Brix, pH and anthocyanin content determination in whole Port wine grape berries by hyperspectral imaging and neural networks-Reference-Cited by-同舟云学术

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Brix, pH and anthocyanin content determination in whole Port wine grape berries by hyperspectral imaging and neural networks

Published:2015-07 Issue: Volume:115 Page:88-96
ISSN:0168-1699
Container-title:Computers and Electronics in Agriculture
language:en
Short-container-title:Computers and Electronics in Agriculture

Author:

Fernandes Armando M.,Franco Camilo,Mendes-Ferreira Ana,Mendes-Faia Arlete,Costa Pedro Leal da,Melo-Pinto Pedro

Funder

Portuguese Foundation for Science and Technology

Publisher

Elsevier BV

Subject

Horticulture,Computer Science Applications,Agronomy and Crop Science,Forestry

Reference27 articles.

1. Maturity, variety and origin determination in white grapes (Vitis vinifera L.) using near infrared reflectance technology;Arana;J. Near Infrared Spectrosc.,2005

2. Neural Networks for Pattern Recognition;Bishop,1995

3. Soluble solids content and pH prediction and varieties discrimination of grapes based on visible–near infrared spectroscopy;Cao;Comput. Electron. Agric.,2010

4. Carbonneau, A., Champagnol, F., 1993. Nouveaux systèmes de culture integré du vignoble. Programme AIR-3-CT 93.

5. Predicting the anthocyanin content of wine grapes by NIR hyperspectral imaging;Chen;Food Chem.,2015

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