Review of standards for near infrared spectroscopy methods

Zengling Yang, Linwei Cai, Lujia Han, Xia Fan, and Xian Liu

J. Near Infrared Spectrosc. 29(6), 313-320 (2021)  View: PDF

Portable vibrational spectroscopic methods can discriminate between grass-fed and grain-fed beef

Cassius EO Coombs, Robert R Liddle, and Luciano A González

J. Near Infrared Spectrosc. 29(6), 321-329 (2021)  View: PDF

Nondestructive evaluation of biogenic amines in crayfish (Prokaryophyllus clarkii) by near infrared spectroscopy

Yan Liu, Chao Wang, Zhenzhen Xia, and Jiwang Chen

J. Near Infrared Spectrosc. 29(6), 330-338 (2021)  View: PDF

Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy

Barış Gün Sürmeli, Imke Weishaupt, Knut Schwarzer, Natalia Moriz, and Jan Schneider

J. Near Infrared Spectrosc. 29(6), 339-351 (2021)  View: PDF

Near infrared spectroscopic and aquaphotomic evaluation of the efficiency of solar dehydration processes in pineapple slices

Tiziana MP Cattaneo, Maurizio Cutini, Alessandro Cammerata, Annamaria Stellari, Laura Marinoni, Carlo Bisaglia, and Massimo Brambilla

J. Near Infrared Spectrosc. 29(6), 352-358 (2021)  View: PDF

Geographical identification of Italian extra virgin olive oil by the combination of near infrared and Raman spectroscopy: A feasibility study

Marco Bragolusi, Andrea Massaro, Carmela Zacometti, Alessandra Tata, and Roberto Piro

J. Near Infrared Spectrosc. 29(6), 359-365 (2021)  View: PDF  [Suppl. Mat. (1)]

Single kernel sorting of high and normal oleic acid peanuts using near infrared spectroscopy

Daniel J O’Connor, Roger Meder, Angelo Furtado, Robert J Henry, Graeme C Wright, and Rao CN Rachaputi

J. Near Infrared Spectrosc. 29(6), 366-370 (2021)  View: PDF