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Infrared spectroscopy for food quality analysis and control
Infrared spectroscopy for food quality analysis and control
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Infrared spectroscopy for food quality analysis and control

Sun, Da-Wen

Amsterdam: Academic Press/Elsevier 2009

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2
Raman Spectroscopy investigate structural change of rice bran protein induced by three oxidants
Raman Spectroscopy investigate structural change of rice bran protein induced by three oxidants
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Raman Spectroscopy investigate structural change of rice bran protein induced by three oxidants

Zhou, Linyi ; Zhang, Min ; Cheng, Jieyi ; Wang, Zhongjiang ; Guo, Zengwang ; Li, Bailiang

CYTA: journal of food, 2022-12, Vol.20 (1), p.149-157 [Periódico revisado por pares]

Taylor & Francis

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3
Effect of variable selection and rapid determination of total tea polyphenols contents in Fuzhuan tea by near-infrared spectroscopy
Effect of variable selection and rapid determination of total tea polyphenols contents in Fuzhuan tea by near-infrared spectroscopy
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Effect of variable selection and rapid determination of total tea polyphenols contents in Fuzhuan tea by near-infrared spectroscopy

Liu, Jing-Xue ; Xin, Jia-Ying ; Gao, Ting-Ting ; Li, Feng-Lin ; Tian, Xie

CYTA: journal of food, 2022-12, Vol.20 (1), p.236-243 [Periódico revisado por pares]

Taylor & Francis

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4
Analysis and characterisation of anthocyanins in mulberry fruit
Analysis and characterisation of anthocyanins in mulberry fruit
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Analysis and characterisation of anthocyanins in mulberry fruit

Qin, C.,Northwestern Polytechnical Univ., Shaanxi (China). Faculty of Life Science ; Li, Y.,Northwestern Polytechnical Univ., Shaanxi (China). Faculty of Life Science ; Niu, W.,Northwestern Polytechnical Univ., Shaanxi (China). Faculty of Life Science ; Ding, Y.,Northwestern Polytechnical Univ., Shaanxi (China). Faculty of Life Science ; Zhang, R.,Northwestern Polytechnical Univ., Shaanxi (China). Faculty of Life Science ; Shang, X.,Northwestern Polytechnical Univ., Shaanxi (China). Faculty of Life Science

Czech Journal of Food Sciences, 2010-01, Vol.28 (2), p.117-126 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2 and CaCl2
Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2 and CaCl2
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Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2 and CaCl2

Zhang, Ziye ; Yang, Yuling ; Tang, Xiaozhi ; Chen, Yinji ; You, Yuan

CYTA: journal of food, 2016-04, Vol.14 (2), p.239-247 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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6
Advances in meat spoilage detection: A short focus on rapid methods and technologies
Advances in meat spoilage detection: A short focus on rapid methods and technologies
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Advances in meat spoilage detection: A short focus on rapid methods and technologies

Fletcher, Bridget ; Mullane, Keegan ; Platts, Phoebe ; Todd, Ethan ; Power, Aoife ; Roberts, Jessica ; Chapman, James ; Cozzolino, Daniel ; Chandra, Shaneel

CYTA: journal of food, 2018-01, Vol.16 (1), p.1037-1044 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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7
Analysis of adulteration in honey with standard sugar solutions and syrups using attenuated total reflectance-Fourier transform infrared spectroscopy and multivariate methods
Analysis of adulteration in honey with standard sugar solutions and syrups using attenuated total reflectance-Fourier transform infrared spectroscopy and multivariate methods
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Analysis of adulteration in honey with standard sugar solutions and syrups using attenuated total reflectance-Fourier transform infrared spectroscopy and multivariate methods

Rios-Corripio, M.A. ; Rojas-López, M. ; Delgado-Macuil, R.

CYTA: journal of food, 2012-05, Vol.10 (2), p.119-122 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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8
The effect of Arginine, Lysine and Histidine in the myosin secondary structure by circular dichroism and Raman spectroscopy
The effect of Arginine, Lysine and Histidine in the myosin secondary structure by circular dichroism and Raman spectroscopy
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The effect of Arginine, Lysine and Histidine in the myosin secondary structure by circular dichroism and Raman spectroscopy

Shi, Tong ; Yuan, Li ; Mu, Jianlou ; Gao, Ruichang

CYTA: journal of food, 2019-01, Vol.17 (1), p.656-660 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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9
FT-MIR spectroscopy and multivariate analysis for determination of bioactive compounds and antioxidant capacity in Cabernet Sauvignon wines
FT-MIR spectroscopy and multivariate analysis for determination of bioactive compounds and antioxidant capacity in Cabernet Sauvignon wines
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FT-MIR spectroscopy and multivariate analysis for determination of bioactive compounds and antioxidant capacity in Cabernet Sauvignon wines

Grijalva-Verdugo, Claudia ; Hernández-Martínez, Maylet ; Meza-Márquez, Ofelia Gabriela ; Gallardo-Velázquez, Tzayhri ; Osorio-Revilla, Guillermo

CYTA: journal of food, 2018-01, Vol.16 (1), p.561-569 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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10
Chemical composition and antioxidant capacity in strawberry cultivars (Fragaria x ananassa Duch.) by FT-MIR spectroscopy and chemometrics
Chemical composition and antioxidant capacity in strawberry cultivars (Fragaria x ananassa Duch.) by FT-MIR spectroscopy and chemometrics
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Chemical composition and antioxidant capacity in strawberry cultivars (Fragaria x ananassa Duch.) by FT-MIR spectroscopy and chemometrics

Minutti-López Sierra, Patricia ; Gallardo-Velázquez, Tzayhri ; Osorio-Revilla, Guillermo ; Meza-Márquez, Ofelia Gabriela

CYTA: journal of food, 2019-01, Vol.17 (1), p.724-732 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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