Near-infrared spectroscopy coupled chemometric algorithms for prediction of antioxidant activity of black goji berries (Lycium ruthenicum Murr.)

Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution

(2018) Felix Y.H. Kutsanedzie et al.   FOOD CHEMISTRY

Use of Raman spectroscopy for determining erucic acid content in canola oil

(2017) Serap Durakli Velioglu et al.   FOOD CHEMISTRY

Using PLS, iPLS and siPLS linear regressions to determine the composition of LDPE/HDPE blends: A comparison between confocal Raman and ATR-FTIR spectroscopies

(2017) Daniel José da Silva et al.   VIBRATIONAL SPECTROSCOPY

Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder

(2017) Muhammad Arslan et al.   Journal of Food Measurement and Characterization

UV-VIS spectroscopy for monitoring yogurt stability during storage time

(2016) B. Aliakbarian et al.   Analytical Methods

Determination of Geographical Origin and Anthocyanin Content of Black Goji Berry (Lycium ruthenicum Murr.) Using Near-Infrared Spectroscopy and Chemometrics

(2016) Li Yahui et al.   Food Analytical Methods

Determination of quality attributes in wax jambu fruit using NIRS and PLS

(2016) Thayna R. Viegas et al.   FOOD CHEMISTRY

Determination Geographical Origin and Flavonoids Content of Goji Berry Using Near-Infrared Spectroscopy and Chemometrics

(2015) Shen Tingting et al.   Food Analytical Methods

Rapid Determination of Antioxidant Compounds and Antioxidant Activity of Sudanese Karkade (Hibiscus sabdariffa L.) Using Near Infrared Spectroscopy

(2015) Haroon Elrasheid Tahir et al.   Food Analytical Methods

Goji berry fruit (Lycium spp.): antioxidant compound fingerprint and bioactivity evaluation

(2015) D. Donno et al.   Journal of Functional Foods

Novel Prediction of Total Fat Content in Cocoa Beans by FT-NIR Spectroscopy Based on Effective Spectral Selection Multivariate Regression

(2014) Ernest Teye et al.   Food Analytical Methods

Determination of grain protein content by near-infrared spectrometry and multivariate calibration in barley

(2014) Chen Lin et al.   FOOD CHEMISTRY

Rapid and real-time prediction of lactic acid bacteria (LAB) in farmed salmon flesh using near-infrared (NIR) hyperspectral imaging combined with chemometric analysis

(2014) Hong-Ju He et al.   FOOD RESEARCH INTERNATIONAL

Virus-induced gene silencing in two novel functional plants, Lycium barbarum L. and Lycium ruthenicum Murr.

(2014) Yongliang Liu et al.   SCIENTIA HORTICULTURAE

Comparison of different measurement techniques and variable selection methods for FT-MIR in wine analysis

(2013) Matthias Friedel et al.   FOOD CHEMISTRY

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

(2013) Mohammed Kamruzzaman et al.   FOOD CHEMISTRY

Anti-fatigue activity of polysaccharides from the fruits of four Tibetan plateau indigenous medicinal plants

(2013) Weihua Ni et al.   JOURNAL OF ETHNOPHARMACOLOGY

Spectroscopic studies on the antioxidant activity of p-coumaric acid

(2013) Ismail Kiliç et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Isolation and structural characterization of the polysaccharide LRGP1 from Lycium ruthenicum

(2012) Qiang Peng et al.   CARBOHYDRATE POLYMERS

Antioxidant activity of xanthan oligosaccharides prepared by different degradation methods

(2012) Xiaoying Xiong et al.   CARBOHYDRATE POLYMERS

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

(2012) Di Wu et al.   FOOD CHEMISTRY

Fourier transform near-infrared spectroscopy (FT-NIRS) application to estimate Brazilian soybean [Glycine max (L.) Merril] composition

(2012) Daniela Souza Ferreira et al.   FOOD RESEARCH INTERNATIONAL

NIR Spectroscopy Applications in the Development of a Compacted Multiparticulate System for Modified Release

(2011) Stuart L. Cantor et al.   AAPS PHARMSCITECH

Total sulfur determination in residues of crude oil distillation using FT-IR/ATR and variable selection methods

(2011) Aline Lima Hermes Müller et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Determination of antioxidants by a novel on-line HPLC-cupric reducing antioxidant capacity (CUPRAC) assay with post-column detection

(2010) Saliha Esin Çelik et al.   ANALYTICA CHIMICA ACTA

Chemical Methods To Evaluate Antioxidant Ability

(2010) Zai-Qun Liu   CHEMICAL REVIEWS

Anthocyanins composition and antioxidant activity of wild Lycium ruthenicum Murr. from Qinghai-Tibet Plateau

(2010) Jie Zheng et al.   FOOD CHEMISTRY

Simultaneous determination of quality parameters of biodiesel/diesel blends using HATR-FTIR spectra and PLS, iPLS or siPLS regressions

(2010) Marco Flôres Ferrão et al.   FUEL

Measurement of total flavone content in snow lotus (Saussurea involucrate) using near infrared spectroscopy combined with interval PLS and genetic algorithm

(2010) Quansheng Chen et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Simultaneous variable selection and outlier detection using a robust genetic algorithm

(2009) Patrick Wiegand et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach

(2009) Vural Gökmen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Coupling of IR measurements and multivariate calibration techniques for the determination of enantiomeric excess in pharmaceutical preparations

(2008) Federico Marini et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

(2007) Jara Pérez-Jiménez et al.   FOOD RESEARCH INTERNATIONAL