Quantifying Total Viable Count in Pork Meat Using Combined Hyperspectral Imaging and Artificial Olfaction Techniques

Nondestructive quantifying total volatile basic nitrogen (TVB-N) content in chicken using hyperspectral imaging (HSI) technique combined with different data dimension reduction algorithms

(2016) Urmila Khulal et al.   FOOD CHEMISTRY

Nondestructively sensing of total viable count (TVC) in chicken using an artificial olfaction system based colorimetric sensor array

(2016) Quansheng Chen et al.   JOURNAL OF FOOD ENGINEERING

Quantifying of total volatile basic nitrogen (TVB-N) content in chicken using a colorimetric sensor array and nonlinear regression tool

(2015) Khulal Urmila et al.   Analytical Methods

Quantitative determination of total pigments in red meats using hyperspectral imaging and multivariate analysis

(2015) Zhenjie Xiong et al.   FOOD CHEMISTRY

Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study

(2015) P.A. Luning et al.   FOOD CONTROL

Non-destructively sensing pork’s freshness indicator using near infrared multispectral imaging technique

(2015) Qiping Huang et al.   JOURNAL OF FOOD ENGINEERING

Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns

(2015) Qiong Dai et al.   JOURNAL OF FOOD ENGINEERING

Selection of feature wavelengths for developing multispectral imaging systems for quality, safety and authenticity of muscle foods-a review

(2015) Hongbin Pu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Non-destructively sensing pork quality using near infrared multispectral imaging technique

(2015) Qiping Huang et al.   RSC Advances

Utilizing partial least square and support vector machine for TBM penetration rate prediction in hard rock conditions

(2015) Li Gao et al.   Journal of Central South University

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

Applications of Hyperspectral Imaging in Chicken Meat Safety and Quality Detection and Evaluation: A Review

(2014) Zhenjie Xiong et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Neural network based identification of meat spoilage using Fourier-transform infrared spectra

(2014) Vassilis S. Kodogiannis et al.   JOURNAL OF FOOD ENGINEERING

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

Sensing the quality parameters of Chinese traditional Yao-meat by using a colorimetric sensor combined with genetic algorithm partial least squares regression

(2014) Xiaowei Huang et al.   MEAT SCIENCE

Identification of spoilage bacteria using a simple colorimetric sensor array

(2014) Quansheng Chen et al.   SENSORS AND ACTUATORS B-CHEMICAL

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

(2013) Dan Liu et al.   Food and Bioprocess Technology

Variable selection in near-infrared spectroscopy: Benchmarking of feature selection methods on biodiesel data

(2011) Roman M. Balabin et al.   ANALYTICA CHIMICA ACTA

A novel technique for rapid evaluation of fish freshness using colorimetric sensor array

(2011) Xingyi Huang et al.   JOURNAL OF FOOD ENGINEERING

Comparisons of different regressions tools in measurement of antioxidant activity in green tea using near infrared spectroscopy

(2011) Quansheng Chen et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibration

(2010) Quansheng Chen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Measurement of total flavone content in snow lotus (Saussurea involucrate) using near infrared spectroscopy combined with interval PLS and genetic algorithm

(2010) Quansheng Chen et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Exploration of linear multivariate calibration techniques to predict the total antioxidant capacity of green tea from chromatographic fingerprints

(2008) M. Dumarey et al.   JOURNAL OF CHROMATOGRAPHY A