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Journal Abstract Search

158 related items for PubMed ID: 26601386

  • 1. [Preliminary Study on the Detection of Pork Tenderness by Three-Dimensional Diffuse Reflectance Spectroscopy].
    Zhang ZY, Zuo YM, Chen JM, Li G, Chen C, Yang W.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2015 Jun; 35(6):1660-3. PubMed ID: 26601386
    [Abstract] [Full Text] [Related]

  • 2. [Detection of benzoyl peroxide in wheat flour by NIR diffuse reflectance spectroscopy technique].
    Zhang ZY, Li G, Liu HX, Lin L, Zhang BJ, Wu XR.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2011 Dec; 31(12):3260-3. PubMed ID: 22295772
    [Abstract] [Full Text] [Related]

  • 3. [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; 35(7):1973-9. PubMed ID: 26717762
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  • 4. [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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  • 6. [Rapid determination of ractopamine content in pork by using three-dimensional synchronous fluorescence spectrum coupled with APTLD].
    Zhao JH, Yuan HC, Liu MH, Xiao HB, Hong Q.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2014 Apr; 34(4):1012-6. PubMed ID: 25007620
    [Abstract] [Full Text] [Related]

  • 7. [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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  • 9. [Study on modeling method of total viable count of fresh pork meat based on hyperspectral imaging system].
    Wang W, Peng YK, Zhang XL.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2010 Feb; 30(2):411-5. PubMed ID: 20384135
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  • 10. Fast detection and quantification of pork meat in other meats by reflectance FT-NIR spectroscopy and multivariate analysis.
    Mabood F, Boqué R, Alkindi AY, Al-Harrasi A, Al Amri IS, Boukra S, Jabeen F, Hussain J, Abbas G, Naureen Z, Haq QMI, Shah HH, Khan A, Khalaf SK, Kadim I.
    Meat Sci; 2020 May; 163():108084. PubMed ID: 32062524
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  • 12. [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
    [Abstract] [Full Text] [Related]

  • 13. 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 Nov; 152():197-204. PubMed ID: 24444926
    [Abstract] [Full Text] [Related]

  • 14. [Qualitative and quantitative detection of minced pork quality by near infrared reflectance spectroscopy].
    Cheng F, Fan YX, Liao YT.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2012 Feb; 32(2):354-9. PubMed ID: 22512167
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. [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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