Hyperspectral imaging as an effective tool for quality analysis and control of fish and other seafoods: Current research and potential applications

Trends in Food Science and Technology

Volumn 37, Issue 2, 2014, Pages 78-91

  Cheng, Jun Hu ^a   Sun, Da Wen ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

FISH; INDUSTRIAL APPLICATIONS; INTERNATIONAL TRADE; SPECTROSCOPY;

ANALYSIS AND CONTROLS; ANALYTICAL METHOD; CHEMICAL CONSTITUENTS; HYPERSPECTRAL IMAGING; INNOVATIVE TECHNIQUES; MICROBIAL SPOILAGE; QUALITY ANALYSIS AND EVALUATIONS; QUALITY INSPECTION;

QUALITY CONTROL;

EID: 84901641824     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2014.03.006     Document Type: Review

References (110)

1. Alasalvar C., Taylor K., Öksüz A., Garthwaite T., Alexis M., Grigorakis K. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chemistry 2001, 72(1):33-40.
2. Armenta S., Coelho N., Roda R., Garrigues S., de la Guardia M. Seafood freshness determination through vapour phase Fourier transform infrared spectroscopy. Analytica Chimica Acta 2006, 580(2):216-222.
3. Balaban M.O., Chombeau M., Cirban D., Gümüş B. Prediction of the weight of Alaskan Pollock using image analysis. Journal of Food Science 2010, 75(8):E552-E556.
4. Balaban M.O., Ünal Şengör G.F., Soriano M.G., Ruiz E.G. Using image analysis to predict the weight of Alaskan salmon of different species. Journal of Food Science 2010, 75(3):E157-E162.
5. Balaban M.O., Yeralan S., Bergmann Y. Determination of count and uniformity ratio of shrimp by machine vision. Journal of Aquatic Food Product Technology 1995, 3(3):43-58.
6. 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.
7. Boonsumrej S., Chaiwanichsiri S., Tantratian S., Suzuki T., Takai R. Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing. Journal of Food Engineering 2007, 80(1):292-299.
8. Brøndum J., Munck L., Henckel P., Karlsson A., Tornberg E., Engelsen S.B. Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy. Meat Science 2000, 55(2):177-185.
9. Brown M.R. Rapid compositional analysis of oysters using visible-near infrared reflectance spectroscopy. Aquaculture 2011, 317(1):233-239.
10. Calin M.A., Parasca S.V., Savastru D., Manea D. Hyperspectral imaging in medical field: present and future. Applied Spectroscopy Reviews 2013, 49(6):435-447. 10.1080/05704928.2013.838678.
11. Cheng J.-H., Dai Q., Sun D.-W., Zeng X.-A., Liu D., Pu H.-B. Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection. Trends in Food Science & Technology 2013, 34(1):18-31.
12. Cheng J.-H., Qu J.-H., Sun D.-W., Zeng X.-A. Visible/near-infrared hyperspectral imaging prediction of textural firmness of grass carp (Ctenopharyngodon idella) as affected by frozen storage. Food Research International 2014, 56:190-198.
13. Cheng J.H., Sun D.W., Han Z., Zeng X.A. Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality: a review. Comprehensive Reviews in Food Science and Food Safety 2014, 13(1):52-61.
14. Cheng J.-H., Sun D.-W., Zeng X.-A., Liu D. Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: a review. Critical Reviews in Food Science and Nutrition 2013, (in press). 10.1080/10408398.2013.769934.
15. Cheng J.-H., Sun D.-W., Zeng X.-A., Pu H.-B. Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp (Ctenopharyngodon idella) by hyperspectral imaging. Innovative Food Science & Emerging Technologies 2013, 21:179-187. 10.1016/j.ifset.2013.10.013.
16. Chen D.-W., Zhang M., Shrestha S. Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis). Food Chemistry 2007, 103(4):1343-1349.
17. Costa C., Antonucci F., Boglione C., Menesatti P., Vandeputte M., Chatain B. Automated sorting for size, sex and skeletal anomalies of cultured seabass using external shape analysis. Aquacultural Engineering 2013, 52:58-64.
18. Costa C., Antonucci F., Menesatti P., Pallottino F., Boglione C., Cataudella S. An advanced colour calibration method for fish freshness assessment: a comparison between standard and passive refrigeration modalities. Food and Bioprocess Technology 2013, 6:2190-2195.
