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

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

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

Differentiation of foodborne bacteria using NIR hyperspectral imaging and multivariate data analysis

(2016) Terri-Lee Kammies et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

(2016) Mohammed Kamruzzaman et al.   FOOD CHEMISTRY

Assessment of Heating Rate and Non-uniform Heating in Domestic Microwave Ovens

(2016) Krishnamoorthy Pitchai et al.   JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY

Rapid Quantification Analysis and Visualization of Escherichia coli Loads in Grass Carp Fish Flesh by Hyperspectral Imaging Method

(2015) Jun-Hu Cheng et al.   Food and Bioprocess Technology

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

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

Effects of Shape and Size of Agar Gels on Heating Uniformity During Pulsed Microwave Treatment

(2015) Nohemí Soto-Reyes et al.   JOURNAL OF FOOD SCIENCE

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

Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging

(2014) Dan Liu et al.   Food and Bioprocess Technology

Measurement of Soluble Solid Contents and pH of White Vinegars Using VIS/NIR Spectroscopy and Least Squares Support Vector Machine

(2013) Yidan Bao et al.   Food and Bioprocess Technology

Microwave food processing—A review

(2013) S. Chandrasekaran et al.   FOOD RESEARCH INTERNATIONAL

Non-destructive and rapid analysis of moisture distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared hyperspectral imaging

(2013) Hong-Ju He et al.   Innovative Food Science & Emerging Technologies

Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part I: Fundamentals

(2013) Di Wu et al.   Innovative Food Science & Emerging Technologies

Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging

(2013) Pau Talens et al.   JOURNAL OF FOOD ENGINEERING

Development of a computer simulation model for processing food in a microwave assisted thermal sterilization (MATS) system

(2013) F.P. Resurreccion et al.   JOURNAL OF FOOD ENGINEERING

Using mobile metallic temperature sensors in continuous microwave assisted sterilization (MATS) systems

(2013) Donglei Luan et al.   JOURNAL OF FOOD ENGINEERING

A method for nondestructive prediction of pork meat quality and safety attributes by hyperspectral imaging technique

(2013) Feifei Tao et al.   JOURNAL OF FOOD ENGINEERING

Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon flesh

(2013) Di Wu et al.   TALANTA

Differentiation of big-six non-O157 Shiga-toxin producing Escherichia coli (STEC) on spread plates of mixed cultures using hyperspectral imaging

(2013) Seung Chul Yoon et al.   Journal of Food Measurement and Characterization

Rapid prediction of moisture content of dehydrated prawns using online hyperspectral imaging system

(2012) Di Wu et al.   ANALYTICA CHIMICA ACTA

Growth characteristics of three Fusarium species evaluated by near-infrared hyperspectral imaging and multivariate image analysis

(2012) Paul J. Williams et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

A review of variable selection methods in Partial Least Squares Regression

(2012) Tahir Mehmood et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Listeria monocytogenes prevalence and serotype diversity in various foods

(2012) Toomas Kramarenko et al.   FOOD CONTROL

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

Forecasting performance of LS-SVM for nonlinear hydrological time series

(2012) Seok Hwan Hwang et al.   KSCE Journal of Civil Engineering

Support vector machine regression (LS-SVM)—an alternative to artificial neural networks (ANNs) for the analysis of quantum chemistry data?

(2011) Roman M. Balabin et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Modeling and Simulation of Microwave Heating of Foods Under Different Process Schedules

(2010) Laura Analía Campañone et al.   Food and Bioprocess Technology

Sparse partial least squares regression for simultaneous dimension reduction and variable selection

(2010) Hyonho Chun et al.   JOURNAL OF THE ROYAL STATISTICAL SOCIETY SERIES B-STATISTICAL METHODOLOGY

Detection of Campylobacter colonies using hyperspectral imaging

(2010) Seung Chul Yoon et al.   Journal of Food Measurement and Characterization

Microwave Oven Heating for Inactivation of Listeria Monocytogenes on Frankfurters before Consumption

(2009) Mawill Rodríguez-Marval et al.   JOURNAL OF FOOD SCIENCE

Experimental methods for evaluating heating uniformity in radio frequency systems

(2008) S. Wang et al.   BIOSYSTEMS ENGINEERING

Wheat Class Identification Using Thermal Imaging

(2008) A. Manickavasagan et al.   Food and Bioprocess Technology

Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review

(2008) R. Vadivambal et al.   Food and Bioprocess Technology

A computational model for calculating temperature distributions in microwave food applications

(2007) Kai Knoerzer et al.   Innovative Food Science & Emerging Technologies