Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging

Prediction of the time evolution of pH in meat

(2013) J.R. Hamoen et al.   FOOD CHEMISTRY

Rapid detection of total viable count (TVC) in pork meat by hyperspectral imaging

(2013) Lin Huang et al.   FOOD RESEARCH INTERNATIONAL

Non-destructive prediction of salt contents and water activity of porcine meat slices by hyperspectral imaging in a salting process

(2013) Dan Liu et al.   Innovative Food Science & Emerging Technologies

Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging

(2013) Pau Talens et al.   JOURNAL OF FOOD ENGINEERING

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

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

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

Application of long-wave near infrared hyperspectral imaging for measurement of color distribution in salmon fillet

(2012) Di Wu et al.   Innovative Food Science & Emerging Technologies

Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging

(2012) Douglas F. Barbin et al.   Innovative Food Science & Emerging Technologies

Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy

(2011) Carles Collell et al.   FOOD CHEMISTRY

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

(2011) Gamal ElMasry et al.   FOOD RESEARCH INTERNATIONAL

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

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

Evolution of pH during immersion of meat protein matrices in acidic marinades

(2011) T. Goli et al.   MEAT SCIENCE

Simultaneous determination of tenderness and Escherichia coli contamination of pork using hyperspectral scattering technique

(2011) Feifei Tao et al.   MEAT SCIENCE

Rapid detection of Escherichia coli contamination in packaged fresh spinach using hyperspectral imaging

(2011) U. Siripatrawan et al.   TALANTA

Non-destructive analysis of aw, salt and water in dry-cured hams during drying process by means of computed tomography

(2010) Eva Santos-Garcés et al.   JOURNAL OF FOOD ENGINEERING

Quality classification of cooked, sliced turkey hams using NIR hyperspectral imaging system

(2010) Gamal ElMasry et al.   JOURNAL OF FOOD ENGINEERING

Application of NIR hyperspectral imaging for discrimination of lamb muscles

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

Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging

(2009) Vegard H. Segtnan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process

(2009) M. Castro-Giráldez et al.   JOURNAL OF FOOD ENGINEERING

Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples

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

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

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