NIR

Utvalgte publikasjoner fra Nofima

• Ottestad, S., Sørheim, O., Heia, K., Skaret, J. og Wold, J.P. 2011. Effects of Storage Atmosphere and Heme State on the Color and Visible Reflectance Spectra of Salmon (Salmo salar) Fillets
• Wold, J.P., Kermit, M. og Woll, A. 2010. Rapid Nondestructive Determination of Edible Meat Content in Crabs (Cancer Pagurus) by Near-Infrared Imaging Spectroscopy.
• Shi, Z, Cogdill, R.P., Martens, H. og Anderson, C.A. 2010. Optical coefficient-based multivariate calibration on Near-Infrared spectroscopy.
• Pérez-Juan, M., Afseth, N.K., González, J., Gispert, M., Font, M., Díaz, I., Oliver, M.A. og Realini, C.E. 2010. Prediction of fatty acid composition using a NIRS fibre optics probe at two different locations of ham subcutaneous fat.
• Pedreschi, F., Segtnan, V.H. og Knutsen, S.H. 2010. On-line monitoring of fat, dry matter and acrylamide contents in potato chips using near infrared interactance and visual reflectance imaging.
• O´Farell, M., Wold, J.P., Høy, M., Tschudi, J. og Schulerud, H. 2010. On-line fat content classification of inhomogeneous pork trimmings using multispectral near infrared interactance imaging.
• Segtnan, V.H., Høy, M., Lundby, F., Narum, B. og Wold, J.P. 2009. Fat distributional analysis in salmon fillets using non-contact near infrared interactance imaging: A sampling and calibration strategy.
• Ottestad, S., Høy, M., Stevik, A. og Wold, J.P. 2009. Prediction of ice fraction and fat content in super-chilled salmon by non-contact interactance near infrared imaging.
• Segtnan, V.H., Høy, M., Sørheim, O., Kohler, A., Lundby, F., Wold, J.P. og Ofstad, R. 2008. Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging.
• Segtnan, V.H., Hildrum, K.I. og Wold, J.P. 2007. New methods for analysis of factors affecting meat eating quality (Chapter 21).