William R Windham

Two-dimensional correlation analysis of visible/near-infrared spectral intensity variations of chicken breasts with various chilled and frozen storages.

Yongliang Liu, W. R. Windham, C. E. Lyon, 2004, Journal of agricultural and food chemistry.

Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study.

Yongliang Liu, W. R. Windham, B. G. Lyon, 2003, Meat science.

Detection of Citrus Huanglongbing by Fourier Transform Infrared—Attenuated Total Reflection Spectroscopy

Bosoon Park, W. R. Windham, K. Lawrence, 2010, Applied spectroscopy.

Detection by hyperspectral imaging of shiga toxin-producing Escherichia coli serogroups O26, O45, O103, O111, O121, and O145 on rainbow agar.

Seung-Chul Yoon, Bosoon Park, W. R. Windham, 2013, Journal of food protection.

Feasibility of detecting aflatoxin B1 on inoculated maize kernels surface using Vis/NIR hyperspectral imaging.

W. R. Windham, Xuan Chu, Wei Wang, 2015, Journal of food science.

Simple Algorithms for the Classification of Visible/Near-Infrared and Hyperspectral Imaging Spectra of Chicken Skins, Feces, and Fecal Contaminated Skins

Bosoon Park, Yongliang Liu, Kurt C Lawrence, 2003, Applied spectroscopy.