Calibration and Prediction of Amino Acids in Stevia Leaf Powder Using Near Infrared Reflectance Spectroscopy-Reference-Cited by-同舟云学术

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Calibration and Prediction of Amino Acids in Stevia Leaf Powder Using Near Infrared Reflectance Spectroscopy

Published:2011-11-18 Issue:24 Volume:59 Page:13065-13071
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Guan¹,Wang Ruiguo¹,Quampah Alfred Julius¹,Rong Zhengqin¹,Shi Chunhai¹,Wu Jianguo¹²

Affiliation:

1. Department of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, People’s Republic of China

2. Department of Horticulture, College of Agriculture and Food Science, Zhejiang A and F University, Lin’an 311300, People’s Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2035912

Reference36 articles.

1. Effect of steviosides and system composition on stability and antimicrobial action of sorbates in acidified model aqueous systems

2. Steviol glycoside biosynthesis

3. Sweet diterpenic glycosides balance of a new cultivar of Stevia rebaudiana (Bert.) Bertoni: Isolation and quantitative distribution by chromatographic, spectroscopic, and electrophoretic methods

4. Genotoxicity studies on a high-purity rebaudioside A preparation

5. A critical review of the genetic toxicity of steviol and steviol glycosides

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1. Near-infrared spectroscopy based monitoring of all 20 amino acids in mammalian cell culture broth;Talanta;2023-03

2. Stevia rebaudiana as a nutraceutical for COVID-19 patients with no sugar diet during recovery and its nanoparticle application;Pharmacy Education;2022-03-31

3. STEVIA (STEVIA REBAUDIANA BERTONI): BIOCHEMICAL COMPOSITION, THERAPEUTIC PROPERTIES AND USE IN THE FOOD INDUSTRY (REVIEW);chemistry of plant raw material;2021-06-10

4. Near-infrared Spectroscopy and Hyperspectral Imaging for Sugar Content Evaluation in Potatoes over Multiple Growing Seasons;Food Analytical Methods;2020-10-28

5. Assessment of amino acids and total soluble solids in intact grape berries using contactless Vis and NIR spectroscopy during ripening;Talanta;2019-07

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