Hyperspectral Imaging and Chemometrics for Nondestructive Quantification of Total Volatile Basic Nitrogen in Pacific Oysters (Crassostrea gigas)

Pacific Oysters ◽

Nondestructive measurement of total volatile basic nitrogen (TVB-N) content in salted pork in jelly using a hyperspectral imaging technique combined with efficient hypercube processing algorithms

Analytical Methods ◽

10.1039/c3ay40436f ◽

2013 ◽

Vol 5 (22) ◽

pp. 6382 ◽

Cited By ~ 30

Author(s):

Quansheng Chen ◽

Yanhua Zhang ◽

Jiewen Zhao ◽

Zhe Hui

Keyword(s):

Hyperspectral Imaging ◽

Imaging Technique ◽

Total Volatile ◽

Nondestructive Measurement ◽

N Content ◽

Basic Nitrogen ◽

Processing Algorithms

Combination of spectral and image information from hyperspectral imaging for the prediction and visualization of the total volatile basic nitrogen content in cooked beef

Journal of Food Measurement & Characterization ◽

10.1007/s11694-021-00983-x ◽

2021 ◽

Author(s):

Kai Song ◽

Shu-hui Wang ◽

Dong Yang ◽

Tian-yu Shi

Keyword(s):

Nitrogen Content ◽

Hyperspectral Imaging ◽

Total Volatile ◽

Image Information ◽

Optimization of Fish Quality by Evaluation of Total Volatile Basic Nitrogen (TVB-N) and Texture Profile Analysis (TPA) by Near-Infrared (NIR) Hyperspectral Imaging

Analytical Letters ◽

10.1080/00032719.2019.1571077 ◽

2019 ◽

Vol 52 (12) ◽

pp. 1845-1859 ◽

Cited By ~ 2

Author(s):

Xue Wang ◽

Jiajia Shan ◽

Shuqing Han ◽

Junbo Zhao ◽

Yituo Zhang

Keyword(s):

Hyperspectral Imaging ◽

Near Infrared ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Total Volatile ◽

Fish Quality ◽

Texture Profile ◽

Determination of total volatile basic nitrogen (TVB-N) content in pork meat using hyperspectral imaging technique (Conference Presentation)

Sensing for Agriculture and Food Quality and Safety IX ◽

10.1117/12.2263862 ◽

2017 ◽

Cited By ~ 1

Author(s):

Hoonsoo Lee ◽

Mirae Oh ◽

Byoung-Kwan Cho ◽

Moon S. Kim

Keyword(s):

Hyperspectral Imaging ◽

Imaging Technique ◽

Pork Meat ◽

Total Volatile ◽

N Content ◽

Comparison of models and visualization of total volatile basic nitrogen content in mutton using hyperspectral imaging and variable selection methods

Spectroscopy Letters ◽

10.1080/00387010.2018.1452268 ◽

2018 ◽

Vol 51 (5) ◽

pp. 226-235 ◽

Cited By ~ 1

Author(s):

Yuanyuan Qiu ◽

Rongguang Zhu ◽

Zhongjian Fan ◽

Xuedong Yao ◽

Elfed Lewis

Keyword(s):

Variable Selection ◽

Nitrogen Content ◽

Hyperspectral Imaging ◽

Selection Methods ◽

Total Volatile ◽

Nondestructive quantifying total volatile basic nitrogen (TVB-N) content in chicken using hyperspectral imaging (HSI) technique combined with different data dimension reduction algorithms

Food Chemistry ◽

10.1016/j.foodchem.2015.11.084 ◽

2016 ◽

Vol 197 ◽

pp. 1191-1199 ◽

Cited By ~ 72

Author(s):

Urmila Khulal ◽

Jiewen Zhao ◽

Weiwei Hu ◽

Quansheng Chen

Keyword(s):

Dimension Reduction ◽

Hyperspectral Imaging ◽

Total Volatile ◽

N Content ◽

Determination of Total Volatile Basic Nitrogen (TVB-N) Content in Beef by Hyperspectral Imaging Technique

MATEC Web of Conferences ◽

10.1051/matecconf/20166106007 ◽

2016 ◽

Vol 61 ◽

pp. 06007

Author(s):

Shanmei Liu ◽

Lu Gan

Keyword(s):

Hyperspectral Imaging ◽

Imaging Technique ◽

Total Volatile ◽

N Content ◽

Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion

LWT ◽

10.1016/j.lwt.2015.03.052 ◽

2015 ◽

Vol 63 (1) ◽

pp. 268-274 ◽

Cited By ~ 83

Author(s):

Huanhuan Li ◽

Quansheng Chen ◽

Jiewen Zhao ◽

Mengzi Wu

Keyword(s):

Data Fusion ◽

Hyperspectral Imaging ◽

Colorimetric Sensor ◽

Pork Meat ◽

Total Volatile ◽

Nondestructive Detection ◽

N Content ◽

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Trends in Food Science & Technology ◽

10.1016/j.tifs.2021.01.006 ◽

2021 ◽

Vol 109 ◽

pp. 280-302

Author(s):

Alaa El-Din A. Bekhit ◽

Benjamin W.B. Holman ◽

Stephen G. Giteru ◽

David L. Hopkins

Keyword(s):

Total Volatile ◽

Meat Spoilage ◽

RELATION BETWEEN THE FREE AMINO ACIDS, ANSERINE AND THE TOTAL VOLATILE BASIC NITROGEN PRODUCED IN MUSCLE OF HAKE (MERLUCCIUS MERLUCCIUS, L.) DURING ICED STORAGE

Journal of Food Biochemistry ◽

10.1111/j.1745-4514.2002.tb00048.x ◽

2007 ◽

Vol 26 (1) ◽

pp. 37-48 ◽

Cited By ~ 3

Author(s):

CLAUDIA RUIZ-CAPILLAS ◽

ANTONIO MORAL

Keyword(s):

Amino Acids ◽

Free Amino Acids ◽

Free Amino ◽

Total Volatile ◽

Merluccius Merluccius ◽

Basic Nitrogen ◽

Iced Storage