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

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

(2019) Sara Khoshnoudi-Nia et al.   Food Analytical Methods

Fast Prediction of Sugar Content in Dangshan Pear (Pyrus spp.) Using Hyperspectral Imagery Data

(2018) Dongyan Zhang et al.   Food Analytical Methods

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

Heterospectral two-dimensional correlation analysis with near-infrared hyperspectral imaging for monitoring oxidative damage of pork myofibrils during frozen storage

(2018) Weiwei Cheng 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

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

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

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

Efficient integration of particle analysis in hyperspectral imaging for rapid assessment of oxidative degradation in salmon fillet

(2016) Jun-Li Xu et al.   JOURNAL OF FOOD ENGINEERING

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

Soluble Solids Content and pH Prediction and Maturity Discrimination of Lychee Fruits Using Visible and Near Infrared Hyperspectral Imaging

(2015) Hongbin Pu et al.   Food Analytical Methods

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

Potential of hyperspectral imaging for rapid prediction of hydroxyproline content in chicken meat

(2015) Zhenjie Xiong et al.   FOOD CHEMISTRY

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

Data fusion and hyperspectral imaging in tandem with least squares-support vector machine for prediction of sensory quality index scores of fish fillet

(2015) Jun-Hu Cheng 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

Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review

(2015) Mohammad Kamal et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Advances in Feature Selection Methods for Hyperspectral Image Processing in Food Industry Applications: A Review

(2014) Qiong Dai et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Use of Hyperspectral Imaging to Discriminate the Variety and Quality of Rice

(2014) Lu Wang et al.   Food Analytical Methods

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

Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: Applications

(2013) Di Wu et al.   Innovative Food Science & Emerging Technologies

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

Fish species classification by color, texture and multi-class support vector machine using computer vision

(2012) Jing Hu et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Meat Quality Evaluation by Hyperspectral Imaging Technique: An Overview

(2012) Gamal Elmasry et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Application of Visible and Near Infrared Hyperspectral Imaging to Differentiate Between Fresh and Frozen–Thawed Fish Fillets

(2012) Fengle Zhu et al.   Food and Bioprocess Technology

Application of long-wave near infrared hyperspectral imaging for measurement of color distribution in salmon fillet

(2012) Di Wu et al.   Innovative Food Science & Emerging Technologies

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

CLASSIFYING THE SPECIES OF EXOPALAEMON BY USING VISIBLE AND NEAR INFRARED SPECTRA WITH UNINFORMATIVE VARIABLE ELIMINATION AND SUCCESSIVE PROJECTIONS ALGORITHM

(2010) Di WU et al.   JOURNAL OF INFRARED AND MILLIMETER WAVES

Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages

(2010) D.S. Tsoukalas et al.   MEAT SCIENCE

Quality Assessment of Farmed Rainbow Trout (Oncorhynchus mykiss) during Chilled Storage

(2008) M. Rezaei et al.   JOURNAL OF FOOD SCIENCE

Partial least squares analysis of near-infrared hyperspectral images for beef tenderness prediction

(2008) Govindarajan Konda Naganathan et al.   Journal of Food Measurement and Characterization