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Journal Abstract Search

271 related items for PubMed ID: 20210145

  • 1. [Prediction of water holding capacity of fresh pork using near infrared spectroscopy].
    Hu YH, Guo KQ, Noguchi G, Kawano S, Satake T.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2009 Dec; 29(12):3259-62. PubMed ID: 20210145
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  • 2. [Measurement of cooking loss and tenderness of fresh pork using visible/near infrared spectroscopy].
    Hu YH, Xiong LY, Jiang GZ, Liu C, Guo KQ, Satake T.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2010 Nov; 30(11):2950-3. PubMed ID: 21284160
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  • 3. [Detection of fatty acid composition in intramuscular fat of packed pork loin by near infrared spectroscopy].
    Hu YH, Guo KQ, Noguchi G, Satake T.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2009 Aug; 29(8):2079-82. PubMed ID: 19839312
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  • 7. [Online determination of pH in fresh pork by visible/near-infrared spectroscopy].
    Liao YT, Fan YX, Wu XQ, Cheng F.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2010 Mar; 30(3):681-4. PubMed ID: 20496686
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  • 8. [Prediction of minced pork quality attributes using visible and near infrared reflectance spectroscopy].
    Fan YX, Liao YT, Cheng F.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2011 Oct; 31(10):2734-7. PubMed ID: 22250546
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  • 9. Prediction of pork quality attributes from near infrared reflectance spectra.
    Geesink GH, Schreutelkamp FH, Frankhuizen R, Vedder HW, Faber NM, Kranen RW, Gerritzen MA.
    Meat Sci; 2003 Sep; 65(1):661-8. PubMed ID: 22063261
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  • 10. Visible-near-infrared spectroscopy to predict water-holding capacity in normal and pale broiler breast meat.
    Samuel D, Park B, Sohn M, Wicker L.
    Poult Sci; 2011 Apr; 90(4):914-21. PubMed ID: 21406380
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  • 11. [Application of near infrared reflectance spectroscopy to predict meat chemical compositions: a review].
    Tao LL, Yang XJ, Deng JM, Zhang X.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2013 Nov; 33(11):3002-9. PubMed ID: 24555369
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  • 12. 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 16; 719():30-42. PubMed ID: 22340528
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  • 13. Rapid determination of docosahexaenoic acid in powdered oil by near-infrared spectroscopy.
    Yang Meiyan, Li Jing, Nie Shaoping, Hu Jielun, Yu Qiang, Xie Mingyong, Xiong Hua, Deng Zeyuan, Zheng Weiwan.
    Food Sci Technol Int; 2010 Apr 16; 16(2):187-93. PubMed ID: 21339134
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  • 14. [Extending Hyperspectral Detecting Model of pH in Fresh Pork to New Breeds].
    Liu J, Li XY, Jin R, Xu SM, Ku J.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2015 Jul 16; 35(7):1973-9. PubMed ID: 26717762
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  • 15. Prediction of pork quality with near infrared spectroscopy (NIRS): 1. Feasibility and robustness of NIRS measurements at laboratory scale.
    Kapper C, Klont RE, Verdonk JM, Urlings HA.
    Meat Sci; 2012 Jul 16; 91(3):294-9. PubMed ID: 22410119
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  • 18. [Study on the Rapid Evaluation of Total Volatile Basic Nitrogen (TVB-N) of Mutton by Hyperspectral Imaging Technique].
    Zhu RG, Yao XD, Duan HW, Ma BX, Tang MX.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2016 Mar 16; 36(3):806-10. PubMed ID: 27400528
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  • 19. Predicting pork quality using Vis/NIR spectroscopy.
    Balage JM, da Luz E Silva S, Gomide CA, Bonin Mde N, Figueira AC.
    Meat Sci; 2015 Oct 16; 108():37-43. PubMed ID: 26021598
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