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

Analysis of water in food by near infrared spectroscopy

H. Büning‐Pfaue · Food Chemistry · 2003 · 570 citations

Agriculture, Chemistry, Food Science +12

Anthocyanins, Flavonols, and Free Radical Scavenging Activity of Chinese Bayberry (<i>Myrica rubra</i>) Extracts and Their Color Properties and Stability

Jinsong Bao, Yi‐Zhong Cai, Mei Sun et al. · Journal of Agricultural and Food Chemistry · 2005 · 486 citations

Agriculture, Food Science, Plant Sciences +15

Determination of Saturate, Aromatic, Resin, and Asphaltenic (SARA) Components in Crude Oils by Means of Infrared and Near-Infrared Spectroscopy

Narve Aske, Harald Kallevik, Johan Sjöblom · Energy & Fuels · 2001 · 354 citations

Natural Sciences, Chemistry, Analytical Chemistry +14

Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy

Daniel Cozzolino, Mariola Kwiatkowski, Mango Parker et al. · Analytica Chimica Acta · 2003 · 329 citations

Agriculture, Chemistry, Food Science +14

Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS

Lijuan Xie, Xingqian Ye, Donghong Liu et al. · Food Chemistry · 2008 · 185 citations

Agriculture, Biochemistry, Food Science +11