A Combined Approach of Infrared Spectroscopy and Multivariate Analysis for the Simultaneous Determination of Sugars and Fructans in Strawberry Juices During Storage

Combined Use of Ultrasound and Vanillin to Improve Quality Parameters and Safety of Strawberry Juice Enriched with Prebiotic Fibers

(2017) L. Cassani et al.   Food and Bioprocess Technology

Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice

(2017) L. Cassani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemometric classification of citrus juices of Moroccan cultivars by infrared spectroscopy

(2016) A. Hiri et al.   CZECH JOURNAL OF FOOD SCIENCES

Rapid Assessment of Total Phenolic and Anthocyanin Contents in Grape Juice Using Infrared Spectroscopy and Multivariate Calibration

(2016) Elem T. S Caramês et al.   Food Analytical Methods

Effect of sucrose concentration on the composition of enzymatically synthesized short-chain fructo-oligosaccharides as determined by FTIR and multivariate analysis

(2016) Nelson Romano et al.   FOOD CHEMISTRY

Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol

(2016) L. Cassani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

FTIR Spectroscopy and PLS-DA Classification and Prediction of Four Commercial Grade Virgin Olive Oils from Morocco

(2015) Aziz Hirri et al.   Food Analytical Methods

Determination of amorphous/rubbery states in freeze-dried prebiotic sugars using a combined approach of near-infrared spectroscopy and multivariate analysis

(2014) Mauricio I. Santos et al.   FOOD RESEARCH INTERNATIONAL

Multivariate analysis of the spectroscopic profile of the sugar fraction of apple pomace

(2013) Luciana Sutil Gabriel et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Characterisation and functionality of fructo-oligosaccharides affecting water status of strawberry fruit (Fragraria vesca cv. Mara de Bois) during postharvest storage

(2012) María Blanch et al.   FOOD CHEMISTRY

Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions

(2011) Derek F. Keenan et al.   Innovative Food Science & Emerging Technologies

Determination of simple sugars, malic acid and total phenolic compounds in apple pomace by infrared spectroscopy and PLSR

(2010) Mary D. Queji et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determining the degree of methylesterification of pectin by ATR/FT-IR: Methodology optimisation and comparison with theoretical calculations

(2009) Abdenor Fellah et al.   CARBOHYDRATE POLYMERS

Application of ATR-FTIR for a rapid and simultaneous determination of sugars and organic acids in apricot fruit

(2009) Sylvie Bureau et al.   FOOD CHEMISTRY

Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices

(2008) Jan Oszmiański et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Rapid discrimination of commercial strawberry cultivars using Fourier transform infrared spectroscopy data combined by multivariate analysis

(2008) Suk Weon Kim et al.   Plant Biotechnology Reports

Authentication of pomegranate juice concentrate using FTIR spectroscopy and chemometrics

(2007) Hasan Vardin et al.   FOOD CHEMISTRY