Determination of technological maturity of grapes and total phenolic compounds of grape skins in red and white cultivars during ripening by near infrared hyperspectral image: A preliminary approach-Reference-Cited by-同舟云学术

Determination of technological maturity of grapes and total phenolic compounds of grape skins in red and white cultivars during ripening by near infrared hyperspectral image: A preliminary approach

Published:2014-06 Issue: Volume:152 Page:586-591
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nogales-Bueno Julio,Hernández-Hierro José Miguel,Rodríguez-Pulido Francisco José,Heredia Francisco José

Funder

J. Nogales-Bueno, F.J. Rodríguez-Pulido FPI grants

J.M. Hernández-Hierro Juan de la Cierva contract

project

Junta de Andalucía

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

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2. Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging;Barbin;Food Chemistry,2013

3. Chemometrics: Data analysis for the laboratory and chemical plant;Brereton,2003

4. Near infrared spectroscopy in natural products analysis;Cozzolino;Planta Medica,2009

5. Review: Analysis of grapes and wine by near infrared spectroscopy;Cozzolino;Journal of Near Infrared Spectroscopy,2006

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