Evaluating drying feature differences between ginger slices and splits during microwave-vacuum drying by hyperspectral imaging technique

Advanced Techniques for Hyperspectral Imaging in the Food Industry: Principles and Recent Applications

(2019) Ji Ma et al.   Annual Review of Food Science and Technology

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

Ripeness Classification of Bananito Fruit ( Musa acuminata, AA): a Comparison Study of Visible Spectroscopy and Hyperspectral Imaging

(2019) Yuan-Yuan Pu et al.   Food Analytical Methods

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

(2019) Yanan Sun et al.   FOOD RESEARCH INTERNATIONAL

Nonthermal pretreatments enhances drying kinetics and quality properties of dried ginger ( Zingiber officinale Roscoe) slices

(2019) Richard Osae et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Pathogenetic process monitoring and early detection of pear black spot disease caused by Alternaria alternata using hyperspectral imaging

(2019) Ting-tiao Pan et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Pulsed vacuum drying of Chinese ginger (Zingiber officinale Roscoe) slices: Effects on drying characteristics, rehydration ratio, water holding capacity, and microstructure

(2018) Jun Wang et al.   DRYING TECHNOLOGY

Nondestructive quality evaluation of banana slices during microwave vacuum drying using spectral and imaging techniques

(2018) Yuan-Yuan Pu et al.   DRYING TECHNOLOGY

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

Antioxidant activities of ginger extract and its constituents toward lipids

(2018) Wenhui Si et al.   FOOD CHEMISTRY

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

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

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

Prediction of moisture content uniformity of microwave-vacuum dried mangoes as affected by different shapes using NIR hyperspectral imaging

(2016) Yuan-Yuan Pu et al.   Innovative Food Science & Emerging Technologies

Efficient integration of particle analysis in hyperspectral imaging for rapid assessment of oxidative degradation in salmon fillet

(2016) Jun-Li Xu et al.   JOURNAL OF FOOD ENGINEERING

Hyperspectral imaging in tandem with multivariate analysis and image processing for non-invasive detection and visualization of pork adulteration in minced beef

(2015) Mohammed Kamruzzaman et al.   Analytical Methods

Vis–NIR hyperspectral imaging in visualizing moisture distribution of mango slices during microwave-vacuum drying

(2015) Yuan-Yuan Pu et al.   FOOD CHEMISTRY

Potential of hyperspectral imaging for rapid prediction of hydroxyproline content in chicken meat

(2015) Zhenjie Xiong et al.   FOOD CHEMISTRY

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

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

(2015) Anguo Xie et al.   TALANTA

Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry

(2013) Dan Liu et al.   Food and Bioprocess 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

Ripeness Classification of Astringent Persimmon Using Hyperspectral Imaging Technique

(2013) Xuan Wei et al.   Food and Bioprocess Technology

Anti-neuroinflammatory capacity of fresh ginger is attributed mainly to 10-gingerol

(2013) Su-Chen Ho et al.   FOOD CHEMISTRY

Microwave food processing—A review

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

Potential of hyperspectral imaging and multivariate analysis for rapid and non-invasive detection of gelatin adulteration in prawn

(2013) Di Wu 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

Solid waste bin level detection using gray level co-occurrence matrix feature extraction approach

(2012) Maher Arebey et al.   JOURNAL OF ENVIRONMENTAL MANAGEMENT

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

(2012) Mohammed Kamruzzaman et al.   TALANTA

Uniformity Issue in Microwave Drying

(2011) Z. Y. Li et al.   DRYING TECHNOLOGY

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

(2011) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Effect of glutinous components on matrix microstructure during the drying process of plant porous materials

(2010) Junhong Yang et al.   CHEMICAL ENGINEERING AND PROCESSING

Application of NIR hyperspectral imaging for discrimination of lamb muscles

(2010) Mohammed Kamruzzaman et al.   JOURNAL OF FOOD ENGINEERING

Experimental study of rehydration kinetics of potato cylinders

(2009) S.E. Cunningham et al.   FOOD AND BIOPRODUCTS PROCESSING

Early detection of apple bruises on different background colors using hyperspectral imaging

(2007) Gamal ElMasry et al.   LWT-FOOD SCIENCE AND TECHNOLOGY