Food Browning as a Polyphenol Reaction, Adv. Food Res, vol.19, pp.75-145, 1971. ,
DOI : 10.1016/S0065-2628(08)60031-2
Presence of Residual Pectin Methylesterase Activity in Thermally Stabilized Industrial Fruit Preparations, LWT - Food Science and Technology, vol.30, issue.5, pp.479-484, 1997. ,
DOI : 10.1006/fstl.1996.0211
Kinetic models of non-enzymatic browning in apple puree, Journal of the Science of Food and Agriculture, vol.52, issue.8, pp.1162-1168, 2000. ,
DOI : 10.1016/S0315-5463(87)70663-4
Quality Changes and Nonenzymic Browning Intermediates in Grapefruit Juice During Storage, Journal of Food Science, vol.50, issue.1, pp.168-172, 1988. ,
DOI : 10.1016/B978-0-12-370901-1.50013-1
Enzymatic browning reactions in apple and apple products, Critical Reviews in Food Science and Nutrition, vol.10, issue.2, pp.109-157, 1994. ,
DOI : 10.1002/jsfa.2740570302
Evaluation of in-line sensors for prediction of soluble and total solids/moisture in continuous processing of fruit juices, Food Control, vol.7, issue.3, pp.141-148, 1996. ,
DOI : 10.1016/0956-7135(96)00020-5
Development of a universal algorithm for use of. NIR in estimation of soluble solids in fruit juices, T. ASAE, issue.6, pp.411739-1745, 1998. ,
Rapid Determination of Bitterness in Beer Using Fluorescence Spectroscopy and Chemometrics, Journal of the Institute of Brewing, vol.973, issue.4, pp.3-10, 2005. ,
DOI : 10.1007/BFb0062108
Multiway calibration. Multilinear PLS, Journal of Chemometrics, vol.10, issue.1, pp.47-61, 1996. ,
DOI : 10.1002/(SICI)1099-128X(199601)10:1<47::AID-CEM400>3.0.CO;2-C
The N-way Toolbox for MATLAB, Chemometrics and Intelligent Laboratory Systems, vol.52, issue.1, pp.1-4, 2000. ,
DOI : 10.1016/S0169-7439(00)00071-X
Analysis of the main secondary metabolites produced in tomato (Lycopersicon esculentum, Mill.) epicarp tissue during fruit ripening using fluorescence techniques, Postharvest Biology and Technology, vol.43, issue.3, pp.335-342, 2007. ,
DOI : 10.1016/j.postharvbio.2006.09.016
A Rapid Method to Monitor Quality of Apple Juice During Thermal Processing, LWT - Food Science and Technology, vol.31, issue.7-8, pp.612-616, 1998. ,
DOI : 10.1006/fstl.1998.0385
Detection and quantification of apple adulteration in strawberry and raspberry purées using visible and near infrared spectroscopy, J. Near Infrared Spectrosc, vol.10, pp.289-299, 2002. ,
Handbook of Near-Infrared Analysis, second edition, 1992. ,
Effect of Thermal Treatment on the Quality of Cloudy Apple Juice, Journal of Agricultural and Food Chemistry, vol.54, issue.15, pp.5453-5460, 2006. ,
DOI : 10.1021/jf0606858