(Q51959172)

19 April 2018

title

Raman and near-infrared spectroscopy for quantification of fat composition in a complex food model system. (English)

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19 April 2018

near-infrared spectroscopy

main subject

infrared spectroscopy

1 reference

based on heuristic

inferred from title

1 reference

Afseth NK

1

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19 April 2018

Segtnan VH

series ordinal

2

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19 April 2018

Marquardt BJ

series ordinal

3

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19 April 2018

Wold JP

series ordinal

4

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19 April 2018

publication date

1 November 2005

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19 April 2018

published in

Applied Spectroscopy

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19 April 2018

volume

59

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19 April 2018

issue

11

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19 April 2018

page(s)

1324-1332

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19 April 2018

Effects of fatty acids on meat quality: a review.

cites work

1 reference

https://api.crossref.org/works/10.1366%2F000370205774783304

Determination of fatty acids in the subcutaneous fat of Iberian breed swine by near infrared spectroscopy (NIRS) with a fibre-optic probe

21 January 2018

1 reference

https://api.crossref.org/works/10.1366%2F000370205774783304

Rapid quantification of carotenoids and fat in Atlantic Salmon (Salmo salar L.) by Raman spectroscopy and chemometrics

21 January 2018

1 reference

https://api.crossref.org/works/10.1366%2F000370205774783304

Early prediction of water-holding capacity in meat by multivariate vibrational spectroscopy

21 January 2018

1 reference

https://api.crossref.org/works/10.1366%2F000370205774783304

Automated method for subtraction of fluorescence from biological Raman spectra.

21 January 2018

1 reference

https://api.crossref.org/works/10.1366%2F000370205774783304

Principal component similarity analysis of Raman spectra to study the effects of pH, heating, and kappa-carrageenan on whey protein structure.

21 January 2018

1 reference

https://api.crossref.org/works/10.1366%2F000370205774783304

10.1366/000370205774783304

21 January 2018

Identifiers

DOI

1 reference

19 April 2018

1 reference

19 April 2018