Better Quality Food and Beverages: The Role of near Infrared Spectroscopy

Visible/Near-Infrared Spectroscopy for Physical Characteristics of Cooked Chicken Patties

(2010) H. CHEN et al.   JOURNAL OF FOOD SCIENCE

Discrimination of European wheat varieties using near infrared reflectance spectroscopy

(2007) Carlos Miralbés   FOOD CHEMISTRY

Quantitative analysis of pork dry-cured sausages to quality control by NIR spectroscopy

(2007) A.J. Gaitán-Jurado et al.   MEAT SCIENCE

The use of visible and near infrared reflectance spectroscopy to predict beef M. longissimus thoracis et lumborum quality attributes

(2007) S. Andrés et al.   MEAT SCIENCE

Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy

(2007) V. Sierra et al.   MEAT SCIENCE

Time-resolved and continuous wave NIR reflectance spectroscopy to predict soluble solids content and firmness of pear

(2007) Bart M. Nicolaï et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY