Exploring the potential of NIRS technology for the in situ prediction of amygdalin content and classification by bitterness of in-shell and shelled intact almonds

Author:

Vega-Castellote Miguel,Pérez-Marín Dolores,Torres Irina,Moreno-Rojas José-Manuel,Sánchez María-Teresa

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Content of the cyanogenic glucoside amygdalin in almond seeds related to the bitterness genotype;Arrázola;Agron. Colomb.,2012

2. Evolution of the amygdalin and prunasin content during the development of almond (Prunus dulcis Miller);Arrázola-Paternina;Rev. Fac. Agron.,2015

3. Cyanogenic foods (cassava, fruit kernels, and cycad seeds);Barceloux,2009

4. Standard Normal Variate transformation and De-trending of near infrared diffuse reflectance spectra;Barnes;Appl. Spectrosc.,1989

5. Handheld near-infrared spectrometer: where are we heading?;Beć;NIR News,2020

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