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	1.	Identification of fiber added to semolina by near infrared (NIR) spectral techniques. [electronic resource] by Badaró, Amanda Teixeira Morimitsu, Fernanda Lie Ferreira, Amanda Rios Clerici, Maria Teresa Pedrosa Silva Fernandes Barbin, Douglas Producer: 20190522 In: Food chemistry vol. 289 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Determination of pectin content in orange peels by near infrared hyperspectral imaging. [electronic resource] by Badaró, Amanda Teixeira Garcia-Martin, Juan Francisco López-Barrera, María Del Carmen Barbin, Douglas Fernandes Alvarez-Mateos, Paloma Publication details: Food chemistry Apr 2020 In: Food chemistry vol. 323 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Classification of Chicken Parts Using a Portable Near-Infrared (NIR) Spectrophotometer and Machine Learning. [electronic resource] by Nolasco Perez, Irene Marivel Badaró, Amanda Teixeira Barbon, Sylvio Barbon, Ana Paula Ac Pollonio, Marise Aparecida Rodrigues Barbin, Douglas Fernandes Producer: 20200717 In: Applied spectroscopy vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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