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Results: 1 to 20 of 150

Related Citations for PubMed (Select 24629986)

1.
2.

Application of visible and near infrared hyperspectral imaging for non-invasively measuring distribution of water-holding capacity in salmon flesh.

Wu D, Sun DW.

Talanta. 2013 Nov 15;116:266-76. doi: 10.1016/j.talanta.2013.05.030. Epub 2013 May 20.

PMID:
24148403
3.

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 15;145:417-26. doi: 10.1016/j.foodchem.2013.08.063. Epub 2013 Aug 27.

PMID:
24128497
4.

Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon flesh.

Wu D, Sun DW.

Talanta. 2013 Jul 15;111:39-46. doi: 10.1016/j.talanta.2013.03.041. Epub 2013 Mar 22.

PMID:
23622523
5.

[Visualization of the chilling storage time for turbot flesh based on hyperspectral imaging technique].

Zhu FL, Zhang HL, Shao YN, He Y.

Guang Pu Xue Yu Guang Pu Fen Xi. 2014 Jul;34(7):1938-42. Chinese.

PMID:
25269312
6.

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 10;714:57-67. doi: 10.1016/j.aca.2011.11.037. Epub 2011 Nov 25.

PMID:
22244137
7.

Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet.

Cheng JH, Sun DW, Pu HB, Wang QJ, Chen YN.

Food Chem. 2015 Mar 15;171:258-65. doi: 10.1016/j.foodchem.2014.08.124. Epub 2014 Sep 10.

PMID:
25308667
8.

Near-infrared hyperspectral imaging and partial least squares regression for rapid and reagentless determination of Enterobacteriaceae on chicken fillets.

Feng YZ, Elmasry G, Sun DW, Scannell AG, Walsh D, Morcy N.

Food Chem. 2013 Jun 1;138(2-3):1829-36. doi: 10.1016/j.foodchem.2012.11.040. Epub 2012 Nov 17.

PMID:
23411315
9.

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 15;103:130-6. doi: 10.1016/j.talanta.2012.10.020. Epub 2012 Oct 11.

PMID:
23200368
10.

Rapid and non-invasive quantification of intramuscular fat content of intact pork cuts.

Huang H, Liu L, Ngadi MO, GariƩpy C.

Talanta. 2014 Feb;119:385-95. doi: 10.1016/j.talanta.2013.11.015. Epub 2013 Nov 12.

PMID:
24401429
11.

Hyperspectral imaging for mapping of total nitrogen spatial distribution in pepper plant.

Yu KQ, Zhao YR, Li XL, Shao YN, Liu F, He Y.

PLoS One. 2014 Dec 30;9(12):e116205. doi: 10.1371/journal.pone.0116205. eCollection 2014.

13.

Potential of hyperspectral imaging for rapid prediction of hydroxyproline content in chicken meat.

Xiong Z, Sun DW, Xie A, Han Z, Wang L.

Food Chem. 2015 May 15;175:417-22. doi: 10.1016/j.foodchem.2014.11.161. Epub 2014 Dec 5.

PMID:
25577100
14.

Predicting the anthocyanin content of wine grapes by NIR hyperspectral imaging.

Chen S, Zhang F, Ning J, Liu X, Zhang Z, Yang S.

Food Chem. 2015 Apr 1;172:788-93. doi: 10.1016/j.foodchem.2014.09.119. Epub 2014 Sep 28.

PMID:
25442621
15.

The potential of Raman spectroscopy for characterisation of the fatty acid unsaturation of salmon.

Afseth NK, Wold JP, Segtnan VH.

Anal Chim Acta. 2006 Jul 14;572(1):85-92. Epub 2006 May 10.

PMID:
17723464
16.

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. doi: 10.1016/j.aca.2012.01.004. Epub 2012 Jan 10.

PMID:
22340528
17.

Determination of total viable count (TVC) in chicken breast fillets by near-infrared hyperspectral imaging and spectroscopic transforms.

Feng YZ, Sun DW.

Talanta. 2013 Feb 15;105:244-9. doi: 10.1016/j.talanta.2012.11.042. Epub 2012 Nov 27.

PMID:
23598014
18.
19.

High-speed assessment of fat and water content distribution in fish fillets using online imaging spectroscopy.

ElMasry G, Wold JP.

J Agric Food Chem. 2008 Sep 10;56(17):7672-7. doi: 10.1021/jf801074s. Epub 2008 Jul 26.

PMID:
18656933
20.

Quantitative determination of total pigments in red meats using hyperspectral imaging and multivariate analysis.

Xiong Z, Sun DW, Xie A, Pu H, Han Z, Luo M.

Food Chem. 2015 Jul 1;178:339-45. doi: 10.1016/j.foodchem.2015.01.071. Epub 2015 Jan 21.

PMID:
25704721
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