Affiliation:
1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference26 articles.
1. Abban, S., Jakobsen, M., and Jespersen, L. (2014). Assessment of interplay between UV wavelengths, material surfaces and food residues in open surface hygiene validation. J. Food Sci. Technol., 51, 3977-3983.
2. Cantor, C. R. and Schimmel, P. R. (1980). Other optical techniques, In “Biophysical Chemistry Part 2: Techniques for the Study of Biological Structure and Function,” ed. by Cantor, C. R. and Schimmel, P. R.. W. H. Freeman and Company, New York, pp. 409-480.
3. ElMasry, G., Nagai, H., Moriya, K., Nakazawa, N., Tsuta, M., Sugiyama, J., Okazaki, E., and Nakauchi, S. (2015). Freshness estimation of intact frozen fish using fluorescence spectroscopy and chemometrics of excitation-emission matrix. Talanta, 143, 145-156.
4. ElMasry, G., Nakazawa, N., Okazaki, E., and Nakauchi, S. (2016). Non-invasive sensing of freshness indices of frozen fish and fillets using pretreated excitation–emission matrices. Sens. Actuators B Chem., 228, 237-250.
5. Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Kokawa, M., Onda, H., and Sagawa, T. (2013). Detection of Aflatoxins B1, B2, B1 and G2 in nutmeg extract using fluorescence fingerprint. Food Sci. Technol. Res., 19, 539-545.
Cited by
3 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