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Items: 1 to 20 of 166

1.

[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
2.

[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
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.

[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
5.

[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
6.

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. Epub 2010 Jul 23.

PMID:
20728281
7.

[Measurement of pork tenderness by using steady spatially-resolved spectroscopy].

Zhang GW, Wen X, Wang ZY, Zhao DJ, Huang L.

Guang Pu Xue Yu Guang Pu Fen Xi. 2010 Oct;30(10):2793-6. Chinese.

PMID:
21137423
8.

Rapid detection of frozen pork quality without thawing by Vis-NIR hyperspectral imaging technique.

Xie A, Sun DW, Xu Z, Zhu Z.

Talanta. 2015 Jul 1;139:208-15. doi: 10.1016/j.talanta.2015.02.027. Epub 2015 Feb 25.

PMID:
25882428
9.

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;108:37-43. doi: 10.1016/j.meatsci.2015.04.018. Epub 2015 May 9.

PMID:
26021598
10.

[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
11.

[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
12.

[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
13.

Development of a system for classification of pork loins for tenderness using visible and near-infrared reflectance spectroscopy.

Shackelford SD, King DA, Wheeler TL.

J Anim Sci. 2011 Nov;89(11):3803-8. doi: 10.2527/jas.2011-4249. Epub 2011 Jun 16.

14.

[The quantified analysis of fresh mutton tenderness using PLS methods and Fourier transform near-infrared spectroscopy].

Zhang DQ, Chen XN, Sun SQ, Li CH, Zhang BL, Li Y, Li SR, Li QP, Zhou HJ.

Guang Pu Xue Yu Guang Pu Fen Xi. 2008 Nov;28(11):2550-3. Chinese.

PMID:
19271487
15.

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
16.

[Kinetic models for determination of yeast in fresh jujube using near infrared spectroscopy].

Hu YH, Liu C, He Y.

Guang Pu Xue Yu Guang Pu Fen Xi. 2014 Apr;34(4):922-6. Chinese.

PMID:
25007601
17.

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. Epub 2014 May 27.

PMID:
24927045
18.

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
19.

The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts.

De Marchi M, Penasa M, Cecchinato A, Bittante G.

Meat Sci. 2013 Feb;93(2):329-35. doi: 10.1016/j.meatsci.2012.09.013. Epub 2012 Oct 2.

PMID:
23098602
20.

[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

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