Výsledky vyhledávání - "Ken Abamba Omwange"

Association of fruit, pericarp, and epidermis traits with surface autofluorescence in green peppers

Autor: Francisco Rovira-Más, Dimas Firmanda Al Riza, Keiji Konagaya, Naoshi Kondo, Ken Abamba Omwange, Alin Khaliduzzaman, Hiroki Nagasato, Kazunori Ninomiya, Andrea Martínez Oliver

Publikováno v: Photochemical & Photobiological Sciences. 19:1630-1635

We investigated the association of blue fluorescence (excitation at 365 nm) with the traits of the fruit, pericarp, and epidermis in green peppers. The fruits were manually classified into two groups based on fluorescence brightness. The dark fluores

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f44bc799ba81b51367b79a28da7e88c
https://doi.org/10.1039/d0pp00236d

Zobrazit plný text záznamu

Macroscopic and microscopic characterization of fluorescence properties of multiple sweet pepper cultivars (Capsicum annuum L.) using excitation-emission matrix and UV induced fluorescence imaging

Autor: Zichen, Huang, Tetsuyuki, Takemoto, Ken Abamba, Omwange, Yoshito, Saito, Makoto, Kuramoto, Naoshi, Kondo

Publikováno v: Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 288:122094

Sweet peppers are a popular vegetable with various surface colors, such as green, purple, red, or yellow. To characterize the unique fluorescence properties associated with a broad range of sweet peppers of various colors (14 varieties), a fluorescen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cc98af18534b41087804decd399ac73
https://doi.org/10.1016/j.saa.2022.122094

Zobrazit plný text záznamu

Antioxidant assessment of agricultural produce using fluorescence techniques: a review

Autor: Alin Khaliduzzaman, Yoshito Saito, Keiji Konagaya, Ken Abamba Omwange, Tianqi Gao, Dimas Firmanda Al Riza, Mohammed Kamruzzaman, Siddik Alom, Naoshi Kondo

Publikováno v: Critical reviews in food science and nutrition.

The study of bioactive compounds like food antioxidants is getting huge attention and curiosity by researchers and other relevant stakeholders (e.g., food and pharmaceutical industries) due to their health benefits. However, the currently available p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83aa9658bb92adeb5e3e5554b2c0ecb6
https://pubmed.ncbi.nlm.nih.gov/34702101

Zobrazit plný text záznamu

Japanese dace (Tribolodon hakonensis) fish freshness estimation using front-face fluorescence spectroscopy coupled with chemometric analysis

Autor: Ken Abamba Omwange, Yoshito Saito, Dimas Firmanda Al Riza, Huang Zichen, Makoto Kuramoto, Keiichiro Shiraga, Yuichi Ogawa, Naoshi Kondo, Tetsuhito Suzuki

Publikováno v: Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 276:121209

Although fish and its related products are good sources of protein and unsaturated fatty acids, like omega-3 in the human diet, their shelf-life is limited by biochemical and microbial changes. In this study, a front-face fluorescence spectroscopy te

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a65af75774bb8a71719597c2f3782d5f
https://doi.org/10.1016/j.saa.2022.121209

Zobrazit plný text záznamu

Evaluating Japanese dace (Tribolodon hakonensis) fish freshness during storage using multispectral images from visible and UV excited fluorescence

Autor: Ken Abamba Omwange, Huang Zichen, Tetsuhito Suzuki, Yoshito Saito, Makoto Kuramoto, Naoshi Kondo, Yuichi Ogawa, Alin Khaliduzzaman

Publikováno v: LWT. 151:112207

This research aimed at providing a quick, and non-destructive method for estimating freshness of intact Japanese dace (Tribolodon hakonensis) fish refrigerated below 5 °C using multispectral imaging technique coupled with multivariate analysis techn

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3aac7c9a9c5822a8a175ecafbc6745ff
https://doi.org/10.1016/j.lwt.2021.112207

Zobrazit plný text záznamu

Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil

Autor: Ferruccio Giametta, Dimas Firmanda Al Riza, Keiichiro Shiraga, Tetsuhito Suzuki, Naoshi Kondo, Yuichi Ogawa, Ken Abamba Omwange, Yoshito Saito

Publikováno v: Food Control. 124:107906

Due to the health benefits of extra virgin olive oil (EVOO) and its increasing consumption patterns, adulteration of these oils using lower grade olive oils like virgin olive oil (VOO) and then later sold as EVOO to unsuspecting consumers has become

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::baf3f5c37c42557c58baa0e416eca1a6
https://doi.org/10.1016/j.foodcont.2021.107906

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání