Identification of beef spoilage via the analysis of volatiles using long optical-path Fourier transform infrared spectroscopy

An adaptive neuro-fuzzy identification model for the detection of meat spoilage

(2014) Vassilis S. Kodogiannis et al.   APPLIED SOFT COMPUTING

Neural network based identification of meat spoilage using Fourier-transform infrared spectra

(2014) Vassilis S. Kodogiannis et al.   JOURNAL OF FOOD ENGINEERING

Analysis of Volatiles during Grape Deterioration Using FTIR

(2013) Wenzhong Wang et al.   ACTA CHIMICA SINICA

Analyzing Strawberry Spoilage via its Volatile Compounds Using Longpath Fourier Transform Infrared Spectroscopy

(2013) Daming Dong et al.   Scientific Reports

Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems

(2011) Anthoula A. Argyri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Discrimination and prediction of multiple beef freshness indexes based on electronic nose

(2011) Xuezhen Hong et al.   SENSORS AND ACTUATORS B-CHEMICAL

A comparison of artificial neural networks and partial least squares modelling for the rapid detection of the microbial spoilage of beef fillets based on Fourier transform infrared spectral fingerprints

(2010) Efstathios Z. Panagou et al.   FOOD MICROBIOLOGY

Potential prediction of the microbial spoilage of beef using spatially resolved hyperspectral scattering profiles

(2010) Yankun Peng et al.   JOURNAL OF FOOD ENGINEERING

Fourier transform infrared spectroscopy (FTIR) as a tool for discriminating Salmonella typhimurium contaminated beef

(2010) Jayendra K. Amamcharla et al.   Journal of Food Measurement and Characterization

Increasing world consumption of beef as a driver of regional and global change: A call for policy action based on evidence from Queensland (Australia), Colombia and Brazil

(2009) C.A. McAlpine et al.   GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS

EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON CHEMICAL, TEXTURAL, MICROBIOLOGICAL AND SENSORY QUALITY OF SEER FISH (SCOMBEROMORUS COMMERSON) STEAKS PACKAGED IN THERMOFORMED TRAYS AT 0–2C

(2009) POULOSE YESUDHASON et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Visible/near-infrared hyperspectral imaging for beef tenderness prediction

(2008) Govindarajan Konda Naganathan et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics

(2008) Mohammed Salim Ammor et al.   MEAT SCIENCE