Nondestructive freshness evaluation of intact prawns (Fenneropenaeus chinensis) using line-scan spatially offset Raman spectroscopy

Amine-responsive cellulose-based ratiometric fluorescent materials for real-time and visual detection of shrimp and crab freshness

(2019) Ruonan Jia et al.   Nature Communications

Using deep learning and hyperspectral imaging to predict total viable count (TVC) in peeled Pacific white shrimp

(2019) Xinjie Yu et al.   Journal of Food Measurement and Characterization

Spatially Offset and Transmission Raman Spectroscopy for Determination of Depth of Inclusion in Turbid Matrix

(2019) Sara Mosca et al.   ANALYTICAL CHEMISTRY

Packaged food detection method based on the generalized Gaussian model for line-scan Raman scattering images

(2019) Zhenfang Liu et al.   JOURNAL OF FOOD ENGINEERING

Spatially offset Raman spectroscopy for non-invasive analysis of turbid samples

(2018) Pavel Matousek   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Integrated HPTLC-based Methodology for the Tracing of Bioactive Compounds in Herbal Extracts Employing Multivariate Chemometrics. A Case Study onMorus alba

(2017) Eliza Chaita et al.   PHYTOCHEMICAL ANALYSIS

Line-Scan Hyperspectral Imaging Techniques for Food Safety and Quality Applications

(2017) Jianwei Qin et al.   Applied Sciences-Basel

Random Forest (RF) Wrappers for Waveband Selection and Classification of Hyperspectral Data

(2016) Nitesh Keshavelal Poona et al.   APPLIED SPECTROSCOPY

Changes in lipid oxidation and related flesh qualities of white shrimp (Litopenaeus vannamei) during iced storage: Effects on the use of increasing ozone exposures

(2016) Charles Odilichukwu R. Okpala et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

A line-scan hyperspectral Raman system for spatially offset Raman spectroscopy

(2015) Jianwei Qin et al.   JOURNAL OF RAMAN SPECTROSCOPY

Discrimination of shelled shrimp (Metapenaeus ensis) among fresh, frozen-thawed and cold-stored by hyperspectral imaging technique

(2015) Jia-Huan Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fruit Quality Evaluation Using Spectroscopy Technology: A Review

(2015) Hailong Wang et al.   SENSORS

A Novel Approach for Subsurface Through-Skin Analysis of Salmon Using Spatially Offset Raman Spectroscopy (SORS)

(2014) Nils Kristian Afseth et al.   APPLIED SPECTROSCOPY

Potential of hyperspectral imaging for non-invasive determination of mechanical properties of prawn (Metapenaeus ensis)

(2014) Qiong Dai et al.   JOURNAL OF FOOD ENGINEERING

Combined shifted-excitation Raman difference spectroscopy and support vector regression for monitoring the algal production of complex polysaccharides

(2013) Kristina Noack et al.   ANALYST

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

Rapid prediction of moisture content of dehydrated prawns using online hyperspectral imaging system

(2012) Di Wu et al.   ANALYTICA CHIMICA ACTA

Simultaneous detection of multiple adulterants in dry milk using macro-scale Raman chemical imaging

(2012) Jianwei Qin et al.   FOOD CHEMISTRY

Nondestructive evaluation of internal maturity of tomatoes using spatially offset Raman spectroscopy

(2012) Jianwei Qin et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

(2011) Jun-Hua Shao et al.   FOOD RESEARCH INTERNATIONAL

Preservation technologies for fresh meat – A review

(2010) G.H. Zhou et al.   MEAT SCIENCE

Variable selection using random forests

(2010) Robin Genuer et al.   PATTERN RECOGNITION LETTERS

Visible Raman spectroscopy for the discrimination of olive oils from different vegetable oils and the detection of adulteration

(2009) R. M. El-Abassy et al.   JOURNAL OF RAMAN SPECTROSCOPY

Raman Spectroscopy for Monitoring Protein Structure in Muscle Food Systems

(2008) Ana M. Herrero   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Raman spectroscopy a promising technique for quality assessment of meat and fish: A review

(2007) Ana M. Herrero   FOOD CHEMISTRY