Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection

Trends in Food Science and Technology

Volumn 34, Issue 1, 2013, Pages 18-31

  Cheng, Jun Hu ^a   Dai, Qiong ^a   Sun, Da Wen ^a,b   Zeng, Xin An ^a   Liu, Dan ^a   Pu, Hong Bin ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

FISH AND FISH PRODUCTS; HYPERSPECTRAL IMAGING; NUCLEAR MAGNETIC RESONANCE(NMR); PROTEIN STRUCTURES; SCIENTIFIC DISCIPLINE; SPECTROSCOPIC TECHNIQUE; TRADITIONAL TECHNIQUES; VISIBLE SPECTROSCOPY;

FISH; INFRARED DEVICES; INTERNATIONAL TRADE; MAGNETIC RESONANCE IMAGING; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SPECTROSCOPY; SPOILAGE;

QUALITY CONTROL;

EID: 84887206353     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2013.08.005     Document Type: Review

References (107)

1. Abdel-Nour N., Ngadi M., Prasher S., Karimi Y. Prediction of egg freshness and albumen quality using visible/near infrared spectroscopy. Food and Bioprocess Technology 2011, 4(5):731-736.
2. Addis M.F., Pisanu S., Preziosa E., Bernardini G., Pagnozzi D., Roggio T., et al. 2D-DIGE/MS to investigate the impact of slaughtering techniques on postmortem integrity of fish filet proteins. Journal of Proteomics 2012, 75(12):3654-3664.
3. Afseth N., Segtnan V., Marquardt B., Wold J. Raman and near-infrared spectroscopy for quantification of fat composition in a complex food model system. Applied Spectroscopy 2005, 59(11):1324-1332.
4. Afseth N.K., Wold J.P., Segtnan V.H. The potential of Raman spectroscopy for characterisation of the fatty acid unsaturation of salmon. Analytica Chimica Acta 2006, 572(1):85-92.
5. Alexandrakis D., Downey G., Scannell A.G. Rapid non-destructive detection of spoilage of intact chicken breast muscle using near-infrared and Fourier transform mid-infrared spectroscopy and multivariate statistics. Food and Bioprocess Technology 2012, 5(1):338-347.
6. Antonucci F., Pallottino F., Paglia G., Palma A., D'Aquino S., Menesatti P. Non-destructive estimation of mandarin maturity status through portable VIS-NIR spectrophotometer. Food and Bioprocess Technology 2011, 4(5):809-813.
7. 13C NMR pattern recognition techniques for the classification of Atlantic salmon (Salmo salar L.) according to their wild, farmed, and geographical origin. Journal of Agricultural and Food Chemistry 2009, 57(9):3444-3451.
8. Badii F., Howell N.K. Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua). Journal of Agricultural and Food Chemistry 2002, 50(7):2053-2061.
9. Bankefors J., Kaszowska M., Schlechtriem C., Pickova J., Brännäs E., Edebo L., et al. A comparison of the metabolic profile on intact tissue and extracts of muscle and liver of juvenile Atlantic salmon (Salmo salar L.) - Application to a short feeding study. Food Chemistry 2011, 129(4):1397-1405.
10. van den Berg F., Lyndgaard C.B., Sørensen K.M., Engelsen S.B. Process analytical technology in the food industry. Trends in Food Science & Technology 2012, 31(1):27-35.
11. Bøknæs N., Jensen K.N., Andersen C.M., Martens H. Freshness assessment of thawed and chilled cod fillets packed in modified atmosphere using near-infrared spectroscopy. LWT - Food Science and Technology 2002, 35(7):628-634.
12. Boubellouta T., Dufour É. Cheese-matrix characteristics during heating and cheese melting temperature prediction by synchronous fluorescence and mid-infrared spectroscopies. Food and Bioprocess Technology 2012, 5(1):273-284.
13. Carbonaro M., Nucara A. Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region. Amino Acids 2010, 38(3):679-690.
14. Carrera M., Cañas B., Gallardo J.M. Proteomics for the assessment of quality and safety of fishery products. Food Research International 2012, in press. http://dx.doi.org/10.1016/j/foodres.2012.10.027.
