Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments

Near Infrared Spectroscopy (NIRS) for the determination of the milk fat fatty acid profile of goats

(2016) N. Núñez-Sánchez et al.   FOOD CHEMISTRY

Rapid identification of edible oil and swill-cooked dirty oil by using near-infrared spectroscopy and sparse representation classification

(2015) Yang Zhou et al.   Analytical Methods

Rapid Estimation of Phenolic Content in Colored Maize by Near-Infrared Reflectance Spectroscopy and Its Use in Breeding

(2015) Qingchang Meng et al.   CROP SCIENCE

Quantitative Prediction of Beef Quality Using Visible and NIR Spectroscopy with Large Data Samples Under Industry Conditions

(2015) T. Qiao et al.   Journal of Applied Spectroscopy

Discrimination of Chinese rice wines of different geographical origins by UV-vis spectroscopy and chemometrics

(2015) Zhengzong Wu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near-Infrared Spectroscopy and Chemometrics

(2015) Hormoz Azizian et al.   LIPIDS

Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy

(2015) Oguz Uncu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Role of Visible and Infrared Spectroscopy Combined with Chemometrics to Measure Phenolic Compounds in Grape and Wine Samples

(2015) Daniel Cozzolino   MOLECULES

Application of Fourier transform near-infrared spectroscopy to the quantification and monitoring of carbonyl value in frying oils

(2014) Yage Wang et al.   Analytical Methods

Gas Chromatography-Combustion-Isotope Ratio Mass Spectrometry for Traceability and Authenticity in Foods and Beverages

(2014) Katryna A. van Leeuwen et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Application of FT-NIR Spectroscopy to Apple Wine for Rapid Simultaneous Determination of Soluble Solids Content, pH, Total Acidity, and Total Ester Content

(2014) Mengqi Ye et al.   Food and Bioprocess Technology

Determination of polyphenolic compounds of red wines by UV–VIS–NIR spectroscopy and chemometrics tools

(2014) M.J. Martelo-Vidal et al.   FOOD CHEMISTRY

Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy

(2014) Jinkui Ma et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Application of near-infrared spectroscopy to characterize binary blends of palm and canola oils

(2014) Ogan Mba et al.   INDUSTRIAL CROPS AND PRODUCTS

Discrimination between authentic and adulterated liquors by near-infrared spectroscopy and ensemble classification

(2014) Hui Chen et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Rapid assessment of the quality of deep frying oils used by street vendors with Fourier transform infrared spectroscopy

(2014) Yungang Shen et al.   Journal of Food Measurement and Characterization

NIR Spectroscopy and Imaging Techniques for Evaluation of Fish Quality—A Review

(2013) Dan Liu et al.   APPLIED SPECTROSCOPY REVIEWS

NIR spectroscopy coupled with multivariate computational tools for qualitative characterization of the aging of beer

(2013) Mahdi Ghasemi-Varnamkhasti et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Prediction of the goat milk fatty acids by near infrared reflectance spectroscopy

(2013) Donato Andueza et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry

(2013) Dan Liu et al.   Food and Bioprocess Technology

Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging

(2013) Mohammed Kamruzzaman et al.   FOOD CHEMISTRY

Rapid identification of adulterated cow milk by non-linear pattern recognition methods based on near infrared spectroscopy

(2013) Li-Guo Zhang et al.   FOOD CHEMISTRY

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

Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon flesh

(2013) Di Wu et al.   TALANTA

Near-infrared hyperspectral imaging in tandem with partial least squares regression and genetic algorithm for non-destructive determination and visualization of Pseudomonas loads in chicken fillets

(2013) Yao-Ze Feng et al.   TALANTA

Meat Quality Evaluation by Hyperspectral Imaging Technique: An Overview

(2012) Gamal Elmasry et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Application of Hyperspectral Imaging in Food Safety Inspection and Control: A Review

(2012) Yao-Ze Feng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Principles and Applications of Hyperspectral Imaging in Quality Evaluation of Agro-Food Products: A Review

(2012) Gamal Elmasry et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Application of Visible and Near Infrared Hyperspectral Imaging to Differentiate Between Fresh and Frozen–Thawed Fish Fillets

(2012) Fengle Zhu et al.   Food and Bioprocess Technology

Near-infrared hyperspectral imaging and partial least squares regression for rapid and reagentless determination of Enterobacteriaceae on chicken fillets

(2012) Yao-Ze Feng et al.   FOOD CHEMISTRY

Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression

(2012) Mohammed Kamruzzaman et al.   Innovative Food Science & Emerging Technologies

Comparison between mechanical and near-infrared methods for assessing coagulation properties of bovine milk

(2012) C. Cipolat-Gotet et al.   JOURNAL OF DAIRY SCIENCE

Colour measurements by computer vision for food quality control – A review

(2012) Di Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Varietal Differentiation of Grape Juice Based on the Analysis of Near- and Mid-infrared Spectral Data

(2011) Daniel Cozzolino et al.   Food Analytical Methods

NIR Spectroscopy Applications for Internal and External Quality Analysis of Citrus Fruit—A Review

(2011) Lembe S. Magwaza et al.   Food and Bioprocess Technology

Recent Advances and Applications of Hyperspectral Imaging for Fruit and Vegetable Quality Assessment

