An evaluation of biochemical, structural and volatile changes of dry‐cured pork using a combined ion mobility spectrometry, hyperspectral and confocal imaging approach

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

Vis-NIR hyperspectral imaging for the classification of bacterial foodborne pathogens based on pixel-wise analysis and a novel CARS-PSO-SVM model

(2020) Ernest Bonah et al.   INFRARED PHYSICS & TECHNOLOGY

Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities

(2020) Qiang Xiong et al.   POULTRY SCIENCE

Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion

(2020) M. Madalena C. Sobral et al.   FOOD AND CHEMICAL TOXICOLOGY

Monitoring microstructural changes and moisture distribution of dry‐cured pork: a combined confocal laser scanning microscopy and hyperspectral imaging study

(2020) Xiao‐Yu Tian et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nondestructive monitoring, kinetics and antimicrobial properties of ultrasound technology applied for surface decontamination of bacterial foodborne pathogen in pork

(2020) Ernest Bonah et al.   ULTRASONICS SONOCHEMISTRY

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

(2019) Rubén Domínguez et al.   Food Analytical Methods

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

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows

(2019) Zuhaib F. Bhat et al.   FOOD RESEARCH INTERNATIONAL

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

(2018) Sandra Petričević et al.   MEAT SCIENCE

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

(2018) Mónica Flores   MEAT SCIENCE

Robust generalized multiplicative scatter correction algorithm on pretreatment of near infrared spectral data

(2018) Divo Dharma Silalahi et al.   VIBRATIONAL SPECTROSCOPY

Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

(2018) Chiara Montanari et al.   Food Bioscience

Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing

(2018) Qingqing Jiang et al.   FOOD CHEMISTRY

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

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

Application of Hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb M . longissimus lumborum at 24 h post mortem

(2017) C.R. Craigie et al.   MEAT SCIENCE

Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting

(2017) Marta de Prados et al.   MEAT SCIENCE

Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels

(2016) Ahmet Akköse et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Preceding actin denaturation accelerates myosin denaturation in tilapia myofibrils in frozen storage

(2016) Wichulada Thavaroj et al.   FISHERIES SCIENCE

Parsimonious model development for real-time monitoring of moisture in red meat using hyperspectral imaging

(2016) Mohammed Kamruzzaman et al.   FOOD CHEMISTRY

Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels

(2016) Fatih Oz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Low temperature cooking of pork meat — Physicochemical and sensory aspects

(2016) André Becker et al.   MEAT SCIENCE

Mapping of TBARS distribution in frozen–thawed pork using NIR hyperspectral imaging

(2016) Xiang Wu et al.   MEAT SCIENCE

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

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

Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet

(2015) Jun-Hu Cheng 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

Quantification and spatial characterization of moisture and NaCl content of Iberian dry-cured ham slices using NIR hyperspectral imaging

(2015) C. Garrido-Novell et al.   JOURNAL OF FOOD ENGINEERING

Antioxidant effectiveness of ground roasted coffee in raw ground top round beef with added sodium chloride

(2015) Crystal Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of the juice and water losses in salted and unsalted pork samples heated in water bath. Consequences for the prediction of weight loss by transfer models

(2015) Laure Bombrun et al.   MEAT SCIENCE

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

(2015) Mar Roldán et al.   MEAT SCIENCE

Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin

(2015) José M. Lorenzo et al.   MEAT SCIENCE

A Study on the Application of Near Infrared Hyperspectral Chemical Imaging for Monitoring Moisture Content and Water Activity in Low Moisture Systems

(2015) Eva Achata et al.   MOLECULES

Determination of Hexanal—an Indicator of Lipid Oxidation by Static Headspace Gas Chromatography (SHS-GC) in Fat-Rich Food Matrices

(2014) Mohammad Hassan Azarbad et al.   Food Analytical Methods

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

(2014) Ruben Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

(2014) J.M. Hughes et al.   MEAT SCIENCE

Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process

(2013) Dan Liu et al.   FOOD CHEMISTRY

Non-destructive and rapid analysis of moisture distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared hyperspectral imaging

(2013) Hong-Ju He et al.   Innovative Food Science & Emerging Technologies

Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat

(2013) Alain Kondjoyan et al.   MEAT SCIENCE

Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured “Lacón” from Celta pig breed

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Optimization of HS SPME Fast GC-MS for High-Throughput Analysis of Strawberry Aroma

(2012) T. Vandendriessche et al.   Food Analytical Methods

Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression

(2012) Mohammed Kamruzzaman et al.   Innovative Food Science & Emerging Technologies

Effect of packaging conditions on shelf-life of fresh foal meat

(2012) María Gómez et al.   MEAT SCIENCE

Determination of total viable count (TVC) in chicken breast fillets by near-infrared hyperspectral imaging and spectroscopic transforms

(2012) Yao-Ze Feng et al.   TALANTA

Relevant aspects of quantification and sample heterogeneity in hyperspectral image resolution

(2011) Sara Piqueras et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Volatile compounds in low-acid fermented sausage “espetec” and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction

(2011) Ana Rivas-Cañedo et al.   FOOD CHEMISTRY

Near Infrared Spectroscopy and Hyperspectral Imaging for Prediction and Visualisation of Fat and Fatty Acid Content in Intact Raw Beef Cuts

(2011) Ken-Ichi Kobayashi et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy

(2010) Akinbode A. Adedeji et al.   JOURNAL OF FOOD ENGINEERING

Key wavelengths screening using competitive adaptive reweighted sampling method for multivariate calibration

(2009) Hongdong Li et al.   ANALYTICA CHIMICA ACTA

Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

(2009) Cristina M.M. Alfaia et al.   MEAT SCIENCE

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

(2008) Veronique Santé-Lhoutellier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY