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

Beer fermentation: Monitoring of process parameters by FT-NIR and multivariate data analysis

(2014) Silvia Grassi et al.   FOOD CHEMISTRY

Determination of Branched-Amino Acid Content in Fermented Cordyceps sinensis Mycelium by Using FT-NIR Spectroscopy Technique

(2013) Xuan Wei et al.   Food and Bioprocess Technology

Application of FTIR-ATR to Moscatel dessert wines for prediction of total phenolic and flavonoid contents and antioxidant capacity

(2013) Sandra D. Silva et al.   FOOD CHEMISTRY

Rapid determination of pH in solid-state fermentation of wheat straw by FT-NIR spectroscopy and efficient wavelengths selection

(2012) Hui Jiang et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

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

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

Prediction of titratable acidity, malic acid, and citric acid in bayberry fruit by near-infrared spectroscopy

(2010) Lijuan Xie et al.   FOOD RESEARCH INTERNATIONAL

Determination of Amino Acids in Chinese Rice Wine by Fourier Transform Near-Infrared Spectroscopy

(2010) Fei Shen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of near infrared spectroscopy for rapid analysis of intermediates of Tanreqing injection

(2010) Wenlong Li et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Employment of near infrared spectroscopy to determine oak volatile compounds and ethylphenols in aged red wines

(2009) Teresa Garde-Cerdán et al.   FOOD CHEMISTRY

Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy

(2009) Cándida Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples

(2008) Pawel Satora et al.   FOOD CHEMISTRY

Shortwave-near infrared spectroscopy for determination of reducing sugar content during grape ripening, winemaking, and aging of white and red wines

(2008) Juan Fernández-Novales et al.   FOOD RESEARCH INTERNATIONAL

Analysis of Sugars in Chinese Rice Wine by Fourier Transform Near-Infrared Spectroscopy with Partial Least-Squares Regression

(2008) Xiaoying Niu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A feasibility study on the use of a miniature fiber optic NIR spectrometer for the prediction of volumic mass and reducing sugars in white wine fermentations

(2008) Juan Fernández-Novales et al.   JOURNAL OF FOOD ENGINEERING