Simultaneous determination of apparent amylose, amylose and amylopectin content and classification of waxy rice using near-infrared spectroscopy (NIRS)-Reference-Cited by-同舟云学术

Simultaneous determination of apparent amylose, amylose and amylopectin content and classification of waxy rice using near-infrared spectroscopy (NIRS)

Published:2022-09 Issue: Volume:388 Page:132944
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xie Li-Hong,Tang Shao-Qing,Wei Xing-Jin,Sheng Zhong-Hua,Shao Gao-Neng,Jiao Gui-Ai,Hu Shi-Kai,Wang-Lin ,Hu Pei-Song

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Adaptation of visible and short wave Near Infrared (VIS-SW-NIR) common PLS model for quantifying paddy hardness;Awanthia;Journal of Cereal Science,2019

2. Prediction of rice starch quality parameters by near-infrared reflectance spectroscopy;Bao;Journal of Food Science,2001

3. Determination of apparent amylose content, pasting properties and gel texture of rice starch by near-infrared spectroscopy;Bao;Journal of the Science of Food and Agriculture,2007

4. Partial least squares for discrimination;Barker;Journal of Chemometrics,2003

5. Standard normal variate transformation and de-trending of near-infrared diffuse reflectance spectra;Barnes;Journal of Applied Spectroscopy,1989

Cited by 12 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. Fast quantitative analysis and chemical visualization of amylopectin and amylose in sweet potatoes via merging 1D spectra and 2D image;International Journal of Biological Macromolecules;2024-03

2. Effect of Fat Content on Rice Taste Quality through Transcriptome Analysis;Genes;2024-01-09

3. Near-infrared spectroscopy combined with effective variable selection algorithm for rapid detection of rice taste quality;Biosystems Engineering;2024-01

4. Physicochemical Properties of Granular and Gelatinized Lotus Rhizome Starch with Varied Proximate Compositions and Structural Characteristics;Foods;2023-11-30

5. Application of spectroscopic techniques combined with chemometrics to the authenticity and quality attributes of rice;Critical Reviews in Food Science and Nutrition;2023-11-27