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  • SAGE Publications  (4)
  • Liu, Yongliang  (4)
  • Chemistry/Pharmacy  (4)
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  • SAGE Publications  (4)
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  • Chemistry/Pharmacy  (4)
RVK
  • 1
    Online Resource
    Online Resource
    Development of a Simple Algorithm for the Detection of Chilling Injury in Cucumbers from Visible/Near-Infrared Hyperspectral Imaging
    SAGE Publications ; 2005
    In:  Applied Spectroscopy Vol. 59, No. 1 ( 2005-01), p. 78-85
    Details
    In: Applied Spectroscopy, SAGE Publications, Vol. 59, No. 1 ( 2005-01), p. 78-85
    Abstract: Hyperspectral images of cucumbers under a variety of conditions were acquired to explore the potential for the detection of chilling-induced damage in whole cucumbers. Region of interest (ROI) spectral features of chilling injured areas, resulting from chilling treatment at 0 °C, showed the reduction of reflectance intensity over the period at post-chilling room temperature (RT) storage. A large spectral difference between good, smooth skins and chilling-injured skins occurred in the 700–850 nm visible/near-infrared (NIR) region. Both simple band ratio algorithms and principal component analysis (PCA) were attempted to discriminate the ROI spectra of good cucumber skins from those of chilling injured ones. Results revealed that both the dual-band ratio algorithm ( R 811nm / R 756nm ) and a PCA model from a narrow spectral region of 733–848 nm can detect chilling-injured skins with a success rate of over 90%. The results also suggested that chilling injury is relatively difficult to detect at the initial post-chilling RT stage, especially during the first 0–2 days in storage, due to insignificant manifestation of chilling induced symptoms.
    Type of Medium: Online Resource
    ISSN: 0003-7028 , 1943-3530
    URL: Article
    DOI: 10.1366/0003702052940422
    RVK:
    VA 2367
    Language: English
    Publisher: SAGE Publications
    Publication Date: 2005
    detail.hit.zdb_id: 1474251-2
    SSG: 11
    Location Call Number Limitation Availability
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    Online Resource
  • 2
    Online Resource
    Online Resource
    Potential of Surface-Enhanced Raman Spectroscopy for the Rapid Identification of Escherichia Coli and Listeria Monocytogenes Cultures on Silver Colloidal Nanoparticles
    SAGE Publications ; 2007
    In:  Applied Spectroscopy Vol. 61, No. 8 ( 2007-08), p. 824-831
    Details
    In: Applied Spectroscopy, SAGE Publications, Vol. 61, No. 8 ( 2007-08), p. 824-831
    Abstract: Surface-enhanced Raman (SERS) spectra of various batches of bacteria adsorbed on silver colloidal nanoparticles were collected to explore the potential of the SERS technique for rapid and routine identification of E. coli and L. monocytogenes cultures. Relative standard deviation (RSD) of SERS spectra from silver colloidal suspensions and ratios of SERS peaks from small molecules (K 3 PO 4 ) were used to evaluate the reproducibility, stability, and binding effectiveness of citrate-reduced silver colloids over batch and storage processes. The results suggested consistent reproducibility of silver colloids over batch process and also stability and consistent binding effectiveness over an eight-week storage period. A variety of mixtures of E. coli/L. monocytogenes cultures with different colloidal batches revealed that, despite large variations in relative intensities and positions of SERS active bands, characteristic and unique bands at 712 and 390 cm −1 were consistently observed and were the strongest in E. coli and L. monocytogenes cultures, respectively. Two specific bands were used to develop simple algorithms in the evaluation of binding effectiveness of silver colloids over storage and further to identify E. coli and L. monocytogenes cultures with a 100% success. A single spectrum acquisition took 5∼6 min, and a minimum of 25 μL silver colloid was directly mixed with 25 μL volume of incubated bacterial culture. The short acquisition time and small volume of incubated bacterial culture make silver colloidal nanoparticle based SERS spectroscopy ideal for potential use in the routine and rapid screening of E. coli and L. monocytogenes cultures on large scales. This is the first report of the development of simple and universal algorithms for bacterial identification from the respective exclusive SERS peaks.
