Rapid assessment of pork freshness using miniaturized NIR spectroscopy

Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review

(2018) et al.   SENSORS

Applications of Miniaturized and Portable Near Infrared Spectroscopy (NIRS) for Inspection and Control of Meat and Meat Products

(2018) Hafizu Ibrahim Kademi et al.   FOOD REVIEWS INTERNATIONAL

Predicting pork freshness using multi-index statistical information fusion method based on near infrared spectroscopy

(2018) Fangfang Qu et al.   MEAT SCIENCE

Combination of spectral and textural information of hyperspectral imaging for the prediction of the moisture content and storage time of cooked beef

(2017) Dong Yang et al.   INFRARED PHYSICS & TECHNOLOGY

Prediction of pork storage time using Fourier transform near infrared spectroscopy and Adaboost-ULDA

(2017) Xiaohong Wu et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Rapid and non-destructive determination of quality parameters in the ‘Tommy Atkins’ mango using a novel handheld near infrared spectrometer

(2016) Emanuel José Nascimento Marques et al.   FOOD CHEMISTRY

Potential use of visible reflectance spectra to predict lipid oxidation of rabbit meat

(2016) Giulia Francesca Cifuni et al.   JOURNAL OF FOOD ENGINEERING

Efficient integration of particle analysis in hyperspectral imaging for rapid assessment of oxidative degradation in salmon fillet

(2016) Jun-Li Xu et al.   JOURNAL OF FOOD ENGINEERING

Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet

(2016) Jun-Hu Cheng et al.   JOURNAL OF FOOD ENGINEERING

Hyperspectral imaging for real-time monitoring of water holding capacity in red meat

(2016) Mohammed Kamruzzaman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mapping of TBARS distribution in frozen–thawed pork using NIR hyperspectral imaging

(2016) Xiang Wu et al.   MEAT SCIENCE

Lipid oxidation and color changes of goose meat stored under vacuum and modified atmosphere conditions

(2016) A. Orkusz et al.   POULTRY SCIENCE

Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet

(2015) Jun-Hu Cheng et al.   FOOD CHEMISTRY

Non-destructive prediction of thiobarbituricacid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging

(2015) Zhenjie Xiong et al.   FOOD CHEMISTRY

Recent Advances in De-Noising Methods and Their Applications in Hyperspectral Image Processing for the Food Industry

(2014) Qiong Dai et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Recent Advances in Data Mining Techniques and Their Applications in Hyperspectral Image Processing for the Food Industry

(2014) Qiong Dai et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of the hunting method on meat quality from fallow deer and wild boar and preliminary studies for predicting lipid oxidation using visible reflectance spectra

(2014) Giulia Francesca Cifuni et al.   EUROPEAN JOURNAL OF WILDLIFE RESEARCH

The application of near infrared spectroscopy to study lipid characteristics and deterioration of frozen lean fish muscles

(2014) Magnea G. Karlsdottir et al.   FOOD CHEMISTRY

Qualitative and Quantitative Pharmaceutical Analysis with a Novel Hand-Held Miniature near Infrared Spectrometer

(2014) Manel Alcalà et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Classification tools in chemistry. Part 1: linear models. PLS-DA

(2013) Davide Ballabio et al.   Analytical Methods

Visualizing quantitatively the freshness of intact fresh pork using acousto-optical tunable filter-based visible/near-infrared spectral imagery

(2013) Xiwei Wang et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Lipid Peroxidation Products in Human Health and Disease

(2013) Kota V. Ramana et al.   Oxidative Medicine and Cellular Longevity

Rapid and non-invasive quantification of intramuscular fat content of intact pork cuts

(2013) H. Huang et al.   TALANTA

Oxidative stability in grinds from omega-3 enhanced pork

(2012) M. Juárez et al.   CANADIAN JOURNAL OF ANIMAL SCIENCE

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

(2012) Blanca Barriuso et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging

(2012) Douglas F. Barbin et al.   FOOD CHEMISTRY

Non-destructive and rapid analysis of chemical compositions in Thai steamed pork sausages by near-infrared spectroscopy

(2011) Pitiporn Ritthiruangdej et al.   FOOD CHEMISTRY

In-situ Iberian pig carcass classification using a micro-electro-mechanical system (MEMS)-based near infrared (NIR) spectrometer

(2011) E. Zamora-Rojas et al.   MEAT SCIENCE

The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil

(2009) Monica Casale et al.   FOOD CHEMISTRY

Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review

(2009) N. Prieto et al.   MEAT SCIENCE

A preliminary study using near infrared spectroscopy to evaluate freshness and detect spoilage in sliced pork meat

(2008) K. Horváth et al.   ACTA ALIMENTARIA