(2011) D. Lorente et al.   Food and Bioprocess Technology

Ultrasound assisted nucleation of some liquid and solid model foods during freezing

(2011) Hossein Kiani et al.   FOOD RESEARCH INTERNATIONAL

A Review of near Infrared Spectroscopy in Muscle Food Analysis: 2005–2010

(2011) Jittima Weeranantanaphan et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Near-infrared hyperspectral imaging for grading and classification of pork

(2011) Douglas Barbin et al.   MEAT SCIENCE

NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation

(2010) Valentina Di Egidio et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Discrimination Between Shaoxing Wines and Other Chinese Rice Wines by Near-Infrared Spectroscopy and Chemometrics

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

Genetic variability of milk fatty acids

(2010) V. M. -R. Arnould et al.   JOURNAL OF APPLIED GENETICS

Determination of In-Shell Peanut Oil and Fatty Acid Composition Using Near-Infrared Reflectance Spectroscopy

(2010) Jaya Sundaram et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverages using near infrared spectroscopy

(2010) J.S. Ribeiro et al.   TALANTA

Characterization of wines using compositional profiles and chemometrics

(2010) Javier Saurina   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Variable selection in visible/near infrared spectra for linear and nonlinear calibrations: A case study to determine soluble solids content of beer

(2009) Fei Liu et al.   ANALYTICA CHIMICA ACTA

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

Detection of Organic Acids and pH of Fruit Vinegars Using Near-Infrared Spectroscopy and Multivariate Calibration

(2009) Fei Liu et al.   Food and Bioprocess Technology

Application of successive projections algorithm for variable selection to determine organic acids of plum vinegar

(2009) Fei Liu et al.   FOOD CHEMISTRY

Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

(2009) Nicoletta Sinelli et al.   FOOD RESEARCH INTERNATIONAL

Prediction of milk fatty acid composition by near infrared reflectance spectroscopy

(2009) Mauro Coppa et al.   INTERNATIONAL DAIRY JOURNAL

Validation of a curd-syneresis sensor over a range of milk composition and process parameters

(2009) M.J. Mateo et al.   JOURNAL OF DAIRY SCIENCE

Quantitative and qualitative determination of acid value of peanut oil using near-infrared spectrometry

(2009) Yulan Rao et al.   JOURNAL OF FOOD ENGINEERING

RETRACTED ARTICLE: Investigation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis

(2009) Alireza Ashkmehr Yavari et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Automatic segmentation of beef longissimus dorsi muscle and marbling by an adaptable algorithm

(2009) Patrick Jackman et al.   MEAT SCIENCE

Analysis of Goat Milk by Near-Infrared Spectroscopy

(2008) M. Dračková et al.   ACTA VETERINARIA BRNO

Near infrared spectroscopy: An analytical tool to predict coffee roasting degree

(2008) Laura Alessandrini et al.   ANALYTICA CHIMICA ACTA

Determination of effective wavelengths for discrimination of fruit vinegars using near infrared spectroscopy and multivariate analysis

(2008) Fei Liu et al.   ANALYTICA CHIMICA ACTA

Relationship between wine scores and visible–near-infrared spectra of Australian red wines

(2008) D. Cozzolino et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits

(2008) H. E. Smyth et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Lipid Compositions and French Registered Designations of Origins of Virgin Olive Oils Predicted by Chemometric Analysis of Mid-Infrared Spectra

(2008) O. Galtier et al.   APPLIED SPECTROSCOPY

Near-infrared spectroscopic sensing system for on-line milk quality assessment in a milking robot

(2008) Masataka Kawasaki et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS

(2008) Lijuan Xie et al.   FOOD CHEMISTRY

NIR spectrometric determination of quality parameters in vegetable oils using iPLS and variable selection

(2008) Alessandra Félix Costa Pereira et al.   FOOD RESEARCH INTERNATIONAL

Prediction of Enological Parameters and Discrimination of Rice Wine Age Using Least-Squares Support Vector Machines and Near Infrared Spectroscopy

(2008) Haiyan Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review

(2008) Haibo Huang et al.   JOURNAL OF FOOD ENGINEERING

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

(2008) Tony Woodcock et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Near Infrared Spectroscopy and Class Modelling Techniques for the Geographical Authentication of Ligurian Extra Virgin Olive Oil

(2008) Monica Casale et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Characterisation and Classification of Italian Virgin Olive Oils by Near- and Mid-Infrared Spectroscopy

(2008) Nicolett Sinelli et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Comparison of two HPLC systems and an enzymatic method for quantification of soybean sugars

(2007) Enzo Giannoccaro et al.   FOOD CHEMISTRY

Preliminary study on the application of visible–near infrared spectroscopy and chemometrics to classify Riesling wines from different countries

(2007) L. Liu et al.   FOOD CHEMISTRY

Exploring the applicability of MIR spectroscopy to detect early indications of wine fermentation problems

(2007) Alejandra Urtubia et al.   FOOD CONTROL

Preparation of dry honey by microwave–vacuum drying

(2007) Zheng-Wei Cui et al.   JOURNAL OF FOOD ENGINEERING

Analysis of elements in wine using near infrared spectroscopy and partial least squares regression

(2007) D. Cozzolino et al.   TALANTA