 Page:137739
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhou Xianjiang,Li Li,Zheng Jia,Wu Jianhang,Wen Lei,Huang Min,Ao Feng,Luo Wenli,Li Mao,Wang Hong,Zong Xuyan

Funder

Sichuan University of Science and Engineering

Wuliangye Group

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Identification of transgenic foods using NIR spectroscopy: A review;Alishahi;Spectrochimica Acta Part A, Molecular and Biomolecular Spectroscopy,2010

2. Evaluation of craft beers through the direct determination of amino acids by capillary electrophoresis and principal component analysis;Aredes;Food Chemistry,2021

3. Surface-enhanced Raman spectroscopy for rapid identification and quantification of Flibanserin in different kinds of wine;Bao;Analytical Methods,2020

4. Alternatives to malt in brewing;Bogdan;Trends in Food Science & Technology,2017

5. Spectroscopic approaches for rapid beer and wine analysis;Chapman;Current Opinion in Food Science,2019

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1. Combining Vis-NIR and NIR hyperspectral imaging techniques with a data fusion strategy for prediction of norfloxacin residues in mutton;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2024-12

2. Quantitative modelling of Plato and total flavonoids in Qingke wort at mashing and boiling stages based on FT-IR combined with deep learning and chemometrics;Food Chemistry: X;2024-10

3. Application of spectroscopic technology with machine learning in Chinese herbs from seeds to medicinal materials: The case of genus Paris;Journal of Pharmaceutical Analysis;2024-09

4. A fast method for predicting adenosine content in porcini mushrooms using Fourier transform near-infrared spectroscopy combined with regression model;LWT;2024-06

5. Quantitative analysis of reducing sugars in solid‐state fermentation based on NIR combined with GA‐AdaBoost;International Journal of Food Science & Technology;2024-02-26

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