Comparison of different image analysis algorithms on MRI to predict physico-chemical and sensory attributes of loin-Reference-Cited by-同舟云学术

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Comparison of different image analysis algorithms on MRI to predict physico-chemical and sensory attributes of loin

Published:2018-09 Issue: Volume:180 Page:54-63
ISSN:0169-7439
Container-title:Chemometrics and Intelligent Laboratory Systems
language:en
Short-container-title:Chemometrics and Intelligent Laboratory Systems

Author:

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

Funder

Farm Animal Imaging action

European Social Fund

FEDER-MICCIN Infrastructure Research Project

Junta de Extremadura economic

Publisher

Elsevier BV

Subject

Spectroscopy,Process Chemistry and Technology,Computer Science Applications,Software,Analytical Chemistry

Reference66 articles.

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

2. Use of magnetic resonance imaging for monitoring Parma dry-cured ham processing;Fantazzini;Meat Sci.,2009

3. Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging;Manzoco;Food Chem.,2013

4. MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets;Pérez-Palacios;Food Chem.,2010

5. MRI-based analysis of feeding background effect on fresh Iberian ham;Pérez-Palacios;Food Res. Int.,2011

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