Intelligent evaluation of free amino acid and crude protein content in raw peanut seed kernels using NIR spectroscopy paired with multivariable calibration
Suleiman A. Haruna(Jiangsu University), Quansheng Chen(Jimei University), Muhammad Zareef(Jiangsu University), Selorm Yao‐Say Solomon Adade(Jimei University), Huanhuan Li(Jiangsu University), Ngouana Moffo A. Ivane(University of Bamenda), Wenya Wei(Jiangsu University), Wenhui Geng(Jiangsu University)
Cited by 28
Related Papers
Evolving trends in SERS-based techniques for food quality and safety: A review
|Trends in Food Science & Technology|2021|447
Linking stoichiometric homoeostasis with ecosystem structure, functioning and stability
|Ecology Letters|2010|367
Metal organic framework based fluorescence sensor for detection of antibiotics
|Trends in Food Science & Technology|2021|305
Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques
|Food Chemistry|2013|283
Determination of total polyphenols content in green tea using FT-NIR spectroscopy and different PLS algorithms
|Journal of Pharmaceutical and Biomedical Analysis|2007|270