Related references
Note: Only part of the references are listed.High throughput analysis of leaf chlorophyll content in sorghum using RGB, hyperspectral, and fluorescence imaging and sensor fusion
Huichun Zhang et al.
PLANT METHODS (2022)
Feasibility of Authenticating Mutton Geographical Origin and Breed Via Hyperspectral Imaging with Effective Variables of Multiple Features
Shizhuang Weng et al.
FOOD ANALYTICAL METHODS (2021)
Chemometrics in Tandem with Hyperspectral Imaging for Detecting Authentication of Raw and Cooked Mutton Rolls
Hongzhe Jiang et al.
FOODS (2021)
Discriminating the origin of basil seeds (Ocimum basilicum L.) using hyperspectral imaging analysis
Ji-Young Choi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Hyperspectral imaging technology combined with deep forest model to identify frost-damaged rice seeds
Liu Zhang et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2020)
Rapid Identification and Visualization of Jowl Meat Adulteration in Pork Using Hyperspectral Imaging
Hongzhe Jiang et al.
FOODS (2020)
Detection of fish fillet substitution and mislabeling using multimode hyperspectral imaging techniques
Jianwei Qin et al.
FOOD CONTROL (2020)
Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years
Abdo Hassoun et al.
FOODS (2020)
Rapid authentication of mutton products by recombinase polymerase amplification coupled with lateral flow dipsticks
Tingting Li et al.
SENSORS AND ACTUATORS B-CHEMICAL (2019)
Comparison of rapid techniques for classification of ground meat
Irene M. Nolasco-Perez et al.
BIOSYSTEMS ENGINEERING (2019)
Rapid detection and specific identification of offals within minced beef samples utilising ambient mass spectrometry
Connor Black et al.
SCIENTIFIC REPORTS (2019)
Feasibility of the Detection of Carrageenan Adulteration in Chicken Meat Using Visible/Near-Infrared (Vis/NIR) Hyperspectral Imaging
Yue Zhang et al.
APPLIED SCIENCES-BASEL (2019)
Hyperspectral imaging and multispectral imaging as the novel techniques for detecting defects in raw and processed meat products: Current state-of-the-art research advances
Chao-Hui Feng et al.
FOOD CONTROL (2018)
Identification of ground meat species using near-infrared spectroscopy and class modeling techniques - Aspects of optimization and validation using a one-class classification model
L. Pieszczek et al.
MEAT SCIENCE (2018)
Identification of offal adulteration in beef by laser induced breakdown spectroscopy (LIBS)
Hasan Murat Velioglu et al.
MEAT SCIENCE (2018)
Authentication of pork in meat mixtures using PRM mass spectrometry of myosin peptides
Xiao-Dong Pan et al.
RSC ADVANCES (2018)
Detection of Red-Meat Adulteration by Deep Spectral-Spatial Features in Hyperspectral Images
Mahmoud Al-Sarayreh et al.
JOURNAL OF IMAGING (2018)
Feasibility Study on Quantitative Pixel-Level Visualization of Internal Quality at Different Cross Sections Inside Postharvest Loquat Fruit
Nan Zhu et al.
FOOD ANALYTICAL METHODS (2017)
Application of Near-Infrared Hyperspectral Imaging with Variable Selection Methods to Determine and Visualize Caffeine Content of Coffee Beans
Chu Zhang et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Hyperspectral reflectance imaging combined with chemometrics and successive projections algorithm for chilling injury classification in peaches
Ye Sun et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Prediction of textural changes in grass carp fillets as affected by vacuum freeze drying using hyperspectral imaging based on integrated group wavelengths
Ji Ma et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Measurement of Soy Contents in Ground Beef Using Near-Infrared Spectroscopy
Hongzhe Jiang et al.
APPLIED SCIENCES-BASEL (2017)
Identification of meat origin in food products-A review
Shahrooz Rahmati et al.
FOOD CONTROL (2016)
Application and potential of backscattering imaging techniques in agricultural and food processing - A review
Segun Emmanuel Adebayo et al.
JOURNAL OF FOOD ENGINEERING (2016)
Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics
Cristina Alamprese et al.
