Expeditious prediction of post-mortem changes in frozen fish meat using three-dimensional fluorescence fingerprints

Smart technique for accurate monitoring of ATP content in frozen fish fillets using fluorescence fingerprint

(2018) Mario Shibata et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fluorescence spectroscopy and chemometrics in the food classification − a review

(2018) J. Sádecká et al.   CZECH JOURNAL OF FOOD SCIENCES

Simultaneous estimation of scavenging capacities of peach extract for multiple reactive oxygen species by fluorescence fingerprint method

(2017) Vipavee Trivittayasil et al.   FOOD CHEMISTRY

Fiber optics fluorescence fingerprint measurement for aerobic plate count prediction on sliced beef surface

(2016) Dheni Mita Mala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Non-invasive sensing of freshness indices of frozen fish and fillets using pretreated excitation–emission matrices

(2016) Gamal ElMasry et al.   SENSORS AND ACTUATORS B-CHEMICAL

Front-face fluorescence spectroscopy coupled with chemometric tools for monitoring fish freshness stored under different refrigerated conditions

(2015) Abdo Hassoun et al.   FOOD CONTROL

Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices

(2015) Vipavee Trivittayasil et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Freshness estimation of intact frozen fish using fluorescence spectroscopy and chemometrics of excitation–emission matrix

(2015) Gamal ElMasry et al.   TALANTA

Suppressive effect of ATP on autoxidation of tuna oxymyoglobin to metmyoglobin

(2013) Kota Inohara et al.   FISHERIES SCIENCE

Prediction of Aerobic Plate Count on Beef Surface Using Fluorescence Fingerprint

(2013) Masatoshi Yoshimura et al.   Food and Bioprocess Technology

NADH induces iron release from pea seed ferritin: A model for interaction between coenzyme and protein components in foodstuffs

(2013) Chenyan Lv et al.   FOOD CHEMISTRY

Fluorescence Intrinsic Characterization of Excitation-Emission Matrix Using Multi-Dimensional Ensemble Empirical Mode Decomposition

(2013) Chi-Ying Chang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Multidimensional Fluorescence Fingerprinting for Classification of Shrimp by Location and Species

(2012) John K. Eaton et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Non-destructive evaluation of ATP content and plate count on pork meat surface by fluorescence spectroscopy

(2012) N. Oto et al.   MEAT SCIENCE

Changes in the Amino Acid Composition of Bogue (Boops boops) Fish during Storage at Different Temperatures by 1H-NMR Spectroscopy

(2012) Alessandra Ciampa et al.   Nutrients

Prevention of thaw-rigor during frozen storage of bigeye tuna Thunnus obesus and meat quality evaluation

(2011) Shintaro Imamura et al.   FISHERIES SCIENCE

Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review

(2010) Romdhane Karoui et al.   Food and Bioprocess Technology

Effect of Temperature on Quality-Related Changes in Cod (Gadus morhua) During Short- and Long-Term Frozen Storage

(2010) Maria G. Burgaard et al.   Journal of Aquatic Food Product Technology

Amino Acid and Vitamin Composition of Raw and Cooked Horse Mackerel

(2009) Nuray Erkan et al.   Food Analytical Methods

Usefulness of Fluorescence Excitation−Emission Matrices in Combination with PARAFAC, as Fingerprints of Red Wines

(2009) Diego Airado-Rodríguez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescence Spectroscopy: A Rapid Tool for Analyzing Dairy Products

(2008) Charlotte Møller Andersen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY