Lv2
150 积分 2025-09-10 加入
Beyond single-modality limits: A dimensionality-driven framework for hyperspectral imaging–based sensor fusion in meat quality assessment
3个月前
已完结
Advances in Hyperspectral Imaging for Nondestructive Food Quality and Safety Detection
3个月前
已完结
Meat species authentication using portable hyperspectral imaging
3个月前
已完结
Applications of emerging technologies in detection, analysis, monitoring and control of polycyclic aromatic hydrocarbons and heterocyclic amines in processed meat
4个月前
已完结
Dual-action mechanism of Tamarix polyphenols in inhibiting IQ and MeIQ: Synergistic scavenging of free radicals and trapping of reactive carbonyls
4个月前
已完结
Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat
5个月前
已完结
Inhibition of free and bound heterocyclic amines production in roast lamb patties by the addition of emulsifiers
5个月前
已完结
A comprehensive review of structure–activity relationships and effect mechanisms of polyphenols on heterocyclic aromatic amines formation in thermal‐processed food
5个月前
已完结
Dual-action mechanism of Tamarix polyphenols in inhibiting IQ and MeIQ: Synergistic scavenging of free radicals and trapping of reactive carbonyls
5个月前
已完结
Dual-action mechanism of Tamarix polyphenols in inhibiting IQ and MeIQ: Synergistic scavenging of free radicals and trapping of reactive carbonyls
5个月前
已完结
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