Predicting the anthocyanin content of wine grapes by NIR hyperspectral imaging-Reference-Cited by-同舟云学术

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Predicting the anthocyanin content of wine grapes by NIR hyperspectral imaging

Published:2015-04 Issue: Volume:172 Page:788-793
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Shanshan,Zhang Fangfang,Ning Jifeng,Liu Xu,Zhang Zhenwen,Yang Shuqin

Funder

National Twelfth Five-Year Plan for Science & Technology

China Agriculture Research System

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Application of hyperspectral imaging for prediction of physico-chemical and sensory characteristics of table grapes;Baiano;Computers and Electronics in Agriculture,2012

2. The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics;Bautista-Orítn;Journal of Food Composition and Analysis,2007

3. Single-kernel maize analysis by near-infrared hyperspectral imaging;Cogdill;Transactions of the ASAE,2004

4. Feasibility of near-infrared spectroscopy to predict aw and moisture and NaCl contents of fermented pork sausages;Collect;Meat Science,2010

5. An introduction to support vector machines and other kernel-based learning methods;Cristianini,2000

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