A Comprehensive Method for Assessing Meat Freshness Using Fusing Electronic Nose, Computer Vision, and Artificial Tactile Technologies

Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose

(2019) Jun Chen et al.   SENSORS

Prediction of total volatile basic nitrogen (TVB-N) content of chilled beef for freshness evaluation by using viscoelasticity based on airflow and laser technique

(2019) Yanlei Li et al.   FOOD CHEMISTRY

E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach

(2018) Susanna Buratti et al.   TALANTA

A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness evaluation

(2017) Lu Qiao et al.   FOOD CHEMISTRY

On-package dual sensors label based on pH indicators for real-time monitoring of beef freshness

(2017) Bambang Kuswandi et al.   FOOD CONTROL

Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review

(2017) Ambra Rita Di Rosa et al.   JOURNAL OF FOOD ENGINEERING

Electronic noses: Powerful tools in meat quality assessment

(2017) Wojciech Wojnowski et al.   MEAT SCIENCE

Ensemble-based support vector machine classifiers as an efficient tool for quality assessment of beef fillets from electronic nose data

(2016) Fady Mohareb et al.   Analytical Methods

Evaluation of bacterial population on chicken meats using a briefcase electronic nose

(2016) Kriengkri Timsorn et al.   BIOSYSTEMS ENGINEERING

Fusion of artificial senses as a robust approach to food quality assessment

(2016) Sajad Kiani et al.   JOURNAL OF FOOD ENGINEERING

Meat: The balance between nutrition and health. A review

(2016) Stefaan De Smet et al.   MEAT SCIENCE

Prediction of pork color attributes using computer vision system

(2016) Xin Sun et al.   MEAT SCIENCE

Application of voltammetric e-tongue for the detection of ammonia and putrescine in beef products

(2016) I.M. Apetrei et al.   SENSORS AND ACTUATORS B-CHEMICAL

Recent Advances for Rapid Identification of Chemical Information of Muscle Foods by Hyperspectral Imaging Analysis

(2016) Yu-Nan Chen et al.   Food Engineering Reviews

Data fusion methodologies for food and beverage authentication and quality assessment – A review

(2015) Eva Borràs et al.   ANALYTICA CHIMICA ACTA

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

Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion

(2015) Huanhuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array

(2014) Huanhuan Li et al.   Analytical Methods

Determination of the Freshness of Beef Strip Loins (M. longissimus lumborum) Using Electronic Nose

(2014) Ye Xiao et al.   Food Analytical Methods

Evaluation of the Spoilage of Raw Chicken Breast Fillets Using Fourier Transform Infrared Spectroscopy in Tandem with Chemometrics

(2014) Helena Vasconcelos et al.   Food and Bioprocess Technology

Food Analysis Using Artificial Senses

(2014) Magdalena Śliwińska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of chicken freshness using a low-cost colorimetric sensor array with AdaBoost–OLDA classification algorithm

(2014) Quansheng Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nondestructive detection of fish freshness during its preservation by combining electronic nose and electronic tongue techniques in conjunction with chemometric analysis

(2013) Fangkai Han et al.   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

Fish Freshness Monitoring Using an E-Tongue Based on Polypyrrole Modified Screen-Printed Electrodes

(2013) Irina Mirela Apetrei et al.   IEEE SENSORS JOURNAL

Freshness assessment of gilthead sea bream (Sparus aurata) by machine vision based on gill and eye color changes

(2013) Majid Dowlati et al.   JOURNAL OF FOOD ENGINEERING

Assessing the Freshness of Meat by Using Quantum-Behaved Particle Swarm Optimization and Support Vector Machine

(2013) XIAO GUAN et al.   JOURNAL OF FOOD PROTECTION

Meat Quality Evaluation by Hyperspectral Imaging Technique: An Overview

(2012) Gamal Elmasry et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Predicting shelf-life of chilled pork sold in China

(2012) Xiaoyang Tang et al.   FOOD CONTROL

Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis

(2012) Olga S. Papadopoulou et al.   FOOD RESEARCH INTERNATIONAL

Measurement of meat color using a computer vision system

(2012) Antonio Girolami et al.   MEAT SCIENCE

Application of machine-vision techniques to fish-quality assessment

(2012) Majid Dowlati et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Classification of non-alcoholic beer based on aftertaste sensory evaluation by chemometric tools

(2011) Mahdi Ghasemi-Varnamkhasti et al.   EXPERT SYSTEMS WITH APPLICATIONS

Discrimination of green tea quality using the electronic nose technique and the human panel test, comparison of linear and nonlinear classification tools

(2011) Quansheng Chen et al.   SENSORS AND ACTUATORS B-CHEMICAL

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

Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

(2010) Luis Gil et al.   FOOD CHEMISTRY

Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

(2010) Raúl Grau et al.   FOOD RESEARCH INTERNATIONAL

Assessment of meat freshness with metal oxide sensor microarray electronic nose: A practical approach

(2009) V.Yu. Musatov et al.   SENSORS AND ACTUATORS B-CHEMICAL