Spectral data fusion in nondestructive detection of food products: Strategies, recent applications, and future perspectives
M Guo, K Wang, H Lin, L Wang… - … Reviews in Food …, 2024 - Wiley Online Library
In recent years, the food industry has shown a growing interest in the development of rapid
and nondestructive analytical methods. However, the utilization of a solitary nondestructive …
and nondestructive analytical methods. However, the utilization of a solitary nondestructive …
Intelligent detection of quality deterioration and adulteration of fresh meat products in the supply chain: Research progress and application
Food safety is an on-going priority, and fresh meat is easily susceptible to quality
deterioration due to physical, chemical or microbiological factors throughout the supply …
deterioration due to physical, chemical or microbiological factors throughout the supply …
Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal
protein in many countries, with a unique flavour and sensory profile compared to other red …
protein in many countries, with a unique flavour and sensory profile compared to other red …
Micro-and nano-plastics in food systems: Distribution, combined toxicity with environmental contaminants, and removal strategies
HP Wang, XH Huang, JN Chen, M Dong, CZ Nie… - Chemical Engineering …, 2023 - Elsevier
Micro or nano-plastics (MNPs) are considered as emerging pollutants gradually shifting from
oceanosphere to terrestrial ecosystems. MNPs can enter the human body through the food …
oceanosphere to terrestrial ecosystems. MNPs can enter the human body through the food …
Rhodamine 6G-conjugated β-cyclodextrin as a novel fluorescence sensor for meat spoilage detection
Meats are abundant in proteins and a variety of lipids that are essential for the human body.
Nevertheless, they are susceptible to enzymatic reactions and bacterial microorganisms …
Nevertheless, they are susceptible to enzymatic reactions and bacterial microorganisms …
Investigating the change mechanism and quantitative analysis of minced pork gel quality with different starches using Raman spectroscopy
H Li, W Zhang, X Nunekpeku, W Sheng, Q Chen - Food Hydrocolloids, 2025 - Elsevier
Minced pork gel often faces challenges during preparation, such as sticking and splitting,
which can result in a loose structure, significantly compromises its quality. This study aimed …
which can result in a loose structure, significantly compromises its quality. This study aimed …
Non-destructive prediction of colour and water-related properties of frozen/thawed beef meat by Raman spectroscopy coupled multivariate calibration
Q Chen, Y **e, H Yu, Y Guo, W Yao - Food Chemistry, 2023 - Elsevier
Freeze-thaw accelerated the colour deterioration of beef with the increase of colour b* and
the decrease of colour a* values (P< 0.05). The maximum exudate loss reached 22% after …
the decrease of colour a* values (P< 0.05). The maximum exudate loss reached 22% after …
A pH-sensitive smart indicator film of neutral red/polyvinyl alcohol/cassava starch for sensing total volatile basic-nitrogen in meat storing
Y Su, C Li, X Huo, D Zhang, X Zhao, S Li… - Journal of Food …, 2023 - Springer
The use of spoilage indicator films has become widespread in food safety due to their ability
to detect the freshness of food in real-time through color change. Here, a novel spoilage …
to detect the freshness of food in real-time through color change. Here, a novel spoilage …
Machine learning-enhanced evaluation of food security across 169 economies
R **ong, H Peng, X Chen, C Shuai - Environment, Development and …, 2024 - Springer
The assessment of global food security is imperative for sustainable development
worldwide. However, limited data availability has impeded a comprehensive evaluation on a …
worldwide. However, limited data availability has impeded a comprehensive evaluation on a …
Bioavailability of encapsulated rosmarinic acid and β-Carotene in beef Sausages: A Caco-2 cell study
In this study, we examined the bioavailability and functionality of rosmarinic acid and β-
carotene in beef sausages using Caco-2 cell models. Digesta from enriched sausages …
carotene in beef sausages using Caco-2 cell models. Digesta from enriched sausages …