{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,24]],"date-time":"2026-03-24T15:28:24Z","timestamp":1774366104622,"version":"3.50.1"},"reference-count":30,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2013,8,22]],"date-time":"2013-08-22T00:00:00Z","timestamp":1377129600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2014,3,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p><jats:bold>Quinoa (<jats:italic>Chenopodium quinoa<\/jats:italic> Willd.) has been traditionally used as a foodstuff in the Andes and it has gained increasing interest in recent years owing to its high nutritional value. The potential of near\u2010infrared spectroscopy (<jats:styled-content style=\"fixed-case\">NIRS<\/jats:styled-content>) for estimating chemical compounds in quinoa was studied because of the possibility of conducting direct measurement without prior sample treatment<\/jats:bold>.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p><jats:bold>The use of <jats:styled-content style=\"fixed-case\">NIRS<\/jats:styled-content> technology with a remote reflectance fiber\u2010optic probe for the analysis of major compounds and mineral composition of 48 quinoa samples was studied. The calibration of the <jats:styled-content style=\"fixed-case\">NIRS<\/jats:styled-content> instrument was conducted using modified partial least squares (<jats:styled-content style=\"fixed-case\">MPLS<\/jats:styled-content>) analysis. This allowed the determination of protein (16.0\u201320.2 g 100g<jats:sup>\u22121<\/jats:sup>), crude fiber (1.8\u20133.1 g 100g<jats:sup>\u22121<\/jats:sup>), fat (4.4\u20137.5 g 100g<jats:sup>\u22121<\/jats:sup>), calcium (298.8\u20131164.5 mg kg<jats:sup>\u22121<\/jats:sup>), iron (0\u2013948.5 mg kg<jats:sup>\u22121<\/jats:sup>) and phosphorus (2735.0\u20134543.3 mg kg<jats:sup>\u22121<\/jats:sup>). The correlation coefficients (<jats:styled-content style=\"fixed-case\">RSQ<\/jats:styled-content>) were 0.83 for protein, 0.73 for crude fiber, 0.93 for fat; 0.60 for calcium; 0.76 for iron and 0.75 for phosphorus. The robustness of the equations obtained was verified by external validation on unknown quinoa samples<\/jats:bold>.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSIONS<\/jats:title><jats:p><jats:bold><jats:styled-content style=\"fixed-case\">NIRS<\/jats:styled-content> with fiber\u2010optic probe provides an alternative for the determination of chemical compounds of quinoa, faster and at lower cost, with results comparable with chemical methods. \u00a9 2013 Society of Chemical Industry<\/jats:bold><\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.6325","type":"journal-article","created":{"date-parts":[[2013,7,31]],"date-time":"2013-07-31T09:07:57Z","timestamp":1375261677000},"page":"876-881","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":33,"title":["Chemical characteristics and mineral composition of quinoa by near\u2010infrared spectroscopy"],"prefix":"10.1002","volume":"94","author":[{"given":"M Inmaculada","family":"Gonz\u00e1lez Mart\u00edn","sequence":"first","affiliation":[{"name":"Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Chemistry University of Salamanca  37008 Salamanca Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Guillermo","family":"Wells Moncada","sequence":"additional","affiliation":[{"name":"Department of Animal Production, Faculty of Agronomy University of Concepci\u00f3n Chill\u00e1n Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Susana","family":"Fischer","sequence":"additional","affiliation":[{"name":"Department of Animal Production, Faculty of Agronomy University of Concepci\u00f3n Chill\u00e1n Chile"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Olga","family":"Escuredo","sequence":"additional","affiliation":[{"name":"Department of Vegetal Biology and Soil Sciences, Faculty of Sciences University of Vigo 32004 Ourense Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2013,8,22]]},"reference":[{"key":"e_1_2_5_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.09.087"},{"key":"e_1_2_5_3_1","doi-asserted-by":"publisher","DOI":"10.1081\/FRI-120018883"},{"key":"e_1_2_5_4_1","unstructured":"FAO2012. 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