List of Papers Published in 2015

Journals:

• H.-J. He and Da-Wen Sun, Selection of Informative Spectral Wavelength for Evaluating and Visualising Enterobacteriaceae Contamination of Salmon Flesh, Food Analytical Methods, 8 [10] (2015) 2427-2436.
• W. Cheng, J.-H. Cheng, Da-Wen Sun and H. Pu, Marbling Analysis for Evaluating Meat Quality: Methods and Techniques, Comprehensive Reviews in Food Science and Food Safety, 14 [5] (2015) 523–535.
• L. Drummond, L. Meinert, A. G. Koch, J. Würtz, Z. Zhang and Da-Wen Sun, Safety and Quality Evaluation of Large Meat Joints Cooled by A Pre-Commercial Immersion Vacuum Cooling Prototype, International Journal of Food Science and Technology, 50 [9] (2015) 2066–2073.
• H.-J. He and Da-Wen Sun, Hyperspectral Imaging Technology for Rapid Detection of Various Microbial Contaminants in Agricultural and Food Products, Trends in Food Science & Technology, 46 [1] (2015) 99-109.
• J.-H. Cheng and Da-Wen Sun, Recent Applications of Spectroscopic and Hyperspectral Imaging Techniques with Chemometric Analysis for Rapid Inspection of Microbial Spoilage in Muscle Foods, Comprehensive Reviews in Food Science and Food Safety, 14 [4] (2015) 478–490.
• J.-L. Xu, C. Riccioli and Da-Wen Sun, An Overview on Nondestructive Spectroscopic Techniques for Lipid and Lipid Oxidation Analysis in Fish and Fish Products, Comprehensive Reviews in Food Science and Food Safety, 14 [4] (2015) 466–477.
• Z. Zhang, Da-Wen Sun, Z. Zhu and L. Cheng, Enhancement of Crystallization Processes by Power Ultrasound - Current State-of-the-Art and Research Advances, Comprehensive Reviews in Food Science and Food Safety, 14 [4] (2015) 303–316.
• H. Pu, M. Kamruzzaman and Da-Wen Sun, Selection of Feature Wavelengths for Developing Multispectral Imaging Systems for Quality, Safety and Authenticity of Muscle Foods - A Review, Trends in Food Science & Technology, 45 [1] (2015) 86–104.
• L. Wang, H. Pu, Da-Wen Sun, D. Liu, Q. Wang and Z. Xiong, Application of Hyperspectral Imaging for Prediction of Textural Properties of Maize Seeds with Different Storage Periods, Food Analytical Methods, 8 [6] (2015) 1535-1545.
• Z. Xu, Da-Wen Sun, Z. Zhang and Z. Zhu, Research Developments in Methods to Reduce Carbon Footprint of Cooking Operations: A Review, Trends in Food Science & Technology, 44 [1] (2015) 49-57.
• J.-H. Cheng and Da-Wen Sun, Data Fusion and Hyperspectral Imaging in Tandem with Least Squares-Support Vector Machine for Prediction of Sensory Quality Index Scores of Fish Fillet, LWT - Food Science and Technology, 63 [2] (2015) 892–898.
• Y.-Y. Pu and Da-Wen Sun, Vis-NIR Hyperspectral Imaging in Visualizing Moisture Distribution of Mango Slices During Microwave-Vacuum Drying, Food Chemistry, 188 (2015) 271–278.
• J.-H. Qu, D. Liu, J.-H. Cheng, Da-Wen Sun, J Ma, H. Pu and X.-A. Zeng, Applications of Near Infrared Spectroscopy in Food Safety Evaluation and Control: A Review of Recent Research Advances, Critical Reviews in Food Science and Nutrition, 55 [13] (2015) 1939 - 1954.
• Z.-H. Zhang, Q. Yu, X.-A. Zeng, Z. Han, Da-Wen Sun and R. Muhammad-Aadil, Effects of Pulsed Electric Field on Selected Properties of L-tryptophan, International Journal of Food Science and Technology, 50 [5] (2015) 1130–1136.
• H.-W. Xiao, J.-W. Bai, L. Xie, Da-Wen Sun and Z.-J. Gao, Thin-Layer Air Impingement Drying Enhances Drying Rate of American Ginseng (Panax Quinquefolium L.) Slices with Quality Attributes Considered, Food and Bioproducts Processing, 94 (2015) 581–591.
