相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Protein Denaturation in Pork Longissimus Muscle of Different Quality Groups
Samira Kazemi et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Advances in Machine Vision Applications for Automatic Inspection and Quality Evaluation of Fruits and Vegetables
Sergio Cubero et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Color of Salmon Fillets By Computer Vision and Sensory Panel
R. A. Quevedo et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Computer Vision and Stereoscopy for Estimating Firmness in the Salmon (Salmon salar) Fillets
R. Quevedo et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Wavelet Analysis of Signals in Agriculture and Food Quality Inspection
Chandra B. Singh et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Rapid Detection of Microorganisms Using Image Processing Parameters and Neural Network
Saurabh Kumar et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Image Analysis Techniques for Automated Hazelnut Peeling Determination
Federico Pallottino et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Prediction of beef palatability from colour, marbling and surface texture features of longissimus dorsi
Patrick Jackman et al.
JOURNAL OF FOOD ENGINEERING (2010)
Predicting pork water-holding capacity with NIR spectroscopy in relation to different reference methods
Maja Prevolnik et al.
JOURNAL OF FOOD ENGINEERING (2010)
Estimation of lean meat content in pig carcasses using X-ray Computed Tomography and PLS regression
Maria Font i Furnols et al.
CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2009)
Gloss Evaluation of Curved-surface Fruits and Vegetables
Amos Mizrach et al.
FOOD AND BIOPROCESS TECHNOLOGY (2009)
Characterization of High-Hydrostatic-Pressure Effects on Fresh Produce Using Chlorophyll Fluorescence Image Analysis
Oliver Schlueter et al.
FOOD AND BIOPROCESS TECHNOLOGY (2009)
Supervised Multivariate Analysis of Hyper-spectral NIR Images to Evaluate the Starch Index of Apples
Paolo Menesatti et al.
FOOD AND BIOPROCESS TECHNOLOGY (2009)
Some biochemical aspects pertaining to beef eating quality and consumer health: A review
V. Muchenje et al.
FOOD CHEMISTRY (2009)
Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging
Vegard H. Segtnan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
ASAS Centennial Paper: A century of pioneers and progress in meat science in the United States leads to new frontiers
D. H. Beermann
JOURNAL OF ANIMAL SCIENCE (2009)
Ridge detection with application to automatic fish fillet inspection
Agnar Holten Sivertsen et al.
JOURNAL OF FOOD ENGINEERING (2009)
Fat distribution analysis in salmon fillets using non-contact near infrared interactance imaging: a sampling and calibration strategy
Vegard H. Segtnan et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2009)
Prediction of ice fraction and fat content in super-chilled salmon by non-contact interactance near infrared imaging
Sije Ottestad et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2009)
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)
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)
Segmentation of beef marbling based on vision threshold
K. Chen et al.
COMPUTERS AND ELECTRONICS IN AGRICULTURE (2008)
Visible/near-infrared hyperspectral imaging for beef tenderness prediction
Govindarajan Konda Naganathan et al.
COMPUTERS AND ELECTRONICS IN AGRICULTURE (2008)
Recent applications of Chemical Imaging to pharmaceutical process monitoring and quality control
A. A. Gowen et al.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2008)
High-speed assessment of fat and water content distribution in fish fillets using online imaging spectroscopy
Gamal ElMasry et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Using the near-infrared system to sort various beef middle and end muscle cuts into tenderness categories
D. M. Price et al.
JOURNAL OF ANIMAL SCIENCE (2008)
Predicting beef tenderness using near-infrared spectroscopy
S. R. Rust et al.
JOURNAL OF ANIMAL SCIENCE (2008)
Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing
Jean-Louis Damez et al.
JOURNAL OF FOOD ENGINEERING (2008)
Study on infrared spectroscopy technique for fast measurement of protein content in milk powder based on LS-SVM
Di Wu et al.
JOURNAL OF FOOD ENGINEERING (2008)
The use of visible and near infrared reflectance spectroscopy to predict beef M-longissimus thoracic et lumborum quality attributes
S. Andres et al.
MEAT SCIENCE (2008)
Modelling quality variations in commercial Ontario pork production
P. P. Purslow et al.
MEAT SCIENCE (2008)
Development of a hybrid image processing algorithm for automatic evaluation of intramuscular fat content in beef M-longissimus dorsi
Cheng-Jin Du et al.
MEAT SCIENCE (2008)
Ability of near infrared reflectance spectroscopy (NIRS) to estimate physical parameters of adult steers (oxen) and young
N. Prieto et al.
MEAT SCIENCE (2008)
Meat quality assessment using biophysical methods related to meat structure
Jean-Louis Damez et al.
MEAT SCIENCE (2008)
Machine vision system for online inspection of freshly slaughtered chickens
Chun-Chieh Yang et al.
Journal of Food Measurement and Characterization (2008)
Optical scattering in beef steak to predict tenderness using hyperspectral imaging in the VIS-NIR region
Kim Cluff et al.
Journal of Food Measurement and Characterization (2008)
Partial least squares analysis of near-infrared hyperspectral images for beef tenderness prediction
Govindarajan Konda Naganathan et al.
Journal of Food Measurement and Characterization (2008)
Embedded bone fragment detection in chicken fillets using transmittance image enhancement and hyperspectral reflectance imaging
Seung Chul Yoon et al.
Journal of Food Measurement and Characterization (2008)
Pork quality and marbling level assessment using a hyperspectral imaging system
Jun Qiao et al.
