Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Haoping Huang"'
Publikováno v:
Journal of Food Composition and Analysis. 115:105018
Publikováno v:
World Neurosurgery. 143:e604-e612
Background Oxidative stress and inflammation play important roles in the neuronal injury caused by intracerebral hemorrhage (ICH). Uric acid (UA), an important natural antioxidant, might reduce the neuronal injury caused by ICH. Delineating the relat
Publikováno v:
Food chemistry. 386
Total acid content (TAC) and reducing sugar content (RSC) are important evaluation indicators for the quality of fermented grains. In this study, the TAC and RSC of fermented grains were quantified using hyperspectral imaging (HSI). Two combined algo
Publikováno v:
Journal of Food Process Engineering. 44
Autor:
Haoping, Huang, Xinjun, Hu, Jianping, Tian, Xinghui, Peng, Huibo, Luo, Dan, Huang, Jia, Zheng, Hong, Wang
Publikováno v:
Food Chemistry. 377:131981
This study combined hyperspectral imaging (HSI) and deep forest (DF) to develop a reliable model for conducting a rapid and nondestructive determination of sorghum purity. Isolated forest (IF) algorithm and principal component analysis (PCA) were use
Publikováno v:
World neurosurgery. 149
Publikováno v:
Journal of Food Process Engineering. 44
Publikováno v:
Neurosurgical Review. 42:499-509
Hyperosmolar therapy is regarded as the mainstay for treatment of elevated intracranial pressure (ICP) in traumatic brain injury (TBI). This still has been disputed as application of hypertonic saline (HS) or mannitol for treating patients with sever
Publikováno v:
Food Chemistry. 359:129954
The contents of amylose and amylopectin in sorghum directly affects the quality and yield of liquor. Hyperspectral imaging (HSI) is an emerging technology widely applied in the content analysis of food ingredients. In this study, the effects of diffe
Publikováno v:
Journal of Food Composition and Analysis. 101:103970
In this research, the hyperspectral imaging technique was employed to realize the rapid and accurate detection of the reducing sugar and amino acid nitrogen contents of Daqu during fermentation. Different preprocessed data were employed to establish