15 Applications: Food Science
359
59. R.M. Correia, F. Tosato, E. Domingos, R.R.T. Rodrigues, L.F M. Aquino, P.R. Filgueiras,
V. Lacerda Jr, W. Romão, Portable near infrared spectroscopy applied to quality control of
Brazilian coffee. Talanta 176, 59–68 (2018)
60. I.S. Arvanitoyannis, M.N. Katsota, E.P. Psarra, E.H. Soufleros, S. Kallithraka, Application of quality control methods for assessing wine authenticity: use of multivariate analysis
(chemometrics). Trends Food Sci. Technol. 10, 321–336 (1999)
61. M. Manley, N. De Bruyn, G. Downey, Classification of three-year old, unblended South African
brandy with near infrared spectroscopy. NIR News 14(5), 8–9, 11 (2003)
62. M.J.C. Pontes, S.R.B. Santos, M.C.U. Araújo, L.F. Almeida, R.A.C. Lima, E.N. Gaião, U.T.C.P.
Souto, Classification of distilled alcoholic beverages and verification of adulteration by near
infrared spectrometry. Food Res. Int. 39, 182–189 (2006)
63. M. Alcalà, M. Blanco, D. Moyano, N.W. Broad, N. O’Brien, D. Friedrich, F. Pfeifer, H.W.
Siesler, Qualitative and quantitative pharmaceutical analysis with a novel hand-held miniature
near infrared spectrometer. J. Near Infrared Spectrosc. 21, 445–457 (2013)
64. R. Tsenkova, Aquaphotomics: dynamic spectroscopy of aqueous and biological systems
describes peculiarities of water. J. Near Infrared Spectrosc. 17, 303–313 (2009)
65. G. Bazar, R. Romvari, A. Szabo, T. Somogyi, V. Éles, R. Tsenkova, NIR detection of honey
adulteration reveals differences in water spectral pattern. Food Chem. 194, 873–880 (2016)
359
59. R.M. Correia, F. Tosato, E. Domingos, R.R.T. Rodrigues, L.F M. Aquino, P.R. Filgueiras,
V. Lacerda Jr, W. Romão, Portable near infrared spectroscopy applied to quality control of
Brazilian coffee. Talanta 176, 59–68 (2018)
60. I.S. Arvanitoyannis, M.N. Katsota, E.P. Psarra, E.H. Soufleros, S. Kallithraka, Application of quality control methods for assessing wine authenticity: use of multivariate analysis
(chemometrics). Trends Food Sci. Technol. 10, 321–336 (1999)
61. M. Manley, N. De Bruyn, G. Downey, Classification of three-year old, unblended South African
brandy with near infrared spectroscopy. NIR News 14(5), 8–9, 11 (2003)
62. M.J.C. Pontes, S.R.B. Santos, M.C.U. Araújo, L.F. Almeida, R.A.C. Lima, E.N. Gaião, U.T.C.P.
Souto, Classification of distilled alcoholic beverages and verification of adulteration by near
infrared spectrometry. Food Res. Int. 39, 182–189 (2006)
63. M. Alcalà, M. Blanco, D. Moyano, N.W. Broad, N. O’Brien, D. Friedrich, F. Pfeifer, H.W.
Siesler, Qualitative and quantitative pharmaceutical analysis with a novel hand-held miniature
near infrared spectrometer. J. Near Infrared Spectrosc. 21, 445–457 (2013)
64. R. Tsenkova, Aquaphotomics: dynamic spectroscopy of aqueous and biological systems
describes peculiarities of water. J. Near Infrared Spectrosc. 17, 303–313 (2009)
65. G. Bazar, R. Romvari, A. Szabo, T. Somogyi, V. Éles, R. Tsenkova, NIR detection of honey
adulteration reveals differences in water spectral pattern. Food Chem. 194, 873–880 (2016)