15. Carton I., Bocker U., Ofstad R., Sørheim O., Kohler A. Monitoring secondary structural changes in salted and smoked salmon muscle myofiber proteins by FT-IR microspectroscopy. Journal of Agricultural and Food Chemistry 2009, 57(9):3563-3570.
16. Celedon A., Aguilera J. Applications of microprobe Raman spectroscopy in food science. Food Science and Technology International 2002, 8(2):101-108.
17. Collewet G., Bugeon J., Idier J., Quellec S., Quittet B., Cambert M., et al. Rapid quantification of muscle fat content and subcutaneous adipose tissue in fish using MRI. Food Chemistry 2012, 138(2-3):2008-2015.
18. Costa C., D'Andrea S., Russo R., Antonucci F., Pallottino F., Menesatti P. Application of non-invasive techniques to differentiate sea bass (Dicentrarchus labrax, L. 1758) quality cultured under different conditions. Aquaculture International 2011, 19(4):765-778.
19. Cozzolino D. Recent trends on the use of infrared spectroscopy to trace and authenticate natural and agricultural food products. Applied Spectroscopy Reviews 2012, 47(7):518-530.
20. Cozzolino D., Murray I. A review on the application of infrared technologies to determine and monitor composition and other quality characteristics in raw fish, fish products, and seafood. Applied Spectroscopy Reviews 2012, 47(3):207-218.
21. Delgado A.E., Sun D.-W. Desorption isotherms for cooked and cured beef and pork. Journal of food engineering 2002, 51(2):163-170.
22. ElMasry G., Wold J.P. High-speed assessment of fat and water content distribution in fish fillets using online imaging spectroscopy. Journal of Agricultural and Food Chemistry 2008, 56(17):7672-7677.
23. ElMasry G., Sun D.-W., Allen P. Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging. Food Research International 2011, 44(9):2624-2633.
24. ElMasry G., Sun D.-W., Allen P. Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef. Journal of Food Engineering 2012, 110(1):127-140.
25. Erikson U., Standal I.B., Aursand I.G., Veliyulin E., Aursand M. Use of NMR in fish processing optimization: a review of recent progress. Magnetic Resonance in Chemistry 2012, 50(7):471-480.
26. 1H NMR, and physicochemical analytical methods. Journal of Food Science 2004, 69(3):FEP107-FEP114.
27. Fluckiger M., Brown M.R., Ward L.R., Moltschaniwskyj N.A. Predicting glycogen concentration in the foot muscle of abalone using near infrared reflectance spectroscopy (NIRS). Food Chemistry 2011, 126(4):1817-1820.
28. Folkestad A., Wold J.P., Rørvik K.A., Tschudi J., Haugholt K.H., Kolstad K., et al. Rapid and non-invasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon (Salmo salar L.). Aquaculture 2008, 280(1):129-135.
29. Forné I., Abián J., Cerdà J. Fish proteome analysis: model organisms and non-sequenced species. Proteomics 2010, 10(4):858-872.
30. Galvis-Sánchez A.C., Tóth I.V., Portela A., Delgadillo I., Rangel A.O.S.S. Monitoring sodium chloride during cod fish desalting process by flow injection spectrometry and infrared spectroscopy. Food Control 2011, 22(2):277-282.
31. 1H magnetic resonance spectroscopy of whole fish, fillets and extracts of farmed Atlantic salmon (Salmo salar) for quality assessment and compositional analyses. Aquaculture 2005, 250(1):445-457.
32. Gudjónsdóttir M., Arason S., Rustad T. The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod - a low-field NMR study. Journal of Food Engineering 2011, 104(1):23-29.
33. Günaydi{dotless}n B., Şir N., Kavlak S., Güner A., Mutlu M. A new approach for the electrochemical detection of phenolic compounds. Part I: modification of graphite surface by plasma polymerization technique and characterization by Raman Spectroscopy. Food and Bioprocess Technology 2010, 3(3):473-479.
34. Heia K., Esaiassen M., Nilsen H., Sigernes F., Luten J., Oehlenschläger J., et al. Visible spectroscopy - Evaluation of storage time of ice stored cod and frozen stored hake. Quality of fish from catch to consumer: Labelling, monitoring and traceability 2003.
