Assessing the authenticity of black pepper using diffuse reflectance mid-infrared Fourier transform spectroscopy coupled with chemometrics-Reference-Cited by-同舟云学术

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Assessing the authenticity of black pepper using diffuse reflectance mid-infrared Fourier transform spectroscopy coupled with chemometrics

Published:2018-11 Issue: Volume:154 Page:491-500
ISSN:0168-1699
Container-title:Computers and Electronics in Agriculture
language:en
Short-container-title:Computers and Electronics in Agriculture

Author:

Hu Leqian,Yin Chunling,Ma Shuai,Liu Zhimin

Funder

National Natural Science Foundation of China

Grain & Corn Engineering Technology Research Center, State Administration of Grain

Foundation of Henan University of Technology, Henan

Publisher

Elsevier BV

Subject

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

Reference33 articles.

1. Geographical classification of Italian saffron (Crocus sativus L.) based on chemical constituents determined by high-performance liquid-chromatography and by using linear discriminant analysis;Archivio;Food Chem.,2016

2. Supercritical carbon dioxide extraction for identification of adulteration of black pepper with papaya seeds;Bhattacharjee;J. Sci. Food Agric.,2003

3. NIR spectroscopy of actaea racemosa L. rhizome-En route to fast and low-cost quality assessment;Bittner;Planta. Med.,2017

4. Support vector machines in tandem with infrared spectroscopy for geographical classification of green arabica coffee;Bona;LWT-Food Sci. Technol.,2016

5. An overview of multivariate qualitative methods for food fraud detection;Callao;Food Control.,2018

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4. Authenticity assessment of ground black pepper by combining headspace gas-chromatography ion mobility spectrometry and machine learning;Food Research International;2024-03

5. Synergetic application of an E-tongue, E-nose and E-eye combined with CNN models and an attention mechanism to detect the origin of black pepper;Sensors and Actuators A: Physical;2023-08

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