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49篇 您的检索式：作者名="Barbin D"

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	题名	作者	年代	出处	被引量
1	Near-infrared hyperspectral imaging for grading and classification of pork 显示文摘	Barbin D Elmasry G Sun D W	2012	Meat Sci2012，90，：	1
2	Grape seed characterization by NIR hyperspectral imaging 显示文摘	RODRGUEZ -PULIDO F J BARBIN D F SUN D W	2013	Postharvest Biology and Technology2013，76，：	1
3	Influence of variable N-glycosylation on the cytolytic potential of chimeric CD19 antibodies显示文摘	BARBIN K STIEGLMAIER J SAUL D	2006	J Immunother2006，29，2：	1
4	Non-destructive determination of chemical composition inintact and minced pork using near-infrared hyperspectral imaging显示文摘	Barbin D F E1Masry G Sun D W et 01	2013	Food Chemi2013，138，：	1
5	Tenderness prediction in porcine longissimus dorsi muscles using instrumental measurements along with NIR hyperspectral and computer vision imagery Innovative显示文摘	Barbin D F Valous N A Sun D W	2013	Food Science and Emerging Technologies2013，20，：	1
6	Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging 显示文摘	Barbin D	2012	Analytica Chimica Acta2012，719，：	1
7	Near-in- frared hyperspectral imaging for grading and classifica- tion of pork显示文摘	Barbin D Elmasry G SUN D W	2012	Meat Science2012，90，1：	1
8	Meat quality evaluation by hyperspectral imaging technique : an overview 显示文摘	Elmasry G Barbin D F Sun D W	2012	Critical Reviews in Food Science and Nutrition2012，52，8：	1
9	Near-infrared hyperspectral imaging for grading and classification of pork显示文摘	BARBIN D EIMASRY G SUN Dawen	2011	Meat Science2011，90，1：	1
10	Meat quality evaluation by hyperspectral imaging technique:an overview显示文摘	ELMASRY G BARBIN D F SUN D	2012	Critical Reviews in Food Science and Nutrition2012，52，8：	1
11	Near-infrared hyperspectral imaging for grading and classification of pork显示文摘	Barbin D Elmasry G Sun D W	2012	Meat Science2012，90，1：	1
12	Predicting quality and sensory attributes of pork using neardnfrared hyper- spectral imaging显示文摘	BARBIN D F ELMASRY G SUN Da-wen	2012	Analytica Chimica Acta2012，719，10：	1
13	Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging 显示文摘	Barbin D F E1Masry G Sun Dawen	2013	Food Chemistry2013，138，23：	1
14	Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging显示文摘	BARBIN D F ELMASRY G SUN D W	2013	Food Chemistry2013，138，23：	1
15	NIR hyperspectral imaging as non- destructive evaluation tool for the recognition of fresh and frozen- thawed porcine longissirnus dorsi muscles显示文摘	BARBIN D F SUN D W SU C	2013	Innovative Food Science and Emerging Technologies2013，18，：	1
16	Effect of spray-drying on the quality of encapsulated cells of Beijerinckia sp显示文摘	BOZAA Y BARBIN D SCAMPARINI A R P	2004	Process Biochemistry2004，39，：	1
17	Near-infrared hyperspectral imaging for grading and classification of pork显示文摘	BARBIN D F EIMASRY G SUN D W	2012	Meat Science2012，90，1：	1
18	Near-infraredhyperspectral imaging for grading and classification of pork显示文摘	BARBIN D ELMASRY G SUN D W	2012	MeatScience2012，90，1：	1
19	Meat quality evaluation by hyperspectral imaging technique:an overview显示文摘	ELMASRY G BARBIN D F SUN Dawen		0，，08：	1
20	Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging显示文摘	BARBIN D F EIMASRY G SUN D W	2013	Food Chemistry2013，138，：	1

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