Prediction of colour of European Emmental cheeses by using near infrared spectroscopy: a feasibility study

By Pillonel Laurent   Dufour Eric   Schaller Emmanuelle   Bosset Jacques-Olivier   De Baerdemaeker Josse   Karoui Romdhane  

European Food Research and Technology A, Vol. 226, Iss. 1-2, 2007-11 ,pp. : 63-69

Springer Publishing Company

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Prediction of wheat quality parameters using near-infrared spectroscopy and artificial neural networks

By Mutlu Ayse   Boyaci Ismail   Genis Huseyin   Ozturk Rahime   Basaran-Akgul Nese   Sanal Turgay   Evlice Asuman  

European Food Research and Technology A, Vol. 233, Iss. 2, 2011-08 ,pp. : 267-274

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Prediction of Sensory Texture of Cooked Potatoes using Uniaxial Compression, Near Infrared Spectroscopy and Low Field¹H NMR Spectroscopy

By Thybo A.K.   Bechmann I.E.   Martens M.   Engelsen S.B.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 2, 2000-03 ,pp. : 103-111

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Application of Mid- and Near-Infrared Spectroscopy for the Control and Chemical Evaluation of Brine Solutions and Traditional Sea Salts

By Galvis-Sánchez Andrea  

Food Analytical Methods, Vol. 6, Iss. 2, 2013-04 ,pp. : 470-480

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Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition

By González-Neves Gustavo   Franco Jorge   Barreiro Laura   Gil Graciela   Moutounet Michel   Carbonneau Alain  

European Food Research and Technology A, Vol. 225, Iss. 1, 2007-05 ,pp. : 111-117

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