159 related articles for article (PubMed ID: 36679493)
1. Raw Beef Patty Analysis Using Near-Infrared Hyperspectral Imaging: Identification of Four Patty Categories.
Edwards K; Hoffman LC; Manley M; Williams PJ
Sensors (Basel); 2023 Jan; 23(2):. PubMed ID: 36679493
[TBL] [Abstract][Full Text] [Related]
2. Comparison of a portable Vis-NIR hyperspectral imaging and a snapscan SWIR hyperspectral imaging for evaluation of meat authenticity.
Dashti A; Müller-Maatsch J; Roetgerink E; Wijtten M; Weesepoel Y; Parastar H; Yazdanpanah H
Food Chem X; 2023 Jun; 18():100667. PubMed ID: 37397218
[TBL] [Abstract][Full Text] [Related]
3. Modelling and numerical methods for identifying low-level adulteration in ground beef using near-infrared hyperspectral imaging (NIR-HSI).
Jia W; Ferragina A; Hamill R; Koidis A
Talanta; 2024 Aug; 276():126199. PubMed ID: 38714010
[TBL] [Abstract][Full Text] [Related]
4. Beef patty composition: effects of fat content and cooking method.
Berry BW; Leddy K
J Am Diet Assoc; 1984 Jun; 84(6):654-8. PubMed ID: 6725796
[TBL] [Abstract][Full Text] [Related]
5. Hedonic plasticity of vegan burger patty in implicit or explicit reference frame conditions.
Kim S; Chung SJ
J Sci Food Agric; 2023 Mar; 103(5):2641-2652. PubMed ID: 36443991
[TBL] [Abstract][Full Text] [Related]
6. Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties.
Wilfong AK; McKillip KV; Gonzalez JM; Houser TA; Unruh JA; Boyle EA; O'Quinn TG
J Anim Sci; 2016 Nov; 94(11):4943-4958. PubMed ID: 27898955
[TBL] [Abstract][Full Text] [Related]
7. Chemometrics in Tandem with Hyperspectral Imaging for Detecting Authentication of Raw and Cooked Mutton Rolls.
Jiang H; Yang Y; Shi M
Foods; 2021 Sep; 10(9):. PubMed ID: 34574237
[TBL] [Abstract][Full Text] [Related]
8. Consumers' Perceptions and Sensory Properties of Beef Patty Analogues.
Taylor J; Ahmed IAM; Al-Juhaimi FY; Bekhit AEA
Foods; 2020 Jan; 9(1):. PubMed ID: 31936123
[TBL] [Abstract][Full Text] [Related]
9. Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D
Gómez I; Sarriés MV; Ibañez FC; Beriain MJ
J Food Sci; 2018 Feb; 83(2):454-463. PubMed ID: 29350749
[TBL] [Abstract][Full Text] [Related]
10. Effects of hot water pasteurizing treatments on the microbiological condition of manufacturing beef used for hamburger patty manufacture.
Gill CO; Bryant J; Badoni M
Int J Food Microbiol; 2001 Feb; 63(3):243-56. PubMed ID: 11246908
[TBL] [Abstract][Full Text] [Related]
11. Feasibility of identifying the authenticity of fresh and cooked mutton kebabs using visible and near-infrared hyperspectral imaging.
Jiang H; Yuan W; Ru Y; Chen Q; Wang J; Zhou H
Spectrochim Acta A Mol Biomol Spectrosc; 2022 Dec; 282():121689. PubMed ID: 35914356
[TBL] [Abstract][Full Text] [Related]
12. Detection of central nervous system tissue as bovine spongiform encephalopathy specified risk material in traditional Turkish meat products.
Kale M; Hasircioglu S; Ozturk C; Kale AS; Dogruer Y
J Sci Food Agric; 2012 Jun; 92(8):1653-6. PubMed ID: 22190149
[TBL] [Abstract][Full Text] [Related]
13. Application of invasive weed optimization and least square support vector machine for prediction of beef adulteration with spoiled beef based on visible near-infrared (Vis-NIR) hyperspectral imaging.
Zhao HT; Feng YZ; Chen W; Jia GF
Meat Sci; 2019 May; 151():75-81. PubMed ID: 30716565
[TBL] [Abstract][Full Text] [Related]
14. Lessons from a large outbreak of Escherichia coli O157:H7 infections: insights into the infectious dose and method of widespread contamination of hamburger patties.
Tuttle J; Gomez T; Doyle MP; Wells JG; Zhao T; Tauxe RV; Griffin PM
Epidemiol Infect; 1999 Apr; 122(2):185-92. PubMed ID: 10355781
[TBL] [Abstract][Full Text] [Related]
15. Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 1999 Dec; 77(12):3219-24. PubMed ID: 10641867
[TBL] [Abstract][Full Text] [Related]
16. Preserving pre-rigor meat functionality for beef patty production.
Claus JR; Sørheim O
Meat Sci; 2006 Jun; 73(2):287-94. PubMed ID: 22062300
[TBL] [Abstract][Full Text] [Related]
17. Non-Destructive Spectroscopic and Imaging Techniques for the Detection of Processed Meat Fraud.
Edwards K; Manley M; Hoffman LC; Williams PJ
Foods; 2021 Feb; 10(2):. PubMed ID: 33670564
[TBL] [Abstract][Full Text] [Related]
18. Handheld NIR device: A non-targeted approach to assess authenticity of fish fillets and patties.
Grassi S; Casiraghi E; Alamprese C
Food Chem; 2018 Mar; 243():382-388. PubMed ID: 29146353
[TBL] [Abstract][Full Text] [Related]
19. Non-Destructive Detection of Bone Fragments Embedded in Meat Using Hyperspectral Reflectance Imaging Technique.
Lim J; Lee A; Kang J; Seo Y; Kim B; Kim G; Kim SM
Sensors (Basel); 2020 Jul; 20(14):. PubMed ID: 32708061
[TBL] [Abstract][Full Text] [Related]
20. Meat Substitution with Oat Protein Can Improve Ground Beef Patty Characteristics.
Ball JJ; Wyatt RP; Coursen MM; Lambert BD; Sawyer JT
Foods; 2021 Dec; 10(12):. PubMed ID: 34945622
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
