Bagheri, R. (2014). Non-destructive moisture content determination of date fruit by dielectric method (MSc. thesis). Isfahan University of Technology., Isfahan. Iran.
Beyki-Bandarabadi, M. (2005) Quality of chicken & PSE meat. Qom’s researches central of agricultural. 1-3.(In Farsi)
Castro-Giráldez, M., Fito, P. J., & Fito, P. (2010a). Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process. Journal of Food Engineering., 97, 484−490.
Castro-Giráldez, M., Botella, P., Toldrá, F., & Fito P. (2010b). Low-frequency dielectric spectrum to determine pork meat quality. Innovative Food Science & Emerging Technologies., 11, 376−386.
Cernadas, E., Carrion, P., Rodrigues, P.G., & Muriel, E.T.A. (2005). Analysing magnetic resonance images of iberian pork loin to predict its sesorial characteristics. Computer Vision and Image Understanding., 98, 345-361.
Chandraratne, M.R., Kulasiri, D., Frampton, C.S S., & Bickerstaffe, R. (2006). Prediction of lamb carcass grades using features extracted from lamp chop images. Journal of Food Enginee0ring., 74, 116–124.
Chen, K., & Qin, Ch. (2008). Segmentation of beef marbling based on vision threshold. Computers and Electronics in Agriculture., 62 (2), 223–230.
Dalen, G.V. (2004). Determination of the size distribution and percentage of broken kernels of rice using flatbed scanning and image analysis. Food Research International. 35, 51-58.
Damez, J.L., & Clerjon S. (2008). Meat quality assessment using biophysical methods related to meat structure. Meat Science., 80, 132–149.
Damez, J.L., & Clerjon, S. (2013). Quantifying and predicting meat and meat products quality attributes using electromagnetic waves, An overview. Meat Science., 95, 879–896.
Emadzade, B., & Razavi, S.,M.,A. (2008). The investigation of size and shape factors variations during the processing of Tarom Mahalli rice variety by means of scanner and image processing technique. 18th congrees of Food Science and Technology, Ferdowsi University of Mashhad.1-5.(In Farsi)
Ghasemi-Varnamkhasti, M., Ghatre-Samani, N., Naderi-Boldaji, M., Bonyadian, M., Forina, M. (2017). Development of two dielectric sensors coupled with computational techniques for detecting milk adulteration. Computers and Electronics in Agriculture. Accepted manuscript.
Ghatre-Samani, N., Naderi-Boldaji, M., Ghasemi-Varnamkhasti, M., Mehraban, H., & Bonyadian, M. (2017). Application of dielectric power spectroscopy with a parallel plate sensor for freshness detection of milk. Food Modern Technologies. 16(4), 1-15.(In Farsi)
Guan, D., Cheng, M., Wang, Y., & Tang, J. (2004) Dielectric properties of mashed potatoes relevant to microwave and radio-frequency pasteurization and sterilization processes. Journal of Food Science., 69(1),30–37.
Guo, W., Zhu, X., Nelson, S.O., Yue, R., Liu, H., & Liu, Y. (2011). Maturity effects on dielectric properties of apples from 10 to 4500 MHz. LWT Food Science and Technology., 44, 224-230.
Jha, S.N., Matsuoka, T., & Kawano, S. (2004). Changes in electrical resistance of eggplant with gloss, weight and storage period. Biosystems Enginearing., 87(1), 119-123.
Jilnai, M.T., Wen, W.P., Cheong, L.Y., & ur Rehman, M.Z. (2016). A microwave ring-resonator sensor for non-invasive assessment of meat aging. Sensors., 16, 52-65.
Khalilian, H., Ghasemi-Varnamkhasti, M., Naderi-Boldaji, M., & Rostami, S. (2017). Developing and testing of a cylindrical dielectric sensor for measuring sugar concentration of sugar beet syrup.
Iranian Journal of Biosystems Engineering,
48(1), Issue 1, 144-137. (In Farsi).
Li, J., Tan, J., & Shatadal, P. (2001). Classification of tough and tender beef by image texture analysis. Meat Science., 57, 341-346.
Liyun, Z., Da, Wen, S., & Tan, J. (2008). Computer Vision Technology for Food Quality Evaluation: Quality Evaluation of Meat Cuts. Food Science and Technology International Series. Academic press., 111-138.
