Related references
Note: Only part of the references are listed.Efficient integration of particle analysis in hyperspectral imaging for rapid assessment of oxidative degradation in salmon fillet
Jun-Li Xu et al.
JOURNAL OF FOOD ENGINEERING (2016)
Review of validation and reporting of non-targeted fingerprinting approaches for food authentication
Janet Riedl et al.
ANALYTICA CHIMICA ACTA (2015)
Hyperspectral image analysis. A tutorial
Jose Manuel Amigo et al.
ANALYTICA CHIMICA ACTA (2015)
Data fusion methodologies for food and beverage authentication and quality assessment - A review
Eva Borras et al.
ANALYTICA CHIMICA ACTA (2015)
Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review
Jun-Hu Cheng et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Potential of hyperspectral imaging for rapid prediction of hydroxyproline content in chicken meat
Zhenjie Xiong et al.
FOOD CHEMISTRY (2015)
Quantitative determination of total pigments in red meats using hyperspectral imaging and multivariate analysis
Zhenjie Xiong et al.
FOOD CHEMISTRY (2015)
Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets
Jun-Hu Cheng et al.
FOOD CHEMISTRY (2015)
Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet
Jun-Hu Cheng et al.
FOOD CHEMISTRY (2015)
Non-destructive prediction of thiobarbituric acid reactive substances (TSARS) value for freshness evaluation of chicken meat using hyperspectral imaging
Zhenjie Xiong et al.
FOOD CHEMISTRY (2015)
Prediction of chemical composition and geographical origin traceability of Chinese export tilapia fillets products by near infrared reflectance spectroscopy
Yuan Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Performance evaluation of classification algorithms by k-fold and leave-one-out cross validation
Tzu-Tsung Wong
PATTERN RECOGNITION (2015)
Rapid detection of frozen pork quality without thawing by Vis-NIR hyperspectral imaging technique
Anguo Xie 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)
Nondestructive Spectroscopic and Imaging Techniques for Quality Evaluation and Assessment of Fish and Fish Products
Hong-Ju He et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Advances in Feature Selection Methods for Hyperspectral Image Processing in Food Industry Applications: A Review
Qiong Dai et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Biochemical, Physical, Chemical, and Microbiological Assessment of Blue Shrimp (Litopenaeus stylirostris) Stored in Ice
Dalila F. Canizales-Rodriguez et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2015)
Recent Applications of Spectroscopic and Hyperspectral Imaging Techniques with Chemometric Analysis for Rapid Inspection of Microbial Spoilage in Muscle Foods
Jun-Hu Cheng et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)
Rapid and nondestructive evaluation of fish freshness by near infrared reflectance spectroscopy combined with chemometrics analysis
Ran Ding et al.
ANALYTICAL METHODS (2014)
Interrelationships between fish nutrition and health
Camilo Pohlenz et al.
AQUACULTURE (2014)
Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review
Jun-Hu Cheng et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Recent Advances in Data Mining Techniques and Their Applications in Hyperspectral Image Processing for the Food Industry
Qiong Dai et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry
Dan Liu et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Mapping of Fat and Moisture Distribution in Atlantic Salmon Using Near-Infrared Hyperspectral Imaging
Fengle Zhu et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles
Magnea G. Karlsdottir et al.
FOOD CHEMISTRY (2014)
Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat
Dan Liu et al.
FOOD CHEMISTRY (2014)
Rapid and non-destructive determination of drip loss and pH distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared (Vis-NIR) hyperspectral imaging
Hong-Ju He et al.
FOOD CHEMISTRY (2014)
Authentication of raw and cooked freeze-dried rainbow trout (Oncorhynchus mykiss) by means of near infrared spectroscopy and data fusion
Antonella Dalle Zotte et al.
FOOD RESEARCH INTERNATIONAL (2014)
Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp (Ctenopharyngodon idella) by hyperspectral imaging
Jun-Hu Cheng et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
Recent developments of hyperspectral imaging systems and their applications in detecting quality attributes of red meats: A review
Zhenjie Xiong et al.