MEAT SCIENCE (2016)
Hyperspectral imaging in tandem with multivariate analysis and image processing for non-invasive detection and visualization of pork adulteration in minced beef
Mohammed Kamruzzaman et al.
ANALYTICAL METHODS (2015)
Assessment of Visible Near-Infrared Hyperspectral Imaging as a Tool for Detection of Horsemeat Adulteration in Minced Beef
Mohammed Kamruzzaman et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Dispersive Raman Spectroscopy and Multivariate Data Analysis To Detect Offal Adulteration of Thawed Beefburgers
Ming Zhao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Recent applications of hyperspectral imaging in microbiology
Aoife A. Gowen et al.
TALANTA (2015)
A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration
Santosh Lohumi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Iteratively variable subset optimization for multivariate calibration
Weiting Wang et al.
RSC ADVANCES (2015)
Pork adulteration in commercial meatballs determined by chemometric analysis of NIR Spectra
Bambang Kuswandi et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2015)
Direct-multiplex PCR assay for meat species identification in food products
Thitika Kitpipit et al.
FOOD CHEMISTRY (2014)
Urban street foods in Shijiazhuang city, China: Current status, safety practices and risk mitigating strategies
Zengran Liu et al.
FOOD CONTROL (2014)
Detection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysis
Ming Zhao et al.
MEAT SCIENCE (2014)
Development of Loop-Mediated Isothermal Amplification (LAMP) Assay for Rapid and Sensitive Identification of Ostrich Meat
Amir Abdulmawjood et al.
PLOS ONE (2014)
Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy
B. Bowker et al.
POULTRY SCIENCE (2014)
Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review - Part I: Fundamentals
Di Wu et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Potential of hyperspectral imaging and multivariate analysis for rapid and non-invasive detection of gelatin adulteration in prawn
Di Wu et al.
JOURNAL OF FOOD ENGINEERING (2013)
Detection of offal adulteration in beefburgers using near infrared reflectance spectroscopy and multivariate modelling
Ming Zhao et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2013)
Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced beef
Noha Morsy et al.
MEAT SCIENCE (2013)
Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods
Pelin Ulca et al.
MEAT SCIENCE (2013)
Random frog: An efficient reversible jump Markov Chain Monte Carlo-like approach for variable selection with applications to gene selection and disease classification
Hong-Dong Li et al.
ANALYTICA CHIMICA ACTA (2012)
Pre-processing of hyperspectral images. Essential steps before image analysis
Maider Vidal et al.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2012)
Identification of cattle, llama and horse meat by near infrared reflectance or transflectance spectroscopy
L. W. Mamani-Linares et al.
MEAT SCIENCE (2012)
Myosin light chain isoforms retain their species-specific electrophoretic mobility after processing, which enables differentiation between six species: 2DE analysis of minced meat and meat products made from beef, pork and poultry
Magdalena Montowska et al.
PROTEOMICS (2012)
Stable C and N isotope ratio analysis for regional geographical traceability of cattle in China
B. L. Guo et al.
FOOD CHEMISTRY (2010)
Detection of adulterants such as sweeteners materials in honey using near-infrared spectroscopy and chemometrics
Xiangrong Zhu et al.
JOURNAL OF FOOD ENGINEERING (2010)
Authentication of meat and meat products
N. Z. Ballin
MEAT SCIENCE (2010)
Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review
N. Prieto et al.
MEAT SCIENCE (2009)
Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA)
Luis Asensio et al.
FOOD CONTROL (2008)
An introduction to ROC analysis
Tom Fawcett
PATTERN RECOGNITION LETTERS (2006)
Identification of animal meat muscles by visible and near infrared reflectance spectroscopy
D Cozzolino et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
Partial least squares for discrimination
M Barker et al.
JOURNAL OF CHEMOMETRICS (2003)
The successive projections algorithm for variable selection in spectroscopic multicomponent analysis
MCU Araújo et al.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2001)
Two-dimensional correlation spectroscopy study of visible and near-infrared spectral variations of chicken meats in cold storage
YL Liu et al.
APPLIED SPECTROSCOPY (2000)