Rapid and nondestructive prediction of amylose and amylopectin contents in sorghum 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

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

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

(2020) Ji Ma et al.   FOOD CHEMISTRY

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

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

(2020) Amanda Teixeira Badaró et al.   FOOD CHEMISTRY

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

Use of an NIR MEMS spectrophotometer and visible/NIR hyperspectral imaging systems to predict quality parameters of treated ground peppercorns

(2020) Carlos A. Esquerre et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of hyperspectral indicators related to the content of phenolic compounds and multispectral fluorescence records in chicory leaves exposed to various light environments

(2020) Oksana Sytar et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Nondestructive measurement of pectin polysaccharides using hyperspectral imaging in mulberry fruit

(2020) Liang Yang et al.   FOOD CHEMISTRY

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

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

Time series hyperspectral chemical imaging (HCI) for investigation of spectral variations associated with water and plasticizers in casein based biopolymers

(2018) Jun-Li Xu et al.   JOURNAL OF FOOD ENGINEERING

Determination of starch content in adulterated fresh cheese using hyperspectral imaging

(2018) Abel Barreto et al.   Food Bioscience

Sorghum starch properties as affected by growing season, hybrid, and kernel maturity

(2017) R.C. Kaufman et al.   JOURNAL OF CEREAL SCIENCE

Extraction of Spectral Information from Hyperspectral Data and Application of Hyperspectral Imaging for Food and Agricultural Products

(2016) Lankapalli Ravikanth et al.   Food and Bioprocess Technology

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

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