Real-time and non-destructive control of the freshness and viability of live mussels through portable near-infrared spectroscopy-Reference-Cited by-同舟云学术

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Real-time and non-destructive control of the freshness and viability of live mussels through portable near-infrared spectroscopy

Published:2024-06 Issue: Volume:160 Page:110353
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Ghidini Sergio^ORCID,Varrà Maria Olga^ORCID,Bersellini Davide,Conter Mauro^ORCID,Fabrile Maria Pia^ORCID,Ianieri Adriana,Zanardi Emanuela^ORCID

Funder

Università di Bologna

Publisher

Elsevier BV

Reference43 articles.

1. Prediction of poultry egg freshness using vis-nir spectroscopy with maximum likelihood method;Aboonajmi;International Journal of Food Properties,2014

2. Variable selection in regression—a tutorial;Andersen;Journal of Chemometrics,2010

3. Effects of storage temperature on oxygen depletion in intra-valve water and survival of the Mediterranean mussel Mytilus galloprovincialis Lmk;Angelidis;Journal of Applied Ichthyology,2007

4. Nonprotein nitrogen in whole milk. Kjeldahl method,2012

5. Development of a portable near-infrared spectroscopy tool for detecting freshness of commercial packaged pork;Arias;Foods,2022

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rapid and non-destructive quantification of meat content in the legs of live red king crab (Camtschaticus paralithodes) by near-infrared spectroscopy;LWT;2024-06

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