Novel Prediction of Total Fat Content in Cocoa Beans by FT-NIR Spectroscopy Based on Effective Spectral Selection Multivariate Regression

By E. Teye, Xingyi Huang. Food Analytical Methods, 2015

49 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/a31ea588b9e8793af223bcaad89928f0d6c99d59

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Analytical Chemistry

1. P. Talens

In Food Science

1. A. Arnau-Bonachera
2. É. Pérez-Esteve
3. Maribel Alexandra Quelal-Vásconez
4. P. Talens
5. José Manuel Barat

Citations in the corpus

• Rapid fraud detection of cocoa powder with carob flour using near infrared spectroscopy (2018, background): “…typical from fatty acids (1800 and 1734 nm), from 320 methyl that could be related with the theobromine and caffeine contain of the cocoa 321 powder (1728 nm) (Cozzolino et al., 2011) and polyphenols like epicathechin (2312, 322 2324 nm) (Esteban, González, & Pizarro, 2004; Teye & Huang, 2015).”