• D. Liu, X.-A. Zeng and Da-Wen Sun, Recent Developments and Applications of Hyperspectral Imaging for Quality Evaluation of Agricultural Products: A Review, Critical Reviews in Food Science and Nutrition, 55 [12] (2015) 1744 – 1757.
• H. Kiani, Z. Zhang and Da-Wen Sun, Experimental Analysis and Modeling of Ultrasound Assisted Freezing of Potato Spheres, Ultrasonics Sonochemistry, 26 (2015) 321-331.
• J.-H Cheng, Da-Wen Sun, H.-B. Pu, X. Chen, Y. Liu, H. Zhang and J.-L. Li, Integration of Classifiers Analysis and Hyperspectral Imaging for Rapid Discrimination of Fresh from Cold-Stored and Frozen-Thawed Fish Fillets, Journal of Food Engineering, 161 (2015) 33–39.
• N.-N. Wang, Y.-C. Yang, Da-Wen Sun, H. Pu and Z. Zhu, Shelf-Life Prediction of ‘Gros Michel’ Bananas with Different Browning Levels Using Hyperspectral Reflectance Imaging, Food Analytical Methods, 8 [5] (2015) 1173-1184.
• J.-H. Cheng, Da-Wen Sun, H. Pu and Z. Zhu, Development of Hyperspectral Imaging Coupled with Chemometric Analysis to Monitor K Value for Evaluation of Chemical Spoilage in Fish Fillets, Food Chemistry, 185 (2015) 245–253.
• A. Xie, Da-Wen Sun, Z. Xu and Z. Zhu, Rapid Detection of Frozen Pork Quality without Thawing by Vis-NIR Hyperspectral Imaging Technique, Talanta, 139 (2015) 208–215.
• Y.-C. Yang, Da-Wen Sun, N.-N. Wang and A. Xie, Real-Time Evaluation of Polyphenol Oxidase (PPO) Activity in Lychee Pericarp Based on Weighted Combination of Spectral Data and Image Features as Determined by Fuzzy Neural Network, Talanta, 139 (2015) 198–207.
• J.-H. Cheng and Da-Wen Sun, Rapid and Non-Invasive Detection of Fish Microbial Spoilage by Visible and Near Infrared Hyperspectral Imaging and Multivariate Analysis, LWT - Food Science and Technology, 62 [2] (2015) 1060-1068.
• J.-H. Qu, J.-H. Cheng, Da-Wen Sun, H. Pu, Q.-J. Wang and J. Ma, Discrimination of Shelled Shrimp (Metapenaeus Ensis) among Fresh, Frozen-Thawed and Cold-Stored by Hyperspectral Imaging Technique, LWT - Food Science and Technology, 62 [1] (2015) 202–209.
• H.-J. He and Da-Wen Sun, Toward Enhancement in Prediction of Pseudomonas Counts Distribution in Salmon Fillets Using NIR Hyperspectral Imaging, LWT - Food Science and Technology, 62 [1] (2015) 11–18.
• Y.-C. Yang, Da-Wen Sun and N.-N. Wang, Rapid Detection of Browning Levels of Lychee Pericarp as Affected by Moisture Contents Using Hyperspectral Imaging, Computers and Electronics in Agriculture, 113 (2015) 203–212.
• J.-H. Cheng and Da-Wen Sun, Rapid Quantification Analysis and Visualization of Escherichia Coli Loads in Grass Carp Fish Flesh by Hyperspectral Imaging Method, Food and Bioprocess Technology, 8 [5] (2015) 951-959.
• A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbicka and Da-Wen Sun, Correlation between Instrumental Texture and Colour Quality Attributes with Sensory Analysis of Selected Cheeses as Affected by Fat Contents, International Journal of Food Science and Technology, 50 [4] (2015) 999–1008.
• A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Rafalska, A. Wierzbicka and Da-Wen Sun, Microwave vs. Convection Heating of Bovine Gluteus Medius Muscle: Impact on Selected Physical Properties of Final Product and Cooking Yield, International Journal of Food Science and Technology, 50 [4] (2015) 958–965.
• Y.-C. Yang, Da-Wen Sun, H. Pu, N.-N. Wang and Z. Zhu, Rapid Detection of Anthocyanin Content in Lychee Pericarp during Storage Using Hyperspectral Imaging Coupled with Model Fusion, Postharvest Biology and Technology, 103 (2015) 55–65.
