Comparison of moisture uniformity between microwave-vacuum and hot-air dried ginger slices using hyperspectral information combined with semivariogram

Fusing spectral and textural information in near-infrared hyperspectral imaging to improve green tea classification modelling

(2019) Puneet Mishra et al.   JOURNAL OF FOOD ENGINEERING

Investigation of moisture content uniformity of microwave-vacuum dried mushroom (Agaricus bisporus) by NIR hyperspectral imaging

(2019) Xiaohui Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR

(2019) Yanan Sun et al.   FOOD RESEARCH INTERNATIONAL

Spatial‐spectral analysis method using texture features combined with PCA for information extraction in hyperspectral images

(2019) Jun‐Li Xu et al.   JOURNAL OF CHEMOMETRICS

Using spatial information for evaluating the quality of prediction maps from hyperspectral images: A geostatistical approach

(2019) Ana Herrero-Langreo et al.   ANALYTICA CHIMICA ACTA

Non-destructive Detection and Screening of Non-uniformity in Microwave Sterilization Using Hyperspectral Imaging Analysis

(2018) Yuanyuan Pan et al.   Food Analytical Methods

Hyperspectral Imaging Sensing of Changes in Moisture Content and Color of Beef During Microwave Heating Process

(2018) Yuwei Liu et al.   Food Analytical Methods

Predicting intramuscular fat content variations in boiled pork muscles by hyperspectral imaging using a novel spectral pre-processing technique

(2018) Ji Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Conversion of 6-gingerol to 6-shogaol in ginger (Zingiber officinale) pulp and peel during subcritical water extraction

(2018) Min-Jung Ko et al.   FOOD CHEMISTRY

Model improvement for predicting moisture content (MC) in pork longissimus dorsi muscles under diverse processing conditions by hyperspectral imaging

(2017) Ji Ma et al.   JOURNAL OF FOOD ENGINEERING

Prediction of the level of astringency in persimmon using visible and near-infrared spectroscopy

(2017) Victoria Cortés et al.   JOURNAL OF FOOD ENGINEERING

Comparison of hyperspectral imaging and computer vision for automatic differentiation of organically and conventionally farmed salmon

(2017) Jun-Li Xu et al.   JOURNAL OF FOOD ENGINEERING

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

Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications

(2017) Yuwei Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

(2016) Kejing An et al.   FOOD CHEMISTRY

Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

(2016) Yuting Tian et al.   FOOD CHEMISTRY

Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen–thawed fish muscle

(2016) Jun-Hu Cheng et al.   FOOD CHEMISTRY

Variogram time-series analysis of wind speed

(2016) Jinfu Liu et al.   RENEWABLE ENERGY

Drying kinetics and evolution of the sample's core temperature and moisture distribution of yam slices (Dioscorea alataL.) during convective hot-air drying

(2015) Hao-Yu Ju et al.   DRYING TECHNOLOGY

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

Optimal variable selection for Fourier transform infrared spectroscopic analysis of starch-adulterated garlic powder

(2015) Santosh Lohumi et al.   SENSORS AND ACTUATORS B-CHEMICAL

Rapid detection of frozen pork quality without thawing by Vis–NIR hyperspectral imaging technique

(2015) Anguo Xie et al.   TALANTA

Analysis of the Shrinkage Effect on Mass Transfer During Convective Drying of Sawdust/Sludge Mixtures

(2014) Jie Li et al.   DRYING TECHNOLOGY

Comparison of Three New Drying Methods for Drying Characteristics and Quality of Shiitake Mushroom (Lentinus edodes)

(2014) Hongcai Wang et al.   DRYING TECHNOLOGY

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

(2013) Aneta Wojdyło et al.   Food and Bioprocess Technology

Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging

(2013) Mohammed Kamruzzaman et al.   FOOD CHEMISTRY

Microwave food processing—A review

(2013) S. Chandrasekaran et al.   FOOD RESEARCH INTERNATIONAL

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

Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging

(2013) Pau Talens et al.   JOURNAL OF FOOD ENGINEERING

Near-infrared hyperspectral imaging in tandem with partial least squares regression and genetic algorithm for non-destructive determination and visualization of Pseudomonas loads in chicken fillets

(2013) Yao-Ze Feng et al.   TALANTA

Pre-processing of hyperspectral images. Essential steps before image analysis

(2012) Maider Vidal et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

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

Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging

(2012) Douglas F. Barbin et al.   Innovative Food Science & Emerging Technologies

Coupled 3D heat and mass transfer model for numerical analysis of drying process in papaya slices

(2012) Roberto A. Lemus-Mondaca et al.   JOURNAL OF FOOD ENGINEERING

Fast detection and visualization of minced lamb meat adulteration using NIR hyperspectral imaging and multivariate image analysis

(2012) Mohammed Kamruzzaman et al.   TALANTA

Formation of 6-Shogaol of Ginger Oil Under Different Drying Conditions

(2011) Tzou-Chi Huang et al.   DRYING TECHNOLOGY

Shrinkage and Color Change during Microwave Vacuum Drying of Carrot

(2011) Hilaire Nahimana et al.   DRYING TECHNOLOGY

Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe)

(2011) S.H. Ding et al.   FOOD AND BIOPRODUCTS PROCESSING

Heat pump assisted drying of agricultural produce—an overview

(2011) Krishna Kumar Patel et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Recent advances in the use of computer vision technology in the quality assessment of fresh meats

(2011) Patrick Jackman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent Developments in Microwave-Assisted Drying of Vegetables, Fruits, and Aquatic Products—Drying Kinetics and Quality Considerations

(2010) Min Zhang et al.   DRYING TECHNOLOGY

Rapid Discrimination of Fish Feeds Brands Based on Visible and Short-Wave Near-Infrared Spectroscopy

(2010) Fengle Zhu et al.   Food and Bioprocess Technology

Effect of two stage, tray and heat pump assisted-dehumidified drying on drying characteristics and qualities of dried ginger

(2010) Singhanat Phoungchandang et al.   FOOD AND BIOPRODUCTS PROCESSING

Quality classification of cooked, sliced turkey hams using NIR hyperspectral imaging system

(2010) Gamal ElMasry et al.   JOURNAL OF FOOD ENGINEERING

Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen)

(2008) Nantawan Therdthai et al.   JOURNAL OF FOOD ENGINEERING

Analysis and classification of commercial ham slice images using directional fractal dimension features

(2008) Fernando Mendoza et al.   MEAT SCIENCE

Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams

(2008) Nektarios A. Valous et al.   MEAT SCIENCE