Analysis of MRI by fractals for prediction of sensory attributes: A case study in loin-Reference-Cited by-同舟云学术

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Analysis of MRI by fractals for prediction of sensory attributes: A case study in loin

Published:2018-06 Issue: Volume:227 Page:1-10
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Caballero Daniel,Antequera Teresa,Caro Andrés,Amigo José Manuel,ErsbØll Bjarne K.,Dahl Anders B.,Pérez-Palacios Trinidad

Funder

Farm Animal Imaging action

European Social Fund

FEDER-MICCIN Infrastructure Research Project

Junta de Extremadura economic support for research group

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. First and second order statistics features for classification of magnetic resonance brain images;Aggarwal;J. Signal Inf. Process.,2012

2. Sensory characteristics of Iberian ham: influence of salt content and processing conditions;Andrés;Meat Sci.,2004

3. Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loin;Antequera;J. Sci. Food Agric.,2003

4. Monitoring the ripening process of Iberian ham by Computer vision on magnetic resonance imaging;Antequera;Meat Sci.,2007

5. Use of multiparametric magnetic resonance microscopy for discrimination among different processing protocols and anatomical positions of Slovenian dry-cured hams;Bajd;Food Chem.,2016

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2. The application of computer vision systems in meat science and industry – A review;Meat Science;2022-10

3. An experimental protocol to determine quality parameters of dry-cured loins using low-field Magnetic Resonance Imaging;Journal of Food Engineering;2022-01

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5. Optimization of the image acquisition procedure in low-field MRI for non-destructive analysis of loin using predictive models;PeerJ Computer Science;2021-06-07

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