[1] |
LI Nannan, LIU Yejia, LIN Lizhong, CAO Zhenzhen, ZHAO Siming, NIU Meng, JIA Caihua, ZHANG Binjia.
Rapid Quantitative Determination of Adulterated Thai Jasmine Rice Using Combined Near-Infrared Spectroscopy and Backward Propagation Neural Network
[J]. FOOD SCIENCE, 2022, 43(4): 277-283.
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[2] |
YAN Ran, FU Maorun, CHEN Leilei, LI Youyuan, XU Minhui, HE Zhiping, ZHOU Qingxin.
Effect and Mechanism of Bacillus amyloliquefaciens NCPSJ7 against Green Mold on Navel Oranges
[J]. FOOD SCIENCE, 2021, 42(17): 193-200.
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[3] |
LU Jie, TIAN Jing, LIANG Zhenhua, WANG Jinmei, KANG Wenyi, MA Changyang, LI Changqin.
Application of Near Infrared Spectroscopy in the Rapid Detection of Total Sugar Content in Lentinula edodes
[J]. FOOD SCIENCE, 2021, 42(12): 189-194.
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[4] |
WANG Shengpeng, GONG Ziming, ZHENG Pengcheng, LIU Panpan, TENG Jing, GAO Shiwei, GUI Anhui.
Selection of Characteristic Near Infrared Spectra and Establishment of Prediction Model for Qingzhuan Tea Quality
[J]. FOOD SCIENCE, 2020, 41(18): 283-287.
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[5] |
WANG Qiang, CHEN Jinyin, XU Mingsheng, SHEN Yonggen, ZHOU Ming, ZHU Fengni, LU Jianqing, CHENG Hongzhen.
Effect of Huanglongbing on the Quality of Newhall Navel Orange
[J]. FOOD SCIENCE, 2019, 40(9): 48-53.
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[6] |
BAI Jing, LI Jiapeng, ZOU Hao, TIAN Hanyou, LIU Fei, LI Wencai, WANG Hui, ZHANG Zhenqi, WANG Shouwei.
Qualitative and Quantitative Detection of Pork in Adulterated Beef Patties Based on Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2019, 40(8): 287-292.
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[7] |
BAI Jing, LI Jiapeng, ZOU Hao, TIAN Hanyou, LIU Fei, WANG Hui, LI Wencai, ZHANG Zhenqi, WANG Shouwei.
Quantitative Detection of Pork in Adulterated Mutton Rolls Based on Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2019, 40(2): 287-292.
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[8] |
SHEN Fei, HUANG Yi, ZHOU Yuechun, LIU Qin, PEI Fei, LI Peng, FANG Yong, LIU Xingquan.
On-Line Detection of Mildew Degree of Maize Based on Spectral and Image Information Fusion
[J]. FOOD SCIENCE, 2019, 40(16): 274-280.
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[9] |
DENG Lili, CUI Wenjing, YAO Shixiang, ZENG Kaifang.
Effect of Mechanical Damage on Organizational Structure of Postharvest Navel Orange Rind
[J]. FOOD SCIENCE, 2019, 40(15): 118-126.
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[10] |
YANG Ying, SHAN Yang, DING Shenghua, PAN Zhaoping, ZHANG Mengling, FU Fuhua.
Effect of High-Energy Ball Milling on Particle Size and Rheological Properties of Whole Pulp of Gannan Navel Orange
[J]. FOOD SCIENCE, 2019, 40(11): 109-115.
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[11] |
ZHENG Shudan, CHEN Gang, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping.
Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine
[J]. FOOD SCIENCE, 2019, 40(10): 171-177.
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[12] |
CHENG Lijuan, LIU Guishan, HE Jianguo, YANG Xiaoyu, WAN Guoling, ZHANG Chong, MA Chao.
Nondestructive Detection of Sucrose Content of Lingwu Changzao Jujubes by Hyperspectral Imaging
[J]. FOOD SCIENCE, 2019, 40(10): 285-291.
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[13] |
XU Feng, FU Dandan, WANG Qiaohua, XIAO Zhuang, WANG Bin.
Nondestructive Detection of Sugar Content and Acidity in Red Globe Table Grapes Using Visible Near Infrared Spectroscopy Based on Monte-Carlo Cross Validation-Competitive Adaptive Reweighted Sampling-Random Forest (MCCV-CARS-RF)
[J]. FOOD SCIENCE, 2018, 39(8): 149-154.
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[14] |
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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[15] |
SUN Xiaorong, ZHOU Zijian, LIU Cuiling, FU Xinxin, DOU Ying.
Near Infrared Spectroscopic Detection of Gluten Content in Wheat Flour Based on Spectral Pretreatment and Simulated Annealing Algorithm
[J]. FOOD SCIENCE, 2018, 39(2): 222-226.
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