35. Herrero A.M. Raman spectroscopy for monitoring protein structure in muscle food systems. Critical Reviews in Food Science and Nutrition 2008, 48(6):512-523.
36. Herrero A.M., Carmona P., Careche M. Raman spectroscopic study of structural changes in hake (Merluccius merluccius L.) muscle proteins during frozen storage. Journal of Agricultural and Food Chemistry 2004, 52(8):2147-2153.
37. Herrero A., Carmona P., Garcia M., Solas M., Careche M. Ultrastructural changes and structure and mobility of myowater in frozen-stored hake (Merluccius merluccius L.) muscle: relationship with functionality and texture. Journal of Agricultural and Food Chemistry 2005, 53(7):2558-2566.
38. Huang Y., Cavinato A., Mayes D., Bledsoe G., Rasco B. Nondestructive prediction of moisture and sodium chloride in cold smoked Atlantic salmon (Salmo salar). Journal of Food Science 2006, 67(7):2543-2547.
39. Huang Y., Cavinato A., Mayes D., Kangas L., Bledsoe G., Rasco B. Nondestructive determination of moisture and sodium chloride in cured Atlantic salmon (Salmo salar) (Teijin) using short-wavelength Near-infrared spectroscopy (SW-NIR). Journal of Food Science 2003, 68(2):482-486.
40. Iglesias J., Medina I., Bianchi F., Careri M., Mangia A., Musci M. Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography-mass spectrometry. Food Chemistry 2009, 115(4):1473-1478.
41. Kamruzzaman M., ElMasry G., Sun D.-W., Allen P. Application of NIR hyperspectral imaging for discrimination of lamb muscles. Journal of Food Engineering 2011, 104(3):332-340.
42. Karoui R., Lefur B., Grondin C., Thomas E., Demeulemester C., Baerdemaeker J.D., et al. Mid-infrared spectroscopy as a new tool for the evaluation of fish freshness. International Journal of Food Science & Technology 2007, 42(1):57-64.
43. Khodabux K., L'Omelette M.S.S., Jhaumeer-Laulloo S., Ramasami P., Rondeau P. Chemical and near-infrared determination of moisture, fat and protein in tuna fishes. Food Chemistry 2007, 102(3):669-675.
44. Ko W.C., Cheng J.Y., Chen P.Y., Hsieh C.W. Optimized Extraction method of acetic acid in vinegar and its effect on SNIF-NMR analysis to control the authenticity of vinegar. Food and Bioprocess Technology 2012, 6(8):2202-2206.
45. Leelapongwattana K., Benjakul S., Visessanguan W., Howell N.K. Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4°C) and frozen (-10°C) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil). Food Chemistry 2008, 106(3):1253-1263.
46. Lin M., Cavinato A.G., Huang Y., Rasco B.A. Predicting sodium chloride content in commercial king (Oncorhynchus tshawytscha) and chum (O. keta) hot smoked salmon fillet portions by short-wavelength near-infrared (SW-NIR) spectroscopy. Food Research International 2003, 36(8):761-766.
47. Lin M., Mousavi M., Al-Holy M., Cavinato A.G., Rasco B.A. Rapid near infrared spectroscopic method for the detection of spoilage in rainbow trout (Oncorhynchus mykiss) fillet. Journal of Food Science 2006, 71(1):S18-S23.
48. Liu R., Zhao S.M., Xie B.J., Xiong S.B. Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties. Food Hydrocolloids 2011, 25(5):898-906.
49. Liu B., Zhou P., Liu X., Sun X., Li H., Lin M. Detection of pesticides in fruits by surface-enhanced raman spectroscopy coupled with gold nanostructures. Food and Bioprocess Technology 2013, 6(3):710-718.
50. Lu X., Al-Qadiri H.M., Lin M., Rasco B.A. Application of mid-infrared and Raman spectroscopy to the study of bacteria. Food and Bioprocess Technology 2011, 4(6):919-935.
51. Lu X., Liu Q., Wu D., Al-Qadiri H.M., Al-Alami N.I., Kang D.H., et al. Using of infrared spectroscopy to study the survival and injury of Escherichia coli O157: H7, Campylobacter jejuni and Pseudomonas aeruginosa under cold stress in low nutrient media. Food Microbiology 2011, 28(3):537-546.
