Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods

Squeo, Giacomo; Cruz, Jordi; De Angelis, Davide; Caponio, Francesco; Amigo, José M

doi:10.1016/j.cofs.2024.101203

Current Opinion in Food Science

2024

DOI: 10.1016/j.cofs.2024.101203

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Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods

Giacomo Squeo,

Jordi Cruz,

Davide De Angelis

et al.

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Wavelength selection enables robust quantification of oil content with near-infrared spectroscopy in pea protein gels produced under varying heating conditions

Köllmann,

Hageman,

Groot Nibbelink

et al. 2025

Food Control

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Wavelength selection enables robust quantification of oil content with near-infrared spectroscopy in pea protein gels produced under varying heating conditions

Köllmann,

Hageman,

Groot Nibbelink

et al. 2025

Food Control

View full text Add to dashboard Cite

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Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods

Cited by 1 publication

References 41 publications

Wavelength selection enables robust quantification of oil content with near-infrared spectroscopy in pea protein gels produced under varying heating conditions

Wavelength selection enables robust quantification of oil content with near-infrared spectroscopy in pea protein gels produced under varying heating conditions

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