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Summary of near‐infrared spectroscopic studies for the quality evaluation of yams ( Dioscorea spp.)

Journal: International Journal of Food Science & Technology

Article Title: Near‐infrared spectroscopy applications for high‐throughput phenotyping for cassava and yam: A review

doi: 10.1111/ijfs.14773

Figure Lengend Snippet: Summary of near‐infrared spectroscopic studies for the quality evaluation of yams ( Dioscorea spp.)

Article Snippet: NIRS , Physiochemical quality , Starch (sweetpotato) , MPLS WinIsis‐FOSS , NIRSystem 5000‐FOSS , Lu et al . ( ) .

Techniques: Software, Sampling

Summary of near‐infrared spectroscopic studies for the quality evaluation of yams ( Dioscorea spp.)

Journal: International Journal of Food Science & Technology

Article Title: Near‐infrared spectroscopy applications for high‐throughput phenotyping for cassava and yam: A review

doi: 10.1111/ijfs.14773

Figure Lengend Snippet: Summary of near‐infrared spectroscopic studies for the quality evaluation of yams ( Dioscorea spp.)

Article Snippet: NIRS , TBC R 2 = 0.48 DM R 2 = 0.09 , Raw, Ground (Cassava) , MPLS Winisi‐FOSS , 6500‐FOSS , Belalcazar et al . ( ) .

Techniques: Software, Sampling

Summary of near‐infrared spectroscopic studies for the quality evaluation of yams ( Dioscorea spp.)

Journal: International Journal of Food Science & Technology

Article Title: Near‐infrared spectroscopy applications for high‐throughput phenotyping for cassava and yam: A review

doi: 10.1111/ijfs.14773

Figure Lengend Snippet: Summary of near‐infrared spectroscopic studies for the quality evaluation of yams ( Dioscorea spp.)

Article Snippet: NIRS , TBC ( R 2 = 0.86, SECV = 0.77) TCC ( R 2 = 0.81, SECV = 1.25) , Raw, sliced (Cassava) , MPLS Winisi‐FOSS , XDS‐FOSS , Alamu et al . ( ) .

Techniques: Software, Sampling