• Y.-Y. Pu, Y.-Z. Feng and Da-Wen Sun, Recent Progress of Hyperspectral Imaging on Quality and Safety Inspection of Fruits and Vegetables: A Review, Comprehensive Reviews in Food Science and Food Safety, 14 [2] (2015) 176–188.
• R. M. Aadil, X.-A. Zeng, Da-Wen Sun, M. S. Wang, Z. W. Liu and Z. H. Zhang, Combined Effects of Sonication and Pulsed Electric Field on Selected Quality Parameters of Grapefruit Juice, LWT - Food Science and Technology, 62 [1] (2015) 890–893.
• Q. Dai, J.-H. Cheng, Da-Wen Sun and X.-A. Zeng, Advances in Feature Selection Methods for Hyperspectral Image Processing in Food Industry Applications: A Review, Critical Reviews in Food Science and Nutrition, 55 [10] (2015) 1368 - 1382.
• Z. Xiong, Da-Wen Sun, H. Pu, A. Xie, Z. Han and M. Luo, Non-destructive Prediction of Thiobarbituric Acid Reactive Substances (TBARS) Value for Freshness Evaluation of Chicken Meat Using Hyperspectral Imaging, Food Chemistry, 179 (2015) 175–181.
• Z. Xiong, Da-Wen Sun, A. Xie, H. Pu, Z. Han and M. Luo, Quantitative Determination of Total Pigments in Red Meats Using Hyperspectral Imaging and Multivariate Analysis, Food Chemistry, 178 (2015) 339–345.
• Z.-W. Liu, X.-A. Zeng, Da-Wen Sun, Z. Han and R. M. Aadil, Synergistic Effect of Thermal and Pulsed Electric Field (PEF) Treatment on the Permeability of Soya PC and DPPC Vesicles, Journal of Food Engineering, 153 (2015) 124–131.
• Z. Xiong, A. Xie, Da-Wen Sun, X.-A. Zeng and D. Liu, Applications of Hyperspectral Imaging in Chicken Meat Safety and Quality Detection and Evaluation：A Review, Critical Reviews in Food Science and Nutrition, 55 [9] (2015) 1287 – 1301.
• Z. Xu, Da-Wen Sun, X.-A. Zeng, D. Liu and H. Pu, Research Developments in Methods to Reduce the Carbon Footprint of the Food System: A Review, Critical Reviews in Food Science and Nutrition, 55 [9] (2015) 1270 - 1286.
• L. Wang, D. Liu, H. Pu, Da-Wen Sun, W. Gao and Z. Xiong, Use of Hyperspectral Imaging to Discriminate the Variety and Quality of Rice, Food Analytical Methods, 8 [2] (2015) 515-523.
• Z. Xiong, Da-Wen Sun, Q. Dai, Z. Han, X.-A. Zeng and L. Wang, Application of Visible Hyperspectral Imaging for Prediction of Springiness of Fresh Chicken Meat, Food Analytical Methods, 8 [2] (2015) 380-391.
• H. Pu, A. Xie, Da-Wen Sun, M. Kamruzzaman and J. Ma, Application of Wavelet Analysis to Spectral Data for Categorization of Lamb Muscles, Food and Bioprocess Technology, 8 [1] (2015) 1-16.
• J.-H. Cheng, Da-Wen Sun, X.-A. Zeng and D. Liu, Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review, Critical Reviews in Food Science and Nutrition, 55 [7] (2015) 1012 - 1025.
• Z. Xiong, Da-Wen Sun, A. Xie, Z. Han and L. Wang, Potential of Hyperspectral Imaging for Rapid Prediction of Hydroxyproline Content in Chicken Meat, Food Chemistry, 175 (2015) 417–422.
• H.-J. He, D. Wu and Da-Wen Sun, Non-Destructive Spectroscopic and Imaging Techniques for Quality Evaluation and Assessment of Fish and Fish Products, Critical Reviews in Food Science and Nutrition, 55 [6] (2015) 864 – 886.
• Y. Tao and Da-Wen Sun, Enhancement of Food Processes by Ultrasound: A Review, Critical Reviews in Food Science and Nutrition, 55 [4] (2015) 570 – 594.
