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

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

(2013) Jun-Hu Cheng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging

(2013) Mohammed Kamruzzaman et al.   FOOD CHEMISTRY

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

Visible/near-infrared hyperspectral imaging prediction of textural firmness of grass carp (Ctenopharyngodon idella) as affected by frozen storage

(2013) Jun-Hu Cheng et al.   FOOD RESEARCH INTERNATIONAL

Comparison of Visible–Near Infrared and Short Wave Infrared hyperspectral imaging for the evaluation of rainbow trout freshness

(2013) Mostafa Khojastehnazhand 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

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

Potential of hyperspectral imaging combined with chemometric analysis for assessing and visualising tenderness distribution in raw farmed salmon fillets

(2013) Hong-Ju He 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

Application of visible and near infrared hyperspectral imaging for non-invasively measuring distribution of water-holding capacity in salmon flesh

(2013) Di Wu et al.   TALANTA

Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection

(2013) Jun-Hu Cheng et al.   TRENDS IN FOOD SCIENCE & 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

Automated Design of a Computer Vision System for Visual Food Quality Evaluation

(2012) Domingo Mery et al.   Food and Bioprocess Technology

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Automatic nematode detection in cod fillets (Gadus morhua L.) by hyperspectral imaging

(2012) Agnar Holten Sivertsen et al.   JOURNAL OF FOOD ENGINEERING

Colour measurements by computer vision for food quality control – A review

(2012) Di Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging

(2011) Gamal ElMasry et al.   FOOD RESEARCH INTERNATIONAL

Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging

(2011) Izumi Sone et al.   JOURNAL OF FOOD ENGINEERING

Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef

(2011) Gamal ElMasry et al.   JOURNAL OF FOOD ENGINEERING

Prediction of beef quality attributes using VIS/NIR hyperspectral scattering imaging technique

(2011) Jianhu Wu et al.   JOURNAL OF FOOD ENGINEERING

Screening analysis of beer ageing using near infrared spectroscopy and the Successive Projections Algorithm for variable selection

(2011) Mahdi Ghasemi-Varnamkhasti et al.   TALANTA

Automatic Nematode Detection in Cod Fillets (Gadus Morhua) by Transillumination Hyperspectral Imaging

(2010) Agnar Holten Sivertsen et al.   JOURNAL OF FOOD SCIENCE

Near infrared reflectance spectrometry classification of cigarettes using the successive projections algorithm for variable selection

(2009) Edilene Dantas Teles Moreira et al.   TALANTA

Review of the most common pre-processing techniques for near-infrared spectra

(2009) Åsmund Rinnan et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Color of Salmon Fillets By Computer Vision and Sensory Panel

(2008) R. A. Quevedo et al.   Food and Bioprocess Technology

Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples

(2008) Adriana E. Delgado et al.   Food and Bioprocess Technology

High-Speed Assessment of Fat and Water Content Distribution in Fish Fillets Using Online Imaging Spectroscopy

(2008) Gamal ElMasry et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams

(2008) Nektarios A. Valous et al.   MEAT SCIENCE