Application of Visible and Near Infrared Hyperspectral Imaging to Differentiate Between Fresh and Frozen–Thawed Fish Fillets
By Fengle Zhu, Derong Zhang, Yong He, Fei Liu, Da‐Wen Sun. Food and Bioprocess Technology, 2013
174 citations recorded by the source corpus.
Subfields: Analytical Chemistry, Animal Science and Zoology, Biophysics
View Paper: https://www.semanticscholar.org/paper/b50de17443841c105035e491e08db64182eeef81
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In Analytical Chemistry
In Animal Science and Zoology
In Biophysics
Citations in the corpus
- Application of Hyperspectral Imaging to Discriminate the Variety of Maize Seeds (2015, methodology): “2012), and LS-SVM (Zhu et al. 2012).”
- Enhancing Visible and Near-Infrared Hyperspectral Imaging Prediction of TVB-N Level for Fish Fillet Freshness Evaluation by Filtering Optimal Variables (2017, background): “The wavelengths positioned around 550, 601, and 655 nm were attributed to the hemoglobin and myoglobin oxidation (Zhu et al. 2013; Sivertsen et al. 2011).”
- Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry (2014, methodology): “In addition, the technique is useful for addressing some authenticity issues (Costa et al. 2011; Barbin et al. 2012c; Zhu et al. 2012) in the food industry.”