Rapid and Nondestructive Quantification of Trimethylamine by FT-NIR Coupled with Chemometric Techniques

Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution

(2018) Felix Y.H. Kutsanedzie et al.   FOOD CHEMISTRY

Portable spectroscopy system determination of acid value in peanut oil based on variables selection algorithms

(2017) Mingxiu Yang et al.   MEASUREMENT

On-line monitoring of extraction process of Flos Lonicerae Japonicae using near infrared spectroscopy combined with synergy interval PLS and genetic algorithm

(2017) Yue Yang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Detection of meat-borne trimethylamine based on nanoporous colorimetric sensor arrays

(2016) Huang Xiao-wei et al.   FOOD CHEMISTRY

Real-time monitoring of process parameters in rice wine fermentation by a portable spectral analytical system combined with multivariate analysis

(2016) Qin Ouyang et al.   FOOD CHEMISTRY

Determination of quality attributes in wax jambu fruit using NIRS and PLS

(2016) Thayna R. Viegas et al.   FOOD CHEMISTRY

A novel liquid chromatography–mass spectrometric method for the simultaneous determination of trimethylamine, dimethylamine and methylamine in fishery products

(2016) Lander Baliño-Zuazo et al.   FOOD CHEMISTRY

Feasibility study on nondestructively sensing meat's freshness using light scattering imaging technique

(2016) Huanhuan Li et al.   MEAT SCIENCE

Non-destructively sensing pork’s freshness indicator using near infrared multispectral imaging technique

(2015) Qiping Huang et al.   JOURNAL OF FOOD ENGINEERING

Rapid and nondestructive evaluation of fish freshness by near infrared reflectance spectroscopy combined with chemometrics analysis

(2014) Ran Ding et al.   Analytical Methods

Mathematical models for the trimethylamine (TMA) formation on packed cod fish fillets at different temperatures

(2014) J.K. Heising et al.   FOOD RESEARCH INTERNATIONAL

Monitoring Key Parameters in Bioprocesses Using Near-Infrared Technology

(2014) Elena Tamburini et al.   SENSORS

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

(2013) Lin Huang et al.   FOOD CHEMISTRY

Use of near infrared transmittance spectroscopy to predict fatty acid composition of chicken meat

(2012) R. Riovanto et al.   FOOD CHEMISTRY

Critical review of near-infrared spectroscopic methods validations in pharmaceutical applications

(2012) C. De Bleye et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Neural network and principal component regression in non-destructive soluble solids content assessment: a comparison

(2012) Kim-seng Chia et al.   Journal of Zhejiang University-SCIENCE B

A non-destructive ammonium detection method as indicator for freshness for packed fish: Application on cod

(2011) J.K. Heising et al.   JOURNAL OF FOOD ENGINEERING

Application of linear/non-linear classification algorithms in discrimination of pork storage time using Fourier transform near infrared (FT-NIR) spectroscopy

(2011) Quansheng Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Trimethylamine gas sensor based on Cr3+ doped ZnO nanorods/nanoparticles prepared via solvothermal method

(2011) Xiangfeng Chu et al.   MATERIALS CHEMISTRY AND PHYSICS

Accuracy of near infrared spectroscopy for prediction of chemical composition, salt content and free amino acids in dry-cured ham

(2011) Maja Prevolnik et al.   MEAT SCIENCE

Feasibility of the direct application of near-infrared reflectance spectroscopy on intact chicken breasts to predict meat color and physical traits

(2011) M. De Marchi et al.   POULTRY SCIENCE

Pork meat quality classification using Visible/Near-Infrared spectroscopic data

(2010) M. Monroy et al.   BIOSYSTEMS ENGINEERING

Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

(2010) Jianrong Cai et al.   FOOD CHEMISTRY

Predicting pork water-holding capacity with NIR spectroscopy in relation to different reference methods

(2010) Maja Prevolnik et al.   JOURNAL OF FOOD ENGINEERING

Stiffness measurement of eggshell by acoustic resonance and PLS models

(2010) Hao Lin et al.   JOURNAL OF FOOD ENGINEERING

Review: The Application of near Infrared Spectroscopy to the Measurement of Bioactive Compounds in Food Commodities

(2010) Cushla M. McGoverin et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Near infrared spectroscopy as an on-line method to quantitatively determine glycogen and predict ultimate pH in pre rigor bovine M. longissimus dorsi

(2010) D. Lomiwes et al.   MEAT SCIENCE

Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy

(2010) Nicoletta Sinelli et al.   MEAT SCIENCE

On-line prediction of fresh pork quality using visible/near-infrared reflectance spectroscopy

(2010) Yi-Tao Liao et al.   MEAT SCIENCE

Colorimetric assay for determination of trimethylamine-nitrogen (TMA-N) in fish by combining headspace-single-drop microextraction and microvolume UV–vis spectrophotometry

(2009) Francisco Pena-Pereira et al.   FOOD CHEMISTRY

A methodology based on NIR-microscopy for the detection of animal protein by-products

(2009) Dolores Pérez-Marín et al.   TALANTA

Ammonia, Dimethylamine, Trimethylamine, and Trimethylamine Oxide from Raw and Processed Fish By-Products

(2008) Ted H. Wu et al.   Journal of Aquatic Food Product Technology

Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review

(2008) Haibo Huang et al.   JOURNAL OF FOOD ENGINEERING

Effect of Freezing Time on the Quality of Indian Mackerel (Rastrelliger kanagurta) during Frozen Storage

(2008) I.P. Lakshmisha et al.   JOURNAL OF FOOD SCIENCE