ReviewMolecules (Basel, Switzerland)2021
The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- A simple and reliable method for the qualitative and quantitative analysis of nano- and microplastics in organs for controlled preclinical studies.Particle and fibre toxicology · 2026Article
- Article
- Cell wall invertase improves grain nutrition via regulating sugar and hormone metabolism gene expression in transgenic soybean.Annals of botany · 2026Article
- Integration of Destructive and Non-Destructive Analytical Determinations for Evaluating Quality of Fresh and Roasted Hazelnuts Subjected to Different Processing Temperatures.Food science & nutrition · 2025Article
- Article
- Prediction of Salicornia europaea L. biomass using a computer vision system to distinguish different salt-tolerant populations.BMC plant biology · 2024Article
- Advances in Emerging Non-Destructive Technologies for Detecting Raw Egg Freshness: A Comprehensive Review.Foods (Basel, Switzerland) · 2024Review
- Portable NIR Spectroscopy to Simultaneously Trace Honey Botanical and Geographical Origins and Detect Syrup Adulteration.Foods (Basel, Switzerland) · 2024Article
- Comparative Analysis of Machine Learning and Deep Learning Algorithms for Assessing Agricultural Product Quality Using NIRS.Sensors (Basel, Switzerland) · 2024Article
- Use of low cost near-infrared spectroscopy, to predict pasting properties of high quality cassava flour.Scientific reports · 2024Article
- Investigation on the Integration of Low-Cost NIR Spectrometers in Mill Flour Industries for Protein, Moisture and Ash Content Estimation.Sensors (Basel, Switzerland) · 2023Article
- Quality Analysis of Canola and Mustard Oil Using Fluorescence Spectroscopy.Journal of fluorescence · 2023Article
- Near Infrared Spectroscopy for Prediction of Yeast and Mould Counts in Black Soldier Fly Larvae, Feed and Frass: A Proof of Concept.Sensors (Basel, Switzerland) · 2023Article
- Noninvasive Blood Glucose Monitoring Systems Using Near-Infrared Technology-A Review.Sensors (Basel, Switzerland) · 2022Review
- Indirect Measurement of β-Glucan Content in Barley Grain with Near-Infrared Reflectance Spectroscopy.Foods (Basel, Switzerland) · 2022Article
- Rapid Assessment of Rice Quality Traits Using Low-Cost Digital Technologies.Foods (Basel, Switzerland) · 2022Article
- Research Progress of Applying Infrared Spectroscopy Technology for Detection of Toxic and Harmful Substances in Food.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
1 author.
Funding
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Abstract
Near infrared (NIR) spectroscopy is considered one of the main routine analytical methods used by the food industry. This technique is utilised to determine proximate chemical compositions (e.g., protein, dry matter, fat and fibre) of a wide range of food ingredients and products. Novel algorithms and new instrumentation are allowing the development of new applications of NIR spectroscopy in the field of food science and technology. Specifically, several studies have reported the use of NIR spectroscopy to evaluate or measure functional properties in both food ingredients and products in addition to their chemical composition. This mini-review highlights and discussed the applications, challenges and opportunities that NIR spectroscopy offers to target the quantification and measurement of food functionality in dairy and cereals.
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Registered trials
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