Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages Under Different Storage Conditions

Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm

(2018) Weiwei Cheng et al.   FOOD CHEMISTRY

Hyperspectral imaging and multispectral imaging as the novel techniques for detecting defects in raw and processed meat products: Current state-of-the-art research advances

(2018) Chao-Hui Feng et al.   FOOD CONTROL

Hyperspectral imaging for rapid evaluation and visualization of quality deterioration index of vacuum packaged dry-cured sausages

(2018) Ubonrat Siripatrawan   SENSORS AND ACTUATORS B-CHEMICAL

Evaluating calibration methods for predicting soil available nutrients using hyperspectral VNIR data

(2018) Haijun Qi et al.   SOIL & TILLAGE RESEARCH

Actin proteolysis during ripening of dry fermented sausages at different pH values

(2017) A. Berardo et al.   FOOD CHEMISTRY

Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages

(2017) Qiu Qin Zhang et al.   FOOD CONTROL

Evaluation of modified casings and chitosan-PVA packaging on the physicochemical properties of cooked Sichuan sausages during long-term storage

(2017) Chao-Hui Feng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Extracting faded mural patterns based on the combination of spatial-spectral feature of hyperspectral image

(2017) Ning Pan et al.   JOURNAL OF CULTURAL HERITAGE

Monitoring the effect of transglutaminase in semi-hard cheese during ripening by hyperspectral imaging

(2017) Lívia Darnay et al.   JOURNAL OF FOOD ENGINEERING

Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging

(2017) Beibei Jia et al.   JOURNAL OF FOOD ENGINEERING

Detection of blood in fish muscle by constrained spectral unmixing of hyperspectral images

(2017) Martin H. Skjelvareid et al.   JOURNAL OF FOOD ENGINEERING

Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long-Term Storage

(2017) Chao-Hui Feng et al.   JOURNAL OF FOOD SCIENCE

Real-time prediction of pre-cooked Japanese sausage color with different storage days using hyperspectral imaging

(2017) Chao-Hui Feng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

(2017) Qian Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of Hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb M . longissimus lumborum at 24 h post mortem

(2017) C.R. Craigie et al.   MEAT SCIENCE

High pH thresholding of beef with VNIR hyperspectral imaging

(2017) Stuart O.J. Crichton et al.   MEAT SCIENCE

Grading of Chinese Cantonese Sausage Using Hyperspectral Imaging Combined with Chemometric Methods

(2017) Aiping Gong et al.   SENSORS

Univariate analytical calibration methods and procedures. A review

(2016) Paweł Kościelniak et al.   ANALYTICA CHIMICA ACTA

Image analysis operations applied to hyperspectral images for non-invasive sensing of food quality – A comprehensive review

(2016) Gamal M. ElMasry et al.   BIOSYSTEMS ENGINEERING

Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages

(2016) Fei Ma 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

Classifying of Nellore cattle beef on Normal and DFD applying a non conventional technique

(2016) Keni Eduardo Zanoni Nubiato et al.   INFRARED PHYSICS & TECHNOLOGY

Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storage

(2016) Chao-Hui Feng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rapid and non-destructive detection of chicken adulteration in minced beef using visible near-infrared hyperspectral imaging and machine learning

(2016) Mohammed Kamruzzaman et al.   JOURNAL OF FOOD ENGINEERING

Development of an alternative technique for rapid and accurate determination of fish caloric density based on hyperspectral imaging

(2016) Jun-Li Xu et al.   JOURNAL OF FOOD ENGINEERING

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

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

Non-invasive analytical technology for the detection of contamination, adulteration, and authenticity of meat, poultry, and fish: A review

(2015) Mohammed Kamruzzaman et al.   ANALYTICA CHIMICA ACTA

Hyperspectral imaging in tandem with multivariate analysis and image processing for non-invasive detection and visualization of pork adulteration in minced beef

(2015) Mohammed Kamruzzaman et al.   Analytical Methods

Monitoring fungal growth on brown rice grains using rapid and non-destructive hyperspectral imaging

(2015) U. Siripatrawan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Optical path length and wavelength selection using Vis/NIR spectroscopy for olive oil's free acidity determination

(2015) Juan Francisco García Martín   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of Visible and Long-wave Near-Infrared Hyperspectral Imaging for Colour Measurement of Grass Carp (Ctenopharyngodon idella)

(2014) Jun-Hu Cheng et al.   Food and Bioprocess Technology

Using Wavelet Textural Features of Visible and Near Infrared Hyperspectral Image to Differentiate Between Fresh and Frozen–Thawed Pork

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

Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat

(2014) Dan Liu et al.   FOOD CHEMISTRY

Rapid and non-destructive determination of drip loss and pH distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared (Vis–NIR) hyperspectral imaging

(2014) Hong-Ju He et al.   FOOD CHEMISTRY

Multispectral imaging for rapid and non-destructive determination of aerobic plate count (APC) in cooked pork sausages

(2014) Fei Ma et al.   FOOD RESEARCH INTERNATIONAL

Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats

(2014) Mehmet Başlar et al.   Innovative Food Science & Emerging Technologies

Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods

(2014) Chao-Hui Feng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology

(2014) Chao-Hui Feng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of natural hog casings modified by surfactant solutions combined with lactic acid by response surface methodology

(2014) Chao-Hui Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing

(2014) Chao-Hui Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential of hyperspectral imaging and multivariate analysis for rapid and non-invasive detection of gelatin adulteration in prawn

(2013) Di Wu et al.   JOURNAL OF FOOD ENGINEERING

Prediction of moisture, color and pH in cooked, pre-sliced turkey hams by NIR hyperspectral imaging system

(2013) Abdullah Iqbal et al.   JOURNAL OF FOOD ENGINEERING

Comparison of Mathematical Models of Lactic Acid Bacteria Growth in Vacuum-Packaged Raw Beef Stored at Different Temperatures

(2013) M. Y. Li et al.   JOURNAL OF FOOD SCIENCE

Effects of different cooling methods on shelf-life of cooked jumbo plain sausages

(2013) Chao-Hui Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Microstructural and textural investigation of various manufactured collagen sausage casings

(2012) B.A. Harper et al.   FOOD RESEARCH INTERNATIONAL

Particle size distribution of nano-mist in a spinach-storage atmosphere and its effect on respiration and qualities

(2012) Soraya Saenmuang et al.   JOURNAL OF FOOD ENGINEERING

Determination of Calcium Content in Powdered Milk Using Near and Mid-Infrared Spectroscopy with Variable Selection and Chemometrics

(2011) Di Wu et al.   Food and Bioprocess Technology

Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy

(2011) Carles Collell et al.   FOOD CHEMISTRY

Discrimination Between Shaoxing Wines and Other Chinese Rice Wines by Near-Infrared Spectroscopy and Chemometrics

(2010) Fei Shen et al.   Food and Bioprocess Technology

Meat products and consumption culture in the East

(2010) Ki-Chang Nam et al.   MEAT SCIENCE

Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain

(2009) J. Kreyenschmidt et al.   JOURNAL OF APPLIED MICROBIOLOGY

Prediction of white button mushroom (Agaricus bisporus) moisture content using hyperspectral imaging

(2009) Masoud Taghizadeh et al.   Journal of Food Measurement and Characterization

Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y

(2008) Nevijo Zdolec et al.   MEAT SCIENCE