Models to improve the non-destructive analysis of persimmon fruit properties by VIS/NIR spectrometry-Reference-Cited by-同舟云学术

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Models to improve the non-destructive analysis of persimmon fruit properties by VIS/NIR spectrometry

Published:2017-06-13 Issue:15 Volume:97 Page:5302-5310
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Altieri Giuseppe¹^ORCID,Genovese Francesco¹,Tauriello Antonella¹,Di Renzo Giovanni Carlo¹

Affiliation:

1. SAFE - Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Università degli Studi della Basilicata; Potenza Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8416/fullpdf

Reference54 articles.

1. Phenolics concentration and antioxidant capacity of different fruit tissues of astringent versus non-astringent persimmons;Li;Sci Hortic,2011

2. Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan);Chen;J Food Sci,2008

3. Quality improvement and shelf life extension of persimmon fruit (Diospyros kaki);Bibi;J Food Eng,2007

4. On-line application of near infrared (NIR) spectroscopy in food production;Porep;Trends Food Sci Technol,2015

5. Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy: a review;Nicolaï;Postharvest Biol Technol,2007

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