Near-infrared (NIR) spectra contain abundant data, heterospectral two-dimensional
correlation (H2D-CS) analysis offers a good way to interpret these data. For the first time …

Lipid oxidation is the main cause of meat deterioration. Hyperspectral imaging (HSI)
technique has attracted attention as a non-destructive testing method. However, the …

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 …

The study investigated the possibility of using hyperspectral imaging (HSI) in the spectral
range of 1000–2200 nm to characterize myofibrils cold structural deformation degrees of …

Lipid oxidation is an important cause of pork quality degradation during freezing. Traditional
chemical methods are time-consuming and destructive. In this paper, two hyperspectral …

Lipid and protein oxidation are the main causes of meat deterioration during freezing.
Traditional methods using hyperspectral imaging (HSI) need to train multiple independent …

Hyperspectral imaging technology was investigated to examine the changes of
sarcoplasmatic and myofibrillar proteins contents in boiled pork. Different spectral pre …

This paper reports the generalized two-dimensional (2D) visible/near-infrared (Vis/NIR)
correlation spectroscopy study of chicken meats in cold storage. The 2D visible correlation …

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 present work describes a measurement method using the combination of near-infrared
hyperspectral imaging (NIR-HSI) and chemometrics for rapid and non-destructive detection …