Prediction of moisture, color and pH in cooked, pre-sliced turkey hams by NIR hyperspectral imaging system

By A. Iqbal, Da‐Wen Sun, Paul Allen. 2013

142 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Animal Science and Zoology

View Paper: https://www.semanticscholar.org/paper/73aaef403194ddb95aca9b283ad22c5036cf9d54

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Analytical Chemistry

1. Da‐Wen Sun
2. Di Wu
3. Xin‐an Zeng
4. Dan Liu
5. Jun‐Hu Cheng
6. Hongbin Pu
7. Qingyi Wei
8. Zhiwei Zhu

In Animal Science and Zoology

1. Di Wu
2. Xin‐an Zeng
3. Dan Liu
4. Da‐Wen Sun
5. Hongbin Pu
6. Jun‐Hu Cheng
7. Ji Ma

Citations in the corpus

• Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: Applications (2013, methodology): “, 2012c), and sliced turkey hams (Iqbal et al., 2013), the method of weighted regression coefficients was applied to select important wavelengths.”
• Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry (2014, background): “…1,682 10 Classification of ham 966, 1,061, 1,148, 1,256, 1,373, 1,628 6 WC of turkey 927, 944, 1,004, 1,058, 1,108, 1,212, 1,259, 1,362, 1,406 9 Iqbal et al. (2013) pH of turkey 927, 947, 1,004, 1,071, 1,121, 1,255, 1,312, 1,641 8 a* of turkey 914, 931, 991, 1,115, 1,164, 1,218, 1,282, 1,362,…”