Citations (36)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
Wen-Li Wang, Wei-Hua Chen, Hong-Yu Tian & Yuan Liu. (2018) Detection of Frozen-Thawed Cycles for Frozen Tilapia (Oreochromis) Fillets Using Near Infrared Spectroscopy. Journal of Aquatic Food Product Technology 27:5, pages 609-618.
Read now
Read now
Jia-Huan Qu, Dan Liu, Jun-Hu Cheng, Da-Wen Sun, Ji Ma, Hongbin Pu & Xin-An Zeng. (2015) Applications of Near-infrared Spectroscopy in Food Safety Evaluation and Control: A Review of Recent Research Advances. Critical Reviews in Food Science and Nutrition 55:13, pages 1939-1954.
Read now
Read now
Dan Liu, Xin-An Zeng & Da-Wen Sun. (2013) NIR Spectroscopy and Imaging Techniques for Evaluation of Fish Quality—A Review. Applied Spectroscopy Reviews 48:8, pages 609-628.
Read now
Read now
Articles from other publishers (33)
Bernadette Moser, Zora Jandric, Christina Troyer, Lukas Priemetzhofer, Konrad J. Domig, Henry Jäger, Sabrina P. van den Oever, Helmut K. Mayer, Stephan Hann & Andreas Zitek. (2023) Evaluation of spectral handheld devices for freshness assessment of carp and trout fillets in relation to standard methods including non-targeted metabolomics. Food Control 152, pages 109835.
Crossref
Crossref
Azfar Ismail, Dong-Gyun Yim, Ghiseok Kim & Cheorun Jo. (2023) Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products. Food Engineering Reviews 15:1, pages 41-55.
Crossref
Crossref
Sonia Nieto-Ortega, Rebeca Lara, Giuseppe Foti, Ángela Melado-Herreros & Idoia Olabarrieta. 2023. Infrared Spectroscopy - Perspectives and Applications. Infrared Spectroscopy - Perspectives and Applications.
Jinchai Xu, Fangfang Qu, Bihe Shen, Zhenxiong Huang, Xiaoli Li, Haiyong Weng, Dapeng Ye & Renye Wu. (2023) Rapid Detection of Tea Polyphenols in Fresh Tea Leaves Based on Fusion of Visible/Short-Wave and Long-Wave near Infrared Spectroscopy and Its Device Development. Applied Sciences 13:3, pages 1739.
Crossref
Crossref
Praveena Bhatt, Sarma Mutturi & M. S. Thakur. 2023. Engineering Aspects of Food Quality and Safety. Engineering Aspects of Food Quality and Safety
339
382
.
Bezuayehu Gutema Asefa, Chanjun Sun, Robbe Van Beers, Wouter Saeys & Stefan Ruyters. (2022)
A feasibility study on nondestructive classification of frozen Atlantic salmon (
Salmo salar
) fillets based on temperature history at the logistics using NIR spectroscopy
. Journal of Food Science 87:7, pages 2847-2857.
Crossref
Crossref
Nicola Cavallini, Francesco Pennisi, Alessandro Giraudo, Marzia Pezzolato, Giovanna Esposito, Gentian Gavoci, Luca Magnani, Alberto Pianezzola, Francesco Geobaldo, Francesco Savorani & Elena Bozzetta. (2022) Chemometric Differentiation of Sole and Plaice Fish Fillets Using Three Near-Infrared Instruments. Foods 11:11, pages 1643.
Crossref
Crossref
Lorena Lucatello, Lucia Piana, Luca Fasolato & Francesca Capolongo. (2022) A multivariate statistical approach to identify the factors influencing the grayanotoxin content of Italian Rhododendron honey. Food Control 136, pages 108881.
Crossref
Crossref
Sarah Currò, Luca Fasolato, Lorenzo Serva, Luciano Boffo, Jacopo Carlo Ferlito, Enrico Novelli & Stefania Balzan. (2022) Use of a portable near-infrared tool for rapid on-site inspection of freezing and hydrogen peroxide treatment of cuttlefish (Sepia officinalis). Food Control 132, pages 108524.
Crossref
Crossref
Krishna Gopalakrishnan, Arun Sharma, Neela Emanuel, Pramod K. Prabhakar & Ritesh Kumar. 2021. Food Chemistry. Food Chemistry
397
449
.
Lorenzo Serva, Massimo Mirisola & Antonella Dalle Zotte. (2021) Chemometrics, NIRS-XRF and wet chemistry laboratory, and research Group – Department of Animal Medicine, Production and Health, University of Padova. NIR news 32:7-8, pages 39-41.
Crossref
Crossref
Sarah Currò, Stefania Balzan, Lorenzo Serva, Luciano Boffo, Jacopo Carlo Ferlito, Enrico Novelli & Luca Fasolato. (2021) Fast and Green Method to Control Frauds of Geographical Origin in Traded Cuttlefish Using a Portable Infrared Reflective Instrument. Foods 10:8, pages 1678.
Crossref
Crossref
Sergio Ghidini, Luca Maria Chiesa, Sara Panseri, Maria Olga Varrà, Adriana Ianieri, Davide Pessina & Emanuela Zanardi. (2021) Histamine Control in Raw and Processed Tuna: A Rapid Tool Based on NIR Spectroscopy. Foods 10:4, pages 885.
