Study of relations between chemical, colour and fluorescence properties of raw and dried meat powders of cow and yak (Bos grunniens)

Predicting ASTA color values of peppers via LED-induced fluorescence

(2022) Shaojin Ma et al.   JOURNAL OF FOOD ENGINEERING

Study of moisture content and water activity of rice using fluorescence spectroscopy and multivariate analysis

(2019) Zhyldyzai Ozbekova et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky

(2019) Ge Han et al.   MEAT SCIENCE

Novel meat-enriched foods for older consumers

(2018) Mustafa M. Farouk et al.   FOOD RESEARCH INTERNATIONAL

Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study

(2016) Zhen-zhen Cao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Healthier meat products as functional foods

(2010) Eric A. Decker et al.   MEAT SCIENCE

Front-face fluorescence spectroscopy as a tool to classify seven bovine muscles according to their chemical and rheological characteristics

(2009) A. Sahar et al.   MEAT SCIENCE

Meat quality assessment using biophysical methods related to meat structure

(2008) Jean-Louis Damez et al.   MEAT SCIENCE