Mid-infrared spectroscopy as a new tool for the evaluation of fish freshness-Reference-Cited by-同舟云学术

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Mid-infrared spectroscopy as a new tool for the evaluation of fish freshness

Published:2007-01 Issue:1 Volume:42 Page:57-64
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Karoui Romdhane,Lefur Bruno,Grondin Christel,Thomas Emilie,Demeulemester Claude,Baerdemaeker Josse De,Guillard Anne-Sophie

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01208.x/fullpdf

Reference32 articles.

1. Implementation of Chemometrics for Quality Control and Authentication of Meat and Meat Products

2. Implementation of quality control methods (physico-chemical, microbiological and sensory) in conjunction with multivariate analysis towards fish authenticity

3. The Infra-red Spectra of Complex Molecules

4. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage

5. Consumer acceptability of cod and whiting after chilled storage and freezing and thawing

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1. What the fish? Tracing the geographical origin of fish using NIR spectroscopy;Current Research in Food Science;2024

2. Exploring the Potential of Compounds Isolated from Laranthus micranthus for the Treatment of Benign Prostatic Hyperplasia: Comprehensive Studies on Spectroscopic, Reactivity, and Biological Activity;Chemistry Africa;2023-10-02

3. Mid-infrared spectroscopy enabled rapid differentiation between fresh and frozen–thawed Sevruga (Acipenser stellatus) samples presenting different raw quality;European Food Research and Technology;2023-06-10

4. Research progress on nondestructive testing technology for aquatic products freshness;Journal of Food Process Engineering;2022-03-26

5. New strategies for the differentiation of fresh and frozen/thawed fish: Non-targeted metabolomics by LC-HRMS (part B);Food Control;2022-02

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