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Items: 1 to 20 of 131

1.

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
3.

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
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.
6.

[Comparison of PLS and SMLR for nondestructive determination of sugar content in honey peach using NIRS].

Xu HR, Wang HJ, Huang K, Ying YB, Yang C, Qian H, Hu J.

Guang Pu Xue Yu Guang Pu Fen Xi. 2008 Nov;28(11):2523-6. Chinese.

PMID:
19271481
7.

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
8.

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
9.

Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets.

Cheng JH, Sun DW, Pu H, Zhu Z.

Food Chem. 2015 Oct 15;185:245-53. doi: 10.1016/j.foodchem.2015.03.111. Epub 2015 Apr 2.

PMID:
25952865
10.

Monitoring fungal growth on brown rice grains using rapid and non-destructive hyperspectral imaging.

Siripatrawan U, Makino Y.

Int J Food Microbiol. 2015 Apr 16;199:93-100. doi: 10.1016/j.ijfoodmicro.2015.01.001. Epub 2015 Jan 8.

PMID:
25662486
11.

Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging.

Barbin DF, ElMasry G, Sun DW, Allen P.

Food Chem. 2013 Jun 1;138(2-3):1162-71. doi: 10.1016/j.foodchem.2012.11.120. Epub 2012 Dec 5.

PMID:
23411227
12.

Prediction of alpaca fibre quality by near-infrared reflectance spectroscopy.

Canaza-Cayo AW, Alomar D, Quispe E.

Animal. 2013 Jul;7(7):1219-25. doi: 10.1017/S1751731113000505. Epub 2013 Mar 27.

PMID:
23535002
13.

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
14.

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
15.

Feasibility of the direct application of near-infrared reflectance spectroscopy on intact chicken breasts to predict meat color and physical traits.

De Marchi M, Penasa M, Battagin M, Zanetti E, Pulici C, Cassandro M.

Poult Sci. 2011 Jul;90(7):1594-9. doi: 10.3382/ps.2010-01239.

PMID:
21673177
16.

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

Huang H, Liu L, Ngadi MO, Gariépy C.

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

PMID:
24401429
17.

Simplified method for the screening of technological maturity of red grape and total phenolic compounds of red grape skin: application of the characteristic vector method to near-infrared spectra.

Nogales-Bueno J, Ayala F, Hernández-Hierro JM, Rodríguez-Pulido FJ, Echávarri JF, Heredia FJ.

J Agric Food Chem. 2015 May 6;63(17):4284-90. doi: 10.1021/jf505870s. Epub 2015 Apr 28.

PMID:
25897561
19.

Non-destructive prediction of thiobarbituricacid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging.

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

Food Chem. 2015 Jul 15;179:175-81. doi: 10.1016/j.foodchem.2015.01.116. Epub 2015 Jan 31.

PMID:
25722152

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