| Meat quality evaluation by hyperspectral imaging technique: an overview G ElMasry, DF Barbin, DW Sun, P Allen Critical Reviews in Food Science and Nutrition 52 (8), 689-711, 2012 | 335 | 2012 |
| Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging DF Barbin, G ElMasry, DW Sun, P Allen Analytica Chimica Acta 719, 30-42, 2012 | 329 | 2012 |
| Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging DF Barbin, G ElMasry, DW Sun, P Allen Food chemistry 138 (2-3), 1162-1171, 2013 | 328 | 2013 |
| Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview DF Barbin, ALSM Felicio, DW Sun, SL Nixdorf, EY Hirooka Food Research International 61, 23-32, 2014 | 319 | 2014 |
| Near-infrared hyperspectral imaging for grading and classification of pork D Barbin, G Elmasry, DW Sun, P Allen Meat Science 90 (1), 259-268, 2012 | 312 | 2012 |
| Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging DF Barbin, G ElMasry, DW Sun, P Allen, N Morsy Innovative Food Science & Emerging Technologies 17, 180-191, 2013 | 209 | 2013 |
| Predicting the ripening of papaya fruit with digital imaging and random forests LFS Pereira, S Barbon Jr, NA Valous, DF Barbin Computers and Electronics in Agriculture 145, 76-82, 2018 | 203 | 2018 |
| Potential of hyperspectral imaging and pattern recognition for categorization and authentication of red meat M Kamruzzaman, D Barbin, G ElMasry, DW Sun, P Allen Innovative Food Science & Emerging Technologies 16, 316-325, 2012 | 175 | 2012 |
| NIR hyperspectral imaging as non-destructive evaluation tool for the recognition of fresh and frozen–thawed porcine longissimus dorsi muscles DF Barbin, DW Sun, C Su Innovative Food Science & Emerging Technologies 18, 226-236, 2013 | 132 | 2013 |
| Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review MM Oliveira, JP Cruz‐Tirado, DF Barbin Comprehensive Reviews in Food Science and Food Safety 18 (3), 670-689, 2019 | 125 | 2019 |
| Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging P Talens, L Mora, N Morsy, DF Barbin, G ElMasry, DW Sun Journal of Food Engineering 117 (3), 272-280, 2013 | 121 | 2013 |
| Prediction of chicken quality attributes by near infrared spectroscopy DF Barbin, CM Kaminishikawahara, AL Soares, IY Mizubuti, M Grespan, ... Food chemistry 168, 554-560, 2015 | 117 | 2015 |
| Hyperspectral imaging as a powerful tool for identification of papaya seeds in black pepper I Orrillo, JP Cruz-Tirado, A Cardenas, M Oruna, A Carnero, DF Barbin, ... Food Control 101, 45-52, 2019 | 110 | 2019 |
| Portable near-infrared spectroscopy for rapid authentication of adulterated paprika powder MM Oliveira, JP Cruz-Tirado, JV Roque, RF Teófilo, DF Barbin Journal of Food Composition and Analysis 87, 103403, 2020 | 105 | 2020 |
| Grape seed characterization by NIR hyperspectral imaging FJ Rodríguez-Pulido, DF Barbin, DW Sun, B Gordillo, ML González-Miret, ... Postharvest Biology and Technology 76, 74-82, 2013 | 102 | 2013 |
| Digital image analyses as an alternative tool for chicken quality assessment DF Barbin, SM Mastelini, S Barbon Jr, GFC Campos, APAC Barbon, ... Biosystems Engineering 144, 85-93, 2016 | 91 | 2016 |
| On-line monitoring of egg freshness using a portable NIR spectrometer in tandem with machine learning JP Cruz-Tirado, ML da Silva Medeiros, DF Barbin Journal of Food Engineering 306, 110643, 2021 | 90 | 2021 |
| Computer vision system and near-infrared spectroscopy for identification and classification of chicken with wooden breast, and physicochemical and technological characterization BC Geronimo, SM Mastelini, RH Carvalho, SB Júnior, DF Barbin, ... Infrared Physics & Technology 96, 303-310, 2019 | 82 | 2019 |
| Classification of fermented cocoa beans (cut test) using computer vision MM Oliveira, BV Cerqueira, S Barbon Jr, DF Barbin Journal of Food Composition and Analysis 97, 103771, 2021 | 74 | 2021 |
| Determination of pectin content in orange peels by near infrared hyperspectral imaging AT Badaró, JF Garcia-Martin, M del Carmen López-Barrera, DF Barbin, ... Food Chemistry 323, 126861, 2020 | 71 | 2020 |
Luis Jam Pier Cruz TiradoUniversity of Campinas確認したメール アドレス: dac.unicamp.br
