Feasibility of rapid piperine quantification in whole and black pepper using near infrared spectroscopy and chemometrics-Reference-Cited by-同舟云学术

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Feasibility of rapid piperine quantification in whole and black pepper using near infrared spectroscopy and chemometrics

Published:2020-09-05 Issue:10 Volume:85 Page:3094-3101
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Park Jong‐Rak¹^ORCID,Kang Hyun‐Hee²^ORCID,Cho Jong‐Ku³^ORCID,Moon Kwang‐Deog¹^ORCID,Kim Young‐Jun²^ORCID

Affiliation:

1. School of Food Science and Biotechnology Kyungpook National University Daegu 41566 Korea

2. Department of Food Science and Technology Seoul National University of Science and Technology Seoul 01811 Korea

3. Nanomarkers Co. Ltd. Seongnam 13595 Korea

Funder

Ministry of Education

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15428

Reference45 articles.

1. Vibrational overtone combination spectroscopy (VOCSY)—a new way of using IR and NIR data

2. COMPARISON OF DISPERSIVE AND FOURIER-TRANSFORM NIR INSTRUMENTS FOR MEASURING GRAIN AND FLOUR ATTRIBUTES

3. Quantitative NIR determination of isoflavone and saponin content of ground soybeans

4. Handbook of Near-Infrared Analysis

5. Foodomics and infrared spectroscopy: from compounds to functionality

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3. Evaluation of convolutional neural network for non-destructive detection of imidacloprid and acetamiprid residues in chili pepper (Capsicum frutescens L.) based on visible near-infrared spectroscopy;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2023-12

4. Quantification of food bioactives by NIR spectroscopy: Current insights, long-lasting challenges, and future trends;Journal of Food Composition and Analysis;2023-12

5. Effect of spices on the formation and inhibition of heterocyclic amines in barbecued pork;Journal of Food Measurement and Characterization;2023-11-07

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