52. Magwaza L.S., Opara U.L., Nieuwoudt H., Cronje P.J., Saeys W., Nicolaï B. NIR spectroscopy applications for internal and external quality analysis of citrus fruit-a review. Food and Bioprocess Technology 2012, 5(2):425-444.
53. Majolini D., Trocino A., Xiccato G., Santulli A. Near infrared reflectance spectroscopy (NIRS) characterization of European sea bass (Dicentrarchus labrax) from different rearing systems. Italian Journal of Animal Science 2010, 8(2s):860-862.
54. Marquardt B.J., Wold J.P. Raman analysis of fish: a potential method for rapid quality screening. LWT - Food Science and Technology 2004, 37(1):1-8.
55. Masoum S., Alishahi A.R., Farahmand H., Shekarchi M., Prieto N. Determination of protein and moisture in fishmeal by near-infrared reflectance spectroscopy and multivariate regression based on partial least squares. Iranian Journal of Chemistry and Chemical Engineering (IJCCE) 2012, 31(3):51-59.
56. Mendes R., Cardoso C., Pestana C. Measurement of malondialdehyde in fish: a comparison study between HPLC methods and the traditional spectrophotometric test. Food Chemistry 2009, 112(4):1038-1045.
57. Nielsen D., Hyldig G., Nielsen J., Nielsen H.H. Lipid content in herring (Clupea harengus L.) - influence of biological factors and comparison of different methods of analyses: solvent extraction, Fatmeter, NIR and NMR. LWT - Food Science and Technology 2005, 38(5):537-548.
58. Nilsen H., Esaiassen M. Predicting sensory score of cod (Gadus morhua) from visible spectroscopy. LWT - Food Science and Technology 2005, 38(1):95-99.
59. Nilsen H., Esaiassen M., Heia K., Sigernes F. Visible/near-infrared spectroscopy: a new tool for the evaluation of fish freshness?. Journal of Food Science 2002, 67(5):1821-1826.
60. Olsen S.H., Sørensen N.K., Larsen R., Elvevoll E.O., Nilsen H. Impact of pre-slaughter stress on residual blood in fillet portions of farmed Atlantic cod (Gadus morhua) - measured chemically and by visible and near-infrared spectroscopy. Aquaculture 2008, 284(1):90-97.
61. Ottavian M., Facco P., Fasolato L., Novelli E., Mirisola M., Perini M., et al. Use of Near-Infrared Spectroscopy for fast fraud detection in seafood: application to the authentication of wild European sea bass (Dicentrarchus labrax). Journal of Agricultural and Food Chemistry 2012, 60(2):639-648.
62. Pink J., Naczk M., Pink D. Evaluation of the quality of frozen minced red hake: use of Fourier transform infrared spectroscopy. Journal of Agricultural and Food Chemistry 1998, 46(9):3667-3672.
63. Pojić M.M., Mastilović J.S. Near infrared spectroscopy-advanced analytical tool in wheat breeding, trade, and processing. Food and Bioprocess Technology 2013, 6(2):330-352.
64. Pons-Sanchez-Cascado S., Vidal-Carou M., Nunes M., Veciana-Nogues M. Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice. Food Control 2006, 17(7):564-569.
65. Rodriguez-Casado A., Carmona P., Moreno P., Sánchez-González I., Macagnano A., Natale C.D., et al. Structural changes in sardine (Sardina pilchardus) muscle during iced storage: investigation by DRIFT spectroscopy. Food Chemistry 2007, 103(3):1024-1030.
66. Rodríguez Ó., Eim V.S., Simal S., Femenia A., Rosselló C. Validation of a difussion model using moisture profiles measured by means of TD-NMR in apples (Malus domestica). Food and Bioprocess Technology 2013, 6(2):542-552.
67. Sánchez-Alonso I., Carmona P., Careche M. Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage. Food Chemistry 2011, 132(1):160-167.
68. Sánchez-Alonso I., Martinez I., Sánchez-Valencia J., Careche M. Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR. Food Chemistry 2012, 135(3):1626-1634.
