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188 积分 2024-09-18 加入
Sensory Quality Evaluation of Rice Using Visible and Shortwave Near-Infrared Spectroscopy
1个月前
已完结
Application of Near Infrared Spectroscopy for Determining Protein, Moisture and Water Activity in Rice
1个月前
已关闭
High-performance prediction of protein content in brown rice via multi-spectral fusion and deep learning: a comparative study of visible, near infrared, mid infrared spectroscopy and hyperspectral imaging
2个月前
已关闭
Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain
3个月前
已完结
Stacking and ridge regression-based spectral ensemble preprocessing method and its application in near-infrared spectral analysis
6个月前
已完结
Colon-Targeted Release of Turmeric Nonextractable Polyphenols and Their Anticolitis Potential via Gut Microbiota-Dependent Alleviation on Intestinal Barrier Dysfunction in Mice
8个月前
已完结
Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses
9个月前
已完结
Simultaneous determination of apparent amylose, amylose and amylopectin content and classification of waxy rice using near-infrared spectroscopy (NIRS)
9个月前
已完结
Dynamic monitoring of fatty acid value in rice storage based on a portable near-infrared spectroscopy system
9个月前
已完结
Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles
9个月前
已完结
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