研究论文
An effective deep learning fusion method for predicting the TVB-N and TVC contents of chicken breasts using dual hyperspectral imaging systems
Mingrui Cai, Xiaoxin Li, Juntao Liang, Ming Liao, Yuxing Han
Tsinghua Shenzhen International Graduate School Tsinghua University South China Agricultural University Guangdong Academy of Agricultural Sciences
来源Food Chemistry
年份2024
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10.80
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同类平均 = 1
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学术脉络
学科主题
化学Spectroscopy and Chemometric Analyses
Meat and Animal Product Quality · Optical Imaging and Spectroscopy Techniques
参考文献 53
Meat spoilage during distribution
被引 1,004George‐John E. Nychas, P.N. Skandamis, Chrysoula C. Tassou · Meat Science · 2007
Automatic nematode detection in cod fillets (Gadus morhua L.) by hyperspectral imaging
被引 87Agnar Holten Sivertsen, Karsten Heia, Kristian Hindberg · Journal of Food Engineering · 2012
Development of a food spoilage indicator for monitoring freshness of skinless chicken breast
被引 321Chompoonoot Rukchon, Atchareeya Nopwinyuwong, Sudsai Trevanich · Talanta · 2014
此处列出前 3 条
引用本文 63
Evaluation of the freshness (TVB-N) of pork patty during storage based on PLS-DA, SVM and BP-ANN models
被引 43Hui Lu, Aiying Song, Ming Li · Food Control · 2024
Rapid non-destructive detection of pork freshness using visible-near infrared spectroscopy based on convolutional neural network hybrid models
被引 32Xiaoxiao Zhao, Wei Ning, Ruoxin Chen · Journal of Food Composition and Analysis · 2025
Integrating transfer learning and spectroscopy for enhanced pork spoilage assessment using correlation analysis
被引 28Jiewen Zuo, Yankun Peng, Yongyu Li · Food Chemistry · 2024
按被引量排序，此处列出前 3 条