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29篇 您的检索式：作者名="Barbin D F"

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	题名	作者	年代	出处	被引量
1	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
2	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
3	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
4	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
5	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
6	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
7	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
8	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
9	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
10	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
11	Meat quality evaluation by hyperspectral imaging technique:an overview显示文摘	ELMASRY G BARBIN D F SUN Dawen		0，，08：	1
12	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
13	Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging显示文摘	BARBIN D F EIMASRY G SUN D W	2012	An International Journal Devoted All Branches of Analytic Chemistry2012，719，：	1
14	Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging显示文摘	BARBIN D F EIMASRY G SUN D W	2013	Innovative Food Science and Emerging Technologies2013，17，：	1
15	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 chemistry2013，138，2：	1
16	Predicting qual- ity and sensory attributes of pork using near-infrared hy- perspectral imaging 显示文摘	Barbin D F ElMasry G Sun D-W	2012	Analytica Chimica Acta2012，719，：	1
17	Near-infrared hyperspectral imaging for grading and classification of pork 显示文摘	Barbin D F Elmasry G Sun D-W	2012	Meat Science2012，90，1：	1
18	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
19	Meat quality evaluation by hyperspectral imaging technique:an over- view 显示文摘	Elmasry G Barbin D F Sun D-W	2012	Critical Reviews in Food Science and Nutri- tion2012，52，8：	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 E1Masry G Sun D W	2013	Food Chemistry2013，138，23：	1

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