Application of Visible and Near Infrared Spectroscopy for Rapid Analysis of Chrysin and Galangin in Chinese Propolis

Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part I: Fundamentals

(2013) Di Wu et al.   Innovative Food Science & Emerging Technologies

Application of visible and near infrared hyperspectral imaging for non-invasively measuring distribution of water-holding capacity in salmon flesh

(2013) Di Wu et al.   TALANTA

NIR analysis for batch process of ethanol precipitation coupled with a new calibration model updating strategy

(2012) Bing Xu et al.   ANALYTICA CHIMICA ACTA

Application of near infrared spectroscopy for the rapid determination of antioxidant activity of bamboo leaf extract

(2012) Di Wu et al.   FOOD CHEMISTRY

Uninformative variable elimination for improvement of successive projections algorithm on spectral multivariable selection with different calibration algorithms for the rapid and non-destructive determination of protein content in dried laver

(2011) Di Wu et al.   Analytical Methods

Fast determination of boiling time of yardlong bean using visible and near infrared spectroscopy and chemometrics

(2011) Pengcheng Nie et al.   JOURNAL OF FOOD ENGINEERING

Discrimination of raw and processed Dipsacus asperoides by near infrared spectroscopy combined with least squares-support vector machine and random forests

(2011) Ni Xin et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Analysis of complex, processed substances with the use of NIR spectroscopy and chemometrics: Classification and prediction of properties — The potato crisps example

(2010) Yongnian Ni et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Applying Near-Infrared Spectroscopy and Chemometrics to Determine Total Amino Acids in Herbicide-Stressed Oilseed Rape Leaves

(2010) Fei Liu et al.   Food and Bioprocess Technology

Application of visible and near infrared spectroscopy for rapid and non-invasive quantification of common adulterants in Spirulina powder

(2010) Di Wu et al.   JOURNAL OF FOOD ENGINEERING

Hybrid variable selection in visible and near-infrared spectral analysis for non-invasive quality determination of grape juice

(2009) Di Wu et al.   ANALYTICA CHIMICA ACTA

Concentration of flavonoids and phenolic compounds in aqueous and ethanolic propolis extracts through nanofiltration

(2009) Beatriz C.B.S. Mello et al.   JOURNAL OF FOOD ENGINEERING

Short-Wave Near-Infrared Spectroscopy of Milk Powder for Brand Identification and Component Analysis

(2008) D. Wu et al.   JOURNAL OF DAIRY SCIENCE

Fourier transform mid-infrared (MIR) and near-infrared (NIR) spectroscopy for rapid quality assessment of Chinese medicine preparation Honghua Oil

(2007) Yan-Wen Wu et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS