Zobrazeno 1 - 10
of 32
pro vyhledávání: '"I.J. Wesley"'
Publikováno v:
Journal of Near Infrared Spectroscopy. 16:505-516
Near infrared (NIR) spectroscopy of single seeds of cereal grains would allow their quality testing to be performed at earlier stages in breeding programmes than at present and for seeds of individual lines to be sorted into fractions of contrasting
Publikováno v:
Journal of Near Infrared Spectroscopy. 15:161-167
The potential for near infrared (NIR) spectroscopy to be used to detect quality changes in stored grain was investigated. Wheat, barley and canola were stored at different temperatures and moisture content for a period of 12 months. NIR reflectance s
Publikováno v:
Journal of Cereal Science. 34:125-133
Traditional NIR calibration methods rely on assembling a calibration set of samples and using procedures such as multiple linear regression or partial least squares to develop the calibration. The problem with this methodology is to assemble a calibr
Autor:
I.J. Wesley, A.B. Blakeney
Publikováno v:
Journal of Near Infrared Spectroscopy. 9:211-220
Dynamic near infrared (NIR) spectroscopy has been applied to the process of starch gelatinisation. A Rapid Visco-Analyser (RVA) was modified to allow NIR spectra to be recorded in real time as samples are heated and sheared. Analysis of the three-dim
Autor:
S. Uthayakumaran, B. G. Osborne, G.B. Cornish, I.J. Wesley, Robert S. Anderssen, John H. Skerritt, Ferenc Békés
Publikováno v:
Journal of Near Infrared Spectroscopy. 7:229-240
A curve-fitting approach to the problem of measuring the gliadin and glutenin content of flour is presented. Theoretical spectra for 100% pure gliadin, glutenin and starch are derived based on the analysis of partially purified materials and are show
Publikováno v:
Journal of Near Infrared Spectroscopy. 7:167-178
Eight near infrared (NIR) reflectance monochromator instruments in Australia have been optically matched (standardised) in order that reflectance spectra can be obtained when the same sample is measured on any of the instruments which are as similar
Publikováno v:
Journal of Near Infrared Spectroscopy. 7:77-84
Product texture in extrusion processing of cereals is controlled by the extent of depolymerisation of the starch, referred to as degree of cook. On-line measurement of degree of cook would enable improved process control. An NIRSystems Process Analyt
Publikováno v:
Journal of Cereal Science. 27:61-69
A novel, non-invasive method of monitoring dough development using a diode array near infrared spectrometer has been developed. The variation in two specific absorbance wavelengths in the second derivative spectrum (1160 nm and 1200 nm) as the dough
Autor:
I.J. Wesley, Patrick J. Hendra
Publikováno v:
Spectrochimica Acta Part A: Molecular Spectroscopy. 50:1959-1966
In a previous paper (Jones and Wesley, Spectrochimica Acta 47A (9/10), 1293 (1991)) the Fourier Transform (FT) Raman spectra of various polystyrenes were presented and differences in the spectra in terms of the configuration, conformation and crystal
Publikováno v:
Wheat in a Global Environment ISBN: 9789048156184
Advances in the genetic mapping of wheat, the molecular interpretation of flour processing traits and large-scale sequencing of genes expressed in endosperm tissue are currently converging to define the genes that under-pin key quality traits. In ord
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca04a7baf346586b691cab7a54a2eaff
https://doi.org/10.1007/978-94-017-3674-9_6
https://doi.org/10.1007/978-94-017-3674-9_6