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

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

Texture extraction: An evaluation of ridgelet, wavelet and co-occurrence based methods applied to mammograms

(2012) Rodrigo Pereira Ramos et al.   EXPERT SYSTEMS WITH APPLICATIONS

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

Potential of hyperspectral imaging and pattern recognition for categorization and authentication of red meat

(2012) Mohammed Kamruzzaman et al.   Innovative Food Science & Emerging Technologies

Recent advances in image processing using image texture features for food quality assessment

(2012) Patrick Jackman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

On-line prediction of pH values in fresh pork using visible/near-infrared spectroscopy with wavelet de-noising and variable selection methods

(2011) Yitao Liao et al.   JOURNAL OF FOOD ENGINEERING

Effects of radix puerariae extracts on physicochemical and sensory quality of precooked pork sausage during cold storage

(2011) Eun-Young Jung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different storage conditions on quality related porphyrin fluorescence signatures of pork slices

(2011) J. Durek et al.   MEAT SCIENCE

Meat quality and cooking attributes of thawed pork with different low field NMR T21

(2011) Chunbao Li et al.   MEAT SCIENCE

Identification of cattle, llama and horse meat by near infrared reflectance or transflectance spectroscopy

(2011) L.W. Mamani-Linares et al.   MEAT SCIENCE

Discrimination of Rhizoma Corydalis from two sources by near-infrared spectroscopy supported by the wavelet transform and least-squares support vector machine methods

(2011) Yanhua Lai et al.   VIBRATIONAL SPECTROSCOPY

Pork meat quality classification using Visible/Near-Infrared spectroscopic data

(2010) M. Monroy et al.   BIOSYSTEMS ENGINEERING

Application of NIR hyperspectral imaging for discrimination of lamb muscles

(2010) Mohammed Kamruzzaman et al.   JOURNAL OF FOOD ENGINEERING

Identification of mushrooms subjected to freeze damage using hyperspectral imaging

(2009) Aoife A. Gowen et al.   JOURNAL OF FOOD ENGINEERING

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

(2009) Xiufang Xia et al.   MEAT SCIENCE

Classification of cereal grains using wavelet, morphological, colour, and textural features of non-touching kernel images

(2008) R. Choudhary et al.   BIOSYSTEMS ENGINEERING

Identification of wheat classes using wavelet features from near infrared hyperspectral images of bulk samples

(2008) R. Choudhary et al.   BIOSYSTEMS ENGINEERING

Wavelet transform to discriminate between crop and weed in perspective agronomic images

(2008) J. Bossu et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples

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

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions

(2008) Mario Estévez et al.   MEAT SCIENCE

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

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