[1] |
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.
|
[2] |
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.
|
[3] |
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.
|
[4] |
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.
|
[5] |
JIN Xuehua, GUO Shuntang, CHEN Chen, LUAN Xiaoyan, ZHANG Hui.
Soymilk Processing Properties of Soybean Varieties Based on Fuzzy Sensory Evaluation
[J]. FOOD SCIENCE, 2019, 40(17): 59-64.
|
[6] |
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.
|
[7] |
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.
|
[8] |
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.
|
[9] |
SHAN Changsong, SONG Hualu, LIU Jin, JIA Chaoshuang, WU Peng, LI Fade.
Effects of Ohmic Heating on the Volatile Compounds of Soymilk
[J]. FOOD SCIENCE, 2018, 39(22): 195-201.
|
[10] |
LIU Jianxue, YANG Guodi, HAN Sihai, LI Xuan, LI Peiyan, XU Baocheng.
Prediction Model for Typical Alcohols in Base Liquor Based on Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2018, 39(2): 281-286.
|
[11] |
TIAN Jing, LI Qiaoling.
Rapid Determination of Synthetic Pigments in Fruit-Flavored Beverage by Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2018, 39(2): 293-297.
|
[12] |
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.
|
[13] |
LI Qianqian, LIU Dayang, YANG Biao, LI Weiqiang, GUO Wenchuan.
Application of Slope/Bias Algorithm in Portable Detection of Contents of Soluble Solids of Kiwifruit
[J]. FOOD SCIENCE, 2018, 39(14): 257-262.
|
[14] |
YAO Yijun, WANG Lifeng, JU Xingrong.
Immobilization of β-Glucosidase onto Cellulose Particles for Application in Hydrolysis of Soybean Isoflavones
[J]. FOOD SCIENCE, 2017, 38(24): 177-182.
|
[15] |
FAN Rui, SUN Xiaokai, ZHOU Xin, CHEN Jie, NIU Jinye, SUN Fazhe, KONG Ling, CHEN Zhiwei.
Feasibility of Quantitative Analysis of Peanut Milk Based on Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2017, 38(24): 189-195.
|