| Applications of near-infrared spectroscopy in food safety evaluation and control: A review of recent research advances JH Qu, D Liu, JH Cheng, DW Sun, J Ma, H Pu, XA Zeng Critical Reviews in Food Science and Nutrition 55 (13), 1939-1954, 2015 | 239 | 2015 |
| Raman spectroscopic techniques for detecting structure and quality of frozen foods: principles and applications W Zhang, J Ma, DW Sun Critical Reviews in Food Science and Nutrition 61 (16), 2623-2639, 2021 | 190 | 2021 |
| Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis H Pu, DW Sun, J Ma, JH Cheng Meat Science 99, 81-88, 2015 | 186 | 2015 |
| Light-driven nanoscale chiral molecular switch: reversible dynamic full range color phototuning J Ma, Y Li, T White, A Urbas, Q Li Chemical Communications 46 (20), 3463-3465, 2010 | 180 | 2010 |
| Advanced techniques for hyperspectral imaging in the food industry: Principles and recent applications J Ma, DW Sun, H Pu, JH Cheng, Q Wei Annual review of food science and technology 10 (1), 197-220, 2019 | 169 | 2019 |
| Introducing reticular chemistry into agrochemistry DW Sun, L Huang, H Pu, J Ma Chemical Society Reviews 50 (2), 1070-1110, 2021 | 141 | 2021 |
| Application of Vis–NIR hyperspectral imaging in classification between fresh and frozen-thawed pork Longissimus Dorsi muscles J Ma, H Pu, DW Sun, W Gao, JH Qu, KY Ma International Journal of refrigeration 50, 10-18, 2015 | 135 | 2015 |
| Applications of computer vision for assessing quality of agri-food products: a review of recent research advances J Ma, DW Sun, JH Qu, D Liu, H Pu, WH Gao, XA Zeng Critical reviews in food science and nutrition 56 (1), 113-127, 2016 | 113 | 2016 |
| Prediction of textural changes in grass carp fillets as affected by vacuum freeze drying using hyperspectral imaging based on integrated group wavelengths J Ma, DW Sun, JH Qu, H Pu LWT-Food Science and Technology 82, 377-385, 2017 | 112 | 2017 |
| Applications of machine learning techniques for enhancing nondestructive food quality and safety detection Y Lin, J Ma, Q Wang, DW Sun Critical Reviews in Food Science and Nutrition 63 (12), 1649-1669, 2023 | 106 | 2023 |
| Spectral absorption index in hyperspectral image analysis for predicting moisture contents in pork longissimus dorsi muscles J Ma, DW Sun, H Pu Food chemistry 197, 848-854, 2016 | 105 | 2016 |
| Model improvement for predicting moisture content (MC) in pork longissimus dorsi muscles under diverse processing conditions by hyperspectral imaging J Ma, DW Sun, H Pu Journal of Food Engineering 196, 65-72, 2017 | 99 | 2017 |
| Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process D Liu, DW Sun, J Qu, XA Zeng, H Pu, J Ma Food Chemistry 152, 197-204, 2014 | 98 | 2014 |
| Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique J Ma, DW Sun Food Chemistry 321, 126695, 2020 | 88 | 2020 |
| Predicting intramuscular fat content variations in boiled pork muscles by hyperspectral imaging using a novel spectral pre-processing technique J Ma, H Pu, DW Sun Lwt 94, 119-128, 2018 | 87 | 2018 |
| Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications N Lu, J Ma, DW Sun Trends in Food Science & Technology 124, 63-85, 2022 | 82 | 2022 |
| Hierarchical variable selection for predicting chemical constituents in lamb meats using hyperspectral imaging H Pu, DW Sun, J Ma, D Liu, M Kamruzzaman Journal of Food Engineering 143, 44-52, 2014 | 81 | 2014 |
| Prediction of color and pH of salted porcine meats using visible and near-infrared hyperspectral imaging D Liu, J Ma, DW Sun, H Pu, W Gao, J Qu, XA Zeng Food and Bioprocess Technology 7, 3100-3108, 2014 | 77 | 2014 |
| Protein content evaluation of processed pork meats based on a novel single shot (snapshot) hyperspectral imaging sensor J Ma, DW Sun, H Pu, Q Wei, X Wang Journal of food engineering 240, 207-213, 2019 | 74 | 2019 |
| Using wavelet textural features of visible and near infrared hyperspectral image to differentiate between fresh and frozen–thawed pork H Pu, DW Sun, J Ma, D Liu, J Cheng Food and Bioprocess Technology 7, 3088-3099, 2014 | 69 | 2014 |