69. Santagapita P., Laghi L., Panarese V., Tylewicz U., Rocculi P., Dalla Rosa M. Modification of transverse NMR relaxation times and water diffusion coefficients of kiwifruit pericarp tissue subjected to osmotic dehydration. Food and Bioprocess Technology 2012, 6(6):1434-1443.
70. Scotter C.N.G. Non-destructive spectroscopic techniques for the measurement of food quality. Trends in Food Science & Technology 1997, 8(9):285-292.
71. Shao X., Li Y. Application of low-field NMR to analyze water characteristics and predict unfrozen water in blanched sweet corn. Food and Bioprocess Technology 2011, 6(6):1593-1599.
72. Shao J.H., Zou Y.F., Xu X.L., Wu J.Q., Zhou G.H. Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy. Food Research International 2011, 44(9):2955-2961.
73. Sivam A.S., Waterhouse G.I., Zujovic Z.D., Perera C.O., Sun-Waterhouse D. Structure and dynamics of wheat starch in breads fortified with polyphenols and pectin: an ESEM and solid-state CP/MAS 13C NMR spectroscopic study. Food and Bioprocess Technology 2013, 6(1):110-123.
74. Sivertsen A.H., Heia K., Hindberg K., Godtliebsen F. Automatic nematode detection in cod fillets (Gadus morhua L.) by hyperspectral imaging. Journal of Food Engineering 2012, 111(4):675-681.
75. Sivertsen A.H., Heia K., Stormo S.K., Elvevoll E., Nilsen H. Automatic nematode detection in cod fillets (Gadus morhua) by transillumination hyperspectral imaging. Journal of Food Science 2011, 76(1):S77-S83.
76. Sivertsen A.H., Kimiya T., Heia K. Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy. Journal of Food Engineering 2011, 103(3):317-323.
77. Sone I., Olsen R.L., Dahl R., Heia K. Visible/near-infrared spectroscopy detects autolytic changes during storage of Atlantic salmon (Salmo salar L.). Journal of Food Science 2011, 76(3):S203-S209.
78. Sone I., Olsen R.L., Sivertsen A.H., Eilertsen G., Heia K. Classification of fresh Atlantic salmon (Salmo salar L.) fillets stored under different atmospheres by hyperspectral imaging. Journal of Food Engineering 2011, 109(3):482-489.
79. Song Y., Luo Y., You J., Shen H., Hu S. Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage. Journal of the Science of Food and Agriculture 2011, 92(1):197-202.
80. Sowoidnich K., Schmidt H., Maiwald M., Sumpf B., Kronfeldt H.D. Application of diode-laser Raman spectroscopy for in situ investigation of meat spoilage. Food and Bioprocess Technology 2010, 3(6):878-882.
81. Sun D.-W. Comparison and selection of EMC/ERH isotherm equations for rice. Journal of Stored Products Research 1999, 35(3):249-264.
82. Hyperspectral imaging for food quality analysis and control 2010, 496. Academic Press/Elsevier, San Diego, California, USA. D.-W. Sun (Ed.).
83. Sun D.-W., Byrne C. Selection of EMC/ERH isotherm equations for rapeseed. Journal of Agricultural Engineering Research 1998, 69(4):307-315.
84. Sun D.-W., Woods J.L. The moisture content/relative humidity equilibrium relationship of wheat-a review. Drying Technology 1993, 11(7):1523-1551.
85. Sun D.-W., Woods J.L. Low temperature moisture transfer characteristics of wheat in thin layers. Transactions of the ASAE 1994, 37.
86. Sun D.-W., Woods J.L. Low temperature moisture transfer characteristics of barley: thin-layer models and equilibrium isotherms. Journal of Agricultural Engineering Research 1994, 59(4):273-283.
87. Sun D.-W., Woods J.L. Simulation of the heat and moisture transfer process during drying in deep grain beds. Drying Technology 1997, 15(10):2479-2492.
88. Tan C., Chen H., Xu Z., Wu T., Wang L., Zhu W. Improvement of spectral calibration for food analysis through multi-model fusion. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2012, 96(10):526-531.
