Spectroscopic methods deliver a valuable non-destructive analytical tool that provides
simultaneous qualitative and quantitative characterization of various samples. Apples …

During food quality control, NIR technology enables the rapid and non-destructive
determination of the typical quality characteristics of food categories, their origin, and the …

The feasibility of reflectance Vis/NIR spectroscopy was investigated for taste characterization
of Valencia oranges based on taste attributes including soluble solids content (SSC) and …

The non-destructive visible/near-infrared (VIS/NIR) spectroscopy is a promising technique in
determining the quality of agricultural commodities. Therefore, this study aimed to examine …

The aim of this study was to evaluate and compare potential of different optical
spectroscopic techniques for quality assessment of apple juices. The calibration partial least …

Quality of agricultural products is a very important issue for consumers as well as for farmers
in relation to price, health and flavour. One of the factors that determine the quality is the …

Near‐infrared (NIR) spectra were recorded for commercial apple juices. Analysis of these
spectra using partial least squares (PLS) regression revealed quantitative relations between …

Rice variety is considered as an important factor influencing cooking and processing quality
because of variations in size, shape, and constitution. Difficulty in management of rough rice …

Non-representative sampling of materials, lots and processes intended for NIR analysis is
often fraught with hidden contributions to the full Measurement Uncertainty MUtotal= TSE+ …

Optical spectroscopy can cover the wavelength region from 200 nm to greater than 25 μm,
with near‐infrared (NIR) occupying a small portion of this range. NIR instruments, with …