III-1. Principle of fluorescence fingerprint and its application to food
Author:
Affiliation:
1. Tokyo University of Marine Science and Technology
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan/88/5/88_WA2979-7/_pdf
Reference3 articles.
1. 1) Shibata M, ElMasry G, Moriya K, Rahman MM, Miyamoto Y, Ito K, Nakazawa N, Nakauchi S, Okazaki E. Smart technique for accurate monitoring of ATP content in frozen fish fillets using fluorescence fingerprint. LWT 2018; 92: 258-264.
2. 2) Rahman MM, Bui MV, Shibata M, Nakazawa N, Rithu MNA, Yamashita H, Sadayasu K, Tsuchiyama K, Nakauchi S, Hagiwara T, Osako K, Okazaki E. Rapid noninvasive monitoring of freshness variation in frozen shrimp using multidimensional fluorescence imaging coupled with chemometrics. Talanta 2021; 224: 121871.
3. 3) Shibata M, Chen J, Okada K, Hagiwara T. Detection of food residues on stainless steel surfaces using fluorescence fingerprint. Food. Sci. Technol. Res. 2020; 26(3): 389-397.
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