89. Tito N., Rodemann T., Powell S. Use of near-infra red spectroscopy to predict microbial numbers on Atlantic salmon. Food Microbiology 2012, 32(2):431-436.
90. Trocino A., Xiccato G., Majolini D., Tazzoli M., Bertotto D., Pascoli F., et al. Assessing the quality of organic and conventionally-farmed European sea bass (Dicentrarchus labrax). Food Chemistry 2012, 131(2):427-433.
91. Uddin M., Turza S., Okazaki E. Rapid determination ofintact sardine fat by NIRS using surface interactance fibre probe. International Journal of Food Engineering 2007, 3(6):1556-3758.
92. Uddin M., Okazaki E. Applications of Vibrational Spectroscopy to the Analysis of Fish and Other Aquatic Food Products. Handbook of Vibrational Spectroscopy 2010.
93. 23Na MRI studies of Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations. Journal of the Science of Food and Agriculture 2007, 87(14):2676-2683.
94. Veliyulin E., Felberg H.S., Digre H., Martinez I. Non-destructive nuclear magnetic resonance image study of belly bursting in herring (Clupea harengus). Food Chemistry 2007, 101(4):1545-1551.
95. Veliyulin E., van der Zwaag C., Burk W., Erikson U. Invivo determination of fat content in Atlantic salmon (Salmo salar) with a mobile NMR spectrometer. Journal of the Science of Food and Agriculture 2005, 85(8):1299-1304.
96. Vogt A., Gormley T.R., Downey G., Somers J. A comparison of selected rapid methods for fat measurement in fresh herring (Clupea harengus). Journal of Food Composition and Analysis 2002, 15(2):205-215.
97. Wang L., Sun D.-W. Rapid cooling of porous and moisture foods by using vacuum cooling technology. Trends in food science & technology 2001, 12(5):174-184.
98. Wold J.P., Johansen I.R., Haugholt K.H., Tschudi J., Thielemann J., Segtnan V.H., et al. Non-contact transflectance near infrared imaging for representative on-line sampling of dried salted coalfish (bacalao). Journal of Near Infrared Spectroscopy 2006, 14(1):59-66.
99. Wold J.P., Marquardt B.J., Dable B.K., Robb D., Hatlen B. Rapid quantification of carotenoids and fat in Atlantic salmon (Salmo salar L.) by Raman spectroscopy and chemometrics. Applied Spectroscopy 2004, 58(4):395-403.
100. Wold J.P., Westad F., Heia K. Detection of parasites in cod fillets by using SIMCA classification in multispectral images in the visible and NIR region. Applied Spectroscopy 2001, 55(8):1025-1034.
101. Woodcock T., Fagan C.C., O'Donnell C.P., Downey G. Application of near and mid-infrared spectroscopy to determine cheese quality and authenticity. Food and Bioprocess Technology 2008, 1(2):117-129.
102. Wu D., Nie P., He Y., Bao Y. Determination of calcium content in powdered milk using near and mid-infrared spectroscopy with variable selection and chemometrics. Food and Bioprocess Technology 2012, 5(4):1402-1410.
103. Wu D., Sun D.-W., He Y. Application of long-wave near infrared hyperspectral imaging for measurement of colour distribution in salmon fillet. Innovative Food Science & Emerging Technologies 2012, 16(10):361-372.
104. Zhang X., Liu F., He Y., Li X. Application of hyperspectral imaging and chemometric calibrations for variety discrimination of maize seeds. Sensors 2012, 12(12):17234-17246.
105. Zhang R., Ying Y., Rao X., Li J. Quality and safety assessment of food and agricultural products by hyperspectral fluorescence imaging. Journal of the Science of Food and Agriculture 2012, 92(12):2397-2408.
106. Zhu F., Cheng S., Wu D., He Y. Rapid discrimination of fish feeds brands based on visible and short-wave near-infrared spectroscopy. Food and Bioprocess Technology 2011, 4(4):597-602.
107. Zhu F., Zhang D., He Y., Liu F., Sun D.-W. Application of visible and near infrared hyperspectral imaging to differentiate between fresh and frozen-thawed fish fillets. Food and Bioprocess Technology 2012, 10.1007/s11947-012-0825-6.