Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging

Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven

(2015) Semin Ozge Ozkoc et al.   Food and Bioprocess Technology

Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production

(2015) Ellen Neyrinck et al.   Food and Bioprocess Technology

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

(2015) Anguo Xie et al.   TALANTA

Application of Wavelet Analysis to Spectral Data for Categorization of Lamb Muscles

(2014) Hongbin Pu et al.   Food and Bioprocess Technology

Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging

(2014) Dan Liu et al.   Food and Bioprocess Technology

Determination of true temperature of opaque materials via spectral distribution of thermal radiation intensity: application of Wien’s displacement law

(2014) S. P. Rusin   Thermophysics and Aeromechanics

NIR Spectroscopy and Imaging Techniques for Evaluation of Fish Quality—A Review

(2013) Dan Liu et al.   APPLIED SPECTROSCOPY REVIEWS

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

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

Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking

(2013) Yan Dai et al.   Food and Bioprocess Technology

Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging

(2013) Mohammed Kamruzzaman et al.   FOOD CHEMISTRY

Tenderness prediction in porcine longissimus dorsi muscles using instrumental measurements along with NIR hyperspectral and computer vision imagery

(2013) Douglas F. Barbin et al.   Innovative Food Science & Emerging Technologies

Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part I: Fundamentals

(2013) Di Wu et al.   Innovative Food Science & Emerging Technologies

Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon flesh

(2013) Di Wu et al.   TALANTA

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

Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging

(2012) Douglas F. Barbin et al.   ANALYTICA CHIMICA ACTA

Meat Quality Evaluation by Hyperspectral Imaging Technique: An Overview

(2012) Gamal Elmasry et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Application of Hyperspectral Imaging in Food Safety Inspection and Control: A Review

(2012) Yao-Ze Feng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Principles and Applications of Hyperspectral Imaging in Quality Evaluation of Agro-Food Products: A Review

(2012) Gamal Elmasry et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Near-infrared hyperspectral imaging and partial least squares regression for rapid and reagentless determination of Enterobacteriaceae on chicken fillets

(2012) Yao-Ze Feng et al.   FOOD CHEMISTRY

Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging

(2012) Douglas F. Barbin et al.   FOOD CHEMISTRY

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

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Using High-Resolution Airborne and Satellite Imagery to Assess Crop Growth and Yield Variability for Precision Agriculture

(2012) Chenghai Yang et al.   PROCEEDINGS OF THE IEEE

Colour measurements by computer vision for food quality control – A review

(2012) Di Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Hydrocolloids on Quality of Frozen-Thawed Vegetable Curry

(2011) Tanushree Maity et al.   Food and Bioprocess Technology

Recent Advances and Applications of Hyperspectral Imaging for Fruit and Vegetable Quality Assessment

(2011) D. Lorente et al.   Food and Bioprocess Technology

Ultrasound assisted nucleation of some liquid and solid model foods during freezing

(2011) Hossein Kiani et al.   FOOD RESEARCH INTERNATIONAL

Fast assessment of the surface distribution of API and excipients in tablets using NIR-hyperspectral imaging

(2011) Felicidad Franch-Lage et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef

(2011) Gamal ElMasry et al.   JOURNAL OF FOOD ENGINEERING

Near-infrared hyperspectral imaging for grading and classification of pork

(2011) Douglas Barbin et al.   MEAT SCIENCE

Practical issues of hyperspectral imaging analysis of solid dosage forms

(2010) José Manuel Amigo   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Application of NIR hyperspectral imaging for discrimination of lamb muscles

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

Protein Denaturation in Pork Longissimus Muscle of Different Quality Groups

(2009) Samira Kazemi et al.   Food and Bioprocess Technology

Automatic segmentation of beef longissimus dorsi muscle and marbling by an adaptable algorithm

(2009) Patrick Jackman et al.   MEAT SCIENCE

Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples

(2008) Adriana E. Delgado et al.   Food and Bioprocess Technology

Preparation of dry honey by microwave–vacuum drying

(2007) Zheng-Wei Cui et al.   JOURNAL OF FOOD ENGINEERING