Nondestructive Prediction of Tilapia Fillet Freshness During Storage at Different Temperatures by Integrating an Electronic Nose and Tongue with Radial Basis Function Neural Networks

Smart sensor to predict retail fresh fish quality under ice storage

(2017) Míriam R. García et al.   JOURNAL OF FOOD ENGINEERING

Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose

(2017) Xiaoguo Ying et al.   Journal of Food Measurement and Characterization

Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinus carpio) fillets during frozen storage

(2016) Chunli Kong et al.   FOOD CHEMISTRY

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass

(2016) Yesim Özogul et al.   Innovative Food Science & Emerging Technologies

Effect of ginger extract and vinegar on ATP metabolites, IMP-related enzyme activity, reducing sugars and phosphorylated sugars in silver carp during postslaughter storage

(2016) Ce Shi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Modeling Quality Changes in Brined Bream (Megalobrama amblycephala) Fillets During Storage: Comparison of the Arrhenius Model, BP, and RBF Neural Network

(2015) Huiyi Wang et al.   Food and Bioprocess Technology

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

Effects of Salt Concentration on Biogenic Amine Formation and Quality Changes in Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4 and 20°C

(2014) HANG WANG et al.   JOURNAL OF FOOD PROTECTION

Nondestructive detection of fish freshness during its preservation by combining electronic nose and electronic tongue techniques in conjunction with chemometric analysis

(2013) Fangkai Han et al.   Analytical Methods

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

(2013) Lin Huang et al.   FOOD CHEMISTRY

Effect of lightly salt and sucrose on rigor mortis changes in silver carp (Hypophthalmichthys molitrix) stored at 4°C

(2013) Ce Shi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage

(2012) Hui Hong et al.   FOOD CHEMISTRY

Effect of silver carp (Hypophthalmichthys molitrix) muscle hydrolysates and fish skin hydrolysates on the quality of common carp (Cyprinus carpio) during 4 °C storage

(2012) Sumei Hu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A nondestructive method for estimating freshness of freshwater fish

(2011) Lina Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish (Takifugu obscurus) during refrigerated storage

(2011) Ran Zhou et al.   FOOD CHEMISTRY

The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

(2011) Zayde Alçiçek   FOOD CHEMISTRY

Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage

(2011) Lina Zhang et al.   FOOD CONTROL

Differences in chemical, physical and sensory properties during shelf life assessment of wild and farmed gilthead sea bream (Sparus aurata, L.)

(2011) V. Šimat et al.   JOURNAL OF APPLIED ICHTHYOLOGY

Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

(2010) Luis Gil et al.   FOOD CHEMISTRY

Multilayer perceptron neural networks and radial-basis function networks as tools to forecast accumulation of deoxynivalenol in barley seeds contaminated with Fusarium culmorum

(2010) Fernando Mateo et al.   FOOD CONTROL

Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose

(2009) S. Limbo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An electronic tongue for fish freshness analysis using a thick-film array of electrodes

(2008) Luis Gil et al.   MICROCHIMICA ACTA

What is principal component analysis?

(2008) Markus Ringnér   NATURE BIOTECHNOLOGY