A decision fusion method based on hyperspectral imaging and electronic nose techniques for moisture content prediction in frozen-thawed pork

Improved prediction of minced pork meat chemical properties with near-infrared spectroscopy by a fusion of scatter-correction techniques

(2021) Puneet Mishra et al.   INFRARED PHYSICS & TECHNOLOGY

Estimation of nitrogen content in cucumber plant (Cucumis sativus L.) leaves using hyperspectral imaging data with neural network and partial least squares regressions

(2021) Sajad Sabzi et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Application of Near Infrared Reflectance (NIR) spectroscopy to predict the moisture, protein, and fat content of beef for gourmet hamburger preparation

(2021) C.S.A.M. Maduro Dias et al.   Livestock Science

Detection of frozen pork freshness by fluorescence hyperspectral image

(2021) Qibin Zhuang et al.   JOURNAL OF FOOD ENGINEERING

Multi-sensor integration approach based on hyperspectral imaging and electronic nose for quantitation of fat and peroxide value of pork meat

(2020) Joshua Harrington Aheto et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles

(2020) Xin Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Partial least square regression versus domain invariant partial least square regression with application to near-infrared spectroscopy of fresh fruit

(2020) Puneet Mishra et al.   INFRARED PHYSICS & TECHNOLOGY

A global calibration model for prediction of intramuscular fat and pH in red meat using hyperspectral imaging

(2020) Y. Dixit et al.   MEAT SCIENCE

Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles

(2019) Qingqing Jiang et al.   FOOD CHEMISTRY

Importance of harmonised sample preparation for moisture and protein content determinations in official food control laboratories: A poultry meat case study

(2019) Yannick Weesepoel et al.   FOOD CHEMISTRY

Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution

(2019) Weiwei Cheng et al.   JOURNAL OF FOOD ENGINEERING

Research and analysis of cadmium residue in tomato leaves based on WT-LSSVR and Vis-NIR hyperspectral imaging

(2018) Sun Jun et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

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

Electronic noses: Powerful tools in meat quality assessment

(2017) Wojciech Wojnowski et al.   MEAT SCIENCE

Intelligent evaluation of total volatile basic nitrogen (TVB-N) content in chicken meat by an improved multiple level data fusion model

(2017) Urmila Khulal et al.   SENSORS AND ACTUATORS B-CHEMICAL

Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen–thawed fish muscle

(2016) Jun-Hu Cheng et al.   FOOD CHEMISTRY

Parsimonious model development for real-time monitoring of moisture in red meat using hyperspectral imaging

(2016) Mohammed Kamruzzaman et al.   FOOD CHEMISTRY

Hyperspectral imaging for real-time monitoring of water holding capacity in red meat

(2016) Mohammed Kamruzzaman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis

(2015) Hongbin Pu et al.   MEAT SCIENCE

Gaussian Markov random field based improved texture descriptor for image segmentation

(2014) Chathurika Dharmagunawardhana et al.   IMAGE AND VISION COMPUTING

Use of near infrared spectroscopy for estimating meat chemical composition, quality traits and fatty acid content from cattle fed sunflower or flaxseed

(2014) N. Prieto et al.   MEAT SCIENCE

Mapping of Fat and Moisture Distribution in Atlantic Salmon Using Near-Infrared Hyperspectral Imaging

(2013) Fengle Zhu et al.   Food and Bioprocess Technology

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

Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process

(2013) Dan Liu et al.   FOOD CHEMISTRY

Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork

(2013) Gap-Don Kim et al.   MEAT SCIENCE

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

Rotation invariant iris feature extraction using Gaussian Markov random fields with non-separable wavelet

(2009) Jing Huang et al.   NEUROCOMPUTING