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- Analysis of MRI by fractals for prediction of sensory attributes: A case study in loin
- Application of data mining techniques to predict the production of aflatoxin B<inf>1</inf> in dry-cured ham
- Application of hyperspectral imaging and chemometrics for classifying plastics with brominated flame retardants
- Applying 3D texture algorithms on MRI to evaluate quality traits of loin
- Applying data mining and Computer Vision Techniques to MRI to estimate quality traits in Iberian hams
- Chemical-instrumental-sensory traits and data mining for classifying dry-cured Iberian shoulders from pigs with different diets
- Classifying different Iberian pig genetic lines by applying chemical–instrumental parameters of dry-cured Iberian shoulders
- Comparison of different image analysis algorithms on MRI to predict physico-chemical and sensory attributes of loin
- Computer vision techniques on magnetic resonance images for the non-destructive classification and quality prediction of chicken breasts affected by the White-Striping myopathy
- Data Mining on MRI-Computational Texture Features to Predict Sensory Characteristics in Ham
- Development of a new fractal algorithm to predict quality traits of MRI loins
- Effect of cooking conditions on quality characteristics of confit cod: Prediction by mri
- Effects of genotypes and crossbreeding on the quality parameters of dry-cured shoulders from different Iberian genetic pig lines
- Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review
- Feature extraction algorithms from MRI to evaluate quality parameters on meat products by using data mining
- Hyperspectral imaging in crop fields: precision agriculture
- Imagen de Resonancia Magnética (MRI) para estudiar características de calidad de productos cárnicos. Parte 1 y 2
- Including 3d-textures in a computer vision system to analyze quality traits of loin
- Magnetic Resonance Imaging, texture analysis and regression techniques to non-destructively predict the quality characteristics of meat pieces
- Modeling salt diffusion in Iberian ham by applying MRI and data mining
- Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin.
- Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions
- New fractal features and data mining to determine food quality based on MRI
- Non-destructive analysis of sensory traits of dry-cured loins by MRI–computer vision techniques and data mining
- Non-destructive analysis of loin by magnetic resonance imaging and fractals
- Non-destructive analysis of loin by magnetic resonance imaging and fractals
- Non-destructively Prediction of Quality Parameters of Dry-Cured Iberian Ham by Applying Computer Vision and Low-Field MRI
- Optimization of MRI Acquisition and Texture Analysis to Predict Physico-chemical Parameters of Loins by Data Mining
- Prediction of pork quality parameters by applying fractals and data mining on MRI
- Quality evaluation of dry-cured shoulder from different genetic lines of iberian pigs
- Quality evaluation of dry-cured shoulder from different genetic lines of Iberian pigs
- Radial textures: A new approach to analyze meat quality by using MRI
- Radial textures: a new algorithm to analyze meat quality on MRI
- Use of Magnetic Resonance Imaging to Analyse Meat and Meat Products Non-destructively
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