Computer Vision and Machine Learning for Tuna and Salmon Meat Classification by Erika Carlos Medeiros, Leandro Maciel Almeida, José Gilson de Almeida Teixeira Filho

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Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods? by Wen Xia Ling Felicia, Kobun Rovina, Nasir Md Nur ‘Aqilah, Joseph Merillyn Vonnie, Koh Wee Yin, Nurul Huda

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Rapid evaluation of fresh chicken meat quality by electronic nose by Edita RAUDIENĖ, Darius GAILIUS, Rimanté VINAUSKIENĖ, Viktorija EISINAITĖ, Gintautas BALČIŪNAS, Justina DOBILIENĖ, Laura TAMKUTĖ

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Application of a handheld electronic nose for real-time poultry freshness assessment by Patrick Ferrier, Yvonne Spethmann, Birte Claussen, Lawrence Nsubuga, Tatiana Lisboa Marcondes, Simon Høegh, Tugbars Heptaskin, Christian Wiechmann, Horst-Günter Rubahn, Roana de Oliveira Hansen

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Drop-on-demand printing of amine-responsive fluorescence-ratiometric sensor array for online monitoring meat freshness by Zhijian Wang, Xudong Shi, Jingze Guo, Lin Wang, Meilin Cao, Shiyao Wang, Yisheng Chen

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Multiplex Detection of Biogenic Amines for Meat Freshness Monitoring Using Nanoplasmonic Colorimetric Sensor Array by Samira Abbasi-Moayed, Afsaneh Orouji, Mohammad Reza Hormozi-Nezhad

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Emerging Role of Biosensors and Chemical Indicators to Monitor the Quality and Safety of Meat and Meat Products by Pramod Kumar Nanda, Dipanwita Bhattacharya, Jyotishka Kumar Das, Samiran Bandyopadhyay, Daniel Ekhlas, Jose M. Lorenzo, Premanshu Dandapat, Laura Alessandroni, Arun K. Das, Mohammed Gagaoua

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Assessment of the Freshness of Fish and Poultry Meat by Fast Protein and Metabolite Liquid Chromatography Using a New Optical Sensor by Georgii Konoplev, Alar Sünter, Artur Kuznetsov, Aleksandr Frorip, Vadim Korsakov, Oksana S. Stepanova, Daniil Lyalin, Oksana V. Stepanova

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Control of chilled meat of broiler chickens by bacterioscopic method by Alona Bohatko, Nadiia Bohatko, Svitlana Tkachuk

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Usage of Natural Colour Indicators in Packaging Materials for Monitorization of Meat Freshness by Pelin Talu Özkaya, Seval Dağbağlı

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Molecularly Imprinted Polymer-Based Electrochemical Sensor for Rapid and Selective Detection of Hypoxanthine by Diksha Garg, Neelam Verma, Monika

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Current Technological Approach for Chicken Meat Freshness Evaluation: A Review by Purwandoko P B, Kuala S I, Susanti N D, Apriyanto I F, Novianti F, Tribowo R I

Subjects: “…chicken meat freshness…”
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Fast Protein and Metabolites (Nucleotides and Nucleosides) Liquid Chromatography Technique and Chemical Sensor for the Assessment of Fish and Meat Freshness by Artur Kuznetsov, Aleksandr Frorip, Alar Sünter, Nensi Kasvand, Vadim Korsakov, Georgii Konoplev, Oksana Stepanova, Linda Rusalepp, Dea Anton, Tõnu Püssa, Mati Roasto, Liubov Abramova, Andrey Kozin, Lauri Toom, Soeren Hirsch, Nikolay Mukhin

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Hyperspectral imaging of the degradation of meat and comparison with necrotic tissue in human wounds by Amadeus Holmer, Christoph Homberger, Thomas Wild, Frank Siemers

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Explainable Feature Engineering for Multi-Modal Tissue State Monitoring Based on Impedance Spectroscopy by Mahdi Guermazi, Ahmed Yahia Kallel, Olfa Kanoun

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An Enhanced Multiplication of RF Energy Harvesting Efficiency Using Relay Resonator for Food Monitoring by Xuan-Tu Cao, Wan-Young Chung

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A High-Sensitivity Inkjet-Printed Flexible Resonator for Monitoring Dielectric Changes in Meat by Jamal Abounasr, Mariam El Gharbi, Raúl Fernández García, Ignacio Gil

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IoT Based Meat Freshness Classification Using Deep Learning by Zarif Wasif Bhuiyan, Syed Ali Redwanul Haider, Adiba Haque, Mohammad Rejwan Uddin, Mahady Hasan

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