Effects of dielectric properties and microstructures on microwave-vacuum drying of mushroom (Agaricus bisporus) caps and stipes evaluated by non-destructive techniques

Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments

(2021) Gözde Özdoğan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of moisture uniformity between microwave-vacuum and hot-air dried ginger slices using hyperspectral information combined with semivariogram

(2020) Xiaohui Lin et al.   DRYING TECHNOLOGY

Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique

(2020) Ji Ma et al.   FOOD CHEMISTRY

Evaluating drying feature differences between ginger slices and splits during microwave-vacuum drying by hyperspectral imaging technique

(2020) Xiaohui Lin et al.   FOOD CHEMISTRY

Advanced Techniques for Hyperspectral Imaging in the Food Industry: Principles and Recent Applications

(2019) Ji Ma et al.   Annual Review of Food Science and Technology

Investigation of moisture content uniformity of microwave-vacuum dried mushroom (Agaricus bisporus) by NIR hyperspectral imaging

(2019) Xiaohui Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dielectric properties of thermosonically treated Agaricus bisporus slices during microwave vacuum drying and correlation with the water state

(2019) Ning Jiang et al.   DRYING TECHNOLOGY

Comparison of Spectral Properties of Three Hyperspectral Imaging (HSI) Sensors in Evaluating Main Chemical Compositions of Cured Pork

(2019) Ji Ma et al.   JOURNAL OF FOOD ENGINEERING

Rapid classification of commercial Cheddar cheeses from different brands using PLSDA, LDA and SPA–LDA models built by hyperspectral data

(2019) Tong Lei et al.   Journal of Food Measurement and Characterization

Nondestructive quality evaluation of banana slices during microwave vacuum drying using spectral and imaging techniques

(2018) Yuan-Yuan Pu et al.   DRYING TECHNOLOGY

Non-destructive Detection and Screening of Non-uniformity in Microwave Sterilization Using Hyperspectral Imaging Analysis

(2018) Yuanyuan Pan et al.   Food Analytical Methods

Hyperspectral Imaging Sensing of Changes in Moisture Content and Color of Beef During Microwave Heating Process

(2018) Yuwei Liu et al.   Food Analytical Methods

Heterospectral two-dimensional correlation analysis with near-infrared hyperspectral imaging for monitoring oxidative damage of pork myofibrils during frozen storage

(2018) Weiwei Cheng et al.   FOOD CHEMISTRY

Predicting intramuscular fat content variations in boiled pork muscles by hyperspectral imaging using a novel spectral pre-processing technique

(2018) Ji Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dielectric properties of Agaricus bisporus slices relevant to drying with microwave energy

(2018) Ning Jiang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Study of physiologically active components in different parts of fruiting bodies of varieties of Agaricus bisporus (white mushroom)

(2017) Bożena Muszyńska et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Chemical spoilage extent traceability of two kinds of processed pork meats using one multispectral system developed by hyperspectral imaging combined with effective variable selection methods

(2017) Weiwei Cheng et al.   FOOD CHEMISTRY

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

Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process

(2017) Qian Yang et al.   JOURNAL OF FOOD ENGINEERING

Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications

(2017) Yuwei Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn (Metapenaeus ensis)

(2016) Qiong Dai et al.   FOOD CHEMISTRY

Prediction of moisture content uniformity of microwave-vacuum dried mangoes as affected by different shapes using NIR hyperspectral imaging

(2016) Yuan-Yuan Pu et al.   Innovative Food Science & Emerging Technologies

Integration of spectral and textural data for enhancing hyperspectral prediction of K value in pork meat

(2016) Weiwei Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pork biogenic amine index (BAI) determination based on chemometric analysis of hyperspectral imaging data

(2016) Weiwei Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Effect of blanching on the dielectric properties and microwave vacuum drying behavior of Agaricus bisporus slices

(2015) Ning Jiang et al.   Innovative Food Science & Emerging Technologies

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

(2015) Anguo Xie et al.   TALANTA

Glass transition and state diagram for freeze-dried Agaricus bisporus

(2012) Qilong Shi et al.   JOURNAL OF FOOD ENGINEERING

Drying Characteristics and Quality Parameters of Microwave-Dried Grated Carrots

(2011) Mehmet Fatih Arikan et al.   Food and Bioprocess Technology

Experimental study of rehydration kinetics of potato cylinders

(2009) S.E. Cunningham et al.   FOOD AND BIOPRODUCTS PROCESSING