Anguo Xie

发表

Applications of Hyperspectral Imaging in Chicken Meat Safety and Quality Detection and Evaluation: A Review

Dan Liu, Da-Wen Sun, Zhenjie Xiong, 2015, Critical reviews in food science and nutrition.

Recent developments of hyperspectral imaging systems and their applications in detecting quality attributes of red meats: A review

Da-Wen Sun, Xin-An Zeng, Zhenjie Xiong, 2014 .

Potential of hyperspectral imaging for rapid prediction of hydroxyproline content in chicken meat.

Lu Wang, Zhenjie Xiong, Anguo Xie, 2015, Food chemistry.

Rapid detection of frozen pork quality without thawing by Vis-NIR hyperspectral imaging technique.

Anguo Xie, Zhiwei Zhu, Zhiwei Zhu, 2015, Talanta.

Non-destructive prediction of thiobarbituricacid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging.

Zhenjie Xiong, Hongbin Pu, Anguo Xie, 2015, 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.

Quantitative determination of total pigments in red meats using hyperspectral imaging and multivariate analysis.

Zhenjie Xiong, Hongbin Pu, Anguo Xie, 2015, Food chemistry.

Real-time evaluation of polyphenol oxidase (PPO) activity in lychee pericarp based on weighted combination of spectral data and image features as determined by fuzzy neural network.

Yi-Chao Yang, Anguo Xie, Dapeng Sun, 2015, Talanta.

Potential of Hyperspectral Imaging for Rapid Prediction of Anthocyanin Content of Purple-Fleshed Sweet Potato Slices During Drying Process

Anguo Xie, Xin Li, Xu Duan, 2017, Food Analytical Methods.

Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging

Hongbin Pu, Anguo Xie, Zhiwei Zhu, 2016, Food and Bioprocess Technology.