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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

305 related items for PubMed ID: 28534672

  • 1. A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products.
    Prieto N, Pawluczyk O, Dugan MER, Aalhus JL.
    Appl Spectrosc; 2017 Jul; 71(7):1403-1426. PubMed ID: 28534672
    [Abstract] [Full Text] [Related]

  • 2. Prediction of fatty acids content in pig adipose tissue by near infrared spectroscopy: at-line versus in-situ analysis.
    Zamora-Rojas E, Garrido-Varo A, De Pedro-Sanz E, Guerrero-Ginel JE, Pérez-Marín D.
    Meat Sci; 2013 Nov; 95(3):503-11. PubMed ID: 23793086
    [Abstract] [Full Text] [Related]

  • 3. A review on the applications of portable near-infrared spectrometers in the agro-food industry.
    dos Santos CA, Lopo M, Páscoa RN, Lopes JA.
    Appl Spectrosc; 2013 Nov; 67(11):1215-33. PubMed ID: 24160873
    [Abstract] [Full Text] [Related]

  • 4. Mojonnier method as reference for infrared determination of fat in meat products.
    Mills BL, van de Voort FR, Usborne WR.
    J Assoc Off Anal Chem; 1983 Jul; 66(4):1048-50. PubMed ID: 6885688
    [Abstract] [Full Text] [Related]

  • 5. [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]

  • 6. Authentication of Italian PDO lard using NIR spectroscopy, volatile profile and fatty acid composition combined with chemometrics.
    Chiesa L, Panseri S, Bonacci S, Procopio A, Zecconi A, Arioli F, Cuevas FJ, Moreno-Rojas JM.
    Food Chem; 2016 Dec 01; 212():296-304. PubMed ID: 27374536
    [Abstract] [Full Text] [Related]

  • 7. Feasibility of near infrared transmittance spectroscopy to predict fatty acid composition of commercial processed meat.
    De Marchi M, Manuelian CL, Ton S, Cassandro M, Penasa M.
    J Sci Food Agric; 2018 Jan 01; 98(1):64-73. PubMed ID: 28523863
    [Abstract] [Full Text] [Related]

  • 8. Determination of total fat in meat and meat products by a rapid, dry column method.
    Maxwell RJ, Marmer WN, Zubillaga MP, Dalickas GA.
    J Assoc Off Anal Chem; 1980 May 01; 63(3):600-3. PubMed ID: 7430045
    [Abstract] [Full Text] [Related]

  • 9. Multicomponent analysis of meat products by infrared spectrophotometry: collaborative study.
    Bjarnø OC, Arneth W, Noack W, Pfeiffer G.
    J Assoc Off Anal Chem; 1982 May 01; 65(3):696-700. PubMed ID: 7096252
    [Abstract] [Full Text] [Related]

  • 10. Recent advances in rapid and nondestructive determination of fat content and fatty acids composition of muscle foods.
    Tao F, Ngadi M.
    Crit Rev Food Sci Nutr; 2018 Jun 13; 58(9):1565-1593. PubMed ID: 28118034
    [Abstract] [Full Text] [Related]

  • 11. Multicomponent analysis of meat products.
    Bjarnø OC.
    J Assoc Off Anal Chem; 1981 Nov 13; 64(6):1392-6. PubMed ID: 7309659
    [Abstract] [Full Text] [Related]

  • 12. Assessing different processed meats for adulterants using visible-near-infrared spectroscopy.
    Rady A, Adedeji A.
    Meat Sci; 2018 Feb 13; 136():59-67. PubMed ID: 29096288
    [Abstract] [Full Text] [Related]

  • 13. Rapid determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis--PVM 1:2003.
    Keeton JT, Hafley BS, Eddy SM, Moser CR, McManus BJ, Leffler TP.
    J AOAC Int; 2003 Feb 13; 86(6):1193-202. PubMed ID: 14979702
    [Abstract] [Full Text] [Related]

  • 14. Short Communication: The potential of portable near infrared spectroscopy for assuring quality and authenticity in the food chain, using Iberian hams as an example.
    Piotrowski C, Garcia R, Garrido-Varo A, Pérez-Marín D, Riccioli C, Fearn T.
    Animal; 2019 Dec 13; 13(12):3018-3021. PubMed ID: 31452496
    [Abstract] [Full Text] [Related]

  • 15. A correlative study on data from pork carcass and processed meat (Bauernspeck) for automatic estimation of chemical parameters by means of near-infrared spectroscopy.
    Boschetti L, Ottavian M, Facco P, Barolo M, Serva L, Balzan S, Novelli E.
    Meat Sci; 2013 Nov 13; 95(3):621-8. PubMed ID: 23811103
    [Abstract] [Full Text] [Related]

  • 16. Prediction of meat quality traits in the abattoir using portable and hand-held near-infrared spectrometers.
    Savoia S, Albera A, Brugiapaglia A, Di Stasio L, Ferragina A, Cecchinato A, Bittante G.
    Meat Sci; 2020 Mar 13; 161():108017. PubMed ID: 31884162
    [Abstract] [Full Text] [Related]

  • 17. Performance of different portable and hand-held near-infrared spectrometers for predicting beef composition and quality characteristics in the abattoir without meat sampling.
    Patel N, Toledo-Alvarado H, Bittante G.
    Meat Sci; 2021 Aug 13; 178():108518. PubMed ID: 33866264
    [Abstract] [Full Text] [Related]

  • 18. Prediction of sodium content in commercial processed meat products using near infrared spectroscopy.
    De Marchi M, Manuelian CL, Ton S, Manfrin D, Meneghesso M, Cassandro M, Penasa M.
    Meat Sci; 2017 Mar 13; 125():61-65. PubMed ID: 27888774
    [Abstract] [Full Text] [Related]

  • 19. Near-infrared spectroscopy and hyperspectral imaging: non-destructive analysis of biological materials.
    Manley M.
    Chem Soc Rev; 2014 Dec 21; 43(24):8200-14. PubMed ID: 25156745
    [Abstract] [Full Text] [Related]

  • 20. Automated methods for determination of fat and moisture in meat and poultry products: collaborative study.
    Bostian ML, Fish DL, Webb NB, Arey JJ.
    J Assoc Off Anal Chem; 1985 Dec 21; 68(5):876-80. PubMed ID: 4055632
    [Abstract] [Full Text] [Related]

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