Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Rongsheng FAN"'
Autor:
Chunyi Zhan, Hongyi Mao, Rongsheng Fan, Tanggui He, Rui Qing, Wenliang Zhang, Yi Lin, Kunyu Li, Lei Wang, Tie’en Xia, Youli Wu, Zhiliang Kang
Publikováno v:
Foods, Vol 13, Iss 22, p 3547 (2024)
China ranks first in apple production worldwide, making the assessment of apple quality a critical factor in agriculture. Sucrose concentration (SC) is a key factor influencing the flavor and ripeness of apples, serving as an important quality indica
Externí odkaz:
https://doaj.org/article/265539695a3341cea17d9ba4fb0f164f
Publikováno v:
Molecules, Vol 29, Iss 3, p 682 (2024)
A rice classification method for the fast and non-destructive differentiation of different varieties is significant in research at present. In this study, fluorescence hyperspectral technology combined with machine learning techniques was used to dis
Externí odkaz:
https://doaj.org/article/aae1c2374f684566af03a02303d6ba1c
Publikováno v:
Agriculture, Vol 12, Iss 9, p 1337 (2022)
The dry matter test of mango has important practical significance for the quality classification of mango. Most of the common fruit and vegetable quality nondestructive testing methods based on fluorescence hyperspectral imaging technology use a sing
Externí odkaz:
https://doaj.org/article/ddb9085e4928490ead30ab23ee1c30c1
Publikováno v:
Foods, Vol 11, Iss 15, p 2344 (2022)
Oolong tea is a semi-fermented tea that is popular among people. This study aims to establish a classification method for oolong tea based on fluorescence hyperspectral technology(FHSI) combined with chemometrics. First, the spectral data of Tieguany
Externí odkaz:
https://doaj.org/article/c4acba130d484f8daf7b7f2137874daa
Publikováno v:
Journal of Food Measurement and Characterization. 17:2614-2622
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::604262c854ad8786fbd3df9f53fd8dd1
https://doi.org/10.1007/s11694-023-01817-8
https://doi.org/10.1007/s11694-023-01817-8
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Black tea has a long history in China, but in export trade, pesticide residues often exceed the standard. To obtain a rapid, accurate, and non-destructive identification method of pesticide residues on black tea, the fluorescence hyperspectral data o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2d60c165a4bc68496bfffe4f6e650e1
https://doi.org/10.1590/fst.55822
https://doi.org/10.1590/fst.55822