Application of volatile and spectral profiling together with multimode data fusion strategy for the discrimination of preserved eggs

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

(2020) Joshua Harrington Aheto et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Effects of temperature on quality of preserved eggs during storage

(2020) Wenxiang Luo et al.   POULTRY SCIENCE

Hyperspectral imaging for accurate determination of rice variety using a deep learning network with multi-feature fusion

(2020) Shizhuang Weng et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Detection of Beef Adulterated with Pork Using a Low-Cost Electronic Nose Based on Colorimetric Sensors

(2020) Fangkai Han et al.   Foods

Evidences in duck (Anas platyrhynchos) by transcriptome data for supporting the biliverdin was mainly synthesized by shell gland

(2019) Tao Zhang et al.   POULTRY SCIENCE

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

Use of hyperspectral transmittance imaging to evaluate the internal quality of nectarines

(2019) Sandra Munera et al.   BIOSYSTEMS ENGINEERING

Quantitative assessment of zearalenone in maize using multivariate algorithms coupled to Raman spectroscopy

(2019) Zhiming Guo et al.   FOOD CHEMISTRY

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality

(2019) Shuang Bi et al.   FOOD CHEMISTRY

Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS

(2019) Alessandro Genovese et al.   FOOD RESEARCH INTERNATIONAL

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

Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling

(2019) Weibo Guo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Study on the volatile composition of table grapes of three aroma types

(2019) Yusen Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules

(2019) Yuan Yang et al.   FOOD CHEMISTRY

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing

(2019) Lin Zhu et al.   FOOD CHEMISTRY

Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography–Olfactometry, Quantitative Measurements, and Odor Activity Value

(2018) Yu Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Research on the reaction mechanism of colorimetric sensor array with characteristic volatile gases-TMA during fish storage

(2018) Riqin Lv et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Analysis of volatile compounds of Tremella aurantialba fermentation via electronic nose and HS-SPME-GC-MS

(2018) Chunxia Dai et al.   JOURNAL OF FOOD SAFETY

Non-destructive quality assessment of hens’ eggs using hyperspectral images

(2017) Sineenart Suktanarak et al.   JOURNAL OF FOOD ENGINEERING

Prediction of egg freshness during storage using electronic nose

(2017) Samuel M. Yimenu et al.   POULTRY SCIENCE

Classification and characterization of blueberry mechanical damage with time evolution using reflectance, transmittance and interactance imaging spectroscopy

(2016) Meng-Han Hu et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)

(2016) Yutaka Inoue et al.   FOOD CHEMISTRY

Physicochemical and nutritional characteristics of preserved duck egg white

(2014) Yan Zhao et al.   POULTRY SCIENCE

Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems

(2013) Hoa Van Ba et al.   MEAT SCIENCE

Influence of Different Cations on Chemical Composition and Microstructure of Pidan White and Yolk During Pickling and Aging

(2010) Palanivel Ganesan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Yolk sac nutrient composition and fat uptake in late-term embryos in eggs from young and old broiler breeder hens

(2010) L. Yadgary et al.   POULTRY SCIENCE

High accuracy handwritten Chinese character recognition using LDA-based compound distances

(2008) Tian-Fu Gao et al.   PATTERN RECOGNITION