Lv5
1112 积分 2024-07-02 加入
Study on the quality difference between raw and ginger juice processed Magnoliae officinalis cortex by UPLC‐Q‐TOF‐MS/MS and GC–MS coupled with color measurement
18天前
已完结
Rapid detection of Aspergillus spp. infection levels on milled rice by headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and E-nose
2个月前
已完结
Machine Learning in Gas Sensing: A Paradigm Shift for Enhanced Detection and Selectivity—A Review
4个月前
已完结
Study on the origin traceability of Menthae Haplocalycis Herba in China based on multivariate data fusion combined with an artificial intelligence classification algorithm
5个月前
已完结
Quality evaluation of Cistanche deserticola and rice wine-steamed products: drying kinetics, intelligent sensory, and chemometrics analysis
5个月前
已完结
Integrating electronic sensory, untargeted metabolomics, and FT-NIR spectroscopy with machine learning for rapid origin discrimination and quality assessment of Chebulae Fructus
5个月前
已完结
A prior knowledge boosted CNN-LSTM prediction model for oyster freshness evaluation based on an electronic nose
6个月前
已完结
Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS
6个月前
已完结
Accelerated storage of ground coffee: Merging of analytical techniques to assess sensitivity to oxygen and moisture exposure
7个月前
已完结
Enhancing the aroma of beef tallow by combining enzymatic hydrolysis with Maillard reaction utilizing various reducing sugars
7个月前
已完结
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