Turnitin
降AI改写
早检测系统
早降重系统
Turnitin-UK版
万方检测-期刊版
维普编辑部版
Grammarly检测
Paperpass检测
checkpass检测
PaperYY检测
On-line application of near infrared (NIR) spectroscopy in food production
JU Porep, DR Kammerer, R Carle - Trends in Food Science & Technology, 2015 - Elsevier
Near infrared (NIR) spectroscopy represents an emerging analytical technique, which is
enjoying increasing popularity in the food processing industry due to its low running costs …
enjoying increasing popularity in the food processing industry due to its low running costs …
[HTML][HTML] Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview
During the last two decades, near and mid-infrared spectral analyses have emerged as a
reliable and promising analytical tool for objective assessment of coffee quality attributes …
reliable and promising analytical tool for objective assessment of coffee quality attributes …
Determination and identification of organic acids in wine samples. Problems and challenges
For long time, organic acids were underestimated. However, during last two decades there
is an increasing interest of natural compounds having antioxidant, antimicrobial and anti …
is an increasing interest of natural compounds having antioxidant, antimicrobial and anti …
Application of FTIR-ATR to Moscatel dessert wines for prediction of total phenolic and flavonoid contents and antioxidant capacity
SD Silva, RP Feliciano, LV Boas, MR Bronze - Food chemistry, 2014 - Elsevier
Fourier transform infrared spectroscopy (FTIR) attenuated total reflectance (ATR) was
applied for the determination of total phenolic and flavonoid contents and antioxidant …
applied for the determination of total phenolic and flavonoid contents and antioxidant …
Determination of toxigenic fungi and aflatoxins in nuts and dried fruits using imaging and spectroscopic techniques
Q Wu, L ** rapid analytical methods for bioactive components and predicting both the
concentration and biological availability of nutraceutical components in foods is a topic of …
concentration and biological availability of nutraceutical components in foods is a topic of …
Controlling protected designation of origin of wine by Raman spectroscopy
In this paper, a Fourier Transform Raman spectroscopy method, to authenticate the
provenience of wine, for food traceability applications was developed. In particular, due to …
provenience of wine, for food traceability applications was developed. In particular, due to …