NIR Spectroscopy Applications for Internal and External Quality Analysis of Citrus Fruit—A Review

By Lembe S. Magwaza, Umezuruike Linus Opara, H. Nieuwoudt, P. Cronjé, Wouter Saeys, B. Nicolaï. Food and Bioprocess Technology, 2012

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Astringency assessment of persimmon by hyperspectral imaging (2017, methodology): “…reliable technique that 76 has traditionally been used in food chemistry for qualitative and quantitative determination 77 of different compounds in fruit samples, especially near infrared (NIR) spectroscopy 78 (Nicolaï et al., 2007; Nicolaï et al., 2014; Magwaza et al., 2012; López et al., 2013).”
Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey (2016, background): “NIR and MIR are extensively performed in agricultural products, food and medicine analysis (Magwaza et al., 2011; Cen and He, 2007; Balabin and Smirnov, 2011).”
Recent Advances and Applications of Hyperspectral Imaging for Fruit and Vegetable Quality Assessment (2012, background): “(2007) and Magwaza et al. (2011), or other literature can be consulted (Ozaki et al.”