JOURNAL OF FOOD ENGINEERING (2014)
Predicting intramuscular fat content of pork using hyperspectral imaging
L. Liu et al.
JOURNAL OF FOOD ENGINEERING (2014)
Hyperspectral Imaging Applications in Agriculture and Agro-Food Product Quality and Safety Control: A Review
Laura M. Dale et al.
APPLIED SPECTROSCOPY REVIEWS (2013)
NIR Spectroscopy and Imaging Techniques for Evaluation of Fish Quality-A Review
Dan Liu et al.
APPLIED SPECTROSCOPY REVIEWS (2013)
Application of Visible and Near Infrared Hyperspectral Imaging to Differentiate Between Fresh and Frozen-Thawed Fish Fillets
Fengle Zhu et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging
Mohammed Kamruzzaman et al.
FOOD CHEMISTRY (2013)
Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging
Douglas F. Barbin et al.
FOOD CHEMISTRY (2013)
Non-destructive and rapid analysis of moisture distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared hyperspectral imaging
Hong-Ju He et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
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)
Chemical-free assessment and mapping of major constituents in beef using hyperspectral imaging
Garnal ElMasry et al.
JOURNAL OF FOOD ENGINEERING (2013)
Hyperspectral Reflectance Imaging Technique for Visualization of Moisture Distribution in Cooked Chicken Breast
Lalit Mohan Kandpal et al.
SENSORS (2013)
Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon flesh
Di Wu et al.
TALANTA (2013)
Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection
Jun-Hu Cheng et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Colour measurements by computer vision for food quality control - A review
Di Wu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
A Review of Optical Nondestructive Visual and Near-Infrared Methods for Food Quality and Safety
Jarmo T. Alander et al.
INTERNATIONAL JOURNAL OF SPECTROSCOPY (2013)
Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis
Mohammed Kamruzzaman et al.
ANALYTICA CHIMICA ACTA (2012)
Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging
Douglas F. Barbin et al.
ANALYTICA CHIMICA ACTA (2012)
A Review on the Application of Infrared Technologies to Determine and Monitor Composition and Other Quality Characteristics in Raw Fish, Fish Products, and Seafood
Daniel Cozzolino et al.
APPLIED SPECTROSCOPY REVIEWS (2012)
A review of variable selection methods in Partial Least Squares Regression
Tahir Mehmood et al.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2012)
Meat Quality Evaluation by Hyperspectral Imaging Technique: An Overview
Gamal Elmasry et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
Application of Hyperspectral Imaging in Food Safety Inspection and Control: A Review
Yao-Ze Feng et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
Principles and Applications of Hyperspectral Imaging in Quality Evaluation of Agro-Food Products: A Review
Gamal Elmasry et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)
Nuray Erkan
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties
Ioannis Sotirios Arvanitoyannis et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
NIR Spectroscopy Applications for Internal and External Quality Analysis of Citrus Fruit-A Review
Lembe S. Magwaza et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Recent Advances and Applications of Hyperspectral Imaging for Fruit and Vegetable Quality Assessment
D. Lorente et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression
Mohammed Kamruzzaman et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Effect of Storage Conditions on Total Volatile Base Nitrogen Determinations in Fish Muscle Extracts
P. Castro et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2012)
Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef
Gamal ElMasry et al.
JOURNAL OF FOOD ENGINEERING (2012)
Near-infrared hyperspectral imaging for grading and classification of pork
Douglas Barbin et al.
MEAT SCIENCE (2012)
Application of machine-vision techniques to fish-quality assessment
Majid Dowlati et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2012)
Adaptive network-based fuzzy inference system with leave-one-out cross-validation approach for prediction of surface roughness
Minggang Dong et al.
