Influence of spectral pre-processing on the evaluation of coffee roast degree by HSI-NIR (2024)
- Authors:
- USP affiliated authors: BOGUSZ JUNIOR, STANISLAU - IQSC ; OTANI, SANDRO KEIICHI - IQSC
- Unidade: IQSC
- Subjects: QUIMIOMETRIA; CAFÉ
- Keywords: Near-infrared spectroscopy
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Resumos
- Conference titles: III International Workshop on Hyperspectral Imaging- Unicamp
-
ABNT
OTANI, Sandro Keiichi e VIDAL, Cristiane e BOGUSZ JUNIOR, Stanislau. Influence of spectral pre-processing on the evaluation of coffee roast degree by HSI-NIR. 2024, Anais.. Campinas: Instituto de Química de São Carlos, Universidade de São Paulo, 2024. Disponível em: https://repositorio.usp.br/directbitstream/28814a77-8509-4dc8-acd1-13955ba99fc7/P22046.pdf. Acesso em: 10 fev. 2026. -
APA
Otani, S. K., Vidal, C., & Bogusz Junior, S. (2024). Influence of spectral pre-processing on the evaluation of coffee roast degree by HSI-NIR. In Resumos. Campinas: Instituto de Química de São Carlos, Universidade de São Paulo. Recuperado de https://repositorio.usp.br/directbitstream/28814a77-8509-4dc8-acd1-13955ba99fc7/P22046.pdf -
NLM
Otani SK, Vidal C, Bogusz Junior S. Influence of spectral pre-processing on the evaluation of coffee roast degree by HSI-NIR [Internet]. Resumos. 2024 ;[citado 2026 fev. 10 ] Available from: https://repositorio.usp.br/directbitstream/28814a77-8509-4dc8-acd1-13955ba99fc7/P22046.pdf -
Vancouver
Otani SK, Vidal C, Bogusz Junior S. Influence of spectral pre-processing on the evaluation of coffee roast degree by HSI-NIR [Internet]. Resumos. 2024 ;[citado 2026 fev. 10 ] Available from: https://repositorio.usp.br/directbitstream/28814a77-8509-4dc8-acd1-13955ba99fc7/P22046.pdf - Conectando o aprendizado da disciplina de Laboratório de Análise de Alimentos com a resolução de problemas reais de adulteração de azeites de oliva
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