Quantitative detection of fatty acid value during storage of wheat flour based on a portable near-infrared (NIR) spectroscopy system-Reference-Cited by-同舟云学术

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Quantitative detection of fatty acid value during storage of wheat flour based on a portable near-infrared (NIR) spectroscopy system

Published:2020-09 Issue: Volume:109 Page:103423
ISSN:1350-4495
Container-title:Infrared Physics & Technology
language:en
Short-container-title:Infrared Physics & Technology

Author:

Jiang Hui,Liu Tong,Chen Quansheng

Funder

National Key Research and Development Program of China

Six Talent Peaks Project in Jiangsu Province

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Undergraduate Scientific Research Foundation of Jiangsu University

Project of Faculty of Agricultural Equipment of Jiangsu University

Publisher

Elsevier BV

Subject

Condensed Matter Physics,Atomic and Molecular Physics, and Optics,Electronic, Optical and Magnetic Materials

Reference37 articles.

1. Reasonable fertilization improves the conservation tillage benefit for soil water use and yield of rain-fed winter wheat: A case study from the Loess Plateau, China;Sun;Field Crops Res.,2019

2. A novel nanoscaled chemo dye-based sensor for the identification of volatile organic compounds during the mildewing process of stored wheat;Lin;Food Anal. Methods,2019

3. Shelf life characteristics of bread produced from ozonated wheat flour;Obadi;J. Texture Stud.,2018

4. Quantitative analysis of fatty acid value during rice storage based on olfactory visualization sensor technology;Jiang;Sens. Actuators, B,2020

5. Fatty acids composition and rheology properties of wheat and wheat and white or brown rice flour mixture;Nikolic;Eur. Food Res. Technol.,2008

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