Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis)

Multivariate and machine learning approaches for honey botanical origin authentication using near infrared spectroscopy

(2019) Vittoria Bisutti et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Effects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles

(2018) Nalan Gokoglu et al.   Journal of Aquatic Food Product Technology

 Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia

(2018) N. TTopic Popovic et al.   VETERINARNI MEDICINA

NIR detection of honey adulteration reveals differences in water spectral pattern

(2016) György Bázár et al.   FOOD CHEMISTRY

Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C

(2015) Foteini F. Parlapani et al.   FOOD MICROBIOLOGY

Quality changes of cuttlefish stored under various atmosphere modifications and vacuum packaging

(2015) Achilleas D Bouletis et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Discrimination of shelled shrimp (Metapenaeus ensis) among fresh, frozen-thawed and cold-stored by hyperspectral imaging technique

(2015) Jia-Huan Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of FT-NIR and FT-IR spectroscopy to fish fillet authentication

(2015) Cristina Alamprese et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Water Confined in the Local Field of Ions

(2014) Dušan Kojić et al.   CHEMPHYSCHEM

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

(2013) Dan Liu et al.   APPLIED SPECTROSCOPY REVIEWS

NIR hyperspectral imaging as non-destructive evaluation tool for the recognition of fresh and frozen–thawed porcine longissimus dorsi muscles

(2013) Douglas F. Barbin et al.   Innovative Food Science & Emerging Technologies

Foodstuff authentication from spectral data: Toward a species-independent discrimination between fresh and frozen–thawed fish samples

(2013) Matteo Ottavian et al.   JOURNAL OF FOOD ENGINEERING

VIS/NIR spectroscopy for non-destructive freshness assessment of Atlantic salmon (Salmo salar L.) fillets

(2013) Takashi Kimiya et al.   JOURNAL OF FOOD ENGINEERING

Good handling practices of the catch: The effect of early icing on the freshness quality of cuttlefish (Sepia officinalis L.)

(2012) Anna Badiani et al.   FOOD CONTROL

Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-Thawed Swordfish (Xiphias gladiusL)

(2012) Luca Fasolato et al.   Journal of Aquatic Food Product Technology

Non-destructive Estimation of Mandarin Maturity Status Through Portable VIS-NIR Spectrophotometer

(2010) Francesca Antonucci et al.   Food and Bioprocess Technology

Variable selection in regression-a tutorial

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

Aquaphotomics: Dynamic Spectroscopy of Aqueous and Biological Systems Describes Peculiarities of Water

(2010) Roumiana Tsenkova   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Near Infrared Spectroscopy Using Short Wavelengths and Leave-One-Cow-Out Cross-Validation for Quantification of Somatic Cells in Milk

(2010) Roumiana Tsenkova et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Monitoring of substrate and product concentrations in acetic fermentation processes for onion vinegar production by NIR spectroscopy: value addition to worthless onions

(2008) J. M. González-Sáiz et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances

(2008) Qiaofen Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice

(2007) Paulo Vaz-Pires et al.   LWT-FOOD SCIENCE AND TECHNOLOGY