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On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopy

Meat science, 2011-11, Vol.89 (3), p.317-324

2011

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Nondestructive Measurement of Light-induced Oxidation in Dairy Products by Fluorescence Spectroscopy and Imaging

Journal of dairy science, 2002-07, Vol.85 (7), p.1693-1704

2002

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Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images

Meat science, 2006-07, Vol.73 (3), p.511-520

2006

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Effect of different colored filters on photooxidation in pasteurized milk

Journal of dairy science, 2010-04, Vol.93 (4), p.1372-1382

2010

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Raman and Near-Infrared Spectroscopy for Quantification of Fat Composition in a Complex Food Model System

Applied spectroscopy, 2005-11, Vol.59 (11), p.1324-1332

2005

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Natural faecal fluorophores and the potential of chlorophyll based markers to optimise fluorescence as a real-time solution for the detection of faecal contamination on carcasses

Meat science, 2010-12, Vol.86 (4), p.966-975

2010

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Active Photosensitizers in Butter Detected by Fluorescence Spectroscopy and Multivariate Curve Resolution

Journal of agricultural and food chemistry, 2006-12, Vol.54 (26), p.10197-10204

2006

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Fluorescence in aldehyde model systems related to lipid oxidation

Food science & technology, 2006-01, Vol.39 (5), p.562-570

2006

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Front-Face Fluorescence Measurement of Photosensitizers and Lipid Oxidation Products During the Photooxidation of Butter

Journal of dairy science, 2007-05, Vol.90 (5), p.2189-2199

2007

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Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices

Meat science, 2013-10, Vol.95 (2), p.250-255

2013

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Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat

Journal of food science, 2003-05, Vol.68 (4), p.1161-1168

2003

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Quantification of connective tissue (hydroxyproline) in ground beef by autofluorescence spectroscopy

Journal of food science, 1999-05, Vol.64 (3), p.377-383

1999

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Comparison of 2 high-throughput spectral techniques to predict differences in diet composition of grazing sheep and cattle

Journal of animal science, 2010-05, Vol.88 (5), p.1905

2010

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X-ray images for the control of eye formation in cheese

International journal of dairy technology, 2009-05, Vol.62 (2), p.147-153

2009

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Determining quality of caviar from Caspian Sea based on Raman spectroscopy and using artificial neural networks

Talanta (Oxford), 2013-07, Vol.111, p.98-104

2013

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On-line sorting of meat trimmings into targeted fat categories

Journal of food engineering, 2013-04, Vol.115 (3), p.306-313

2013

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Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence Spectroscopy

Journal of food science, 2000-01, Vol.65 (1), p.87-95

2000

Volltextzugriff (PDF)

Minimizing photooxidation in pasteurized milk by optimizing light transmission properties of green polyethylene films

Journal of dairy science, 2013-11, Vol.96 (11), p.6818-6829

2013

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Rapid Assessment of Rancidity in Complex Meat Products by Front Face Fluorescence Spectroscopy

Journal of food science, 2002-08, Vol.67 (6), p.2397-2404

2002

Volltextzugriff (PDF)

Mapping Lipid Oxidation in Chicken Meat by Multispectral Imaging of Autofluorescence

Applied spectroscopy, 2000-06, Vol.54 (6), p.900-909

2000

Volltextzugriff (PDF)

Some new tools for visualising multi-way sensory data

Food quality and preference, 2008, Vol.19 (1), p.103-113

2008

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Non-Destructive Determination of Fat and Moisture in Whole Atlantic Salmon by Near-Infrared Diffuse Spectroscopy

Journal of food science, 1997-07, Vol.62 (4), p.734-736

1997

Volltextzugriff (PDF)

The role of naturally occurring chlorophyll and porphyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis

International dairy journal, 2005-04, Vol.15 (4), p.343-353

2005

Volltextzugriff (PDF)

Raman analysis of fish: a potential method for rapid quality screening

Food science & technology, 2004-01, Vol.37 (1), p.1-8

2004

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Fluorescence of Muscle and Connective Tissue from Cod and Salmon

Journal of agricultural and food chemistry, 2003-01, Vol.51 (2), p.470-476

2003

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On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopy

Nondestructive Measurement of Light-induced Oxidation in Dairy Products by Fluorescence Spectroscopy and Imaging

Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images

Effect of different colored filters on photooxidation in pasteurized milk

Raman and Near-Infrared Spectroscopy for Quantification of Fat Composition in a Complex Food Model System

Natural faecal fluorophores and the potential of chlorophyll based markers to optimise fluorescence as a real-time solution for the detection of faecal contamination on carcasses

Active Photosensitizers in Butter Detected by Fluorescence Spectroscopy and Multivariate Curve Resolution

Fluorescence in aldehyde model systems related to lipid oxidation

Front-Face Fluorescence Measurement of Photosensitizers and Lipid Oxidation Products During the Photooxidation of Butter

Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices

Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat

Quantification of connective tissue (hydroxyproline) in ground beef by autofluorescence spectroscopy

Comparison of 2 high-throughput spectral techniques to predict differences in diet composition of grazing sheep and cattle

X-ray images for the control of eye formation in cheese

Determining quality of caviar from Caspian Sea based on Raman spectroscopy and using artificial neural networks

On-line sorting of meat trimmings into targeted fat categories

Nondestructive Assessment of Lipid Oxidation in Minced Poultry Meat by Autofluorescence Spectroscopy

Minimizing photooxidation in pasteurized milk by optimizing light transmission properties of green polyethylene films

Rapid Assessment of Rancidity in Complex Meat Products by Front Face Fluorescence Spectroscopy

Mapping Lipid Oxidation in Chicken Meat by Multispectral Imaging of Autofluorescence

Some new tools for visualising multi-way sensory data

Non-Destructive Determination of Fat and Moisture in Whole Atlantic Salmon by Near-Infrared Diffuse Spectroscopy

The role of naturally occurring chlorophyll and porphyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis

Raman analysis of fish: a potential method for rapid quality screening

Fluorescence of Muscle and Connective Tissue from Cod and Salmon

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