| 1 |
Assessment of tomato soluble solids content and pH by spatially-resolved and conventional Vis/NIR spectroscopy
Huang YP, Lu RF, Chen KJ
Journal of Food Engineering, 236, 19, 2018 |
| 2 |
Grading of apples based on firmness and soluble solids content using Vis/SWNIR spectroscopy and spectral scattering techniques
Mendoza F, Lu RF, Cen HY
Journal of Food Engineering, 125, 59, 2014 |
| 3 |
Comparison of detection modes in terms of the necessity of visible region (VIS) and influence of the peel on soluble solids content (SSC) determination of navel orange using VIS-SWNIR spectroscopy
Wang AC, Hu D, Xie LJ
Journal of Food Engineering, 126, 126, 2014 |
| 4 |
Technology using near infrared spectroscopic and multivariate analysis to determine the soluble solids content of citrus fruit
Wang AC, Xie LJ
Journal of Food Engineering, 143, 17, 2014 |
| 5 |
Prediction of firmness and soluble solids content of blueberries using hyperspectral reflectance imaging
Leiva-Valenzuela GA, Lu RF, Aguilera JM
Journal of Food Engineering, 115(1), 91, 2013 |
| 6 |
A comparative study for the quantitative determination of soluble solids content, pH and firmness of pears by Vis/NIR spectroscopy
Li JB, Huang WQ, Zhao CJ, Zhang BH
Journal of Food Engineering, 116(2), 324, 2013 |
| 7 |
Sugar and water contents of honey with dielectric property sensing
Guo WC, Zhu XH, Liu Y, Zhuang H
Journal of Food Engineering, 97(2), 275, 2010 |
| 8 |
Non-destructive measurement of firmness and soluble solids content in bell pepper using NIR spectroscopy
Penchaiya P, Bobelyn E, Verlinden BE, Nicolai BM, Saeys W
Journal of Food Engineering, 94(3-4), 267, 2009 |
| 9 |
Prediction of apple fruit firmness and soluble solids content using characteristics of multispectral scattering images
Peng YK, Lu RF
Journal of Food Engineering, 82(2), 142, 2007 |
| 10 |
Feasibility of the use of visible and near infrared spectroscopy to assess soluble solids content and pH of rice wines
Liu F, He Y, Wang L, Pan HM
Journal of Food Engineering, 83(3), 430, 2007 |