APPLIED MATHEMATICAL MODELLING (2011)
Nanotechnology for the Food and Bioprocessing Industries
Suresh Neethirajan et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Simultaneous determination of pyruvate and acetate levels in xanthan biopolymer by infrared spectroscopy: effect of spectral pre-processing for solid-state analysis
Roya Tavallaie et al.
FOOD CHEMISTRY (2011)
Multivariate data analysis applied to spectroscopy: Potential application to juice and fruit quality
D. Cozzolino et al.
FOOD RESEARCH INTERNATIONAL (2011)
Ultrasound assisted nucleation of some liquid and solid model foods during freezing
Hossein Kiani et al.
FOOD RESEARCH INTERNATIONAL (2011)
Multispectral Imaging for Determination of Astaxanthin Concentration in Salmonids
Bjorn S. Dissing et al.
PLOS ONE (2011)
Trends in application of imaging technologies to inspection of fish and fish products
John Reidar Mathiassen et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Variable selection in regression-a tutorial
C. M. Andersen et al.
JOURNAL OF CHEMOMETRICS (2010)
Near infrared spectroscopy and hyperspectral imaging for prediction and visualisation of fat and fatty acid content in intact raw beef cuts
Ken-ichi Kobayashi et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2010)
Automatic segmentation of beef longissimus dorsi muscle and marbling by an adaptable algorithm
Patrick Jackman et al.
MEAT SCIENCE (2009)
Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review
N. Prieto et al.
MEAT SCIENCE (2009)
Review of the most common pre-processing techniques for near-infrared spectra
Asmund Rinnan et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2009)
Rapid and non-invasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon (Salmo salar L.)
Are Folkestad et al.
AQUACULTURE (2008)
Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review
Haibo Huang et al.
JOURNAL OF FOOD ENGINEERING (2008)
Preparation of dry honey by microwave-vacuum drying
Zheng-Wei Cui et al.
JOURNAL OF FOOD ENGINEERING (2008)
Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy:: A review
Bart M. Nicolai et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2007)
Theory and application of near infrared reflectance spectroscopy in determination of food quality
Haiyan Cen et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
A review: Current analytical methods for the determination of biogenic amines in foods
Armagan Onal
FOOD CHEMISTRY (2007)
Chemical and near-infrared determination of moisture, fat and protein in tuna fishes
Khalil Khodabux et al.
FOOD CHEMISTRY (2007)
Lipid content in herring (Clupea harengus L.) - influence of biological factors and comparison of different methods of analyses: solvent extraction, Fatmeter, NIR and NMR
D Nielsen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2005)
Effect of operating conditions of a vacuum cooler on cooling performance for large cooked meat joints
LJ Wang et al.
JOURNAL OF FOOD ENGINEERING (2004)
Vacuum cooling for the food industry - a review of recent research advances
LY Zheng et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Prediction of chemical composition and origin identification of European sea bass (Dicentrarchus labrax L.) by near infrared reflectance spectroscopy (NIRS)
G Xiccato et al.
FOOD CHEMISTRY (2004)
Efficient leave-one-out cross-validation of kernel Fisher discriminant classifiers
GC Cawley et al.
PATTERN RECOGNITION (2003)
Nondestructive determination of moisture and sodium chloride in cured Atlantic salmon (Salmo salar) (Teijin) using short-wavelength near-infrared spectroscopy (SW-NIR)
Y Huang et al.
JOURNAL OF FOOD SCIENCE (2003)
Melting characteristics of cheese: analysis of effect of cheese dimensions using computer vision techniques
HH Wang et al.
JOURNAL OF FOOD ENGINEERING (2002)
NIR spectroscopy: a rapid-response analytical tool
M Blanco et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2002)
Effect of evacuation rate on the vacuum cooling process of a cooked beef product
K Mc Donald et al.
JOURNAL OF FOOD ENGINEERING (2001)
Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods
C Alasalvar et al.
FOOD CHEMISTRY (2001)
Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack
F Özogul et al.
FOOD CHEMISTRY (2000)
Share Paper
