Feasibility of identifying the authenticity of fresh and cooked mutton kebabs using visible and near-infrared hyperspectral imaging-Reference-Cited by-同舟云学术

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Feasibility of identifying the authenticity of fresh and cooked mutton kebabs using visible and near-infrared hyperspectral imaging

Published:2022-12 Issue: Volume:282 Page:121689
ISSN:1386-1425
Container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
language:en
Short-container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy

Author:

Jiang Hongzhe,Yuan Weidong,Ru Yu,Chen Qing,Wang Jinpeng,Zhou Hongping

Funder

Natural Science Research of Jiangsu Higher Education Institutions of China

Jiangsu Agricultural Science and Technology Independent Innovation Fund

Jiangsu Agricultural Science and Technology Innovation Fund

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Spectroscopy,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Reference65 articles.

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2. Application and potential of backscattering imaging techniques in agricultural and food processing—A Review;Adebayo;J. Food Eng.,2016

3. Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics;Alamprese;Meat Sci.,2016

4. Detection of red-meat adulteration by deep spectral–spatial features in hyperspectral images;Al-Sarayreh;J. Imaging,2018

5. The successive projections algorithm for variable selection in spectroscopic multicomponent analysis;Araujo;Chemom. Intell. Lab Syst.,2001

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