Multi-sensor integration approach based on hyperspectral imaging and electronic nose for quantitation of fat and peroxide value of pork meat

Total polyphenol quantitation using integrated NIR and MIR spectroscopy: A case study of Chinese dates (Ziziphus jujuba )

(2019) Muhammad Arslan et al.   PHYTOCHEMICAL ANALYSIS

NIR Spectroscopy Coupled Chemometric Algorithms for Rapid Antioxidants Activity Assessment of Chinese Dates (Zizyphus Jujuba Mill.)

(2019) Muhammad Arslan et al.   International Journal of Food Engineering

Visual discrimination of citrus HLB based on image features

(2019) YanDe Liu et al.   VIBRATIONAL SPECTROSCOPY

Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat

(2019) Joshua H. Aheto et al.   JOURNAL OF FOOD PROCESS ENGINEERING

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

(2019) Yanan Shi et al.   MEAT SCIENCE

An Electronic Nose for Royal Delicious Apple Quality Assessment – A Tri-layer Approach

(2018) Madeshwari Ezhilan et al.   FOOD RESEARCH INTERNATIONAL

Mycotoxin incidents associated with cereals: lessons learnt and risk reduction strategies

(2018) R.N. Baines et al.   Quality Assurance and Safety of Crops & Foods

Integration of computer vision and colorimetric sensor array for nondestructive detection of mango quality

(2018) Xingyi Huang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Synthesized Au NPs@silica composite as surface-enhanced Raman spectroscopy (SERS) substrate for fast sensing trace contaminant in milk

(2018) Yi Xu et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Fast sensing of imidacloprid residue in tea using surface-enhanced Raman scattering by comparative multivariate calibration

(2018) Quansheng Chen et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken

(2017) JuHee Song et al.   FOOD CHEMISTRY

Prediction of peroxide value in omega-3 rich microalgae oil by ATR-FTIR spectroscopy combined with chemometrics

(2017) Nur Cebi et al.   FOOD CHEMISTRY

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Assessment of intramuscular fat content of pork using NIR hyperspectral images of rib end

(2017) Hui Huang 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

An application based on the decision tree to classify the marbling of beef by hyperspectral imaging

(2017) Lía Velásquez et al.   MEAT SCIENCE

Data dimensionality reduction and data fusion for fast characterization of green coffee samples using hyperspectral sensors

(2016) Rosalba Calvini et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band

(2016) Xiuming Jiang et al.   FOOD CHEMISTRY

Prediction of soluble solids content of apple using the combination of spectra and textural features of hyperspectral reflectance imaging data

(2016) Shuxiang Fan et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Electronic noses and tongues to assess food authenticity and adulteration

(2016) Miguel Peris et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Combination of spectra and texture data of hyperspectral imaging for differentiating between free-range and broiler chicken meats

(2015) Zhenjie Xiong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A comparison of different chemometrics approaches for the robust classification of electronic nose data

(2014) Piotr S. Gromski et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Early detection and classification of pathogenic fungal disease in post-harvest strawberry fruit by electronic nose and gas chromatography–mass spectrometry

(2014) Leiqing Pan et al.   FOOD RESEARCH INTERNATIONAL

Validation and transferability study of a method based on near-infrared hyperspectral imaging for the detection and quantification of ergot bodies in cereals

(2013) Ph. Vermeulen et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Discrimination of Cocoa Beans According to Geographical Origin by Electronic Tongue and Multivariate Algorithms

(2013) Ernest Teye et al.   Food Analytical Methods

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

A novel method for determining peroxide value of edible oils using electrical conductivity

(2013) Yandie Yang et al.   FOOD CONTROL

Rapid detection of total viable count (TVC) in pork meat by hyperspectral imaging

(2013) Lin Huang et al.   FOOD RESEARCH INTERNATIONAL

TBARS predictive models of pork sausages stored at different temperatures

(2013) Fan Wenjiao et al.   MEAT SCIENCE

Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey

(2013) Amir Ehsan Torkamani et al.   ULTRASONICS SONOCHEMISTRY

Rapid phytochemical analysis of birch (Betula) and poplar (Populus) foliage by near-infrared reflectance spectroscopy

(2012) Kennedy F. Rubert-Nason et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

(2012) Blanca Barriuso et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods

(2012) Antonios Papastergiadis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM)

(2011) Guofeng Jin et al.   FOOD CHEMISTRY

Multisensor data fusion: A review of the state-of-the-art

(2011) Bahador Khaleghi et al.   Information Fusion

Identification of cattle, llama and horse meat by near infrared reflectance or transflectance spectroscopy

(2011) L.W. Mamani-Linares et al.   MEAT SCIENCE

Lipolysis and lipid oxidation in bacon during curing and drying–ripening

(2010) Guofeng Jin et al.   FOOD CHEMISTRY

Key wavelengths screening using competitive adaptive reweighted sampling method for multivariate calibration

(2009) Hongdong Li et al.   ANALYTICA CHIMICA ACTA

Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers

(2009) J. F. Hocquette et al.   Animal

FTIR Spectroscopy for Grape and Wine Analysis

(2008) Rolene Bauer et al.   ANALYTICAL CHEMISTRY