Ji Ma

发表

Comparison of spectral properties of three hyperspectral imaging (HSI) sensors in evaluating main chemical compositions of cured pork

P. Verboven, B. Nicolai, Ji Ma, 2019, Journal of Food Engineering.

Using Wavelet Textural Features of Visible and Near Infrared Hyperspectral Image to Differentiate Between Fresh and Frozen–Thawed Pork

Jun-Hu Cheng, Hongbin Pu, Ji Ma, 2014, Food and Bioprocess Technology.

Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process.

Hongbin Pu, Ji Ma, Xin-An Zeng, 2014, Food chemistry.

Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis.

Jun-Hu Cheng, Hongbin Pu, Ji Ma, 2015, Meat science.

Application of Vis–NIR hyperspectral imaging in classification between fresh and frozen-thawed pork Longissimus Dorsi muscles

Hongbin Pu, Ji Ma, Jia-Huan Qu, 2015 .

Hierarchical variable selection for predicting chemical constituents in lamb meats using hyperspectral imaging

Hongbin Pu, Ji Ma, Mohammed Kamruzzaman, 2014 .

Spectral absorption index in hyperspectral image analysis for predicting moisture contents in pork longissimus dorsi muscles.

Hongbin Pu, Ji Ma, Ji Ma, 2016, Food chemistry.

Lychee Variety Discrimination by Hyperspectral Imaging Coupled with Multivariate Classification

Lu Wang, Ji Ma, Jia-Huan Qu, 2014, Food Analytical Methods.

Applications of Near-infrared Spectroscopy in Food Safety Evaluation and Control: A Review of Recent Research Advances

Jun-Hu Cheng, Hongbin Pu, Ji Ma, 2015, Critical reviews in food science and nutrition.

Mapping changes in sarcoplasmatic and myofibrillar proteins in boiled pork using hyperspectral imaging with spectral processing methods

Da‐Wen Sun, Ji Ma, Jun‐Hu Cheng, 2019, LWT.

Introducing reticular chemistry into agrochemistry.

Ji Ma, Da-Wen Sun, Hongbin Pu, 2020, Chemical Society reviews.

Raman spectroscopic techniques for detecting structure and quality of frozen foods: principles and applications

Ji Ma, Da-Wen Sun, Wenyang Zhang, 2020, Critical reviews in food science and nutrition.

Protein content evaluation of processed pork meats based on a novel single shot (snapshot) hyperspectral imaging sensor

Ji Ma, Da-Wen Sun, Hongbin Pu, 2019, Journal of Food Engineering.

An Improved Ratiometric Fluorescent Tag Based on Aggregation-Induced Emission Luminogen for In-Situ Monitoring of Seafood Freshness

Ji Ma, Jun‐Hu Cheng, Zhiming Wang, 2022, Sensors and Actuators B: Chemical.

Applications of machine learning techniques for enhancing nondestructive food quality and safety detection

Ji Ma, Qijun Wang, Da‐Wen Sun, 2022, Critical reviews in food science and nutrition.

Effects of isochoric freezing on freezing process and quality attributes of chicken breast meat.

Ji Ma, Qijun Wang, Da-Wen Sun, 2022, Food chemistry.

Improving modification of structures and functionalities of food macromolecules by novel thermal technologies

Ji Ma, Jun‐Hu Cheng, Da‐Wen Sun, 2022, Trends in Food Science & Technology.

Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging

Hongbin Pu, Ji Ma, Jia-Huan Qu, 2014, Food and Bioprocess Technology.

Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications

Da‐Wen Sun, Ji Ma, N. Lu, 2022, Trends in Food Science & Technology.

Deconstruction of pineapple peel cellulose based on Fe2+ assisted cold plasma pretreatment for cellulose nanofibrils preparation.

Ji Ma, Jun‐Hu Cheng, Hong Zhu, 2022, Food chemistry.

Application of Wavelet Analysis to Spectral Data for Categorization of Lamb Muscles

Hongbin Pu, Anguo Xie, Ji Ma, 2014, Food and Bioprocess Technology.