• J. Ma, H. Pu, Da-Wen Sun, W. Gao, J.-H. Qu and K.-Y. Ma, Application of Vis-NIR Hyperspectral Imaging in Classification between Fresh and Frozen-Thawed Pork Longissimus Dorsi Muscles, International Journal of Refrigeration, 50 (2015) 10–18.
• H.-J. He and Da-Wen Sun, Inspection of Harmful Microbial Contamination Occurred in Edible Salmon Flesh Using Imaging Technology, Journal of Food Engineering, 150 (2015) 82–89.
• Z. Xiong, Da-Wen Sun, H. Pu, Z. Zhu and M. Luo, Combination of Spectra and Texture Data of Hyperspectral Imaging for Differentiating between Free-range and Broiler Chicken Meats, LWT - Food Science and Technology, 60 [2] (2015) 649-655.
• M.-S. Wang, X.-A. Zeng, Da-Wen Sun and Z. Han, Quantitative Analysis of Sublethally Injured Saccharomyces Cerevisiae Cells Induced by Pulsed Electric Fields, LWT - Food Science and Technology, 60 [2] (2015) 672-677.
• Q. Dai, J.-H. Cheng, Da-Wen Sun, H. Pu, X.-A. Zeng and Z. Xiong, Potential of Visible/Near-infrared Hyperspectral Imaging for Rapid Detection of Freshness in Unfrozen and Frozen Prawns, Journal of Food Engineering,  149 (2015) 97-104.
• Y.-Z. Feng, G. Downey, Da-Wen Sun, D. Walsh and J.-L. Xu, Towards Improvement in Classification of Escherichia Coli, Listeria Innocua and Their Strains in Isolated Systems Based on Chemometric Analysis of Visible and Near-Infrared Spectroscopic Data, Journal of Food Engineering,  149 (2015) 87-96.
• H. Pu, Da-Wen Sun, J. Ma and J.-H. Cheng, Classification of Fresh and Frozen-Thawed Pork Muscles Using Visible and Near Infrared Hyperspectral Imaging and Textural Analysis, Meat Science, 99 (2015) 81–88.
• J.-H. Cheng, Da-Wen Sun, H. Pu, Q.-J. Wang and Y.-N. Chen, Suitability of Hyperspectral Imaging for Rapid Evaluation of Thiobarbituric Acid (TBA) Value in Grass Carp (Ctenopharyngodon Idella) Fillet, Food Chemistry, 171 (2015) 258–265.

Books:

Conference Proceedings:

• Da-Wen Sun, Emerging Technologies for Food Processing and Biosystems Engineering, in Proceedings of the 9th CIGR Section VI International Technical Symposium on Creating Value from Bioresources through Novel Technologies,  16-20 November 2015, Auckland, New Zealand (keynote speech).
• M. L. Cabo, E. Balsa-Canto, G. Ramilo-Fernández, A. Arias-Méndez, J. R. Herrera, C. Riccioli, T. Keroe, Da-Wen Sun and E. Gastón, Validation of A Precompetitive Hyperspectral Imaging Prototype for the Assessment of Fat Content in Fresh Salmon Fillets, in Proceedings of the 29th EFFoST International Conference, 10-12 November 2015, Athens, Greece.
• Jun-Li Xu, Cecillia Riccioli and Da-Wen Sun, Application of Near-Infrared Hyperspectral Imaging for Assessment of Oxidative Degradation in Atlantic Salmon (Salmo Salar) Fillets During Cold Storage, in Proceedings of the 17th International Conference on Near Infrared Spectroscopy, 18-23 October 2015, Foz do Iguaçu, Brazil.
• Da-Wen Sun, Development of Novel Freezing Technologies for Enhancing Frozen Food Quality and Minimizing Nutrient Losses, in Proceedings of the 2nd International Symposium of Food Science and Human Wellness, 25-26 July 2015, Zhuzhou, Hunan, China (keynote speech).
• Da-Wen Sun, Recent Advances in Hyperspectral Imaging Technology for Food Safety and Quality Control, in Proceedings of the 12th International Congress on Engineering and Food (ICEF12), 14-18 June 2015, Québec, Canada (keynote speech).
• Y-Y. Pu, Y-Z. Feng and Da-Wen Sun, Emerging Hyperspectral Imaging in Mapping the Moisture Content of Mango Slices During Microwave-Vacuum Drying, in Proceedings of the 12th International Congress on Engineering and Food (ICEF12), 14-18 June 2015, Québec, Canada.