Douglas Fernandes Barbin
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Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging
DF Barbin, G ElMasry, DW Sun, P Allen
Analytica Chimica Acta 719, 30-42, 2012
Near-infrared hyperspectral imaging for grading and classification of pork
D Barbin, G Elmasry, DW Sun, P Allen
Meat Science 90 (1), 259-268, 2012
Meat quality evaluation by hyperspectral imaging technique: an overview
G ElMasry, DF Barbin, DW Sun, P Allen
Critical Reviews in Food Science and Nutrition 52 (8), 689-711, 2012
Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging
DF Barbin, G ElMasry, DW Sun, P Allen
Food chemistry 138 (2-3), 1162-1171, 2013
Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging
DF Barbin, G ElMasry, DW Sun, P Allen, N Morsy
Innovative Food Science & Emerging Technologies 17, 180-191, 2013
Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview
DF Barbin, ALSM Felicio, DW Sun, SL Nixdorf, EY Hirooka
Food Research International 61, 23-32, 2014
Potential of hyperspectral imaging and pattern recognition for categorization and authentication of red meat
M Kamruzzaman, D Barbin, G ElMasry, DW Sun, P Allen
Innovative Food Science & Emerging Technologies 16, 316-325, 2012
Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging
P Talens, L Mora, N Morsy, DF Barbin, G ElMasry, DW Sun
Journal of Food Engineering 117 (3), 272-280, 2013
NIR hyperspectral imaging as non-destructive evaluation tool for the recognition of fresh and frozen–thawed porcine longissimus dorsi muscles
DF Barbin, DW Sun, C Su
Innovative Food Science & Emerging Technologies 18, 226-236, 2013
Grape seed characterization by NIR hyperspectral imaging
FJ Rodríguez-Pulido, DF Barbin, DW Sun, B Gordillo, ML González-Miret, ...
Postharvest Biology and Technology 76, 74-82, 2013
Prediction of chicken quality attributes by near infrared spectroscopy
DF Barbin, CM Kaminishikawahara, AL Soares, IY Mizubuti, M Grespan, ...
Food chemistry 168, 554-560, 2015
Predicting the ripening of papaya fruit with digital imaging and random forests
LFS Pereira, S Barbon Jr, NA Valous, DF Barbin
Computers and Electronics in Agriculture 145, 76-82, 2018
Digital image analyses as an alternative tool for chicken quality assessment
DF Barbin, SM Mastelini, S Barbon Jr, GFC Campos, APAC Barbon, ...
Biosystems Engineering 144, 85-93, 2016
Tenderness prediction in porcine longissimus dorsi muscles using instrumental measurements along with NIR hyperspectral and computer vision imagery
DF Barbin, NA Valous, DW Sun
Innovative Food Science & Emerging Technologies 20, 335-342, 2013
Hyperspectral imaging as a powerful tool for identification of papaya seeds in black pepper
I Orrillo, JP Cruz-Tirado, A Cardenas, M Oruna, A Carnero, DF Barbin, ...
Food Control 101, 45-52, 2019
Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review
MM Oliveira, JP Cruz‐Tirado, DF Barbin
Comprehensive Reviews in Food Science and Food Safety 18 (3), 670-689, 2019
Portable near-infrared spectroscopy for rapid authentication of adulterated paprika powder
MM Oliveira, JP Cruz-Tirado, JV Roque, RF Teófilo, DF Barbin
Journal of Food Composition and Analysis 87, 103403, 2020
Identification of fiber added to semolina by near infrared (NIR) spectral techniques
AT Badaró, FL Morimitsu, AR Ferreira, MTPS Clerici, DF Barbin
Food chemistry 289, 195-203, 2019
Comparison of rapid techniques for classification of ground meat
IM Nolasco-Perez, LACM Rocco, JP Cruz-Tirado, MAR Pollonio, ...
Biosystems Engineering 183, 151-159, 2019
Computer vision system and near-infrared spectroscopy for identification and classification of chicken with wooden breast, and physicochemical and technological characterization
BC Geronimo, SM Mastelini, RH Carvalho, SB Júnior, DF Barbin, ...
Infrared Physics & Technology 96, 303-310, 2019
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