Lv31
340 积分 2025-09-30 加入
Integrating AI and advanced spectroscopic techniques for precision food safety and quality control
18天前
已完结
Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles
18天前
已完结
Predicting the Flavor Potential of Green Coffee Beans with Machine Learning-Assisted Visible/Near-infrared Hyperspectral Imaging (Vis-NIR HSI): Batch Effect Removal and Few-Shot Learning Framework
22天前
已完结
Benchtop volatilomics and advanced convolutional neural network workflows for accurate and explainable food authentication
27天前
已完结
Machine learning in the citrus essential oil industry: A comprehensive review on process optimization, authentication, and flavor and bioactive compound development
1个月前
已完结
Sensory-biased autoencoder enables prediction of texture perception from food rheology
2个月前
已完结
The impact of milling degrees on rice quality using simultaneous rheology and FTIR techniques: Focus on starch structure
2个月前
已完结
Glass transition features of frozen dough regulated by lentinan molecular weight and their correlation with dough structural and rheological properties
2个月前
已完结
A glass transition-based controller algorithm to manage rice intermittent drying
2个月前
已完结
Integrated analysis of characteristic volatile flavor formation mechanisms in probiotic co-fermented cheese by untargeted metabolomics and sensory predictive modeling
3个月前
已完结
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