    Type of Medium: Online Resource
    ISSN: 0003-7028 , 1943-3530
    URL: Article
    DOI: 10.1366/000370207781540060
    RVK:
    VA 2367
    Language: English
    Publisher: SAGE Publications
    Publication Date: 2007
    detail.hit.zdb_id: 1474251-2
    SSG: 11
    Location Call Number Limitation Availability
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    Online Resource
  • 3
    Online Resource
    Online Resource
    Two-Dimensional Correlation Spectroscopy Study of Visible and Near-Infrared Spectral Variations of Chicken Meats in Cold Storage
    SAGE Publications ; 2000
    In:  Applied Spectroscopy Vol. 54, No. 10 ( 2000-10), p. 1458-1470
    Details
    In: Applied Spectroscopy, SAGE Publications, Vol. 54, No. 10 ( 2000-10), p. 1458-1470
    Abstract: This paper reports the generalized two-dimensional (2D) visible/near-infrared (Vis/NIR) correlation spectroscopy study of chicken meats in cold storage. The 2D visible correlation analysis revealed that, besides the previously reported three absorption bands around 445, 485, and 560 nm ascribed to DeoxyMb, MetMb, and OxyMb, there is an additional band around 635 nm that could be assigned to SulfMb, a product from the reaction of myoglobin with H2S generated by bacteria. Unlike the spectral intensity reduction of the 440 and 560 nm bands, the intensities of the 490 and 635 nm bands increase with storage time. The asynchronous 2D visible correlation spectra indicated that OxyMb and MetMb produce SulfMb first; then complicated reactions such as the oxygenation and oxidization of DeoxyMb and the oxidization of OxyMb follow as storage is prolonged. In addition, several close and separated bands appearing around the 440, 490, and 560 coordinates could be a result of the changes in the molecular environment of the heme pigment portion. Hence, the decreasing intensity and the splitting of the 440 and 560 nm bands are responsible for the discoloration of meats. The 2D correlation spectra in the NIR region showed that the O-H/N-H bands change their spectral intensity before the C-H groups during the storage, suggesting a coordination process for hydrophilic O-H and N-H groups. It revealed two main possibilities: (1) water species interact with other meat components, and (2) the meat proteins undergo proteolysis and denaturation processes, which is associated with the development of tenderization during storage (aging). In addition, the asynchronous spectra correlating the spectral bands in both the visible and NIR regions suggested that the discoloration occurs earlier than other developments, such as tenderization process.
    Type of Medium: Online Resource
    ISSN: 0003-7028 , 1943-3530
    URL: Article
    DOI: 10.1366/0003702001948600
    RVK:
    VA 2367
    Language: English
    Publisher: SAGE Publications
    Publication Date: 2000
    detail.hit.zdb_id: 1474251-2
    SSG: 11
    Location Call Number Limitation Availability
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    Online Resource
  • 4
    Online Resource
    Online Resource
    Characterization of Visible Spectral Intensity Variations of Wholesome and Unwholesome Chicken Meats with Two-Dimensional Correlation Spectroscopy
    SAGE Publications ; 2000
    In:  Applied Spectroscopy Vol. 54, No. 4 ( 2000-04), p. 587-594
    Details
    In: Applied Spectroscopy, SAGE Publications, Vol. 54, No. 4 ( 2000-04), p. 587-594
    Abstract: Generalized two-dimensional (2D) correlation analysis of visible spectra (400–700 nm) was performed to characterize the spectral intensity variations of wholesome and five different classes of unwholesome chicken meats. The meats were obtained from the chicken carcasses that were judged to be wholesome or condemned by a Food Safety and Inspection Service (FSIS) veterinarian at a poultry processing plant. The unwholesome carcasses were condemned either because they were improperly bled (cadaver) or showed a disease symptom such as air-sacculitis, ascites, septicemia, or tumors. The results showed that there are at least three prominent bands around 445, 485, and 560 nm that could be attributed to deoxymyoglobin, metmyoglobin, and oxymyoglobin absorption, respectively. The results also demonstrated that deoxymyoglobin, metmyoglobin, and oxymyoglobin components coexist in all meats. There is, however, a clear indication that there were more variations in oxymyoglobin and deoxymyoglobin and less variations in metmyoglobin in the wholesome and cadaver meats than in the diseased meats. The asynchronous spectral analysis of the wholesome and unwholesome meats revealed that the spectral intensity change at the 485 nm band occurs later than those of the 445 and 560 nm bands. It indicates that metmyoglobin, the degraded species of both the deoxymyoglobin and oxymyoglobin, mainly existed in the diseased meats.
    Type of Medium: Online Resource
    ISSN: 0003-7028 , 1943-3530
    URL: Article
    DOI: 10.1366/0003702001949780
    RVK:
    VA 2367
    Language: English
    Publisher: SAGE Publications
    Publication Date: 2000
    detail.hit.zdb_id: 1474251-2
    SSG: 11
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
    Online Resource
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