Nondestructive Determination of Microbial, Biochemical, and Chemical Changes in Rainbow Trout (Oncorhynchus mykiss) During Refrigerated Storage Using Hyperspectral Imaging Technique

Comparison of various chemometric analysis for rapid prediction of thiobarbituric acid reactive substances in rainbow trout fillets by hyperspectral imaging technique

(2019) Sara Khoshnoudi‐Nia et al.   Food Science & Nutrition

Determination of Total Viable Count in Rainbow-Trout Fish Fillets Based on Hyperspectral Imaging System and Different Variable Selection and Extraction of Reference Data Methods

(2018) Sara Khoshnoudi-Nia et al.   Food Analytical Methods

Developing a machine vision system for simultaneous prediction of freshness indicators based on tilapia ( Oreochromis niloticus ) pupil and gill color during storage at 4 °C

(2018) Ce Shi et al.   FOOD CHEMISTRY

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

Chemical spoilage extent traceability of two kinds of processed pork meats using one multispectral system developed by hyperspectral imaging combined with effective variable selection methods

(2017) Weiwei Cheng et al.   FOOD CHEMISTRY

Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process

(2017) Qian Yang et al.   JOURNAL OF FOOD ENGINEERING

Comparison of effects of zoledronic acid and clodronate on the bone structure: imaginological and histomorphometrical study in vivo

(2017) Stephanie Joana Roman Martelli et al.   JOURNAL OF ORAL PATHOLOGY & MEDICINE

Freshness assessment of turbot ( Scophthalmus maximus ) by Quality Index Method (QIM), biochemical, and proteomic methods

(2017) Xuepeng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Nondestructive Real-Time Detection Method of Total Viable Count in Pork by Hyperspectral Imaging Technique

(2017) Xiaochun Zheng et al.   Applied Sciences-Basel

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

Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn (Metapenaeus ensis)

(2016) Qiong Dai et al.   FOOD CHEMISTRY

Nondestructive quantifying total volatile basic nitrogen (TVB-N) content in chicken using hyperspectral imaging (HSI) technique combined with different data dimension reduction algorithms

(2016) Urmila Khulal et al.   FOOD CHEMISTRY

Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet

(2016) Jun-Hu Cheng et al.   JOURNAL OF FOOD ENGINEERING

Development of NIRS models for rapid quantification of protein content in sweetpotato [Ipomoea batatas (L.) LAM.]

(2016) Lembe Samukelo Magwaza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mapping of TBARS distribution in frozen–thawed pork using NIR hyperspectral imaging

(2016) Xiang Wu et al.   MEAT SCIENCE

Rapid Quantification Analysis and Visualization of Escherichia coli Loads in Grass Carp Fish Flesh by Hyperspectral Imaging Method

(2015) Jun-Hu Cheng et al.   Food and Bioprocess Technology

Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets

(2015) Jun-Hu Cheng et al.   FOOD CHEMISTRY

Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet

(2015) Jun-Hu Cheng et al.   FOOD CHEMISTRY

Non-destructive prediction of thiobarbituricacid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging

(2015) Zhenjie Xiong et al.   FOOD CHEMISTRY

Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion

(2015) Huanhuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid and non-invasive detection of fish microbial spoilage by visible and near infrared hyperspectral imaging and multivariate analysis

(2015) Jun-Hu Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets

(2014) Mohammad Jouki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry

(2013) Dan Liu et al.   Food and Bioprocess Technology

Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp (Ctenopharyngodon idella) by hyperspectral imaging

(2013) Jun-Hu Cheng et al.   Innovative Food Science & Emerging Technologies

Prediction of moisture, color and pH in cooked, pre-sliced turkey hams by NIR hyperspectral imaging system

(2013) Abdullah Iqbal et al.   JOURNAL OF FOOD ENGINEERING

Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon flesh

(2013) Di Wu et al.   TALANTA

Measurement of meat color using a computer vision system

(2012) Antonio Girolami et al.   MEAT SCIENCE

Determination of total viable count (TVC) in chicken breast fillets by near-infrared hyperspectral imaging and spectroscopic transforms

(2012) Yao-Ze Feng et al.   TALANTA

Application of Artificial Neural Networks to Predict the Oxidation of Menhaden Fish Oil Obtained from Fourier Transform Infrared Spectroscopy Method

(2010) Wanwimol Klaypradit et al.   Food and Bioprocess Technology

Variable selection in regression-a tutorial

(2010) C. M. Andersen et al.   JOURNAL OF CHEMOMETRICS

Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy

(2010) Agnar H. Sivertsen et al.   JOURNAL OF FOOD ENGINEERING