(Q59239913)

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NIR Spectroscopy and Imaging Techniques for Evaluation of Fish Quality—A Review

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NIR Spectroscopy and Imaging Techniques for Evaluation of Fish Quality—A Review (English)

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Da-Wen Sun

3

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author name string

Dan Liu

series ordinal

1

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Xin-An Zeng

series ordinal

2

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publication date

17 November 2013

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published in

Applied Spectroscopy Reviews

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volume

48

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issue

8

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page(s)

609-628

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cites work

Biosensors in fish production and quality control

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https://api.crossref.org/works/10.1080%2F05704928.2013.775579

retrieved

21 January 2018

Visible/near-infrared spectroscopy detects autolytic changes during storage of Atlantic salmon (Salmo salar L.).

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https://api.crossref.org/works/10.1080%2F05704928.2013.775579

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21 January 2018

Usefulness of near-infrared reflectance (NIR) spectroscopy and chemometrics to discriminate fishmeal batches made with different fish species

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reference URL

https://api.crossref.org/works/10.1080%2F05704928.2013.775579

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21 January 2018

Pizza quality evaluation using computer vision––part 1

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https://api.crossref.org/works/10.1080%2F05704928.2013.775579

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21 January 2018

Comparison of three methods for classification of pizza topping using different colour space transformations

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https://api.crossref.org/works/10.1080%2F05704928.2013.775579

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21 January 2018

Prediction of beef eating quality from colour, marbling and wavelet texture features

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https://api.crossref.org/works/10.1080%2F05704928.2013.775579

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21 January 2018

Computer vision––an objective, rapid and non-contact quality evaluation tool for the food industry

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https://api.crossref.org/works/10.1080%2F05704928.2013.775579

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21 January 2018

Melting characteristics of cheese: analysis of effect of cheese dimensions using computer vision techniques

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https://api.crossref.org/works/10.1080%2F05704928.2013.775579

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21 January 2018

Pizza quality evaluation using computer vision––Part 2

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https://api.crossref.org/works/10.1080%2F05704928.2013.775579

retrieved

21 January 2018

High-speed assessment of fat and water content distribution in fish fillets using online imaging spectroscopy.

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https://api.crossref.org/works/10.1080%2F05704928.2013.775579

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21 January 2018

A Review of near Infrared Spectroscopy in Muscle Food Analysis: 2005–2010

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21 January 2018

Noncontact salt and fat distributional analysis in salted and smoked salmon fillets using X-ray computed tomography and NIR interactance imaging.

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reference URL

https://api.crossref.org/works/10.1080%2F05704928.2013.775579

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21 January 2018

Use of near infrared spectroscopy to predict microbial numbers on Atlantic salmon.

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reference URL

https://api.crossref.org/works/10.1080%2F05704928.2013.775579

retrieved

21 January 2018

Automatic nematode detection in cod fillets (Gadus morhua) by transillumination hyperspectral imaging

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https://api.crossref.org/works/10.1080%2F05704928.2013.775579

retrieved

21 January 2018

Relationships between NIR spectra and sensory attributes of Thai commercial fish sauces.

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https://api.crossref.org/works/10.1080%2F05704928.2013.775579

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21 January 2018

Bruise Detection in Pacific Pink Salmon (Oncorhynchus gorbuscha) by Visible and Short-Wavelength Near-Infrared (SW-NIR) Spectroscopy (600−1100 nm)

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https://api.crossref.org/works/10.1080%2F05704928.2013.775579

retrieved

21 January 2018

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10.1080/05704928.2013.775579

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(Q59239913)

NIR Spectroscopy and Imaging Techniques for Evaluation of Fish Quality—A Review

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