We have been working with MRI (Magnetic Resonance Imaging) more than 10 years, with several projects on this subject (4), the first one in 2002. Now we have our own low cost MRI device since recently, installed at the Faculty of Veterinary (University of Extremadura) from the SIPA external service (Servicio de Análisis e Innovación en Productos de Origen Animal = Service Analysis and Innovation in Animal Products).
We have developed our own processing algorithms for such images (Image Processing), based mainly on the extraction of image features, focusing mainly on the shapes and textures.
And the result of these works have obtained several publications with JCR impact factor over the years:
- Pérez-Palacios T., Caballero D., Caro A., Rodríguez P.G., Antequera T. (2014): Applying data mining and Computer Vision Techniques to MRI to estimate quality traits in Iberian hams. Journal of Food Engineering (JCR-2014 = 2,771; Categoría: “Food Science & Technology” 19/123; 1er cuartil), 131, 82-88
- Molano R., Rodríguez P.G., Caro A., Durán M.L. (2012): Finding the largest area rectangle of arbitrary orientation in a closed contour. Applied Mathematics and Computation (JCR-2011 = 1,317; Categoría: “Mathematics, Applied” 44/245; 1er cuartil), 218 (19), 9866-9874
- Perez-Palacios T., Antequera T., Durán M.L., Caro A., Rodriguez P.G., Palacios R. (2011): MRI-based analysis of feeding background effect on fresh Iberian ham. Food Chemistry (JCR-2010 = 3,458; Categoría: “Food Science & Technology” 5/126; 1er cuartil), 126, 1366–1372
- Pérez-Palacios T., Antequera T., Durán M.L., Caro A., Rodríguez P.G., Ruiz J. (2010): MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets. Food Research International (JCR-2010 = 2,416; Categoría: “Food Science & Technology” 20/126; 1er cuartil), 43 (1), 248-254
- Pérez-Palacios T., Antequera T., Molano R., Rodríguez P.G., Palacios R. (2010): Sensory traits prediction in dry-cured hams from fresh product via MRI and lipid composition. Journal of Food Engineering (JCR-2010 = 2,168; Categoría: “Food Science & Technology” 27/126; 1er cuartil), 101, 152-157
- Antequera T., Caro A., Rodríguez P.G., Perez T. (2007): Monitoring the ripening process of Iberian ham by computer vision on magnetic resonance imaging. Meat Science (JCR-2007 = 2,006; Categoría: “Food Science & Technology” 19/103; 1er cuartil), 76 (3), 561-567
- Cernadas E., Carrion P., Rodríguez P.G., Muriel E., Antequera T. (2005): Analyzing Magnetic Resonance Imaging of Iberian Loin to Predict its Sensorial Characteristics. Computer Vision and Image Understanding (JCR-2005 = 1.468; Categoría: “Computer Science, Artificial Intelligence” 30/79; 2º cuartil), 98 (2), 345-361
- Antequera T., Muriel E., Rodríguez P.G., Cernadas E., Ruiz J. (2003): Magnetic Resonance Imaging as a Predictive Tool for Sensoring Characteristic and Intramuscular Fat Content of Dry-Cured Loin. Journal of the Science of Food and Agriculture (JCR-2003 = 0,978; Categoría I: “Food Science & Technology” 31/94; 2º cuartil; Categoría II: “Agriculture, Multidisciplinary” 5/29; 1r cuartil), 83, 268-274
