Classification of Intact Cereal Flours by Front-Face Synchronous Fluorescence Spectroscopy

Food Analytical Methods

Volumn 5, Issue 5, 2012, Pages 1205-1213

  Zeković, Ivana ^a   Lenhardt, Lea ^a   Dramićanin, Tatjana ^a   Dramićanin, Miroslav D ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Cereals; Chemometrics; Flour; Fluorescence; Spectroscopy

Indexed keywords

BELGRADE; CEREAL FLOURS; CEREALS; CHEMOMETRIC METHOD; CHEMOMETRICS; CURRENT ANALYSIS; EMISSION PROPERTIES; EMISSION SPECTRUMS; FLOUR; FLUOROPHORE CONCENTRATION; MICROENVIRONMENTS; PARTIAL LEAST SQUARES-DISCRIMINANT ANALYSIS; QUALITY OF RESULTS; SAMPLE PREPARATION; SYNCHRONOUS FLUORESCENCE; SYNCHRONOUS FLUORESCENCE SPECTROSCOPY;

CLUSTER ANALYSIS; EMISSION SPECTROSCOPY; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY;

FLUOROPHORES;

HORDEUM; SECALE CEREALE; TRITICUM AESTIVUM; ZEA MAYS;

EID: 84866009227     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-011-9359-1     Document Type: Article

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