19. 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.
20. Costa C., Menesatti P., Aguzzi J., D'Andrea S., Antonucci F., Rimatori V., et al. External shape differences between sympatric populations of commercial clams Tapes decussatus and T. philippinarum. Food and Bioprocess Technology 2010, 3(1):43-48.
21. Costa C., Menesatti P., Rambaldi E., Argenti L., Bianchini M.L. Preliminary evidences of colour differences in European sea bass reared under organic protocols. Aquacultural Engineering 2013, 57:82-88.
22. 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.
23. Cubero S., Aleixos N., Moltó E., Gómez-Sanchis J., Blasco J. Advances in machine vision applications for automatic inspection and quality evaluation of fruits and vegetables. Food and Bioprocess Technology 2011, 4(4):487-504.
24. Cui Z.W., Xu S.Y., Sun D.-W. Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of Chinese chive leaves. Drying Technology 2004, 22(3):563-575. http://dx.doi.org/10.1081/DRT-120030001.
25. Damar S., Yagiz Y., Balaban M., Ural S., Oliveira A., Crapo C. Prediction of oyster volume and weight using machine vision. Journal of Aquatic Food Product Technology 2007, 15(4):3-15.
26. Delgado A.E., Zheng L.Y., Sun D.-W. Influence of ultrasound on freezing rate of immersion-frozen apples. Food and Bioprocess Technology 2009, 2(3):263-270.
27. Du C.J., Sun D.-W. Comparison of three methods for classification of pizza topping using different colour space transformations. Journal of Food Engineering 2005, 68(3):277-287.
28. ElMasry G., Barbin D.F., Sun D.-W., Allen P. Meat quality evaluation by hyperspectral imaging technique: an overview. Critical Reviews in Food Science and Nutrition 2012, 52(8):689-711.
29. 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.
30. Erikson U., Misimi E. Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage. Journal of Food Science 2008, 73(2):C50-C59.
31. Fasolato L., Balzan S., Riovanto R., Berzaghi P., Mirisola M., Ferlito J.C., et al. Comparison of visible and near-infrared reflectance spectroscopy to authenticate fresh and frozen-thawed Swordfish (Xiphias gladius L). Journal of Aquatic Food Product Technology 2012, 21(5):493-507.
32. Feng Y.-Z., Sun D.-W. Application of hyperspectral imaging in food safety inspection and control: a review. Critical Reviews in Food Science and Nutrition 2012, 52(11):1039-1058.
33. Fernández-Segovia I., Fuentes A., Aliño M., Masot R., Alcañiz M., Barat J.M. Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method. Journal of Food Engineering 2012, 113(2):210-216.
34. 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.
35. Forina M., Oliveri P., Lanteri S., Casale M. Class-modeling techniques, classic and new, for old and new problems. Chemometrics and Intelligent Laboratory Systems 2008, 93(2):132-148.
36. Galvão J.A., Margeirsson S., Garate C., Vidarsson J.R., Oetterer M. Traceability system in cod fishing. Food Control 2010, 21(10):1360-1366.
37. Gayo J., Hale S.A. Detection and quantification of species authenticity and adulteration in crabmeat using visible and near-infrared spectroscopy. Journal of Agricultural and Food Chemistry 2007, 55(3):585-592.
38. Goddard J.M., McClements D.J., Decker E.A. Innovative technologies in the control of lipid oxidation. Lipid Technology 2012, 24(12):275-277.
39. Gómez-Sanchis J., Lorente D., Soria-Olivas E., Aleixos N., Cubero S., Blasco J. Development of a hyperspectral computer vision system based on two liquid crystal tuneable filters for fruit inspection. Application to detect citrus fruits decay. Food and Bioprocess Technology 2014, 7(1):1047-1056. 10.1007/s11947-013-1158-9.
40. Heia K., Sivertsen A.H., Stormo S.K., Elvevoll E., Wold J.P., Nilsen H. Detection of nematodes in cod (Gadus morhua) fillets by imaging spectroscopy. Journal of Food Science 2007, 72(1):E011-E015.
