Intelligent green tea fixation with sensor fusion technology

Functional properties of chitosan derivatives obtained through Maillard reaction : a novel promising food preservative

(2021) Jawhar Hafsa et al.   FOOD CHEMISTRY

Experimental investigation and optimal combustion control of untreated landfill gas via fuzzy logic rule knowledge based approach

(2021) Kanchit Pawananont et al.   WASTE MANAGEMENT

Improvement of chlorophyll content estimation on maize leaf by vein removal in hyperspectral image

(2021) Dehua Gao et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing

(2021) Huajie Wang et al.   FOOD CHEMISTRY

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process

(2021) Wenji Zhang et al.   FOOD CHEMISTRY

Fuzzy logic control of relative humidity in microwave drying of hawthorn

(2021) Jing Li et al.   JOURNAL OF FOOD ENGINEERING

Application of decision trees and fuzzy inference system for quality classification and modeling of black and green tea based on visual features

(2020) Adel Bakhshipour et al.   Journal of Food Measurement and Characterization

Development of a low-cost e-nose to assess aroma profiles: An artificial intelligence application to assess beer quality

(2020) Claudia Gonzalez Viejo et al.   SENSORS AND ACTUATORS B-CHEMICAL

An Online Tea Fixation State Monitoring Algorithm Based on Image Energy Attention Mechanism and Supervised Clustering (IEAMSC)

(2020) Zhiyong Yu et al.   SENSORS

Evaluation of sensory and physico-chemical properties of Langra variety mango leather

(2020) Deepika Shende et al.   Journal of Food Measurement and Characterization

Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances

(2020) Huajie Wang et al.   FOOD RESEARCH INTERNATIONAL

On line detection of defective apples using computer vision system combined with deep learning methods

(2020) Shuxiang Fan et al.   JOURNAL OF FOOD ENGINEERING

Microwave drying of balsam pear with online aroma detection and control

(2020) Jing Li et al.   JOURNAL OF FOOD ENGINEERING

Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics

(2020) Jia Li et al.   FOOD CHEMISTRY

Assessment of spinach seedling health status and chlorophyll content by multivariate data analysis and multiple linear regression of leaf image features

(2018) Avinash Agarwal et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Effect of different drying methods on the sensory quality and chemical components of black tea

(2018) Fengfeng Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods

(2018) Chunwang Dong et al.   Scientific Reports

Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage

(2018) Pengliang Li et al.   FOOD CHEMISTRY

Evaluation of green tea sensory quality via process characteristics and image information

(2017) Hongkai Zhu et al.   FOOD AND BIOPRODUCTS PROCESSING

Heat stability and effect of pH on enzyme activity of polyphenol oxidase in buriti ( Mauritia flexuosa Linnaeus f.) fruit extract

(2017) Jhonatam de Oliveira Carvalho et al.   FOOD CHEMISTRY

Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis

(2017) Rohit Upadhyay et al.   FOOD CHEMISTRY

Green tea flavour determinants and their changes over manufacturing processes

(2016) Zhuo-Xiao Han et al.   FOOD CHEMISTRY

Drying characteristics and modeling of yam slices under different relative humidity conditions

(2015) Hao-Yu Ju et al.   DRYING TECHNOLOGY

Computer vision detection of defective apples using automatic lightness correction and weighted RVM classifier

(2015) Baohua Zhang et al.   JOURNAL OF FOOD ENGINEERING

Chlorophyll as an indicator of green tea quality

(2015) Martina Ošťádalová et al.   ACTA VETERINARIA BRNO

Nondestructive grading of black tea based on physical parameters by texture analysis

(2013) Gagandeep Singh Gill et al.   BIOSYSTEMS ENGINEERING

Significant physical attributes affecting quality of Indian black (CTC) tea

(2012) Amit Laddi et al.   JOURNAL OF FOOD ENGINEERING

Carrot volatiles monitoring and control in microwave drying

(2009) Zhenfeng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Estimation of the chlorophyll content of micropropagated potato plants using RGB based image analysis

(2009) Satya Prakash Yadav et al.   PLANT CELL TISSUE AND ORGAN CULTURE