Ji Ma

发表

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.

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.

A High-efficiency DC/DC Converter with SiC Devices and LLC topology for Charging Electric Vehicles

Xu Yang, Yang Li, Shuai Zhang, 2018, 2018 Asian Conference on Energy, Power and Transportation Electrification (ACEPT).

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 .

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 .

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

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

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 .

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.

Lychee Variety Discrimination by Hyperspectral Imaging Coupled with Multivariate Classification

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

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.

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 .

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 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.

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

Hongbin Pu, Ji Ma, Mohammed Kamruzzaman, 2014 .

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.

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.

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.

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.

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.