41. Hernández-Hierro J.M., Nogales-Bueno J., Rodríguez-Pulido F.J., Heredia F.J. Feasibility study on the use of near infrared hyperspectral imaging for the screening of anthocyanins in intact grapes during ripening. Journal of Agricultural and Food Chemistry 2013, 61(41):9804-9809.
42. Hernández-Martínez M., Gallardo-Velázquez T., Osorio-Revilla G., Almaraz-Abarca N., Ponce-Mendoza A., Vásquez-Murrieta M.S. Prediction of total fat, fatty acid composition and nutritional parameters in fish fillets using MID-FTIR spectroscopy and chemometrics. LWT-Food Science and Technology 2013, 52(1):12-20.
43. He H.-J., Wu D., Sun D.-W. Non-destructive and rapid analysis of moisture distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared hyperspectral imaging. Innovative Food Science & Emerging Technologies 2013, 18:237-245.
44. He H.-J., Wu D., Sun D.-W. Potential of hyperspectral imaging combined with chemometric analysis for assessing and visualising tenderness distribution in raw farmed salmon fillets. Journal of Food Engineering 2014, 126:156-164.
45. Hosseinpour S., Rafiee S., Mohtasebi S.S. Application of image processing to analyze shrinkage and shape changes of shrimp batch during drying. Drying Technology 2011, 29(12):1416-1438.
46. Hu Z.H., 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 2000, 46(3):189-197.
47. Isaksson T., Swensen L.P., Taylor R.G., Fjæra S.O., Skjervold P.O. Non-destructive texture analysis of farmed Atlantic salmon using visual/near-infrared reflectance spectroscopy. Journal of the Science of Food and Agriculture 2002, 82(1):53-60.
48. Ivorra E., Girón J., Sánchez A.J., Verdú S., Barat J.M., Grau R. Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images. Journal of Food Engineering 2013, 117(3):342-349.
49. Jackman P., Sun D.W., Allen P. Recent advances in the use of computer vision technology in the quality assessment of fresh meats. Trends in Food Science & Technology 2011, 22(4):185-197.
50. Jackman P., Sun D.-W., Du C.-J., Allen P. Prediction of beef eating quality from colour, marbling and wavelet texture features. Meat Science 2008, 80(4):1273-1281.
51. Karoui R., Blecker C. Fluorescence spectroscopy measurement for quality assessment of food systems-a review. Food and Bioprocess Technology 2011, 4(3):364-386.
52. Kimiya T., Sivertsen A.H., Heia K. VIS/NIR spectroscopy for non-destructive freshness assessment of Atlantic salmon (Salmo salar L.) fillets. Journal of Food Engineering 2013, 116(3):758-764.
53. Klaypradit W., Kerdpiboon S., Singh R.K. Application of artificial neural networks to predict the oxidation of menhaden fish oil obtained from Fourier transform infrared spectroscopy method. Food and Bioprocess Technology 2011, 4(3):475-480.
54. Koutsoumanis K., Giannakourou M., Taoukis P., Nychas G. Application of shelf life decision system (SLDS) to marine cultured fish quality. International Journal of Food Microbiology 2002, 73(2):375-382.
55. Kristensen L., Purslow P.P. The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins. Meat Science 2001, 58(1):17-23.
56. Liu D., Zeng X.A., Sun D.W. NIR spectroscopy and imaging techniques for evaluation of fish quality-a review. Applied Spectroscopy Reviews 2013, 48(8):609-628.
57. Ljungqvist M.G., Ersboll B.K., Kobayashi K.I., Nakauchi S., Frosch S., Nielsen M.E. Near-infrared hyperspectral image analysis of astaxanthin concentration in fish feed coating. Imaging systems and techniques (IST), 2012 IEEE International Conference on 2012, 136-141.
58. Lorente D., Aleixos N., Gómez-Sanchis J., Cubero S., García-Navarrete O.L., Blasco J. Recent advances and applications of hyperspectral imaging for fruit and vegetable quality assessment. Food and Bioprocess Technology 2012, 5(4):1121-1142.
59. Luzuriaga D.A., Balaban M.O., Yeralan S. Analysis of visual quality attributes of white shrimp by machine vision. Journal of Food Science 1997, 62(1):113-118.
60. Madigan T., Kiermeier A., Carragher J., de Barros Lopes M., Cozzolino D. The use of rapid instrumental methods to assess freshness of half shell Pacific oysters, Crassostrea gigas: a feasibility study. Innovative Food Science & Emerging Technologies 2013, 19:204-209.
