Assessment of internal quality attributes of mandarin fruit. 1. NIR calibration model development

By J. Guthrie, Kerry Brian Walsh, D. Reid, C. Liebenberg. 2005

95 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Food Science

View Paper: https://www.semanticscholar.org/paper/f364a56d9a074146b8116530b5d2bf2b2bdfc201

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In Analytical Chemistry

1. Wouter Saeys
2. Umezuruike Linus Opara

In Food Science

1. Umezuruike Linus Opara

Citations in the corpus

• Reflectance Vis/NIR spectroscopy for nondestructive taste characterization of Valencia oranges (2012, background): “, 2010) but not on TA because of the relatively low levels of organic acids in citrus (Cayuela, 2008; Guthrie et al., 2005; McGlone et al., 2003).”
• NIR Spectroscopy Applications for Internal and External Quality Analysis of Citrus Fruit—A Review (2012, methodology): “The application of NIR spectroscopy to a given fruit commodity requires an assessment of the robustness of the developed calibration model across populations of fruit grown under differing conditions (Guthrie et al. 2005b).”
• Nondestructive Measurement of Soluble Solids Content in Apples by a Portable Fruit Analyzer (2016, unknown): “3 Transmittance spectra of apple samples wavelengths were located in the short-wavelength NIR spectral regions, where they were activated jointly by the second overtone of O-H and the forth overtone of C-H stretching vibrations at range of 880~980 nm (Guthrie et al. 2005).”