Lv5
850 积分 2025-09-17 加入
A transfer learning method for near infrared models of potato starch content and traceability from different origins
1天前
待确认
Deep learning-based regression of food quality attributes using near-infrared spectroscopy and hyperspectral imaging: A review
3天前
已完结
Effectiveness of High Hydrostatic Pressure-Assisted Asparaginase Treatment on Reducing Acrylamide Formation in Fried Sweet Potato Strips
10天前
已完结
Prediction of resilience and cohesion of deep-fried tofu by ultrasonic detection and LightGBM regression
27天前
已完结
Artificial intelligence-driven insights into the modulation of enzyme activity toward accelerated industrial applications
1个月前
已完结
Interplay between microstructure deformation, oil absorption, and physicochemical changes to starch during deep-frying
2个月前
已完结
A transfer learning method for near infrared models of potato starch content and traceability from different origins
2个月前
已关闭
Detection of starch in minced chicken meat based on hyperspectral imaging technique and transfer learning
2个月前
已完结
A transfer learning method for near infrared models of potato starch content and traceability from different origins
2个月前
已关闭
Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding
3个月前
已完结
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