61. Menesatti P., Costa C., Aguzzi J. Quality evaluation of fish by hyperspectral imaging. Hyperspectral imaging for food quality analysis and control 2010, 273-294.
62. Merkin G.V., Stien L.H., Pittman K., Nortvedt R. Digital image analysis as a tool to quantify gaping and morphology in smoked salmon slices. Aquacultural Engineering 2012, 54:64-71.
63. Misimi E., Erikson U., Digre H., Skavhaug A., Mathiassen J. Computer vision-based evaluation of pre-and post rigor changes in size and shape of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar) fillets during rigor mortis and ice storage: effects of perimortem handling stress. Journal of Food Science 2008, 73(2):E57-E68.
64. Misimi E., Erikson U., Skavhaug A. Quality grading of Atlantic salmon (Salmo salar) by computer vision. Journal of Food Science 2008, 73(5):E211-E217.
65. Misimi E., Mathiassen J., Erikson U. Computer vision-based sorting of Atlantic salmon (Salmo salar) fillets according to their color level. Journal of Food Science 2007, 72(1):S030-S035.
66. Mohebbi M., Akbarzadeh-T M.-R., Shahidi F., Moussavi M., Ghoddusi H.-B. Computer vision systems (CVS) for moisture content estimation in dehydrated shrimp. Computers and Electronics in Agriculture 2009, 69(2):128-134.
67. Mørkøre T., Einen O. Relating sensory and instrumental texture analyses of Atlantic salmon. Journal of Food Science 2003, 68(4):1492-1497.
68. Niamnuy C., Devahastin S., Soponronnarit S. Quality changes of shrimp during boiling in salt solution. Journal of Food Science 2007, 72(5):S289-S297.
69. 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.
70. 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.
71. Ottestad S., Isaksson T., Wold J.P. Effect of varying optical properties on the modeling of astaxanthin concentration in salmon by visible spectroscopy. Aquaculture 2012, 330:116-120.
72. Ovissipour M., Kenari A.A., Motamedzadegan A., Nazari R.M. Optimization of enzymatic hydrolysis of visceral waste proteins of yellowfin tuna (Thunnus albacares). Food and Bioprocess Technology 2012, 5(2):696-705.
73. Petursson J. Optical spectra of fish flesh and quality defects. Fish quality control by computer vision 1991, 45. Chap. 3, Marcel Dekker, New York. L.F. Pau, R. Olafsson (Eds.).
74. Prats-Montalbán J.M., De Juan A., Ferrer A. Multivariate image analysis: a review with applications. Chemometrics and Intelligent Laboratory Systems 2011, 107(1):1-23.
75. Quevedo R., Aguilera J. Computer vision and stereoscopy for estimating firmness in the salmon (Salmon salar) fillets. Food and Bioprocess Technology 2010, 3(4):561-567.
76. Quevedo R., Aguilera J., Pedreschi F. Color of salmon fillets by computer vision and sensory panel. Food and Bioprocess Technology 2010, 3(5):637-643.
77. 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.
78. 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.
79. Sone I., Olsen R.L., Heia K. Spectral changes of Atlantic salmon (Salmo salar L.) muscle during cold storage as affected by the oxidation state of heme. Journal of Agricultural and Food Chemistry 2012, 60(38):9719-9726.
80. 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 2012, 109(3):482-489.
81. Sriket P., Benjakul S., Visessanguan W., Kijroongrojana K. Comparative studies on the effect of the freeze-thawing process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle. Food Chemistry 2007, 104(1):113-121.
82. Sun D.-W. Thermodynamic design data and optimum design maps for absorption refrigeration systems. Applied Thermal Engineering 1997, 17(3):211-221.
83. Sun D.-W. Comparison and selection of EMC ERH isotherm equations for rice. Journal of Stored Products Research 1999, 35(3):249-264.
84. Sun D.-W. Hyperspectral imaging for food quality analysis and control 2010, Academic Press/Elsevier, San Diego, California, USA.
85. Sun D.-W., Brosnan T. Extension of the vase life of cut daffodil flowers by rapid vacuum cooling. International Journal of Refrigeration-Revue Internationale Du Froid 1999, 22(6):472-478. http://dx.doi.org/10.1016/S0140-7007(99)00011-0.
