[2] Zhang Xiaodong, Li Guirong, Li Ruocheng, et al.. Determination of tea polyphenols content in puerh tea using nearinfrared spectroscopy combined with extreme learning machine and GA- PLS algorithm [J]. Laser & Optoelectronics Progress, 2013, 50(4): 043001.
[3] Zhao Jiewen, Bi Xiakun, Lin Hao, et al.. Visible-near-infrared transmission spectra for rapid analysis of the freshness of eggs [J]. Laser & Optoelectronics Progress, 2013, 50(5): 053003.
[4] Chen Xiaofeng, Long Changjiang, Niu Zhiyou, et al.. Classification research of Chinese medicine based on latent semantic analysis and NIR [J]. Acta Optica Sinica, 2014, 34(9): 0930001.
[5] Zhao Jiewen, Hu Huaiping, Zou Xiaobo. Application of support vector machine to apple classification with near-infrared spectroscopy [J]. Transactions of the Chinese Society of Agricultural engineering, 2007, 23(4): 149-152.
[6] Guo Peiyuan, Lin Yan, Fu Yan, et al.. Research on freshness level of meat based on near- infrared spectroscopic technique [J]. Laser & Optoelectronics Progress, 2013, 50(3): 033002.
[7] T Pholpho, S Pathaveerat, P Sirisomboon. Classification of longan fruit bruising using visible spectroscopy [J]. Journal of Food Engineering, 2011, 104(1): 169-172.
[8] H Cen, Y He, M Huang. Combination and comparison of multivariate analysis for the identification of orange varieties using visible and near infrared reflectance spectroscopy [J]. European Food Research and Technology, 2007, 225(5-6): 699-705.
[9] W Luo, S Huan, H Fu, et al.. Preliminary study on the application of near infrared spectroscopy and pattern recognition methods to classify different types of apple samples [J]. Food Chemistry, 2011, 128(2): 555-561.
[10] X Luo, T Takahashi, K Kyo, et al.. Wavelength selection in vis/NIR spectra for detection of bruises on apples by ROC analysis [J]. Journal of Food Engineering, 2012, 109(3): 457-466.
[11] N Attaviroj, S Kasemsumran, A Noomhorm. Rapid variety identification of pure rough rice by Fourier-transform nearinfrared spectroscopy [J]. Cereal Chemistry, 2011, 88(5): 490-496.
[12] F Shen, J Wu, Y B Ying, et al.. Differentiation of Chinese rice wines from different wineries based on mineral elemental fingerprinting [J]. Food Chemistry, 2013, 141(4): 4026-4030.
[13] I Herrmann, U Shapira, S Kinast, et al.. Ground- level hyperspectral imagery for detecting weeds in wheat fields [J]. Precision Agriculture, 2013, 14(6): 637-659.
[14] X J Tian, J Wang, S Q Cui. Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors [J]. Journal of Food Engineering, 2013, 119(4): 744-749.
[16] Q Ouyang, Q S Chen, J W Zhao, et al.. Determination of amino acid nitrogen in soy sauce using near infrared spectroscopy combined with characteristic variables selection and extreme learning machine [J]. Food and Bioprocess Technology, 2013, 6(9): 2486-2493.
[17] J W Zhao, Q Ouyang, Q S Chen, et al.. Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection [J]. Food Science and Technology International, 2013, 19(4): 305-314.
[19] Zhao Jiewen, Jiang Pei, Chen Quansheng. Discrimination of snow lotus from different geographical origins by near infrared spectroscopy [J]. Transactions of the Chinese Society for Agricultural Machinery, 2010, 41(8): 111-114.