Crossref
Crossref
Francesco Pennisi, Alessandro Giraudo, Nicola Cavallini, Giovanna Esposito, Gabriele Merlo, Francesco Geobaldo, Pier Luigi Acutis, Marzia Pezzolato, Francesco Savorani & Elena Bozzetta. (2021) Differentiation between Fresh and Thawed Cephalopods Using NIR Spectroscopy and Multivariate Data Analysis. Foods 10:3, pages 528.
Crossref
Crossref
Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez‐Ordóñez, Declan Bolton, Marianne Chemaly, Robert Davies, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Karen Bekaert, Janna Cropotova, Míriam R García, Winy Messens & Sara Bover‐Cid. (2021) The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products. EFSA Journal 19:1.
Crossref
Crossref
Abdo Hassoun, Elena Shumilina, Francesca Di Donato, Martina Foschi, Jesus Simal-Gandara & Alessandra Biancolillo. (2020) Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques. Molecules 25:19, pages 4472.
Crossref
Crossref
Michele Sannia, Lorenzo Serva, Stefania Balzan, Severino Segato, Enrico Novelli & Luca Fasolato. (2019) Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis). Journal of Food Science and Technology 56:10, pages 4437-4447.
Crossref
Crossref
Sergio Ghidini, Maria Olga Varrà & Emanuela Zanardi. (2019) Approaching Authenticity Issues in Fish and Seafood Products by Qualitative Spectroscopy and Chemometrics. Molecules 24:9, pages 1812.
Crossref
Crossref
Véronique Verrez-Bagnis, Carmen G. Sotelo, Rogério Mendes, Helena Silva, Kristina Kappel & Ute Schröder. 2019. Bioactive Molecules in Food. Bioactive Molecules in Food
2063
2117
.
Lara Tinacci, Andrea Armani, Alessandra Guidi, Daniele Nucera, Deborah Shvartzman, Vincenzo Miragliotta, Alessandra Coli, Elisabetta Giannessi, Maria Rita Stornelli, Baldassare Fronte, Francesco Di Iacovo & Francesca Abramo. (2018) Histological discrimination of fresh and frozen/thawed fish meat: European hake (Merluccius merluccius) as a possible model for white meat fish species. Food Control 92, pages 154-161.
Crossref
Crossref
Véronique Verrez-Bagnis, Carmen G. Sotelo, Rogério Mendes, Helena Silva, Kristina Kappel & Ute Schröder. 2017. Sweeteners. Sweeteners
1
55
.
Ravishankar V. Rai & Jamuna A. Bai. 2017. Trends in Food Safety and Protection. Trends in Food Safety and Protection
131
166
.
X.F. Liang, L. Hu, Y.C. Dong, X.F. Wu, Y.C. Qin, Y.H. Zheng, D.D. Shi, M. Xue & X.F. Liang. (2017) Substitution of fish meal by fermented soybean meal affects the growth performance and flesh quality of Japanese seabass ( Lateolabrax japonicus ). Animal Feed Science and Technology 229, pages 1-12.
Crossref
Crossref
M.J. Martelo-Vidal & M. Vázquez. 2016. Advances in Food Authenticity Testing. Advances in Food Authenticity Testing
35
70
.
Janet Riedl, Susanne Esslinger & Carsten Fauhl-Hassek. (2015) Review of validation and reporting of non-targeted fingerprinting approaches for food authentication. Analytica Chimica Acta 885, pages 17-32.
Crossref
Crossref
Jia-Huan Qu, Jun-Hu Cheng, Da-Wen Sun, Hongbin Pu, Qi-Jun Wang & Ji Ma. (2015) Discrimination of shelled shrimp (Metapenaeus ensis) among fresh, frozen-thawed and cold-stored by hyperspectral imaging technique. LWT - Food Science and Technology 62:1, pages 202-209.
Crossref
Crossref
Cláudia A. Teixeira dos Santos, Ricardo N. Páscoa, Miguel Lopo & João A. Lopes. 2007. Encyclopedia of Analytical Chemistry. Encyclopedia of Analytical Chemistry
1
27
.
Jun-Hu Cheng & Da-Wen Sun. (2014) 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 & Technology 37:2, pages 78-91.
Crossref
Crossref
Antonella Dalle Zotte, Matteo Ottavian, Anna Concollato, Lorenzo Serva, Roberta Martelli & Giuliana Parisi. (2014) Authentication of raw and cooked freeze-dried rainbow trout (Oncorhynchus mykiss) by means of near infrared spectroscopy and data fusion. Food Research International 60, pages 180-188.
Crossref
Crossref
Matteo Ottavian, Luca Fasolato, Lorenzo Serva, Pierantonio Facco & Massimiliano Barolo. (2013) Data Fusion for Food Authentication: Fresh/Frozen–Thawed Discrimination in West African Goatfish (Pseudupeneus prayensis) Fillets. Food and Bioprocess Technology 7:4, pages 1025-1036.
Crossref
Crossref
Jörg Oehlenschläger. 2014. Seafood Processing. Seafood Processing
359
386
.
Matteo Ottavian, Luca Fasolato, Pierantonio Facco & Massimiliano Barolo. (2013) Foodstuff authentication from spectral data: Toward a species-independent discrimination between fresh and frozen–thawed fish samples. Journal of Food Engineering 119:4, pages 765-775.
Crossref
Crossref
Cláudia A. Teixeira dos Santos, Miguel Lopo, Ricardo N.M.J. Páscoa & João A. Lopes. (2013) A Review on the Applications of Portable Near-Infrared Spectrometers in the Agro-Food Industry. Applied Spectroscopy 67:11, pages 1215-1233.
Crossref
Crossref