Rapid evaluation of the quality of chestnuts using near-infrared reflectance spectroscopy.


:Near-infrared (NIR) diffuse reflectance spectroscopy was used to evaluate the quality of fresh chestnuts, which can be affected by mildew, water, and levels of water-soluble sugars. The NIR spectra were determined and then modeling was performed including principal component analysis - discriminant analysis (PCA-DA), soft independent modeling of class analogy (SIMCA), linear discriminant analysis (LDA), and partial least squares (PLS) methods. LDA model was better than PCA-DA model for the discrimination of normal and mildewed chestnuts, and the accuracy rates of calibration and validation were 100% and 96.37%, respectively. Normal and mildewed chestnuts were easily distinguished by the SIMCA classification and showed only 4.7% overlap. A PLS model was established to determine the water and water-soluble sugars in chestnuts. The R2 of calibration and validation were all higher than 0.9, while the root mean square errors (RMSE) were all lower than 0.05, indicating that the established models were successful.


Food Chem


Food chemistry


Hu J,Ma X,Liu L,Wu Y,Ouyang J




Has Abstract


2017-09-15 00:00:00












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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Aredes RS,Peixoto FC,Sphaier LA,Marques FFC

    更新日期:2021-05-15 00:00:00

  • Caffeic acid assists microwave heating to inhibit the formation of mutagenic and carcinogenic PhIP.

    abstract::The inhibitory effect of caffeic acid on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) was investigated in chemical model systems under microwave heating (MW). A mechanistic study was subsequently carried out to identify the inhibitory mechanism. The results showed that both for conductive h...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Zhang N,Chen Y,Zhao Y,Fan D,Li L,Yan B,Tao G,Zhao J,Zhang H,Wang M

    更新日期:2020-07-01 00:00:00

  • Rapid and automated on-line solid phase extraction HPLC-MS/MS with peak focusing for the determination of ochratoxin A in wine samples.

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Campone L,Piccinelli AL,Celano R,Pagano I,Russo M,Rastrelli L

    更新日期:2018-04-01 00:00:00

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Kaczyński P

    更新日期:2017-09-01 00:00:00

  • Quantitative HPLC-MS/MS analysis of toxins in soapberry seeds: Methylenecyclopropylglycine and hypoglycin A.

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Sanford AA,Isenberg SL,Carter MD,Mojica MA,Mathews TP,Harden LA,Takeoka GR,Thomas JD,Pirkle JL,Johnson RC

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Jyotshna,Srivastava P,Killadi B,Shanker K

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  • Disentangling pectic homogalacturonan and rhamnogalacturonan-I polysaccharides: Evidence for sub-populations in fruit parenchyma systems.

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Cornuault V,Posé S,Knox JP

    更新日期:2018-04-25 00:00:00

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    pub_type: 杂志文章


    authors: Lee SM,Zheng LW,Jung Y,Hwang GS,Kim YS

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  • Effect of sucrose concentration on the composition of enzymatically synthesized short-chain fructo-oligosaccharides as determined by FTIR and multivariate analysis.

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Romano N,Santos M,Mobili P,Vega R,Gómez-Zavaglia A

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Shaghaghi M,Manzoori JL,Jouyban A

    更新日期:2008-05-15 00:00:00

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Pano-Farias NS,Ceballos-Magaña SG,Muñiz-Valencia R,Jurado JM,Alcázar Á,Aguayo-Villarreal IA

    更新日期:2017-12-15 00:00:00

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Bosso A,Motta S,Petrozziello M,Guaita M,Asproudi A,Panero L

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    journal_title:Food chemistry

    pub_type: 杂志文章


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    更新日期:2013-06-01 00:00:00

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    authors: Planque M,Arnould T,Delahaut P,Renard P,Dieu M,Gillard N

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    pub_type: 杂志文章


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    pub_type: 杂志文章


    authors: López-Miranda S,Hernández-Sánchez P,Serrano-Martínez A,Hellín P,Fenoll J,Núñez-Delicado E

    更新日期:2011-07-15 00:00:00

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    journal_title:Food chemistry

    pub_type: 杂志文章


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    journal_title:Food chemistry

    pub_type: 杂志文章


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    journal_title:Food chemistry

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    authors: Atangana AR,van der Vlis E,Khasa DP,van Houten D,Beaulieu J,Hendrickx H

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    journal_title:Food chemistry

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    authors: Guan W,Zhang J,Yan R,Shao S,Zhou T,Lei J,Wang Z

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Gallego M,Mora L,Toldrá F

    更新日期:2018-01-15 00:00:00

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Kaplan Ince O,Ince M,Yonten V,Goksu A

    更新日期:2017-01-01 00:00:00

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ma Y,Kerr WL,Swanson RB,Hargrove JL,Pegg RB

    更新日期:2014-02-15 00:00:00

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    abstract::Grape pathogenesis-related (PR) proteins in white wine can induce haze and hinder the sale of the product. Bentonite is used to remove proteins and "heat-stabilise" wine however it is non-selective and can reduce wine quality. Grape seed powder (GSP) has previously been shown to remove PR proteins and reduce haze form...

    journal_title:Food chemistry

    pub_type: 杂志文章


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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Yodpitak S,Mahatheeranont S,Boonyawan D,Sookwong P,Roytrakul S,Norkaew O

    更新日期:2019-08-15 00:00:00

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Surjadinata BB,Cisneros-Zevallos L

    更新日期:2012-09-15 00:00:00

  • Rapid detection of oilfish and escolar in fish steaks: A tool to prevent keriorrhea episodes.

    abstract::The outbreak of keriorrhea caused by the wax ester-rich oilfish and escolar has become a frequent and worldwide concern. To help prevent such episodes, rapid detection of these fishes in the supply chain of the seafood industry and by food and health inspection agencies is essential. Through a combination of DNA, GC-M...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Ling KH,Cheung CW,Cheng SW,Cheng L,Li SL,Nichols PD,Ward RD,Graham A,But PP

    更新日期:2008-09-15 00:00:00

  • Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates.

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Shirotani N,Bygvraa Hougaard A,Lametsch R,Agerlin Petersen M,Rattray FP,Ipsen R

    更新日期:2021-03-15 00:00:00

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    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Tao H,Huang JS,Xie QT,Zou YM,Wang HL,Wu XY,Xu XM

    更新日期:2018-11-01 00:00:00

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    abstract::Major anthocyanins were extracted with acidified methanol and characterised in powdered berry extracts of bilberry, blueberry, chokeberry, açai berry and cranberry by HPTLC-Vis-MS for the first time. A combined 2-step normal phase separation was applied, first for separation of anthocyanins and secondly of anthocyanid...

    journal_title:Food chemistry

    pub_type: 杂志文章


    authors: Cretu GC,Morlock GE

    更新日期:2014-03-01 00:00:00