212 related articles for article (PubMed ID: 24799246)
1. Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat.
Liu D; Pu H; Sun DW; Wang L; Zeng XA
Food Chem; 2014 Oct; 160():330-7. PubMed ID: 24799246
[TBL] [Abstract][Full Text] [Related]
2. Rapid and non-invasive quantification of intramuscular fat content of intact pork cuts.
Huang H; Liu L; Ngadi MO; Gariépy C
Talanta; 2014 Feb; 119():385-95. PubMed ID: 24401429
[TBL] [Abstract][Full Text] [Related]
3. Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages.
Ma F; Qin H; Shi K; Zhou C; Chen C; Hu X; Zheng L
Food Chem; 2016 Jan; 190():142-149. PubMed ID: 26212953
[TBL] [Abstract][Full Text] [Related]
4. Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis.
Pu H; Sun DW; Ma J; Cheng JH
Meat Sci; 2015 Jan; 99():81-8. PubMed ID: 25282703
[TBL] [Abstract][Full Text] [Related]
5. Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages Under Different Storage Conditions.
Feng CH; Makino Y; Yoshimura M; Thuyet DQ; García-Martín JF
J Food Sci; 2018 Feb; 83(2):358-366. PubMed ID: 29278665
[TBL] [Abstract][Full Text] [Related]
6. Rapid detection of frozen pork quality without thawing by Vis-NIR hyperspectral imaging technique.
Xie A; Sun DW; Xu Z; Zhu Z
Talanta; 2015 Jul; 139():208-15. PubMed ID: 25882428
[TBL] [Abstract][Full Text] [Related]
7. Integration of spectral and textural features of visible and near-infrared hyperspectral imaging for differentiating between normal and white striping broiler breast meat.
Jiang H; Yoon SC; Zhuang H; Wang W; Li Y; Yang Y
Spectrochim Acta A Mol Biomol Spectrosc; 2019 Apr; 213():118-126. PubMed ID: 30684880
[TBL] [Abstract][Full Text] [Related]
8. Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process.
Liu D; Sun DW; Qu J; Zeng XA; Pu H; Ma J
Food Chem; 2014; 152():197-204. PubMed ID: 24444926
[TBL] [Abstract][Full Text] [Related]
9. Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis.
Kamruzzaman M; ElMasry G; Sun DW; Allen P
Anal Chim Acta; 2012 Feb; 714():57-67. PubMed ID: 22244137
[TBL] [Abstract][Full Text] [Related]
10. Combination of spectra and texture data of hyperspectral imaging for prediction and visualization of palmitic acid and oleic acid contents in lamb meat.
Wang C; Wang S; He X; Wu L; Li Y; Guo J
Meat Sci; 2020 Nov; 169():108194. PubMed ID: 32521405
[TBL] [Abstract][Full Text] [Related]
11. Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging.
Barbin DF; ElMasry G; Sun DW; Allen P
Anal Chim Acta; 2012 Mar; 719():30-42. PubMed ID: 22340528
[TBL] [Abstract][Full Text] [Related]
12. Fast detection and visualization of minced lamb meat adulteration using NIR hyperspectral imaging and multivariate image analysis.
Kamruzzaman M; Sun DW; ElMasry G; Allen P
Talanta; 2013 Jan; 103():130-6. PubMed ID: 23200368
[TBL] [Abstract][Full Text] [Related]
13. Parsimonious model development for real-time monitoring of moisture in red meat using hyperspectral imaging.
Kamruzzaman M; Makino Y; Oshita S
Food Chem; 2016 Apr; 196():1084-91. PubMed ID: 26593592
[TBL] [Abstract][Full Text] [Related]
14. Prediction of canned black bean texture (Phaseolus vulgaris L.) from intact dry seeds using visible/near infrared spectroscopy and hyperspectral imaging data.
Mendoza FA; Cichy KA; Sprague C; Goffnett A; Lu R; Kelly JD
J Sci Food Agric; 2018 Jan; 98(1):283-290. PubMed ID: 28585253
[TBL] [Abstract][Full Text] [Related]
15. Real-time prediction of pre-cooked Japanese sausage color with different storage days using hyperspectral imaging.
Feng CH; Makino Y; Yoshimura M; Rodríguez-Pulido FJ
J Sci Food Agric; 2018 May; 98(7):2564-2572. PubMed ID: 29030975
[TBL] [Abstract][Full Text] [Related]
16. Novel non-invasive distribution measurement of texture profile analysis (TPA) in salmon fillet by using visible and near infrared hyperspectral imaging.
Wu D; Sun DW; He Y
Food Chem; 2014 Feb; 145():417-26. PubMed ID: 24128497
[TBL] [Abstract][Full Text] [Related]
17. Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging.
Barbin DF; ElMasry G; Sun DW; Allen P
Food Chem; 2013 Jun; 138(2-3):1162-71. PubMed ID: 23411227
[TBL] [Abstract][Full Text] [Related]
18. Fast Detection of Striped Stem-Borer (Chilo suppressalis Walker) Infested Rice Seedling Based on Visible/Near-Infrared Hyperspectral Imaging System.
Fan Y; Wang T; Qiu Z; Peng J; Zhang C; He Y
Sensors (Basel); 2017 Oct; 17(11):. PubMed ID: 29077040
[TBL] [Abstract][Full Text] [Related]
19. On-line prediction of fresh pork quality using visible/near-infrared reflectance spectroscopy.
Liao YT; Fan YX; Cheng F
Meat Sci; 2010 Dec; 86(4):901-7. PubMed ID: 20728281
[TBL] [Abstract][Full Text] [Related]
20. Rapid and non-destructive determination of drip loss and pH distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared (Vis-NIR) hyperspectral imaging.
He HJ; Wu D; Sun DW
Food Chem; 2014 Aug; 156():394-401. PubMed ID: 24629986
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