JOURNAL OF FOOD ENGINEERING (2007)
Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy:: A review
Bart M. Nicolai et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2007)
Computed tomography for quantitative determination of sodium chloride in ground pork and dry-cured hams
T. T. Haseth et al.
JOURNAL OF FOOD SCIENCE (2007)
Hyperspectral imaging for nondestructive determination of some quality attributes for strawberry
Garnal ElMasry et al.
JOURNAL OF FOOD ENGINEERING (2007)
Band selection of hyperspectral images for automatic detection of poultry skin tumors
Zheng Du et al.
IEEE TRANSACTIONS ON AUTOMATION SCIENCE AND ENGINEERING (2007)
Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique
J. Qiao et al.
MEAT SCIENCE (2007)
Contaminant classification of poultry hyperspectral imagery using a spectral angle mapper algorithm
B. Park et al.
BIOSYSTEMS ENGINEERING (2007)
Fusion algorithm for poultry skin tumor detection using hyperspectral data
Songyot Nakariyakul et al.
APPLIED OPTICS (2007)
Detection of nematodes in cod (Gadus morhua) fillets by imaging spectroscopy
Karsten Heia et al.
JOURNAL OF FOOD SCIENCE (2007)
Performance of hyperspectral imaging system for poultry surface fecal contaminant detection
B Park et al.
JOURNAL OF FOOD ENGINEERING (2006)
Near-infrared hyperspectral. reflectance imaging for detection of bruises on pickling cucumbers
Diwan P. Ariana et al.
COMPUTERS AND ELECTRONICS IN AGRICULTURE (2006)
Quality of retail beef from two grass-based production systems in comparison with conventional beef
RH Razminowicz et al.
MEAT SCIENCE (2006)
Learning techniques used in computer vision for food quality evaluation: a review
CJ Du et al.
JOURNAL OF FOOD ENGINEERING (2006)
Non-contact transflectance near infrared imaging for representative on-line sampling of dried salted coalfish (bacalao)
JP Wold et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2006)
Development of a computed tomographic calibration method for the determination of lean meat content in pig carcasses
R Romvari et al.
ACTA VETERINARIA HUNGARICA (2006)
Recent developments and applications of image features for food quality evaluation and inspection - a review
Chaoxin Zheng et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Recent applications of image texture for evaluation of food qualities - a review
CX Zheng et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Hyperspectral NIR imaging for calibration and prediction: a comparison between image and spectrometer data for studying organic and biological samples
James Burger et al.
ANALYST (2006)
Current research in meat color
RA Mancini et al.
MEAT SCIENCE (2005)
On-line classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy
SD Shackelford et al.
MEAT SCIENCE (2005)
Application of computer image analysis to measure pork marbling characteristics
L Faucitano et al.
MEAT SCIENCE (2005)
Recent developments in the applications of image processing techniques for food quality evaluation
CJ Du et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Analysis of hyperspectral fluorescence images for poultry skin tumor inspection
SG Kong et al.
APPLIED OPTICS (2004)
A simple digital imaging method for measuring and analyzing color of food surfaces
KL Yam et al.
JOURNAL OF FOOD ENGINEERING (2004)
Development of hyperspectral imaging technique for the detection of apple surface defects and contaminations
PM Mehl et al.
JOURNAL OF FOOD ENGINEERING (2004)
Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra
B Leroy et al.
MEAT SCIENCE (2004)
Improving quality inspection of food products by computer vision - a review
T Brosnan et al.
JOURNAL OF FOOD ENGINEERING (2004)
Comparison of different methods for determination of drip loss and their relationships to meat quality and carcass characteristics in pigs
G Otto et al.
MEAT SCIENCE (2004)
Comparison of artificial neural networks and statistical classifiers in apple sorting using textural features
I Kavdir et al.
BIOSYSTEMS ENGINEERING (2004)
Factors of significance, for pork quality - a review
K Rosenvold et al.
MEAT SCIENCE (2003)
Simple algorithms for the classification of visible/near-infrared and hyperspectral imaging spectra of chicken skins, feces, and fecal contaminated skins
YL Liu et al.
APPLIED SPECTROSCOPY (2003)
Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study
YL Liu et al.
MEAT SCIENCE (2003)
A hyperspectral imaging system for identification of faecal and ingesta contamination on poultry carcasses
KC Lawrence et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2003)
Modelling vacuum cooling process of cooked meat - part 1: analysis of vacuum cooling system
LJ Wang et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2002)
Modelling vacuum cooling process of cooked meat - part 2: mass and heat transfer of cooked meat under vacuum pressure
LJ Wang et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2002)
Detection of parasites in cod fillets by using SIMCA classification in multispectral images in the visible and NIR region
JP Wold et al.
APPLIED SPECTROSCOPY (2001)
In-store valuation of steak tenderness
JL Lusk et al.
AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS (2001)
Effect of evacuation rate on the vacuum cooling process of a cooked beef product
K Mc Donald et al.
JOURNAL OF FOOD ENGINEERING (2001)
Classification of tough and tender beef by image texture analysis
J Li et al.
MEAT SCIENCE (2001)
The effect of injection level on the quality of a rapid vacuum cooled cooked beef product
K McDonald et al.
JOURNAL OF FOOD ENGINEERING (2001)
Washing effect on the quality index method (QIM) developed for raw gilthead seabream (Sparus aurata)
A Huidobro et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)
Effect of rapid and conventional cooling methods on the quality of cooked ham joints
EM Desmond et al.
MEAT SCIENCE (2000)
The use of muscle enzymes as predictors of pork meat quality
F Toldrá et al.
FOOD CHEMISTRY (2000)