Nondestructive detection of lipid oxidation in frozen pork using hyperspectral imaging technology-Reference-Cited by-同舟云学术

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Nondestructive detection of lipid oxidation in frozen pork using hyperspectral imaging technology

Published:2023-10 Issue: Volume:123 Page:105497
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Cheng Jiehong,Sun Jun^ORCID,Xu Min,Zhou Xin

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. From multispectral imaging of autofluorescence to chemical and sensory images of lipid oxidation in cod caviar paste;Airado-Rodríguez;Talanta,2014

2. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat;Ali;Food Chem.,2015

3. Prediction of milling yield in wheat with the use of spectral, colour, shape, and morphological features;Assadzadeh;Biosyst. Eng.,2022

4. A decision fusion method based on hyperspectral imaging and electronic nose techniques for moisture content prediction in frozen-thawed pork;Cheng;LWT,2022

5. Nondestructive detection and visualization of protein oxidation degree of frozen-thawed pork using fluorescence hyperspectral imaging;Cheng;Meat Sci.,2022

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3. Development of a new hyperspectral imaging technology with autoencoder-assisted generative adversarial network for predicting the content of polyunsaturated fatty acids in red meat;Computers and Electronics in Agriculture;2024-05

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