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Items: 1 to 20 of 179

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. Chinese.

PMID:
20210145
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. Chinese.

PMID:
21284160
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. Chinese.

PMID:
19839312
4.
5.

[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. Chinese.

PMID:
20496686
6.

[Rapid nondestructive detection of water content in fresh pork based on spectroscopy technique combined with support vector machine].

Zhang HY, Peng YK, Wang W, Zhao SW, Liu QQ.

Guang Pu Xue Yu Guang Pu Fen Xi. 2012 Oct;32(10):2794-8. Chinese.

PMID:
23285889
7.

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. doi: 10.3382/ps.2010-01116.

PMID:
21406380
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. Chinese.

PMID:
22250546
9.

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. doi: 10.1016/j.meatsci.2010.07.011.

PMID:
20728281
10.

Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy.

Bowker B, Hawkins S, Zhuang H.

Poult Sci. 2014 Jul;93(7):1834-41. doi: 10.3382/ps.2013-03651.

PMID:
24864280
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. Review. Chinese.

PMID:
24555369
12.

[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;36(3):806-10. Chinese.

PMID:
27400528
13.

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. doi: 10.1016/S0309-1740(02)00269-3.

PMID:
22063261
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. Chinese.

PMID:
22512167
15.

[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. Chinese.

PMID:
20384135
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.

PMID:
22340528
17.

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(2):187-93. doi: 10.1177/1082013209353379.

PMID:
21339134
18.

[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. Chinese.

PMID:
26717762
19.

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;91(3):294-9. doi: 10.1016/j.meatsci.2012.02.005.

PMID:
22410119
20.

Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beef.

Su H, Sha K, Zhang L, Zhang Q, Xu Y, Zhang R, Li H, Sun B.

Meat Sci. 2014 Oct;98(2):110-4. doi: 10.1016/j.meatsci.2013.12.019.

PMID:
24927045

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