Prediction of Chemical Compositions for On-line Quality Measurement of Red Pepper Powder Using Near Infrared Reflectance Spectroscopy (NIRS) |
Lee, Sun-Mee
(Department of Food & Nutrition, Seoul National University)
Kim, Su-Na (Korea Food Research Institute) Park, Jae-Bok (Korea Food Research Institute) Hwang, In-Kyeong (Department of Food & Nutrition, Seoul National University) |
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Attempts to determine mouldiness of paprika powder by near infrared spectroscopy
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2 |
Evaluation of free acid content in apples using near-infrared spectroscopy
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3 |
The NIR spectra of homologous series of organic compounds
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4 |
Rapid sample preparation method for HPLC analysis of capsaicinoids in Capsicum fruits and oleoresins
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5 |
SAS User's Guide
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6 |
KS Standards
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7 |
Prestorage Moisture content affects color Ioss of ground paprika (Capsicum annuum L.) under storage
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8 |
Quality attributes of various varieties of Korean red pepper powder (Capsicum annuum L.) and color stability during sunlight exposure
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9 |
Color retention in sweet red paprika (Capsicum annuum L.) powder as affected by moisture contents and ripening stage
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10 |
Mycotoxin contamination of maize grains grown in karnataka (India)
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11 |
Changes in the components of red pepper powder on storage conditions and the application of Near Infra-Red Spectroscopy
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12 |
The use of near infrared reflectance spectroscopy on dried samples to predict biological parameters of grass silage
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13 |
Use of near infrared spectroscopy in the food industry with particular reference to its applications to on/in-line food processes
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14 |
Application of near-infrared reflectance spectroscopy to estimate the bulk density of Ethiopian mustard seeds
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15 |
Non-destructive determination of soluble solids in apple fruit by near infrared spectroscopy
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16 |
Prediction of chemical composition and origin identification of European sea bass(dicentrarchun labrax L.) by near infrared reflectance spectroscopy (NIRS)
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17 |
Official Method of Analysis of AOAC Intl.;Method 925.10
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Official Analytical Method of the American Spice Trade Association;Method 20.1
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19 |
Quantification of mold in hay by near infrared reflectance spectroscopy
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20 |
Determination of ergosterol used as a fungal marker of red pepper (Capsicum annuum L.) powders by Near-Infrared spectroscopy
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21 |
Rapid determination of seed and stem content in red pepper powder by near-infrared reflectance spectroscopic analysis
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22 |
Near infrared reflectance spectrum of red pepper and its applicability to determination of capsaicin content
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23 |
Rapid quality evaluation of dried red pepper by near-infrared spectroscopy
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24 |
Plant analysis using near infrared reflectance spectroscopy: the potential and the limitations
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25 |
Screening of tomato puree for excessive mould contents by near infrared spectroscopy: a preliminary evaluation
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26 |
NIR spectroscopy: a rapid response analytical tool
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ScienceOn |
27 |
Prediction of rice starch quality parameters by near-infrared reflectance spectroscopy
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28 |
Authentication of green asparagus varieties by near-infrared reflectance spectroscopy
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