-
1
-
-
0010982722
-
-
SAGE Publications Inc, California, USA
-
Abdi H., Valentin D., and Edelman B. Neural networks (1999), SAGE Publications Inc, California, USA
-
(1999)
Neural networks
-
-
Abdi, H.1
Valentin, D.2
Edelman, B.3
-
2
-
-
0004202155
-
-
Association of Office Analytical Chemists, Arlington, Virginia, USA
-
Anon. Official methods of analysis, Sec. 950.46 A (1995), Association of Office Analytical Chemists, Arlington, Virginia, USA
-
(1995)
Official methods of analysis, Sec. 950.46 A
-
-
-
3
-
-
33750949058
-
-
Anon (1997). Western European Mean and Meat Products. Datamonitor Europe, London, UK.
-
-
-
-
5
-
-
0002191978
-
The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperatures
-
Bendall J.R., and Restall D.J. The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperatures. Meat Science 8 (1983) 93-117
-
(1983)
Meat Science
, vol.8
, pp. 93-117
-
-
Bendall, J.R.1
Restall, D.J.2
-
6
-
-
0142231967
-
Water properties during cooking of pork studied by low-field NMR relaxation: effect of curing and the RN-gene
-
Bertram H.C., Engelsen S.B., Busk H., Karlsson A.H., and Andersen H.J. Water properties during cooking of pork studied by low-field NMR relaxation: effect of curing and the RN-gene. Meat Science 66 (2004) 437-446
-
(2004)
Meat Science
, vol.66
, pp. 437-446
-
-
Bertram, H.C.1
Engelsen, S.B.2
Busk, H.3
Karlsson, A.H.4
Andersen, H.J.5
-
7
-
-
0030586497
-
In-line image analysis in the slaughter industry, illustrated by beef barcass classification
-
Borggaard C., Madsen N.T., and Thonberg H.H. In-line image analysis in the slaughter industry, illustrated by beef barcass classification. Meat Science 43 (1996) 151-163
-
(1996)
Meat Science
, vol.43
, pp. 151-163
-
-
Borggaard, C.1
Madsen, N.T.2
Thonberg, H.H.3
-
10
-
-
0043194273
-
Comparison of three algorithms in the classification of table olives by means computer vision
-
Diaz R., Gil L., Serrano C., Blasco M., Moltó E., and Blasco J. Comparison of three algorithms in the classification of table olives by means computer vision. Journal of Food Engineering 61 (2004) 101-107
-
(2004)
Journal of Food Engineering
, vol.61
, pp. 101-107
-
-
Diaz, R.1
Gil, L.2
Serrano, C.3
Blasco, M.4
Moltó, E.5
Blasco, J.6
-
11
-
-
1842483869
-
Recent development in the application of image processing techniques for food quality evaluation
-
Du C.-J., and Sun D.-W. Recent development in the application of image processing techniques for food quality evaluation. Trends in Food Science & Technology 15 (2004) 230-249
-
(2004)
Trends in Food Science & Technology
, vol.15
, pp. 230-249
-
-
Du, C.-J.1
Sun, D.-W.2
-
12
-
-
22544459638
-
Learning techniques used in computer vision for food quality evaluation: a review
-
Du C.-J., and Sun D.-W. Learning techniques used in computer vision for food quality evaluation: a review. Journal of Food Engineering 72 (2006) 39-55
-
(2006)
Journal of Food Engineering
, vol.72
, pp. 39-55
-
-
Du, C.-J.1
Sun, D.-W.2
-
13
-
-
84993975123
-
An exact method for characterization of grain shape
-
Ehrlich R., and Weinberg B. An exact method for characterization of grain shape. Journal of Sedimentary Petrology 40 (1970) 205-212
-
(1970)
Journal of Sedimentary Petrology
, vol.40
, pp. 205-212
-
-
Ehrlich, R.1
Weinberg, B.2
-
14
-
-
0032203275
-
Modelling of heat conduction in elliptical cross section: II. adaption to thermal processing of shrimp
-
Erdoǧdu F., Balaban M.O., and Chau K.V. Modelling of heat conduction in elliptical cross section: II. adaption to thermal processing of shrimp. Journal of Food Engineering 38 (1998) 241-258
-
(1998)
Journal of Food Engineering
, vol.38
, pp. 241-258
-
-
Erdoǧdu, F.1
Balaban, M.O.2
Chau, K.V.3
-
15
-
-
0035450099
-
On the state of the art in machine learning: a personal review
-
Flach P.A. On the state of the art in machine learning: a personal review. Artificial Intelligence 131 (2001) 199-222
-
(2001)
Artificial Intelligence
, vol.131
, pp. 199-222
-
-
Flach, P.A.1
-
16
-
-
0030702721
-
-
Foresee, F. D., & Hagan, M. T. (1997). Gauss-Newton approximation to Bayesian regularization. In: Proceedings of the 1997 IEEE international conference on neural networks, 1930-1935, Houston, TX, USA.
