Add to ORKGThe online evaluation of the quality and freshness of the seafood is usually done through the employment of trained operators. This practice is costly in economic terms and requires a period of training of technicians. For certain frauds (eg. defrosted as fresh) also are not yet available objective assessment criteria, particularly for products already processed, sliced or filleted. The handling of the product reduces the shelf-life by making the fish susceptible to microbial growth. This study was carried out to evaluate the discrimination power of a portable Visible-NIR transmittance spectroscopy on fresh and thawed fish products
15 pages, 5 figures, 2 tables.-- This is an open access article distributed under the Creative Commo...
In order to discriminate between fresh and frozen-thawed fish products, a study was carried out to e...
This study investigated the possibility of using near infrared spectroscopy (NIRS) for the authentic...
Providing label information about the preserving method used for fish conservation (eg. chilling or ...
Near-infrared spectroscopy (NIRS) has undergone a significant evolution in the last years due to the...
International audienceAlthough being one of the most vulnerable and perishable products, fish and ot...
This study evaluated near-infrared (NIR) and visible-NIR (Vis-NIR) spectroscopy as a way to distingu...
Seafood is the product most susceptible to fraudulent activities. In particular, the cephalopod sect...
Standard analytical methods for fish freshness assessment are based on the measurement of chemical a...
Demand for high levels of quality and safety in fish production obviously require high standards in ...
Near-infrared reflectance (NIR) spectroscopy combined with chemometrics was used to identify and aut...
10 pages, 4 figures, 2 tablesBioelectrical impedance analysis (BIA), near-infrared (NIR) spectroscop...
Few works to date have reported the application of near-infrared spectroscopy (NIRS) for the charact...
Near Infrared Reflectance Spectroscopy (NIRS) technique is a secondary analytical technique based on...
Near Infrared Reflectance Spectroscopy (NIRS) technique is a secondary analytical technique based on...
15 pages, 5 figures, 2 tables.-- This is an open access article distributed under the Creative Commo...
In order to discriminate between fresh and frozen-thawed fish products, a study was carried out to e...
This study investigated the possibility of using near infrared spectroscopy (NIRS) for the authentic...
Providing label information about the preserving method used for fish conservation (eg. chilling or ...
Near-infrared spectroscopy (NIRS) has undergone a significant evolution in the last years due to the...
International audienceAlthough being one of the most vulnerable and perishable products, fish and ot...
This study evaluated near-infrared (NIR) and visible-NIR (Vis-NIR) spectroscopy as a way to distingu...
Seafood is the product most susceptible to fraudulent activities. In particular, the cephalopod sect...
Standard analytical methods for fish freshness assessment are based on the measurement of chemical a...
Demand for high levels of quality and safety in fish production obviously require high standards in ...
Near-infrared reflectance (NIR) spectroscopy combined with chemometrics was used to identify and aut...
10 pages, 4 figures, 2 tablesBioelectrical impedance analysis (BIA), near-infrared (NIR) spectroscop...
Few works to date have reported the application of near-infrared spectroscopy (NIRS) for the charact...
Near Infrared Reflectance Spectroscopy (NIRS) technique is a secondary analytical technique based on...
Near Infrared Reflectance Spectroscopy (NIRS) technique is a secondary analytical technique based on...
15 pages, 5 figures, 2 tables.-- This is an open access article distributed under the Creative Commo...
In order to discriminate between fresh and frozen-thawed fish products, a study was carried out to e...
This study investigated the possibility of using near infrared spectroscopy (NIRS) for the authentic...