Optimization of Fish Quality by Evaluation of Total Volatile Basic Nitrogen (TVB-N) and Texture Profile Analysis (TPA) by Near-Infrared (NIR) Hyperspectral Imaging

Comparisons of Fish Morphology for Fresh and Frozen-Thawed Crucian Carp Quality Assessment by Hyperspectral Imaging Technology

(2018) Jiajia Shan et al.   Food Analytical Methods

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

(2018) Yi Sun et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging

(2018) Hongzhe Jiang et al.   MEAT SCIENCE

Determination of the total volatile basic nitrogen (TVB-N) content in pork meat using hyperspectral fluorescence imaging

(2018) Hoonsoo Lee et al.   SENSORS AND ACTUATORS B-CHEMICAL

Instrumental Texture Parameters as Freshness Indicators in Five Farmed Brazilian Freshwater Fish Species

(2017) Bruna Leal Rodrigues et al.   Food Analytical Methods

Rheological properties of washed and unwashed tilapia (Oreochromis mossambicus) fish meat: effect of sucrose and sorbitol

(2017) Lakshmi Narasimha Murthy et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Application of Vis/SNIR hyperspectral imaging in ripeness classification of pear

(2017) Rasool Khodabakhshian et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Identification of freezer burn on frozen salmon surface using hyperspectral imaging and computer vision combined with machine learning algorithm

(2017) Jun-Li Xu et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Automatic system for grading banana using GLCM texture feature extraction and neural network arbitrations

(2017) Ebenezer O. Olaniyi et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Non-invasive differentiation between fresh and frozen/thawed tuna fillets using near infrared spectroscopy (Vis-NIRS)

(2017) M.M. Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prediction of textural changes in grass carp fillets as affected by vacuum freeze drying using hyperspectral imaging based on integrated group wavelengths

(2017) Ji Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Detecting violent and abnormal crowd activity using temporal analysis of grey level co-occurrence matrix (GLCM)-based texture measures

(2017) Kaelon Lloyd et al.   MACHINE VISION AND APPLICATIONS

A data fusion detection method for fish freshness based on computer vision and near-infrared spectroscopy

(2016) Xingyi Huang et al.   Analytical Methods

Enhancing Visible and Near-Infrared Hyperspectral Imaging Prediction of TVB-N Level for Fish Fillet Freshness Evaluation by Filtering Optimal Variables

(2016) Jun-Hu Cheng et al.   Food Analytical Methods

Development of Quality Index Method Scheme for Common Carp (Cyprinus carpio) Stored in Ice: Shelf-Life Assessment by Physicochemical, Microbiological, and Sensory Quality Indices

(2015) Daniela Agüeria et al.   Journal of Aquatic Food Product Technology

Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish

(2014) M. V. Chandra et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Nondestructive Textural Assessment of Fish Freshness: A Stochastic Model-Based Approach Robust to Fish Size Variations

(2014) D. Dimogianopoulos et al.   JOURNAL OF TEXTURE STUDIES

NIR Spectroscopy and Imaging Techniques for Evaluation of Fish Quality—A Review

(2013) Dan Liu et al.   APPLIED SPECTROSCOPY REVIEWS

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

(2013) Jun-Hu Cheng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging

(2013) Mohammed Kamruzzaman et al.   FOOD CHEMISTRY

Novel non-invasive distribution measurement of texture profile analysis (TPA) in salmon fillet by using visible and near infrared hyperspectral imaging

(2013) Di Wu et al.   FOOD CHEMISTRY

Freshness assessment of gilthead sea bream (Sparus aurata) by machine vision based on gill and eye color changes

(2013) Majid Dowlati et al.   JOURNAL OF FOOD ENGINEERING

Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle

(2013) Javier Sánchez-Valencia et al.   JOURNAL OF FOOD ENGINEERING

Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging

(2012) Douglas F. Barbin et al.   ANALYTICA CHIMICA ACTA

Total volatile basic nitrogen and trimethylamine nitrogen levels during ice storage of European hake (Merluccius merluccius): A seasonal and size differentiation

(2011) E. Orban et al.   FOOD CHEMISTRY

Quality differences of gilthead sea bream from distinct production systems in Southern Europe: Intensive, integrated, semi-intensive or extensive systems

(2010) L.M.P. Valente et al.   FOOD CONTROL

Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects

(2010) P. Burey et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quality Assessment of Tiger Tooth Croaker (Otolithes ruber) During Ice Storage

(2010) Salim Sharifian et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen

(2008) M.J. Fraqueza et al.   BRITISH POULTRY SCIENCE