Da-Wen Sun
www.ucd.ie
0000-0002-3634-9963
382 papers found
Refreshing results…
Rapid and non-destructive determination of drip loss and pH distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared (Vis–NIR) hyperspectral imaging
Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview
Recent developments of hyperspectral imaging systems and their applications in detecting quality attributes of red meats: A review
The application of superheated steam impingement blanching (SSIB) in agricultural products processing – A review
Use of Hyperspectral Imaging to Discriminate the Variety and Quality of Rice
Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging
Using Wavelet Textural Features of Visible and Near Infrared Hyperspectral Image to Differentiate Between Fresh and Frozen–Thawed Pork
Application of Visible Hyperspectral Imaging for Prediction of Springiness of Fresh Chicken Meat
Hyperspectral imaging as an effective tool for quality analysis and control of fish and other seafoods: Current research and potential applications
Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process
Effects of pulsed electric fields on the permeabilization of calcein-filled soybean lecithin vesicles
Comparison of Visible and Long-wave Near-Infrared Hyperspectral Imaging for Colour Measurement of Grass Carp (Ctenopharyngodon idella)
Preparation of corn starch–fatty acid complexes by high-pressure homogenization
Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing
Rapid and real-time prediction of lactic acid bacteria (LAB) in farmed salmon flesh using near-infrared (NIR) hyperspectral imaging combined with chemometric analysis
Screening of rice cultivars for brewing high quality turbid rice wine
Potential of hyperspectral imaging combined with chemometric analysis for assessing and visualising tenderness distribution in raw farmed salmon fillets
Experimental and modeling studies of ultrasound-assisted release of phenolics from oak chips into model wine
Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology
Evaluation of Natural Hog Casings Modified by Surfactant Solutions Combined with Lactic Acid by Response Surface Methodology
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