Martinez-Cerezo, S.C., Saudo, B., Panea, I., Medel, R., Delfa, I., Sierra, J.A., Beltrln, R., & Cepero Olleta, J.L. (2005). Breed slaughter weight and aging time effects on physico-chemical characteristics of lamb meat. Meat Science., 69(2), 325-333.
Mészáros, P. (2007). Relationships between electrical parameters and physical properties of cereal grains, oilseeds, and apples. PhD thesis. Department of Physics and Control. Corvinus University of Budapest. 144 pp.
Mckeown, M., Trabelsi, S., Tollner, E., Nelson, & S.O. (2012). Dielectric spectroscopy measurements for moisture prediction in vidalia onions. Journal of Food Engineering., 111, 505-510.
Miklavcic, D., Pavselj, N., & Hart, F.X. (2006). Electric properties of tissues. M., Akay., John, Wiley, Sons Inc. Wiley Encyclopedia of Biomedical Engineering. New York. 6,3578-3589.
Mireei, A., Bagheri, R., Sadeghi, M., & Shahraki, A. (2016). Developing an electronic portable device based on dielectric powerspectroscopy for non-destructive prediction of date moisture content. J. Sensors and Actuators: A. 247, 289-297.
Movahed, S. (2011) Meat science. (1st ed). Marze Danesh Abongah. pp (188).(In Farsi)
Naderi-Boldaji M. Fazeliyan-Dehkordi M. Mireei S.A. & Ghasemi-Varnamkhasti M. (2015). Dielectric power spectroscopy as a potential technique for the non-destructive measurement of sugar concentration in sugarcane. Biosystems Engineering., 140,1-10.
Nelson, S.O. (2005). Dielectric spectroscopy in agriculture. Journal of non-crystalline solids., 351, 2940-2944.
Nikzade, V., & Sedaghat, N. (2013). Application of intelligent packing for meat safety and quality in distribution and consumption cycle. 21th congrees of Food Science and Technology, Shiraz University. 1-6.(In Farsi)
Ohlsson, T., Bengtsson, NE., & Risman, PO., (1974). The frequency and temperature dependence of dielectric food data as determined by a cavity perturbation technique. J Microw Power., 9,129–145.
Park, B., & Chen, Y. (2001). Co-occurrence matrix texture features of multi-spectral images on poultry carcasses. J. agric. Engng Res. 78(2), 127-139.
Reddy-Boreddy, S., & Subbiah, J. (2016). Temperature and moisture dependent dielectric properties of egg white powder. Journal of Food Engineering., 168, 60–67.
Reese R. L. (2000). University Physics. USA: Brooks/Cole Publishing Company.
Shekar-Forush, S.,Sh., Rokni, N., Karim, G., Razavi-Ruhani, S., M. Kiyaee, S.,M.,M., & Abbasvali, M. (2012) Consider to studies about food embarrassment with animal effective:(vol.2) meat and meat production., 3(2), 1-14.(In Farsi)
Sipahioglu, O., Barringer, SA., & Bircan, C. (2003). The dielectric properties of meats as a function of temperature and composition. J Microw Power Electromagn Energy., 38(3),161–169.0
Soltani, M., Alimardani, R., & Omid, M. (2011). Evaluating banana ripening status from measuring dielectric properties. Journal of Food Engineering., 105, 625-631.
Takahashi, K. (1996) Structural weakening of skeletal muscle tissue during postmortem ageing of meat: Non enzymatic mechanism of meat tenderization. Meat Science., 43, 67-80.
Tan J. (2004). Meat quality evaluation by computer vision. Journal of Food Engineering. 61, 27–35.
Tan J., Lu J., Shatadal, P., & Gerrard, D.E. (2000). Evaluation of pork color by using computer vision. Meat Science. 56, 57-60.
Wood, J.R., Richardson, G., Nute A. Fisher M. Campo E. Kasapidou P. Sheard & Enser M. (2004). Effects of fatty acids on meat quality: a review. Meat Science. 66(1),21-32.
Wang, Y., Tang, J., Rasco, B., Kong, F., & Wang, S. (2008). Dielectric properties of salmon fillets as a function of temperature and composition. Journal of Food Engineering., 87(2), 236– 246.
Zhang, L., Lyng, J.G., Brunton, N., Morgan, D., & McKenna, B. (2004). Dielectric and thermophysical properties of meat batters over a temperature range of 5–85 _C. Meat Science., 68(2), 173–184.
)
