[1] |
SUN Zongbao, Wang Tianzhen, Zou Xiaobo, LIU Yuan, Liang Liming, LI Junkui, Liu Xiaoyu.
Discrimination between Raw and Restructured Beef Steak Using Hyperspectral and Ultrasound Imaging
[J]. FOOD SCIENCE, 2021, 42(8): 257-263.
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[2] |
ZHUANG Qibin, ZHENG Xiaochun, YANG Deyong, PENG Yankun.
Comparative Analysis of Pork Freshness and Spoilage Based on Hyperspectral Reflection Characteristics
[J]. FOOD SCIENCE, 2021, 42(16): 254-260.
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[3] |
GUO Junxian, MA Yongjie, TIAN Haiqing, HUANG Hua, SHI Yong, ZHOU Jun.
Identification of Watercore in Xinjiang-Grown Fuji Apples Based on Reflection-Transmission Hyperspectral Imaging
[J]. FOOD SCIENCE, 2020, 41(6): 278-284.
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[4] |
SUN Zongbao, LIANG Liming, YAN Xiaojing, ZOU Xiaobo, WANG Tianzhen, LIU Xiaoyu, LI Junkui.
Detection of Freshness Indexes of Imported Chilled Beef Using Hyperspectral Imaging Technology
[J]. FOOD SCIENCE, 2020, 41(22): 315-323.
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[5] |
ZONG Jing, HUANG Zhixuan, CHEN Xiaoyu, CHEN Da.
A New Non-targeted Screening Method for Milk Powder Safety Based on Improved Spectral Angle Mapping
[J]. FOOD SCIENCE, 2020, 41(2): 315-320.
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[6] |
YANG Jia, LIU Qiang, ZHAO Nan, CHEN Jikun, PENG Jing, PAN Leiqing, TU Kang.
Hyperspectral Imaging for Non-destructive Determination and Visualization of Moisture and Carotenoid Contents in Carrot Slices during Drying
[J]. FOOD SCIENCE, 2020, 41(12): 285-291.
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[7] |
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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[8] |
ZHAO Nan, LIU Qiang, SUN Ke, WANG Yao, PAN Leiqing, TU Kang, ZHANG Wei.
Rapid Prediction of Total Viable Count of Bacteria in Liquid Egg Using Hyperspectral Imaging Technology
[J]. FOOD SCIENCE, 2019, 40(8): 262-269.
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[9] |
GUO Peiyuan, XU Pan, DONG Xiaodong, XU Jingjing.
Prediction of Total Viable Count in Sausage by Hyperspectral Imaging Technology Combined with Gradient Boosting Decision Tree (GBDT)
[J]. FOOD SCIENCE, 2019, 40(6): 312-317.
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[10] |
WANG Hui, HE Hongju*, LIU Lu, MA Hanjun, LIU Xi, MO Haizhen, LIU Rubiao, PAN Runshu, KANG Zhuangli, ZHU Mingming, ZHAO Shengming, WANG Zhengrong.
Recent Progress in Hyperspectral Imaging for Nondestructive Evaluation of Fish Quality
[J]. FOOD SCIENCE, 2019, 40(5): 329-338.
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[11] |
NING Jingming, LI Shuhuan, WANG Yujie, ZHANG Zhengzhu, SONG Yan, XU Qian, LU Guofu.
Hyperspectral Imaging for Quantitative Quality Prediction Model in Digital Blending of Congou Black Tea
[J]. FOOD SCIENCE, 2019, 40(4): 318-323.
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[12] |
QIAO Shicheng, TIAN Youwen, HE Kuan, YAO Ping, GU Wenjun, WANG Jianping.
Recent Progress in Technologies for Non-destructive Detection of Fruit Diseases and Pests
[J]. FOOD SCIENCE, 2019, 40(11): 227-234.
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[13] |
HE Jialin, QIAO Chunyan, LI Dongdong, ZHANG Haihong, DENG Hong, SHAN Qimei, GAO Kun, MA Rui.
Non-Destructive Detection of Vitamin C Content in “Lingwu changzao” Jujubes (Zizyphus jujuba Mill. cv. Lingwu Changzao) Using Visible Near Infrared Hyperspectral Imaging
[J]. FOOD SCIENCE, 2018, 39(6): 194-199.
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[14] |
SHI Jiyong, WU Shengbin, ZOU Xiaobo, ZHANG Fang, ZHAO Hao, LI Wenting.
A Simultaneous Counting Method for Total Probiotics Species in Yogurt with Mixed Strains Based on Hyperspectral Imaging Technology and Plate Colony Method
[J]. FOOD SCIENCE, 2018, 39(24): 102-107.
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[15] |
FENG Jie, LIU Yunhong, SHI Xiaowei, WANG Qingqing, XU Qian.
Development of a Predictive Model for Rapid Detection of Sulfur Content in Honeysuckle Based on Hyperspectral Imaging Technology
[J]. FOOD SCIENCE, 2018, 39(24): 289-296.
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