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490 积分 2024-10-08 加入
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
2天前
已完结
A new method for rapid detection of Total Colour (TC), Theaflavins (TF), thearubigins (TR) and Brightness (TB) in orthodox teas
26天前
已完结
Detecting bioactive compound contents in Dancong tea using VNIR-SWIR hyperspectral imaging and KRR model with a refined feature wavelength method
26天前
已完结
Research on hyperspectral timely monitoring model of green tea processing quality based on PSO-LSSVR
26天前
已完结
Advances of Vis/NIRS and imaging techniques assisted by AI for tea processing
26天前
已完结
Hyperspectral Imaging as a Rapid Quality Control Method for Herbal Tea Blends
26天前
已完结
Fruit wines classification enabled by combing machine learning with comprehensive volatiles profiles of GC-TOF/MS and GC-IMS
2个月前
已完结
Stability analysis of a three-term backpropagation algorithm
2个月前
已完结
Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection
5个月前
已完结
Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue
5个月前
已完结
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