Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review-Reference-Cited by-同舟云学术

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Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review

Published:2022-04-27 Issue:3 Volume:21 Page:2956-3009
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Du Zhenjiao¹,Tian Wenfei²,Tilley Michael³,Wang Donghai⁴,Zhang Guorong⁵,Li Yonghui¹^ORCID

Affiliation:

1. Department of Grain Science and Industry Kansas State University Manhattan Kansas USA

2. National Wheat Improvement Centre, Institute of Crop Sciences Chinese Academy of Agricultural Sciences Beijing China

3. USDA, Agricultural Research Service, Center for Grain and Animal Health Research Manhattan Kansas USA

4. Department of Biological and Agricultural Engineering Kansas State University Manhattan Kansas USA

5. Agricultural Research Center–Hays Kansas State University Hays Kansas USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12958

Reference128 articles.

1. Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis

2. Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy

3. A Tutorial on Near Infrared Spectroscopy and Its Calibration

4. A fluorescence spectroscopic approach to predict analytical, rheological and baking parameters of wheat flours using chemometrics

5. Prediction of bioactive compounds in barley by near-infrared reflectance spectroscopy (NIRS)

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