Zobrazeno 1 - 10 of 15 pro vyhledávání: '"Fujia DONG"'
1
Akademický článek
Effect of Simulate Transportation Vibration on the Storage Quality of Lycium barbarum Fruit
Autor: Mengqi LIU, Fujia DONG, Guishan LIU
Publikováno v: Shipin gongye ke-ji, Vol 43, Iss 21, Pp 368-374 (2022)
The effect of transport vibration on storage quality of Lycium barbarum fruit was studied, which provided theoretical guidance for the reduction of postharvest Lycium barbarum fruit logistics and transportation damage. In the experiment, ‘Ningqi No
Externí odkaz: https://doaj.org/article/707895adec7b443992bcf08f596ad60d
Zobrazit plný text záznamu
2
Akademický článek
A Combination of Near-Infrared Hyperspectral Imaging with Two-Dimensional Correlation Analysis for Monitoring the Content of Alanine in Beef
Autor: Fujia Dong, Yongzhao Bi, Jie Hao, Sijia Liu, Yu Lv, Jiarui Cui, Songlei Wang, Yafang Han, Argenis Rodas-González
Publikováno v: Biosensors, Vol 12, Iss 11, p 1043 (2022)
Alanine (Ala), as the most important free amino acid, plays a significant role in food taste characteristics and human health regulation. The feasibility of using near–infrared hyperspectral imaging (NIR–HSI) combined with two–dimensional corre
Externí odkaz: https://doaj.org/article/1cd0d4323e22415d893840fdd67cb10a
Zobrazit plný text záznamu
3
Akademický článek
Identification of Near Geographical Origin of Wolfberries by a Combination of Hyperspectral Imaging and Multi-Task Residual Fully Convolutional Network
Autor: Jiarui Cui, Kenken Li, Jie Hao, Fujia Dong, Songlei Wang, Argenis Rodas-González, Zhifeng Zhang, Haifeng Li, Kangning Wu
Publikováno v: Foods, Vol 11, Iss 13, p 1936 (2022)
Ningxia wolfberry is the only wolfberry product with medicinal value in China. However, the nutritional elements, active ingredients, and economic value of the wolfberry vary considerably among different origins in Ningxia. It is difficult to determi
Externí odkaz: https://doaj.org/article/29c96a8700464f2c89c3d3bf05fab40e
Zobrazit plný text záznamu
5
Fusion of spectral and textural data of hyperspectral imaging for glycine content prediction in beef using SFCN algorithms
Autor: Yu Lv, Fujia Dong, Jiarui Cui, Jie Hao, Ruiming Luo, Songlei Wang, Argenis Rodas-Gonzalez, Sijia Liu
Glycine, the simplest free amino acid, is one of the most important factors affecting the flavor of beef. In this paper, a fast and non-destructive method combining near-infrared hyperspectral (900–1700 nm) and textural data was first proposed to d
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f34f0802b3f6f98e0ace3ae8c77e657d
https://doi.org/10.21203/rs.3.rs-1925394/v1
Zobrazit plný text záznamu
8
Integrated spectral and textural features of hyperspectral imaging for prediction and visualization of stearic acid content in lamb meat
Autor: Yan Wang, Fujia Dong, Songlei Wang, Caixia Wang
Publikováno v: Analytical Methods. 13:4157-4168
Stearic acid content is an important factor affecting mutton odor. To determine the distribution and content of stearic acid (C18:0) in lamb meat fast and nondestructively, a method integrating spectral and textural data of hyperspectral imaging (900
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91324481ebe1e34d065af963c619c874
https://doi.org/10.1039/d1ay00757b
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje