Rapid Determination of Carbohydrates, Ash, and Extractives Contents of Straw Using Attenuated Total Reflectance Fourier Transform Mid-Infrared Spectroscopy-Reference-Cited by-同舟云学术

Rapid Determination of Carbohydrates, Ash, and Extractives Contents of Straw Using Attenuated Total Reflectance Fourier Transform Mid-Infrared Spectroscopy

Published:2011-05-18 Issue:12 Volume:59 Page:6346-6352
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tamaki Yukihiro¹,Mazza Giuseppe¹

Affiliation:

1. Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, 4200 Highway 97, Summerland, British Columbia, Canada V0H 1Z0

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf200078h

Reference37 articles.

1. Biorefinery

2. Principles of biorefineries

3. Fractionating recalcitrant lignocellulose at modest reaction conditions

4. Fast classification and compositional analysis of cornstover fractions using Fourier transform near-infrared techniques

Cited by 38 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancing fruit SSC detection accuracy via a light attenuation theory-based correction method to mitigate measurement orientation variability;Food Research International;2024-11

2. Comparison of near infrared and mid infrared spectroscopy for the prediction of Pinus radiata bark chemical properties relevant to a biorefinery;Biomass and Bioenergy;2024-06

3. Multienzyme production by Bacillus velezensis strains isolated from fruit residues in submerged fermentation using triticale and sugarcane bagasse in the cultivation media;Process Biochemistry;2024-06

4. Furfural production from the lignocellulosic agro-forestry waste by solvolysis method – A technical review;Fuel Processing Technology;2024-05

5. Estimation for soluble solid content in Hetian jujube using hyperspectral imaging with fused spectral and textural Features;Journal of Food Composition and Analysis;2024-04