Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model

Quantitative detection of binary and ternary adulteration of minced beef meat with pork and duck meat by NIR combined with chemometrics

(2020) Tuo Leng et al.   FOOD CONTROL

Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species

(2020) Roumeila Bader et al.   MEAT SCIENCE

Optimization of Fish Quality by Evaluation of Total Volatile Basic Nitrogen (TVB-N) and Texture Profile Analysis (TPA) by Near-Infrared (NIR) Hyperspectral Imaging

(2019) Xue Wang et al.   ANALYTICAL LETTERS

Comparison of rapid techniques for classification of ground meat

(2019) Irene M. Nolasco-Perez et al.   BIOSYSTEMS ENGINEERING

Prediction of total volatile basic nitrogen (TVB-N) content of chilled beef for freshness evaluation by using viscoelasticity based on airflow and laser technique

(2019) Yanlei Li et al.   FOOD CHEMISTRY

Evaluation of butter oil adulteration with soybean oil by FT-MIR and FT-NIR spectroscopies and multivariate analyses

(2019) Cristina Guimarães Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of multiplexing fiber optic laser induced fluorescence spectroscopy for detection of aflatoxin B1 contaminated pistachio kernels

(2019) Qifang Wu et al.   FOOD CHEMISTRY

Total volatile basic nitrogen content in duck meat of different varieties based on calibration maintenance and transfer by use of a near-infrared spectrometric model

(2019) Lu Qiao et al.   SPECTROSCOPY LETTERS

1 H NMR combined with chemometrics for the rapid detection of adulteration in camellia oils

(2018) Ting Shi et al.   FOOD CHEMISTRY

Non-destructive assessment of final color and pH attributes of broiler breast fillets using visible and near-infrared hyperspectral imaging: A preliminary study

(2018) Hongzhe Jiang et al.   INFRARED PHYSICS & TECHNOLOGY

Assessing different processed meats for adulterants using visible-near-infrared spectroscopy

(2018) Ahmed Rady et al.   MEAT SCIENCE

Evaluation of near-infrared (NIR) and Fourier transform mid-infrared (ATR-FT/MIR) spectroscopy techniques combined with chemometrics for the determination of crude protein and intestinal protein digestibility of wheat

(2018) Haitao Shi et al.   FOOD CHEMISTRY

Detection of adulteration with duck meat in minced lamb meat by using visible near-infrared hyperspectral imaging

(2018) Xiaochun Zheng et al.   MEAT SCIENCE

Prediction of fatty acid composition in camellia oil by 1H NMR combined with PLS regression

(2018) MengTing Zhu et al.   FOOD CHEMISTRY

A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness evaluation

(2017) Lu Qiao et al.   FOOD CHEMISTRY

Non-destructive technique for determining the viability of soybean (Glycine max ) seeds using FT-NIR spectroscopy

(2017) Dewi Kusumaningrum et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

(2016) Nur Cebi et al.   FOOD CHEMISTRY

Development and Validation of a Near-Infrared Spectroscopy Method for the Prediction of Acrylamide Content in French-Fried Potato

(2016) Oluwatosin E. Adedipe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics

(2016) Cristina Alamprese et al.   MEAT SCIENCE

Automatic detection of layout of color yarns of yarn-dyed fabric. Part 2: Region segmentation of double-system-Mélange color fabric

(2015) Jie Zhang et al.   COLOR RESEARCH AND APPLICATION

Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion

(2015) Huanhuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Near-infrared spectroscopy and hyperspectral imaging: non-destructive analysis of biological materials

(2014) Marena Manley   CHEMICAL SOCIETY REVIEWS

Visualizing quantitatively the freshness of intact fresh pork using acousto-optical tunable filter-based visible/near-infrared spectral imagery

(2013) Xiwei Wang et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Characterization of Volatile Organic Compounds of Vinegars with Novel Electronic Nose System Combined with Multivariate Analysis

(2013) Binbin Guan et al.   Food Analytical Methods

Ridgetail White Prawns, Exopalaemon carinicauda, Storage Time Rapid Determination Using Electronic Nose

(2013) Guohua Hui et al.   Food Analytical Methods

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

(2013) Lin Huang et al.   FOOD CHEMISTRY

Potential of hyperspectral imaging and pattern recognition for categorization and authentication of red meat

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

Analytical Methods for Gelatin Differentiation from Bovine and Porcine Origins and Food Products

(2012) Raja Mohd Hafidz Raja Nhari et al.   JOURNAL OF FOOD SCIENCE

Detection of Olive Oil Adulteration Using FT-IR Spectroscopy and PLS with Variable Importance of Projection (VIP) Scores

(2012) Abdelkhalek Oussama et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced beef

(2012) Noha Morsy et al.   MEAT SCIENCE

Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis

(2011) Mohammed Kamruzzaman et al.   ANALYTICA CHIMICA ACTA

The chemometrics approach applied to FTIR spectral data for the analysis of rice bran oil in extra virgin olive oil

(2011) Abdul Rohman et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Simultaneous determination of tenderness and Escherichia coli contamination of pork using hyperspectral scattering technique

(2011) Feifei Tao et al.   MEAT SCIENCE

Rapid detection of pork meat freshness by using L-cysteine-modified gold electrode

(2010) Liliane Clarisse Umuhumuza et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Advances in Machine Vision Applications for Automatic Inspection and Quality Evaluation of Fruits and Vegetables

(2010) Sergio Cubero et al.   Food and Bioprocess Technology

Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

(2010) Jianrong Cai et al.   FOOD CHEMISTRY

Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy

(2010) Nicoletta Sinelli et al.   MEAT SCIENCE

Review of the most common pre-processing techniques for near-infrared spectra

(2009) Åsmund Rinnan et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Electronic Nose with an Air Sensor Matrix for Detecting Beef Freshness

(2008) Zhe Zhang et al.   Journal of Bionic Engineering