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

Basic Nitrogen ◽

Processing Algorithms

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 ◽

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 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 ◽

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 ◽

A feasibility study of rapid nondestructive detection of total volatile basic nitrogen (TVB-N) content in beef based on airflow and laser ranging technique

Meat Science ◽

10.1016/j.meatsci.2018.07.005 ◽

2018 ◽

Vol 145 ◽

pp. 367-374 ◽

Cited By ~ 9

Author(s):

Yanlei Li ◽

Wenjuan Wang ◽

Yuan Long ◽

Yankun Peng ◽

Yongyu Li ◽

...

Keyword(s):

Feasibility Study ◽

Laser Ranging ◽

Total Volatile ◽

Nondestructive Detection ◽

N Content ◽

Determination of the total volatile basic nitrogen (TVB-N) content in pork meat using hyperspectral fluorescence imaging

Sensors and Actuators B Chemical ◽

10.1016/j.snb.2017.12.102 ◽

2018 ◽

Vol 259 ◽

pp. 532-539 ◽

Cited By ~ 23

Author(s):

Hoonsoo Lee ◽

Moon S. Kim ◽

Wang-Hee Lee ◽

Byoung-Kwan Cho

Keyword(s):

Fluorescence Imaging ◽

Pork Meat ◽

Total Volatile ◽

N Content ◽

Rapid detection of total volatile basic nitrogen (TVB-N) content in beef based on impact deformation characteristics

10.13031/aim.201801008 ◽

2018 ◽

Author(s):

Yanlei Li ◽

Yongyu Li ◽

Zhixiong Shen ◽

Zhengxuan Li ◽

Yankun Peng ◽

...

Keyword(s):

Rapid Detection ◽

Deformation Characteristics ◽

Total Volatile ◽

N Content ◽

Impact Deformation ◽

Intelligent evaluation of total volatile basic nitrogen (TVB-N) content in chicken meat by an improved multiple level data fusion model

Sensors and Actuators B Chemical ◽

10.1016/j.snb.2016.07.074 ◽

2017 ◽

Vol 238 ◽

pp. 337-345 ◽

Cited By ~ 41

Author(s):

Urmila Khulal ◽

Jiewen Zhao ◽

Weiwei Hu ◽

Quansheng Chen

Keyword(s):

Data Fusion ◽

Chicken Meat ◽

Multiple Level ◽

Total Volatile ◽

Fusion Model ◽

N Content ◽

Basic Nitrogen ◽

Level Data

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 ◽

Kinetics and Nondestructive Measurement of Total Volatile Basic Nitrogen and Thiobarbituric Acid-Reactive Substances in Chilled Tabtim Fish Fillets Using Near Infrared Spectroscopy (NIRS)

ETP International Journal of Food Engineering ◽

10.18178/ijfe.2.1.16-20 ◽

2016 ◽

Cited By ~ 1

Author(s):

Sutee Wangtueai ◽

◽

Chaluntorn Vichasilp ◽

Tanachai Pankasemsuk ◽

Parichart Theanjumpol ◽

...

Keyword(s):

Infrared Spectroscopy ◽

Near Infrared Spectroscopy ◽

Near Infrared ◽

Thiobarbituric Acid ◽

Total Volatile ◽

Thiobarbituric Acid Reactive Substances ◽

Nondestructive Measurement ◽

Basic Nitrogen ◽

Fish Fillets