Rapid and nondestructive monitoring for the quality of Jinhua dry‐cured ham using hyperspectral imaging and chromometer

Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)

(2019) Ninglong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of non-invasive technologies in dry-cured ham: An overview

(2019) Cristina Pérez-Santaescolástica et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

(2019) Fuyang Li et al.   Journal of Food Measurement and Characterization

The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham

(2019) Yao Bi et al.   Journal of Food Measurement and Characterization

Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham

(2019) Chang-Yu Zhou et al.   FOOD CHEMISTRY

1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing

(2019) Jian Zhang et al.   FOOD RESEARCH INTERNATIONAL

The evaluation of overall umami intensity in Takifugu obscurus and Ctenopharyngodon idella based on the Steven’s law

(2019) Yiwen Zhu et al.   Journal of Food Measurement and Characterization

Investigation into crystal size effect on sodium chloride uptake and water activity of pork meat using hyperspectral imaging

(2019) Joshua Harrington Aheto et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months

(2019) Yao Bi et al.   JOURNAL OF FOOD SCIENCE

Rapid discrimination of Chinese dry-cured hams based on Tri-step infrared spectroscopy and computer vision technology

(2019) Danni Zhang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)

(2019) Peter P. Purslow et al.   MEAT SCIENCE

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

(2018) Yuwei Liu et al.   Food Analytical Methods

Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

(2018) Wenli Wang et al.   MEAT SCIENCE

Protein content evaluation of processed pork meats based on a novel single shot (snapshot) hyperspectral imaging sensor

(2018) Ji Ma et al.   JOURNAL OF FOOD ENGINEERING

Hyperspectral imaging detection of decayed honey peaches based on their chlorophyll content

(2017) Ye Sun et al.   FOOD CHEMISTRY

Oxidation of edible animal fats. Comparison of the performance of different quantification methods and of a proposed new semi-objective colour scale-based method

(2017) Francisco J. Méndez-Cid et al.   FOOD CHEMISTRY

Classification of organic beef freshness using VNIR hyperspectral imaging

(2017) Stuart O.J. Crichton et al.   MEAT SCIENCE

Hyperspectral imaging for real-time monitoring of water holding capacity in red meat

(2016) Mohammed Kamruzzaman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Online monitoring of red meat color using hyperspectral imaging

(2016) Mohammed Kamruzzaman et al.   MEAT SCIENCE

Effect of Particular Breed on the Chemical Composition, Texture, Color, and Sensorial Characteristics of Dry-cured Ham

(2014) Pil Nam Seong et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging

(2014) Dan Liu et al.   Food and Bioprocess Technology

Color Measurement of Tea Leaves at Different Drying Periods Using Hyperspectral Imaging Technique

(2014) Chuanqi Xie et al.   PLoS One

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

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

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

The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

(2012) Gap-Don Kim et al.   Korean Journal for Food Science of Animal Resources

The successive projections algorithm

(2012) Sófacles Figueredo Carreiro Soares et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis

(2011) Mohammed Kamruzzaman et al.   ANALYTICA CHIMICA ACTA

Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging

(2011) Gamal ElMasry et al.   FOOD RESEARCH INTERNATIONAL

Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef

(2011) Gamal ElMasry et al.   JOURNAL OF FOOD ENGINEERING

Prediction of beef quality attributes using VIS/NIR hyperspectral scattering imaging technique

(2011) Jianhu Wu et al.   JOURNAL OF FOOD ENGINEERING

Visible-near-infrared spectroscopy to predict water-holding capacity in normal and pale broiler breast meat

(2011) D. Samuel et al.   POULTRY SCIENCE

Relationship between consumer ranking of lamb colour and objective measures of colour

(2010) S. Khliji et al.   MEAT SCIENCE

The Successive Projection Algorithm (SPA), an Algorithm with a Spatial Constraint for the Automatic Search of Endmembers in Hyperspectral Data

(2008) Jinkai Zhang et al.   SENSORS