Detection of Frozen-Thawed Cycles for Frozen Tilapia (Oreochromis) Fillets Using Near Infrared Spectroscopy

Diversidad genética en seis poblaciones de tilapia roja, usando microsatelites como marcadores genéticos

(2017) Boris Briñez R et al.   Revista MVZ Cordoba

Prediction of chemical composition and geographical origin traceability of Chinese export tilapia fillets products by near infrared reflectance spectroscopy

(2015) Yuan Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Carbohydrate and Lipid Dynamics in Wheat Crown Tissue in Response to Mild Freeze–Thaw Treatments

(2014) D. Z. Skinner et al.   CROP SCIENCE

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

Effect of mixing speed and time on some textural and physicochemical properties of wheat starch gels

(2014) Asgar Farahnaky et al.   JOURNAL OF FOOD ENGINEERING

Effect of Repeated Freeze-Thaw Cycles on Beef Quality and Safety

(2014) Mohammad Hafizur Rahman et al.   Korean Journal for Food Science of Animal Resources

Determination of the iodine value and the free fatty acid content of waste animal fat blends using FT-NIR

(2014) Peter Adewale et al.   VIBRATIONAL SPECTROSCOPY

A consensus PLS method based on diverse wavelength variables models for analysis of near-infrared spectra

(2013) Yankun Li et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Novel non-invasive distribution measurement of texture profile analysis (TPA) in salmon fillet by using visible and near infrared hyperspectral imaging

(2013) Di Wu et al.   FOOD CHEMISTRY

Best practices for obtaining and processing field visible and near infrared (VNIR) spectra of topsoils

(2013) Jean-Philippe Gras et al.   GEODERMA

Differentiation between fresh and frozen-thawed sea bream (Sparus aurata) using impedance spectroscopy techniques

(2013) Ana Fuentes et al.   Innovative Food Science & Emerging Technologies

NIR hyperspectral imaging as non-destructive evaluation tool for the recognition of fresh and frozen–thawed porcine longissimus dorsi muscles

(2013) Douglas F. Barbin et al.   Innovative Food Science & Emerging Technologies

Changes in Physicochemical and Protein Structural Properties of Common Carp (Cyprinus carpio) Muscle Subjected to Different Freeze–Thaw Cycles

(2013) Yuanyuan Guo et al.   Journal of Aquatic Food Product Technology

Application of Visible and Near Infrared Hyperspectral Imaging to Differentiate Between Fresh and Frozen–Thawed Fish Fillets

(2012) Fengle Zhu et al.   Food and Bioprocess Technology

Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-Thawed Swordfish (Xiphias gladiusL)

(2012) Luca Fasolato et al.   Journal of Aquatic Food Product Technology

Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method

(2012) Isabel Fernández-Segovia et al.   JOURNAL OF FOOD ENGINEERING

Prediction of the amino acid composition in brown rice using different sample status by near-infrared reflectance spectroscopy

(2011) B. Zhang et al.   FOOD CHEMISTRY

Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)

(2011) Tingting Li et al.   FOOD CONTROL

Protein Carbonylation and Water-Holding Capacity of Pork Subjected to Frozen Storage: Effect of Muscle Type, Premincing, and Packaging

(2011) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

STUDY ON VIGOUR TEST OF OAT SEEDS WITH NEAR INFRARED REFLECTANCE SPECTROSCOPY

(2009) Liang-Liang HAN   JOURNAL OF INFRARED AND MILLIMETER WAVES

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE