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Terahertz spectroscopy technology as an innovative technique for food: Current state-of-the-Art research advances

Critical reviews in food science and nutrition, 2021-08, Vol.61 (15), p.2523-2543

2021

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Optimizing Procedures of Ultrasound-Assisted Extraction of Waste Orange Peels by Response Surface Methodology

Molecules (Basel, Switzerland), 2022-03, Vol.27 (7), p.2268

Feng, Chao-Hui

2022

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Evaluation of Hesperidin on Sausages Stuffed in a New Modified Casing during Long-Term Storage—A Preliminary Study

Sustainability, 2022-08, Vol.14 (15), p.9071

2022

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Hyperspectral imaging and multispectral imaging as the novel techniques for detecting defects in raw and processed meat products: Current state-of-the-art research advances

Food control, 2018-02, Vol.84, p.165-176

2018

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Estimating Moisture Content of Sausages with Different Types of Casings via Hyperspectral Imaging in Tandem with Multivariate

Applied sciences, 2023-04, Vol.13 (9), p.5300

2023

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Vacuum-Packed Pork Sausages with Modified Casing Added with Orange Peel Extracts: Evaluating In Vitro Antioxidant Activity via Hyperspectral Imaging Coupled with Chemometrics

Processes, 2023-09, Vol.11 (9), p.2583

Feng, Chao-Hui

2023

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Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy

Applied sciences, 2024-01, Vol.14 (1), p.35

2024

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Quality Evaluation and Mathematical Modelling Approach to Estimate the Growth Parameters of Total Viable Count in Sausages with Different Casings

Foods, 2022-02, Vol.11 (5), p.634

Feng, Chao-Hui

2022

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Immersion Vacuum‐Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State‐of‐the Art

Comprehensive reviews in food science and food safety, 2015-11, Vol.14 (6), p.785-795

2015

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Real‐time prediction of pre‐cooked Japanese sausage color with different storage days using hyperspectral imaging

Journal of the science of food and agriculture, 2018-05, Vol.98 (7), p.2564-2572

2018

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Evaluation of different solvents on flavonoids extraction efficiency from sweet oranges and ripe and immature Seville oranges

International journal of food science & technology, 2020-09, Vol.55 (9), p.3123-3134

2020

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Evaluating Moisture Content in Immersion Vacuum-Cooled Sausages with Citrus Peel Extracts Using Hyperspectral Imaging

Life (Basel, Switzerland), 2024-05, Vol.14 (5), p.647

2024

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Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces

Processes, 2020-05, Vol.8 (5), p.511

2020

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Evaluation of properties in different casings modified by surfactants and lactic acid using terahertz spectroscopy – A feasibility study

Food control, 2021-09, Vol.127, p.108152, Article 108152

2021

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Microwave-Assisted Extraction of Polyphenols from Bitter Orange Industrial Waste and Identification of the Main Compounds

Life (Basel, Switzerland), 2023-09, Vol.13 (9), p.1864

2023

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Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages Under Different Storage Conditions

Journal of food science, 2018-02, Vol.83 (2), p.358-366

2018

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Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid

Journal of food engineering, 2019-09, Vol.257, p.34-43

2019

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Evaluation of pH in Sausages Stuffed in a Modified Casing with Orange Extracts by Hyperspectral Imaging Coupled with Response Surface Methodology

Foods, 2022-09, Vol.11 (18), p.2797

2022

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Editorial: Recent Advances of Near Infrared Applications in Fruits and Byproducts

Frontiers in plant science, 2022-02, Vol.13, p.858040-858040

2022

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Hyperspectral Imaging Combined with Chemometrics Analysis for Monitoring the Textural Properties of Modified Casing Sausages with Differentiated Additions of Orange Extracts

Foods, 2023-03, Vol.12 (5), p.1069

2023

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Evaluation of modified casings and chitosan‐PVA packaging on the physicochemical properties of cooked Sichuan sausages during long‐term storage

International journal of food science & technology, 2017-08, Vol.52 (8), p.1777-1788

2017

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Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology

International journal of food science & technology, 2014-08, Vol.49 (8), p.1850-1858

2014

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Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods

International journal of food science & technology, 2014-12, Vol.49 (12), p.2659-2667

2014

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Colour Analysis of Sausages Stuffed with Modified Casings Added with Citrus Peel Extracts Using Hyperspectral Imaging Combined with Multivariate Analysis

Sustainability, 2024-10, Vol.16 (19), p.8683

Feng, Chao-Hui

2024

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Production of Oxygenated Fuel Additives from Residual Glycerine Using Biocatalysts Obtained from Heavy-Metal-Contaminated Jatropha curcas L. Roots

Energies (Basel), 2019-02, Vol.12 (4), p.740

2019

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Terahertz spectroscopy technology as an innovative technique for food: Current state-of-the-Art research advances

Optimizing Procedures of Ultrasound-Assisted Extraction of Waste Orange Peels by Response Surface Methodology

Evaluation of Hesperidin on Sausages Stuffed in a New Modified Casing during Long-Term Storage—A Preliminary Study

Hyperspectral imaging and multispectral imaging as the novel techniques for detecting defects in raw and processed meat products: Current state-of-the-art research advances

Estimating Moisture Content of Sausages with Different Types of Casings via Hyperspectral Imaging in Tandem with Multivariate

Vacuum-Packed Pork Sausages with Modified Casing Added with Orange Peel Extracts: Evaluating In Vitro Antioxidant Activity via Hyperspectral Imaging Coupled with Chemometrics

Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy

Quality Evaluation and Mathematical Modelling Approach to Estimate the Growth Parameters of Total Viable Count in Sausages with Different Casings

Immersion Vacuum‐Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State‐of‐the Art

Real‐time prediction of pre‐cooked Japanese sausage color with different storage days using hyperspectral imaging

Evaluation of different solvents on flavonoids extraction efficiency from sweet oranges and ripe and immature Seville oranges

Evaluating Moisture Content in Immersion Vacuum-Cooled Sausages with Citrus Peel Extracts Using Hyperspectral Imaging

Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces

Evaluation of properties in different casings modified by surfactants and lactic acid using terahertz spectroscopy – A feasibility study

Microwave-Assisted Extraction of Polyphenols from Bitter Orange Industrial Waste and Identification of the Main Compounds

Hyperspectral Imaging in Tandem with R Statistics and Image Processing for Detection and Visualization of pH in Japanese Big Sausages Under Different Storage Conditions

Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid

Evaluation of pH in Sausages Stuffed in a Modified Casing with Orange Extracts by Hyperspectral Imaging Coupled with Response Surface Methodology

Editorial: Recent Advances of Near Infrared Applications in Fruits and Byproducts

Hyperspectral Imaging Combined with Chemometrics Analysis for Monitoring the Textural Properties of Modified Casing Sausages with Differentiated Additions of Orange Extracts

Evaluation of modified casings and chitosan‐PVA packaging on the physicochemical properties of cooked Sichuan sausages during long‐term storage

Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology

Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods

Colour Analysis of Sausages Stuffed with Modified Casings Added with Citrus Peel Extracts Using Hyperspectral Imaging Combined with Multivariate Analysis

Production of Oxygenated Fuel Additives from Residual Glycerine Using Biocatalysts Obtained from Heavy-Metal-Contaminated Jatropha curcas L. Roots

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