Authentication of Rice Using Near-Infrared Reflectance Spectroscopy-Reference-Cited by-同舟云学术

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Authentication of Rice Using Near-Infrared Reflectance Spectroscopy

Published:2003-05 Issue:3 Volume:80 Page:346-349
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Kim Sang Sook¹²,Rhyu Mee-Ra¹,Kim Jae Min³,Lee Sang-Hyo⁴

Affiliation:

1. Rice Research Team, Korea Food Research Institute, Songnam-si, 463-746, Korea.

2. Corresponding author: Phone: 82-31-780-9042. Fax:82-31-780-9059. E-mail: sskim@kfri.re.kr.

3. Optochem Co.Ltd., Seoul, 152-050 Korea.

4. Ricetech Co.Ltd., Songnam-si, 463-746, Korea.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference8 articles.

1. Authentication of Food and Food Ingredients by near Infrared Spectroscopy

2. Authentication of Freshvs. Frozen-then-thawed Beef by Near Infrared Reflectance Spectroscopy of Dried Drip Juice

3. Authentication of Coffee Bean Variety by Near-infrared Reflectance Spectroscopy of Dried Extract

4. The Authentication of Basmati Rice Using near Infrared Spectroscopy

5. Authentication of Green Asparagus Varieties by Near-Infrared Reflectance Spectroscopy

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2. A review of conventional and rapid analytical techniques coupled with multivariate analysis for origin traceability of soybean;Critical Reviews in Food Science and Nutrition;2023-02-03

3. Geographical origin traceability of rice using a FTIR-based metabolomics approach;Molecular Omics;2023

4. Methodologies for the development of cereals and pseudocereals for improved quality and nutritional value;Developing Sustainable and Health Promoting Cereals and Pseudocereals;2023

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