-
-
-
-
17
-
-
0037208067
-
A novel approach to grading pork carcasses: computer vision and ultrasound
-
Fortin A., Tong A.K.W., Robertson W.M., Zawadski S.M., Landry S.J., Robinson D.J., et al. A novel approach to grading pork carcasses: computer vision and ultrasound. Meat Science 63 (2003) 451-462
-
(2003)
Meat Science
, vol.63
, pp. 451-462
-
-
Fortin, A.1
Tong, A.K.W.2
Robertson, W.M.3
Zawadski, S.M.4
Landry, S.J.5
Robinson, D.J.6
-
18
-
-
0037442845
-
Review and comparison of methods to study the contribution of variables in artificial neural network models
-
Gevrey M., Dimopoulos I., and Lek S. Review and comparison of methods to study the contribution of variables in artificial neural network models. Ecological Modelling 160 (2003) 249-264
-
(2003)
Ecological Modelling
, vol.160
, pp. 249-264
-
-
Gevrey, M.1
Dimopoulos, I.2
Lek, S.3
-
19
-
-
0036680724
-
Effect of liquid whole egg, fat and texture soy protein on the textural and cooking properties of raw and baked patties from goat meat
-
Gujral H.S., Kaur A., Singh N., and Sodhi N.S. Effect of liquid whole egg, fat and texture soy protein on the textural and cooking properties of raw and baked patties from goat meat. Journal of Food Engineering 53 (2002) 377-385
-
(2002)
Journal of Food Engineering
, vol.53
, pp. 377-385
-
-
Gujral, H.S.1
Kaur, A.2
Singh, N.3
Sodhi, N.S.4
-
20
-
-
0030189579
-
Frequency domain image analysis for detecting stress crack in corn kernels
-
Han Y.J., Feng Y., and Weller C.L. Frequency domain image analysis for detecting stress crack in corn kernels. Transactions of the ASAE 12 (1996) 487-492
-
(1996)
Transactions of the ASAE
, vol.12
, pp. 487-492
-
-
Han, Y.J.1
Feng, Y.2
Weller, C.L.3
-
21
-
-
84987299985
-
Sensory and chemical characteristics of fresh pork roasts cooked to different temperatures
-
Heyman H., Hedrick H.B., Karrasch M.A., Eggeman M.K., and Ellersieck M.R. Sensory and chemical characteristics of fresh pork roasts cooked to different temperatures. Journal of Food Science 55 (1990) 613-617
-
(1990)
Journal of Food Science
, vol.55
, pp. 613-617
-
-
Heyman, H.1
Hedrick, H.B.2
Karrasch, M.A.3
Eggeman, M.K.4
Ellersieck, M.R.5
-
22
-
-
0342350244
-
CFD simulation of heat and moisture transfer for predicting cooling rate and weight loss of cooked ham during air-blast chilling process
-
Hu Z., and Sun D.-W. CFD simulation of heat and moisture transfer for predicting cooling rate and weight loss of cooked ham during air-blast chilling process. Journal of Food Engineering 46 (2000) 189-197
-
(2000)
Journal of Food Engineering
, vol.46
, pp. 189-197
-
-
Hu, Z.1
Sun, D.-W.2
-
24
-
-
0037370863
-
Guides of single guppies (Poecilia reticulate) to allow sorting by computer vision
-
Karplus I., Gottdiener M., and Zion B. Guides of single guppies (Poecilia reticulate) to allow sorting by computer vision. Aquacultural Engineering 27 (2005) 177-190
-
(2005)
Aquacultural Engineering
, vol.27
, pp. 177-190
-
-
Karplus, I.1
Gottdiener, M.2
Zion, B.3
-
26
-
-
0036859144
-
Computer vision based system for apple surface defect detection
-
Li Q., Wang M., and Gu W. Computer vision based system for apple surface defect detection. Computers and Electronics in Agriculture 36 (2002) 215-223
-
(2002)
Computers and Electronics in Agriculture
, vol.36
, pp. 215-223
-
-
Li, Q.1
Wang, M.2
Gu, W.3
-
28
-
-
0141990732
-
Modelling shrinkage during convective drying of food materials: a review
-
Mayor L., and Sereno A.M. Modelling shrinkage during convective drying of food materials: a review. Journal of Food Engineering 61 (2004) 373-386
-
(2004)
