Rapid detection of the reducing sugar and amino acid nitrogen contents of Daqu based on hyperspectral imaging

Hyperspectral technique combined with deep learning algorithm for detection of compound heavy metals in lettuce

(2020) Zhou xin et al.   FOOD CHEMISTRY

Potential of deep learning and snapshot hyperspectral imaging for classification of species in meat

(2020) Mahmoud Al-Sarayreh et al.   FOOD CONTROL

Analysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor

(2020) Kaimin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combination of spectra and texture data of hyperspectral imaging for prediction and visualization of palmitic acid and oleic acid contents in lamb meat

(2020) Caixia Wang et al.   MEAT SCIENCE

Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome

(2020) Fan Yang et al.   FOOD BIOTECHNOLOGY

Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique

(2020) Ji Ma et al.   FOOD CHEMISTRY

Characterization analysis and identification of common marine oil spill types using hyperspectral remote sensing

(2020) Junfang Yang et al.   INTERNATIONAL JOURNAL OF REMOTE SENSING

Using near-infrared hyperspectral imaging with multiple decision tree methods to delineate black tea quality

(2020) Guangxin Ren et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Detection and identification of Cannabis sativa L. using near infrared hyperspectral imaging and machine learning methods. A feasibility study

(2020) José Francielson Q. Pereira et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Deep CNN-based hyperspectral image classification using discriminative multiple spatial-spectral feature fusion

(2020) Hao Guo et al.   Remote Sensing Letters

Determination of pectin content in orange peels by near infrared hyperspectral imaging

(2020) Amanda Teixeira Badaró et al.   FOOD CHEMISTRY

Hyperspectral imaging technology for monitoring of moisture contents of dried persimmons during drying process

(2020) Jeong-Seok Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Non-destructive determination of fat and moisture contents in Salmon (Salmo salar) fillets using near-infrared hyperspectral imaging coupled with spectral and textural features

(2020) Hailiang Zhang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Classification of first quality fancy cashew kernels using four deep convolutional neural network models

(2020) Sriram K. Vidyarthi et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Categorization and authentication of Beijing‐you chicken from four breeds of chickens using near‐infrared hyperspectral imaging combined with chemometrics

(2020) Binhui Zhang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Machine learning for detection of walnuts with shriveled kernels by fusing weight and image information

(2020) Zhiqiang Zhai et al.   JOURNAL OF FOOD PROCESS ENGINEERING

DLPNet: A deep manifold network for feature extraction of hyperspectral imagery

(2020) Zhengying Li et al.   NEURAL NETWORKS

Feature wavelength selection and model development for rapid determination of myoglobin content in nitrite-cured mutton using hyperspectral imaging

(2020) Guoling Wan et al.   JOURNAL OF FOOD ENGINEERING

Rapid measurement of apple quality parameters using wavelet de-noising transform with Vis/NIR analysis

(2019) Sadjad Abasi et al.   SCIENTIA HORTICULTURAE

ForestLayer: Efficient training of deep forests on distributed task-parallel platforms

(2019) Guanghui Zhu et al.   JOURNAL OF PARALLEL AND DISTRIBUTED COMPUTING

Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem

(2019) Guiqiang He et al.   FOOD RESEARCH INTERNATIONAL

BCDForest: a boosting cascade deep forest model towards the classification of cancer subtypes based on gene expression data

(2018) Yang Guo et al.   BMC BIOINFORMATICS

Prediction of Soluble Solids Content and Firmness of Pears Using Hyperspectral Reflectance Imaging

(2015) Shuxiang Fan et al.   Food Analytical Methods

Breeds and muscle types modulate performance of near-infrared reflectance spectroscopy to predict the fatty acid composition of bovine meat

(2015) B.P. Mourot et al.   MEAT SCIENCE

Variable Selection in Visible and Near-Infrared Spectral Analysis for Noninvasive Determination of Soluble Solids Content of ‘Ya’ Pear

(2014) Jiangbo Li et al.   Food Analytical Methods

Potential of hyperspectral imaging and multivariate analysis for rapid and non-invasive detection of gelatin adulteration in prawn

(2013) Di Wu et al.   JOURNAL OF FOOD ENGINEERING

Quantitative determination of fatty acid chain composition in pork meat products by high resolution 1H NMR spectroscopy

(2012) Carlo Siciliano et al.   FOOD CHEMISTRY

Nondestructive estimation of fatty acid composition in soybean [Glycine max (L.) Merrill] seeds using Near-Infrared Transmittance Spectroscopy

(2009) A.G. Patil et al.   FOOD CHEMISTRY