This study evaluated the feasibility of non-destructive detection of carbonyl and total
sulfhydryl contents by fluorescence hyperspectral imaging (F-HSI) to visualize the protein …

Combining hyperspectral imaging (HSI) with deep learning algorithms provides an effective
and fast approach for evaluating the quality of food and agricultural by-products. This study …

The main goal of this study was to investigate the potential of hyperspectral imaging in the
near-infrared (NIR) range of 900–1700nm for non-destructive prediction of chemical …

The amount and chemical state of myoglobin are often relevant to meat color, which is one
of the important characteristics of meat freshness and wholesomeness. To precisely …

Norfloxacin is an antibacterial compound that belongs to the fluoroquinolone family.
Currently, hyperspectral imaging (HSI) for the detection of antibiotic residues focuses mostly …

This study proposed a practical predictive method for non-destructive detection of protein
and total volatile basic nitrogen (TVB-N) content in refrigerated and frozen-thawed salmon …

In order to achieve the prediction of milk protein content in milk from hygiene and health
point of view, this paper uses the spectral characteristics of milk hyperspectral to propose a …

The total volatile basic nitrogen (TVB-N) content is representative index for measuring the
freshness of cooked meat. The study investigated integrating spectral and image information …

Tannins are one of the key components that constitute the nutritional structure of grains, and
have a significant impact on the quality of grain products. The detection of tannins by …

In this study, hyperspectral imaging (HSI) technology combined with a convolutional neural
network (CNN) was used to distinguish fresh and frozen-thawed beef samples. After …