Journal of Food Engineering
, vol.61
, pp. 373-386
-
-
Mayor, L.1
Sereno, A.M.2
-
29
-
-
19044381350
-
The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter
-
Oroszvári K.B., Bayod E., Sjöholm I., and Tornberg E. The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter. Journal of Food Engineering 71 (2005) 18-27
-
(2005)
Journal of Food Engineering
, vol.71
, pp. 18-27
-
-
Oroszvári, K.B.1
Bayod, E.2
Sjöholm, I.3
Tornberg, E.4
-
30
-
-
9944230916
-
The mechanisms controlling heat and mass transfer on frying of beefburgers. I. The influence of the composition and communication of meat raw material
-
Oroszvári K.B., Bayod E., Sjöholm I., and Tornberg E. The mechanisms controlling heat and mass transfer on frying of beefburgers. I. The influence of the composition and communication of meat raw material. Journal of Food Engineering 67 (2005) 499-506
-
(2005)
Journal of Food Engineering
, vol.67
, pp. 499-506
-
-
Oroszvári, K.B.1
Bayod, E.2
Sjöholm, I.3
Tornberg, E.4
-
31
-
-
0033105068
-
An artificial neural network approach to spatial habitat modelling with interspecific interaction
-
Özesmi S.L., and Özesmi U. An artificial neural network approach to spatial habitat modelling with interspecific interaction. Ecological Modelling 116 (1999) 15-31
-
(1999)
Ecological Modelling
, vol.116
, pp. 15-31
-
-
Özesmi, S.L.1
Özesmi, U.2
-
32
-
-
0033481199
-
Changes in texture, cooking loss, and myofibrillar structure of bovine M. semitendinosus during heating
-
Palka K., and Daun H. Changes in texture, cooking loss, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Science 51 (1999) 237-243
-
(1999)
Meat Science
, vol.51
, pp. 237-243
-
-
Palka, K.1
Daun, H.2
-
33
-
-
0025742112
-
Shape factors for the freezing time of ellipses and ellipsoids
-
Pham Q.T. Shape factors for the freezing time of ellipses and ellipsoids. Journal of Food Engineering 13 (1991) 159-170
-
(1991)
Journal of Food Engineering
, vol.13
, pp. 159-170
-
-
Pham, Q.T.1
-
34
-
-
0028856616
-
A consumer trial to assess the acceptability of an irradiated chilled ready meal
-
Stevenson M.H., Stewart E.M., and McAteer N.J. A consumer trial to assess the acceptability of an irradiated chilled ready meal. Radiation Physics and Chemistry 46 (1995) 785-788
-
(1995)
Radiation Physics and Chemistry
, vol.46
, pp. 785-788
-
-
Stevenson, M.H.1
Stewart, E.M.2
McAteer, N.J.3
-
35
-
-
0035081239
-
Fish species recognition using computer vision and a neural network
-
Storbeck F., and Daan B. Fish species recognition using computer vision and a neural network. Fisheries Research 51 (2001) 11-15
-
(2001)
Fisheries Research
, vol.51
, pp. 11-15
-
-
Storbeck, F.1
Daan, B.2
-
36
-
-
33750946452
-
-
Sun D.-W. (Ed)
-
In: Sun D.-W. (Ed). Applications of computer vision in the food industry. Special Issue of Journal of Food Engineering 61 (2004) 1-142
-
(2004)
Special Issue of Journal of Food Engineering
, vol.61
, pp. 1-142
-
-
-
39
-
-
33750937257
-
-
Wang, L. (2001). Numerical and experimental investigation of heat and mass transfer during conventional cooling and vacuum cooling processes of cooked meat joints. Ph.D. Thesis, University College Dublin, National University of Ireland.
-
-
-
-
40
-
-
22544456253
-
Estimating shrinkage of large cooked beef joints during air-blast cooling by computer vision
-
Zheng C., Sun D.-W., and Du C.-J. Estimating shrinkage of large cooked beef joints during air-blast cooling by computer vision. Journal of Food Engineering 72 (2006) 56-62
-
(2006)
Journal of Food Engineering
, vol.72
, pp. 56-62
-
-
Zheng, C.1
Sun, D.-W.2
Du, C.-J.3
|