Scientific publications
5108 Results
- Dale, L.M. , Thewis, A. , Boudry, C. , Rotar, I. , Pacurar, F.S. , Abbas, O. , Dardenne, P. , Baeten, V. , Pfister, J. & Fernández Pierna, J.A. (2013). Discrimination of grassland species and their classification in botanical families by laboratory scale NIR hyperspectral imaging: preliminary results. Talanta, 116: 149-154.
- Guzman, E. , Baeten, V. , Fernández Pierna, J.A. & Garcia Mesa, J.A. (2013). Using a visible vision system for on-line determination of quality parameters of olive fruits. Food and Nutrition Sciences, 4: 90-98.
- Guzman, E. , Baeten, V. , Fernández Pierna, J.A. & Garcia Mesa, J.A. (2013). Infrared machine vision system for the automatic detection of olive fruit quality. Talanta, 116: 894-898.
- Linderholm, J. , Fernández Pierna, J.A. , Vincke, D. , Dardenne, P. & Baeten, V. (2013). Identification of fragmented bones and their state of preservation using near infrared hyperspectral image analysis. Journal of Near Infrared Spectroscopy, 21: 459-466.
- Garcia Gonzalez, D.L. , Baeten, V. , Fernández Pierna, J.A. & Tena, N. (2013). Infrared, Raman, and Fluorescence Spectroscopies: Methodologies and Applications In: Handbook of Olive Oil: Analysis and Properties, R. Aparicio and J. Harwood eds. New York, Springer Science+Business Media,
- Stefanov, I. , Baeten, V. , De Baets, B. & Fievez, V. (2013). Towards combinatorial spectroscopy: The case of minor milk fatty. Talanta, 112: 101-110.
- Stefanov, I. , Baeten, V. , Abbas, O. , Vlaeminck, B. , De Baets, B. & Fievez, V. (2013). Evaluation of FT-NIR and ATR-FTIR Spectroscopy techniques for determination of minor odd- and branched-chain saturated and trans unsaturated milk fatty acids. Journal of agricultural and food chemistry, 61: 3403-3413.
- Abbas, O. , Lecler, B. , Dardenne, P. & Baeten, V. (2013). Detection of melamine and cyanuric acid in feed ingredients by near infrared spectroscopy and chemometrics. Journal of near infrared spectroscopy, 21: (3), 183-194.
- Guns, C. , Pissard, A.. & Abbas, O. (2013). Valorisation du contenu polyphénolique des pommes par l’utilisation de la spectroscopie moyen infrarouge. 65.