ArticleFoods (Basel, Switzerland)2022
Simultaneous Monitoring of the Evolution of Chemical Parameters in the Fermentation Process of Pineapple Fruit Wine Using the Liquid Probe for Near-Infrared Coupled with Chemometrics.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed, 17 citations in OpenAlex.
- Validation and comparison of GC-MS, FT-MIR, and FT-NIR techniques for rapid bromoform quantification in Asparagopsis taxiformis extracts.Scientific reports · 2025Article
- Predicting the evolution of pH and total soluble solids during coffee fermentation using near-infrared spectroscopy coupled with chemometrics.Current research in food science · 2024Article
- Near-Infrared Spectroscopy for Rapid Determination of Physicochemical Properties of Fermented Fish Sauce ('Nam Pla-Ra').Food technology and biotechnologyArticle
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
This study used Fourier transform-near-infrared (FT-NIR) spectroscopy equipped with the liquid probe in combination with an efficient wavelength selection method named searching combination moving window partial least squares (SCMWPLS) for the determination of ethanol, total soluble solids, total acidity, and total volatile acid contents in pineapple fruit wine fermentation using
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.