Measurement of moisture, soluble solids, sucrose content and mechanical properties in sugar beet using portable visible and near-infrared spectroscopy

[1]  J. McGrath,et al.  Determination of sucrose content in sugar beet by portable visible and near-infrared spectroscopy. , 2015, Food chemistry.

[2]  K. Nakano,et al.  The use of visible and near infrared spectroscopy for evaluating passion fruit postharvest quality , 2014 .

[3]  Irwin R. Donis-González,et al.  The potential use of visible/near infrared spectroscopy and hyperspectral imaging to predict processing-related constituents of potatoes , 2014 .

[4]  Rainer Künnemeyer,et al.  Relationship between tissue firmness and optical properties of ‘Royal Gala’ apples from 400 to 1050nm , 2014 .

[5]  Renfu Lu,et al.  Grading of apples based on firmness and soluble solids content using Vis/SWNIR spectroscopy and spectral scattering techniques , 2014 .

[6]  Xumeng Ge,et al.  Ethanol fermentation of energy beets by self-flocculating and non-flocculating yeasts. , 2014, Bioresource technology.

[7]  Di Wu,et al.  Novel non-invasive distribution measurement of texture profile analysis (TPA) in salmon fillet by using visible and near infrared hyperspectral imaging. , 2014, Food chemistry.

[8]  Baohua Zhang,et al.  A comparative study for the quantitative determination of soluble solids content, pH and firmness of pears by Vis/NIR spectroscopy , 2013 .

[9]  Renfu Lu,et al.  Prediction of firmness and soluble solids content of blueberries using hyperspectral reflectance imaging , 2013 .

[10]  R. Lu,et al.  Comparison and fusion of four nondestructive sensors for predicting apple fruit firmness and soluble solids content , 2012 .

[11]  Kerry B. Walsh,et al.  Assessment of sugar and starch in intact banana and mango fruit by SWNIR spectroscopy , 2011 .

[12]  Pere Gou,et al.  Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy. , 2011, Food chemistry.

[13]  Min Huang,et al.  Apple mealiness detection using hyperspectral scattering technique , 2010 .

[14]  José Antonio Cayuela,et al.  Intact orange quality prediction with two portable NIR spectrometers , 2010 .

[15]  Ann Van Loey,et al.  Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study , 2010 .

[16]  Aiguo Ouyang,et al.  Nondestructive measurement of soluble solid content of navel orange fruit by visible-NIR spectrometric technique with PLSR and PCA-BPNN. , 2010 .

[17]  L. Ragni,et al.  Impact device for measuring the flesh firmness of kiwifruits. , 2010 .

[18]  K. Ventura,et al.  Comparison of various methods for determination of water in white yoghurts , 2009 .

[19]  C. Camps,et al.  Non-destructive assessment of apricot fruit quality by portable visible-near infrared spectroscopy , 2009 .

[20]  M. Ngadi,et al.  Hyperspectral imaging for nondestructive determination of some quality attributes for strawberry , 2007 .

[21]  D. Slaughter,et al.  Relationship between nondestructive firmness measurements and commercially important ripening fruit stages for peaches, nectarines and plums , 2007 .

[22]  J. Roger,et al.  Non-destructive tests on the prediction of apple fruit flesh firmness and soluble solids content on tree and in shelf life , 2006 .

[23]  Mosen Asadi,et al.  Beet-Sugar Handbook , 2006 .

[24]  K. K. Singh,et al.  Post-harvest physico-mechanical properties of orange peel and fruit , 2006 .

[25]  J. McGrath,et al.  Fluorometric sucrose evaluation for sugar beet. , 2004, Journal of agricultural and food chemistry.

[26]  Ludovic Duponchel,et al.  Quality evaluation of sugar beet (Beta vulgaris) by near-infrared spectroscopy. , 2004, Journal of agricultural and food chemistry.

[27]  K. Walsh,et al.  Short-Wavelength Near-Infrared Spectra of Sucrose, Glucose, and Fructose with Respect to Sugar Concentration and Temperature , 2003, Applied spectroscopy.

[28]  Ludovic Duponchel,et al.  Sucrose Content Determination of Sugar Beets by near Infrared Reflectance Spectroscopy. Comparison of Calibration Methods and Calibration Transfer , 2002 .

[29]  K. Miyamoto,et al.  Non-Destructive Determination of Sugar Content in Satsuma Mandarin Fruit by near Infrared Transmittance Spectroscopy , 1995 .

[30]  R. Barnes,et al.  Standard Normal Variate Transformation and De-Trending of Near-Infrared Diffuse Reflectance Spectra , 1989 .

[31]  P. Geladi,et al.  Linearization and Scatter-Correction for Near-Infrared Reflectance Spectra of Meat , 1985 .

[32]  A. Savitzky,et al.  Smoothing and Differentiation of Data by Simplified Least Squares Procedures. , 1964 .

[33]  N. Chen,et al.  Optimisation of near-infrared reflectance model in measuring protein and amylose content of rice flour. , 2014, Food chemistry.

[34]  Qibing Zhu,et al.  Model fusion for prediction of apple firmness using hyperspectral scattering image , 2012 .

[35]  Renfu Lu,et al.  Assessing Multiple Quality Attributes of Peaches Using Optical Absorption and Scattering Properties , 2012 .

[36]  R. Lu.  PREDICTING FIRMNESS AND SUGAR CONTENT OF SWEET CHERRIES USING NEAR–INFRARED DIFFUSE REFLECTANCE SPECTROSCOPY , 2001 .