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Reference Materials in Measurement and Technology
2024
DOI:10.1007/978-3-031-49200-6_9
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Development of non-destructive NIRS models to predict oil and major fatty acid contents of Ethiopian sesame
Journal of Food Composition and Analysis,
2023
DOI:10.1016/j.jfca.2022.104908
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Development of non-destructive NIRS models to predict oil and major fatty acid contents of Ethiopian sesame
Journal of Food Composition and Analysis,
2023
DOI:10.1016/j.jfca.2022.104908
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Development of non‐destructive models to predict oil content and fatty acid composition of Gomenzer (Ethiopian mustard) using near‐infrared reflectance spectroscopy
JSFA reports,
2023
DOI:10.1002/jsf2.98
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[5]
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Development of non-destructive NIRS models to predict oil and major fatty acid contents of Ethiopian sesame
Journal of Food Composition and Analysis,
2023
DOI:10.1016/j.jfca.2022.104908
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[6]
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Behavioral and Physiological Alterations in Angus Steers Grazing Endophyte-Infected Toxic Fescue during Late Fall
Toxins,
2023
DOI:10.3390/toxins15050343
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[7]
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Development of non‐destructive models to predict oil content and fatty acid composition of Gomenzer (Ethiopian mustard) using near‐infrared reflectance spectroscopy
JSFA reports,
2023
DOI:10.1002/jsf2.98
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[8]
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Prediction of protein and amino acid contents in whole and ground lentils using near-infrared reflectance spectroscopy
LWT,
2022
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A Study of the Reliability and Accuracy of the Real-Time Detection of Forage Maize Quality Using a Home-Built Near-Infrared Spectrometer
Foods,
2022
DOI:10.3390/foods11213490
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Quality Evaluation of Fair-Trade Cocoa Beans from Different Origins Using Portable Near-Infrared Spectroscopy (NIRS)
Foods,
2022
DOI:10.3390/foods12010004
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[11]
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Near-infrared spectroscopic models for analysis of winter pea (Pisum sativum
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Journal of the Science of Food and Agriculture,
2018
DOI:10.1002/jsfa.8947
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Near‐infrared spectroscopic models for analysis of winter pea (Pisum sativum L.) quality constituents
Journal of the Science of Food and Agriculture,
2018
DOI:10.1002/jsfa.8947
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[13]
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Analysis of moisture, oil, and fatty acid composition of olives by near‐infrared spectroscopy: development and validation calibration models
Journal of the Science of Food and Agriculture,
2018
DOI:10.1002/jsfa.8658
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Analysis of moisture, oil, and fatty acid composition of olives by near-infrared spectroscopy: development and validation calibration models
Journal of the Science of Food and Agriculture,
2017
DOI:10.1002/jsfa.8658
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