articleTop 1% cited
Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef
Journal of Food Engineering · 2011 · Vol. 110(1) · pp. 127–140
Gamal ElMasry(National University of Ireland)Da‐Wen Sun✉(National University of Ireland)Paul Allen(Teagasc - The Irish Agriculture and Food Development Authority)
Spectroscopy and Chemometric AnalysesMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesHyperspectral imagingTendernessPartial least squares regressionPrincipal component analysisMean squared errorNear-infrared spectroscopyPattern recognition (psychology)MathematicsArtificial intelligenceRemote sensing
Funding
- Food Institutional Research Measure
Citations
379
FWCI
19.62
field-weighted impact
References
66
Percentile
100%
vs. same field & year
Citations per year
References
Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review
Journal of Food Engineering · 2008 · 546 citations
Theory and application of near infrared reflectance spectroscopy in determination of food quality
Trends in Food Science & Technology · 2006 · 971 citations
Consumer perception and the role of science in the meat industry
Meat Science · 2010 · 518 citations
Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review
Meat Science · 2009 · 476 citations
Identification of animal meat muscles by visible and near infrared reflectance spectroscopy
LWT · 2004 · 291 citations
Hyperspectral imaging for nondestructive determination of some quality attributes for strawberry
Journal of Food Engineering · 2006 · 474 citations
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