1. A feasibility study on nondestructive classification of frozen Atlantic salmon (Salmo salar) fillets based on temperature history at the logistics using NIR spectroscopy. Issue 7 (31st May 2022) Authors: Asefa, Bezuayehu Gutema; Sun, Chanjun; Van Beers, Robbe; Saeys, Wouter; Ruyters, Stefan Journal: Journal of food science Issue: Volume 87:Issue 7(2022) Page Start: 2847 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat. (October 2018) Authors: Reis, Marlon M.; Van Beers, Robbe; Al-Sarayreh, Mahmoud; Shorten, Paul; Yan, Wei Qi; Saeys, Wouter; Klette, Reinhard; Craigie, Cameron Journal: Meat science Issue: Volume 144(2018) Page Start: 100 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of maturation on the bulk optical properties of apple skin and cortex in the 500–1850 nm wavelength range. (December 2017) Authors: Van Beers, Robbe; Aernouts, Ben; Watté, Rodrigo; Schenk, Ann; Nicolaï, Bart; Saeys, Wouter Journal: Journal of food engineering Issue: Volume 214(2017) Page Start: 79 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Evolution of the bulk optical properties of bovine muscles during wet aging. (February 2018) Authors: Van Beers, Robbe; Kokawa, Mito; Aernouts, Ben; Watté, Rodrigo; De Smet, Stefaan; Saeys, Wouter Journal: Meat science Issue: Volume 136(2018) Page Start: 50 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Simulation of light propagation in citrus fruit using monte carlo multi-layered (MCML) method. (February 2021) Authors: Sun, Chanjun; Aernouts, Ben; Van Beers, Robbe; Saeys, Wouter Journal: Journal of food engineering Issue: Volume 291(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