[1] |
WANG Ya, ZHANG Cuncun, FU Yuye, ZHANG Fan, WANG Jie, WANG Wenxiu.
Non-destructive Detection of Volatile Basic Nitrogen Content in Prawns (Fenneropenaeus chinensis) Based on Spectral and Image Information Infusion
[J]. FOOD SCIENCE, 2021, 42(2): 283-290.
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[2] |
WANG Kewen, XU Lei, XU Zhenzhen, WANG Xue, YANG Shuming.
Analysis of Metabolic Markers in Chilled Chicken Based on Liquid Chromatography-Quadruple Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(16): 293-303.
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[3] |
HU Renwei, YU Yue, NI Minglong, YU Jiao, ZHOU Junwei, ZHU Cheng, LI Zhanming.
Identification of Lotus Seed Flour Adulteration Based on Near-Infrared Spectroscopy Combined with Deep Belief Network
[J]. FOOD SCIENCE, 2020, 41(6): 298-303.
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[4] |
PENG Dan, LIU Yali, LI Linqing, BI Yanlan.
Optimization of Modeling Conditions for Near Infrared Measurement of Protein Content in Milk by Orthogonal Array Design
[J]. FOOD SCIENCE, 2020, 41(4): 256-261.
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[5] |
ZHANG Bingfang, WANG Yulin, LIU Chenghai, LIU Dasen, ZHANG Bingxiu, LIU Yong, MU Yanqiu, KONG Qingming, ZHENG Xianzhe.
Effects of Different Processing Technologies on the Stability of Soybean Oil and Application of Characteristic Band Selection by Interval Partial Least Squares and Successive Projections Algorithm for Near-Infrared Spectroscopic Prediction of Acid and Carbonyl Values
[J]. FOOD SCIENCE, 2020, 41(10): 8-13.
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[6] |
HE Hongju, ZHU Yadong, WANG Hui, MA Hanjun, CHEN Fusheng, LIU Xi, JIA Fangfang, KANG Zhuangli, LIU Hong, ZHU Mingming, ZHAO Shengming, WANG Zhengrong, LIU Suhan.
Recent Advances in Application of Near-Infrared Spectroscopy for Quality Detection in Fresh Poultry Meat
[J]. FOOD SCIENCE, 2019, 40(21): 317-323.
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[7] |
WANG Wenxiu, PENG Yankun, WANG Fan, MA Ying.
Prediction of Total Volatile Basic Nitrogen in Pork Using Local Partial Least Squares Combined with Visible and Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2019, 40(14): 339-345.
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[8] |
YANG Hui, CHEN Dejing, XIA Donghui, XIN Xi, CHEN Haitao, JIN Wengang.
Adulteration and Purity Detection of Chinese Giant Salamander Meat Powder Based on Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2019, 40(10): 331-336.
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[9] |
WANG Wenxiu, PENG Yankun, SUN Hongwei, WEI Wensong, ZHENG Xiaochun.
Evaluation of Pork Freshness Using Two-Dimensional Correlation Visible/Near-Infrared Spectroscopy Combined with Support Vector Machine
[J]. FOOD SCIENCE, 2018, 39(18): 273-279.
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[10] |
GAO Li, PAN Congfei, CHEN Jia, WANG Yongde, ZHAO Guohua,.
Rapid Determination of Moisture and Reducing Sugar in Sweet Potato by Near-Infrared Spectroscopy Coupled with Chemometrics
[J]. FOOD SCIENCE, 2017, 38(22): 205-210.
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[11] |
WANG Dong, LI An, JIN Xinxin, MA Zhihong, WANG Jihua, PAN Ligang.
Comparison of Rapid Identification of Irradiated Peanuts Based on Two Near Infrared (NIR) Spectrometers
[J]. FOOD SCIENCE, 2016, 37(8): 212-216.
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[12] |
WANG Hui, TIAN Hanyou, ZHANG Shunliang, LIU Fei, LI Wencai, ZOU Hao, LI Jiapeng, CHEN Wenhua, QIAO Xiaoling.
Quantitative Analysis of Cholesterol in Fresh Beef Based on Medium-Wavelength NIR Spectroscopy
[J]. FOOD SCIENCE, 2016, 37(24): 185-189.
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[13] |
DOU Ying, SUN Xiaorong, LIU Cuiling, XIAO Shuang.
Near-Infrared Spectroscopic Detection of Wheat Flour Quality Using Wavelength Optimization Based on Simulated Annealing Algorithm (SAA)
[J]. FOOD SCIENCE, 2016, 37(12): 208-211.
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[14] |
SONG Tao, SONG Jun, LIU Yaomin, MI Xuelin, RAO Jinyu, ZHAO Yan, FAN Xiuli.
Rapid Discrimination of Different Fishmeals with Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2015, 36(24): 260-264.
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[15] |
MENG Yi1, ZHANG Yu-hua1,2,*, WANG Jia-min1,2, BI Ran1,2, WANG Guo-li1,2.
Rapid Identification of Meat of Different Animal Origins Based on Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2014, 35(6): 156-158.
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