86. Sun D.-W., Byrne C. Selection of EMC/ERH isotherm equations for rapeseed. Journal of Agricultural Engineering Research 1998, 69(4):307-315.
87. Sun D.-W., Hu Z.H. CFD simulation of coupled heat and mass transfer through porous foods during vacuum cooling process. International Journal of Refrigeration-Revue Internationale Du Froid 2003, 26(1):19-27. Article Number: PII S0140-7007(02)00038-5. http://dx.doi.org/10.1016/S0140-7007(02)00038-5.
88. Sun D.-W., Woods J.L. The moisture-content relative-humidity equilibrium relationship of wheat - a review. Drying Technology 1993, 11(7):1523-1551. http://dx.doi.org/10.1080/07373939308916918.
89. Sun D.-W., Woods J.L. Low-temperature moisture transfer characteristics of wheat in thin-layers. Transactions of the ASAE 1994, 37(6):1919-1926.
90. Sun D.-W., Woods J.L. The selection of sorption isotherm equations for wheat-based on the fitting of available data. Journal of Stored Products Research 1994, 30(1):27-43.
91. 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.
92. 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):2479-2508.
93. Sun D.-W., Zheng L.Y. Vacuum cooling technology for the agri-food industry: Past, present and future. Journal of Food Engineering 2006, 77(2):203-214. http://dx.doi.org/10.1016/j.jfoodeng.2005.06.023.
94. Uddin M., Okazaki E. Applications of vibrational spectroscopy to the analysis of fish and other aquatic food products. Handbook of vibrational spectroscopy 2010, 10.1002/0470027320.s8955.
95. Valous N.A., Mendoza F., Sun D.-W., Allen P. Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams. Meat Science 2009, 81(1):132-141.
96. Wang L.J., Sun D.-W. Rapid cooling of porous and moisture foods by using vacuum cooling technology. Trends in Food Science & Technology 2001, 12(5-6):174-184. http://dx.doi.org/10.1016/S0924-2244(01)00077-2.
97. Wold J.P., Kermit M., Woll A. Rapid nondestructive determination of edible meat content in crabs (Cancer pagurus) by near-infrared imaging spectroscopy. Applied Spectroscopy 2010, 64(7):691-699.
98. 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.
99. Wu D., Shi H., He Y., Yu X., Bao Y. Potential of hyperspectral imaging and multivariate analysis for rapid and non-invasive detection of gelatin adulteration in prawn. Journal of Food Engineering 2013, 119(3):680-686.
100. Wu D., Shi H., Wang S., He Y., Bao Y., Liu K. Rapid prediction of moisture content of dehydrated prawns using online hyperspectral imaging system. Analytica Chimica Acta 2012, 726:57-66.
101. Wu D., Sun D.-W. Colour measurements by computer vision for food quality control-a Review. Trends in Food Science & Technology 2012, 29(1):5-20.
102. Wu D., Sun D.-W. Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: a review-Part II: Applications. Innovative Food Science & Emerging Technologies 2013, 19:15-28.
103. Wu D., Sun D.-W. Application of visible and near infrared hyperspectral imaging for non-invasively measuring distribution of water-holding capacity in salmon flesh. Talanta 2013, 116:266-276.
104. Wu D., Sun D.-W. Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon flesh. Talanta 2013, 111:39-46.
105. Wu D., Sun D.-W. Novel non-invasive distribution measurement of texture profile analysis (TPA) in salmon fillet by using visible and near infrared hyperspectral imaging. Food Chemistry 2014, 145:417-426.
106. 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, 16:361-372.
107. Xu S.Y., Chen X.F., Sun D.-W. Preservation of kiwifruit coated with an edible film at ambient temperature. Journal of Food Engineering 2001, 50(4):211-216. http://dx.doi.org/10.1016/S0260-8774(01)00022-X.
108. 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.
109. Zheng L.Y., Sun D.-W. Innovative applications of power ultrasound during food freezing processes - a review. Trends in Food Science & Technology 2006, 17(1):16-23.
110. 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 2013, 6:2931-2937.