Grouping illuminants by aggregation-induced emission (AIE) mechanisms for designing sensing platforms for food quality and safety inspection

Da‐Wen Sun, Ji Ma, Chenyue Zhou, 2023, Trends in Food Science & Technology.

Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique.

Ji Ma, Ji Ma, Da-Wen Sun, 2020, Food chemistry.

Dual-signal fluorescent test strips for spoilage sensing of packaged seafood: Visual monitoring of volatile basic nitrogens.

Ji Ma, Wenyang Zhang, Da-Wen Sun, 2023, Food chemistry.

Advanced Techniques for Hyperspectral Imaging in the Food Industry: Principles and Recent Applications.

Da-Wen Sun, Jun-Hu Cheng, Hongbin Pu, 2019, Annual review of food science and technology.

Discrimination of shelled shrimp (Metapenaeus ensis) among fresh, frozen-thawed and cold-stored by hyperspectral imaging technique

Jun-Hu Cheng, Hongbin Pu, Ji Ma, 2015 .

Toxic reactive oxygen species stresses for reconfiguring central carbon metabolic fluxes in foodborne bacteria: Sources, mechanisms and pathways

Ji Ma, Jun‐Hu Cheng, Da‐Wen Sun, 2023, Critical reviews in food science and nutrition.

Predicting intramuscular fat content variations in boiled pork muscles by hyperspectral imaging using a novel spectral pre-processing technique

Hongbin Pu, Ji Ma, Ji Ma, 2018, LWT.

Model improvement for predicting moisture content (MC) in pork longissimus dorsi muscles under diverse processing conditions by hyperspectral imaging

Hongbin Pu, Ji Ma, Ji Ma, 2017 .

Applications of Computer Vision for Assessing Quality of Agri-food Products: A Review of Recent Research Advances

Dan Liu, Da-Wen Sun, Hongbin Pu, 2016, Critical reviews in food science and nutrition.

Prediction of textural changes in grass carp fillets as affected by vacuum freeze drying using hyperspectral imaging based on integrated group wavelengths

Hongbin Pu, Ji Ma, Jia-Huan Qu, 2017 .

Developing hyperspectral prediction model for investigating dehydrating and rehydrating mass changes of vacuum freeze dried grass carp fillets

Ji Ma, Jia-Huan Qu, Ji Ma, 2017 .

Aggregates-based fluorescence sensing technology for food hazard detection: Principles, improvement strategies, and applications.

Ji Ma, Da‐Wen Sun, Zhuoyun Chen, 2023, Comprehensive reviews in food science and food safety.

Simultaneous sensing of ammonia and temperatures using a dual-mode freshness indicator based on Au/Cu nanoclusters for packaged seafood.

A. Qin, Ji Ma, Zhiming Wang, 2023, Food chemistry.

A volatile basic nitrogens-responsive tag based on aggregation-induced emission luminogen for real-time monitoring and in situ visualization of salmon freshness.

Ji Ma, Jun‐Hu Cheng, Zhiming Wang, 2022, Analytica chimica acta.

LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking

Ji Ma, Jun‐Hu Cheng, Da‐Wen Sun, 2023, Food Bioscience.

Assembly-Induced Emission of Copper Nanoclusters: Revealing the Sensing Mechanism for Detection of Volatile Basic Nitrogen in Seafood Freshness On-Site Monitoring

A. Qin, Ji Ma, Da‐Wen Sun, 2024, ACS applied materials & interfaces.

Elevating nanomaterial optical sensor arrays through the integration of advanced machine learning techniques for enhancing visual inspection of food quality and safety.

Ji Ma, Da‐Wen Sun, Yuan-Jun Lin, 2024, Critical reviews in food science and nutrition.

A fluorescent Aptasensor based on magnetic-separation strategy with gold nanoclusters for Deoxynivalenol (DON) detection.

Ji Ma, Jun‐Hu Cheng, Da‐Wen Sun, 2024, Food chemistry.

Spectral absorption index in hyperspectral image analysis for predicting moisture contents in pork longissimus dorsi muscles.

Ji Ma, Hongbin Pu, Da‐Wen Sun, 2016, Food chemistry.