Paul Allen

发表

Meat Quality Evaluation by Hyperspectral Imaging Technique: An Overview

Da-Wen Sun, Gamal Elmasry, Douglas F Barbin, 2012, Critical reviews in food science and nutrition.

Parsimonious classification of binary lacunarity data computed from food surface images using kernel principal component analysis and artificial neural networks.

Da-Wen Sun, Paul Allen, Abdullah Iqbal, 2011, Meat science.

Modelling of beef sensory quality for a better prediction of palatability.

Wim Verbeke, Linda Farmer, Isabelle Legrand, 2014, Meat science.

Principles and Applications of Hyperspectral Imaging in Quality Evaluation of Agro-Food Products: A Review

Da-Wen Sun, Gamal Elmasry, Paul Allen, 2012, Critical reviews in food science and nutrition.

Automatic segmentation of beef longissimus dorsi muscle and marbling by an adaptable algorithm.

Da-Wen Sun, Patrick Jackman, Paul Allen, 2009, Meat science.

Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams.

Da-Wen Sun, Fernando Mendoza, Paul Allen, 2009, Meat science.

Objective carcass measurement technologies: Latest developments and future trends

Paul Allen, Declan J. Troy, Gonzalo Delgado-Pando, 2021 .

Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging

Douglas Fernandes Barbin, Gamal ElMasry, Paul Allen, 2013 .

Chemical-free assessment and mapping of major constituents in beef using hyperspectral imaging

Gamal ElMasry, Paul Allen, Da-Wen Sun, 2013 .

Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging.

Gamal ElMasry, Douglas F Barbin, Paul Allen, 2012, Analytica chimica acta.

Comparison of the predictive power of beef surface wavelet texture features at high and low magnification.

Patrick Jackman, Paul Allen, Da-Wen Sun, 2009, Meat science.

Quality classification of cooked, sliced turkey hams using NIR hyperspectral imaging system

Gamal ElMasry, Paul Allen, Da-Wen Sun, 2011 .

The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham.

Paul Allen, J. Kerry, P. Allen, 2016, Meat science.

Fast detection and visualization of minced lamb meat adulteration using NIR hyperspectral imaging and multivariate image analysis.

Gamal ElMasry, Paul Allen, Mohammed Kamruzzaman, 2013, Talanta.

Prediction of moisture, color and pH in cooked, pre-sliced turkey hams by NIR hyperspectral imaging system

Paul Allen, Da-Wen Sun, P. Allen, 2013 .

Supervised neural network classification of pre-sliced cooked pork ham images using quaternionic singular values.

Fernando Mendoza, Paul Allen, Nektarios A Valous, 2010, Meat science.

Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef

Gamal ElMasry, Paul Allen, Da-Wen Sun, 2012 .

Characterization of fat-connective tissue size distribution in pre-sliced pork hams using multifractal analysis.

Fernando Mendoza, Paul Allen, Nektarios A Valous, 2009, Meat science.

THE INFLUENCE OF HIGH INTENSITY ULTRASOUND BATHS ON ASPECTS OF BEEF TENDERNESS

James G. Lyng, Paul Allen, B. M. McKenna, 1997 .

Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging.

Gamal ElMasry, Douglas F Barbin, Paul Allen, 2013, Food chemistry.

Prediction of beef eating quality from colour, marbling and wavelet texture features.

Cheng-Jin Du, Patrick Jackman, Gerard Downey, 2008, Meat science.

Near-infrared hyperspectral imaging for grading and classification of pork.

Gamal Elmasry, Paul Allen, Da-Wen Sun, 2012, Meat science.

Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis.

Gamal ElMasry, Paul Allen, Mohammed Kamruzzaman, 2012, Analytica chimica acta.

Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging.

Gamal ElMasry, Paul Allen, Mohammed Kamruzzaman, 2013, Food chemistry.

Analysis and classification of commercial ham slice images using directional fractal dimension features.

Fernando Mendoza, Paul Allen, Nektarios A Valous, 2009, Meat science.

The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: a low field NMR study.

Paul Allen, P. Allen, G. Duane, 2013, Meat science.

Correlation of consumer assessment of longissimus dorsi beef palatability with image colour, marbling and surface texture features.

Patrick Jackman, Paul Allen, Karen Brandon, 2010, Meat science.

The use of pulsed electric fields for accelerating the salting of pork

James G. Lyng, Paul Allen, J. M. Arimi, 2014 .

Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging

Gamal ElMasry, Paul Allen, Da-Wen Sun, 2011 .

The Effects of Pre- and Post-rigor High-intensity Ultrasound Treatment on Aspects of Lamb Tenderness

James G. Lyng, Paul Allen, B. M. McKenna, 1998 .

Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses.

Fernando Mendoza, Paul Allen, Nektarios A Valous, 2010, Meat science.

The effect on aspects of beef tenderness of pre‐ and post‐rigor exposure to a high intensity ultrasound probe

James G. Lyng, Paul Allen, B. M. McKenna, 1998 .

Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression

Gamal ElMasry, Paul Allen, Mohammed Kamruzzaman, 2012 .

THE EFFECT OF OXYGEN SCAVENGERS ON THE COLOR STABILITY AND SHELF-LIFE OF CO, MASTER PACKAGED PORK

Paul Allen, P. Allen, A. Doherty, 1998 .

Colour stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers

Francis Butler, Paul Allen, P. Allen, 1999 .

Assessment of physico-chemical traits related to eating quality of young dairy bull beef at different ageing times using Raman spectroscopy and chemometrics.

Ming Zhao, Gerard Downey, Paul Allen, 2017, Food research international.

Application of NIR hyperspectral imaging for discrimination of lamb muscles

Gamal ElMasry, Paul Allen, Mohammed Kamruzzaman, 2011 .