Related references
Note: Only part of the references are listed.A fast determination of insecticide deltamethrin by spectral data fusion of UV-vis and NIR based on extreme learning machine
Qianqian Li et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2021)
Collagen Peptides Isolated from Salmo salar and Tilapia nilotica Skin Accelerate Wound Healing by Altering Cutaneous Microbiome Colonization via Upregulated NOD2 and BD14
Fengfeng Mei et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
FT-IR and Raman spectroscopy data fusion with chemometrics for simultaneous determination of chemical quality indices of edible oils during thermal oxidation
Huan Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Three-step hybrid strategy towards efficiently selecting variables in multivariate calibration of near-infrared spectra
Hai-Dong Yu et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2020)
A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life
Cristina Malegori et al.
TALANTA (2020)
Nondestructive detection for egg freshness grade based on hyperspectral imaging technology
Kunshan Yao et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2020)
Combination of spectra and texture data of hyperspectral imaging for prediction and visualization of palmitic acid and oleic acid contents in lamb meat
Caixia Wang et al.
MEAT SCIENCE (2020)
A data fusion model merging information from near infrared spectroscopy and X-ray fluorescence. Searching for atomic-molecular correlations to predict and characterize the composition of coffee blends
Camila Assis et al.
FOOD CHEMISTRY (2020)
Detection of adulteration in Chinese honey using NIR and ATR-FTIR spectral data fusion
Furong Huang et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2020)
A deep learning based feature extraction method on hyperspectral images for nondestructive prediction of TVB-N content in Pacific white shrimp (Litopenaeus vannamei)
Xinjie Yu et al.
BIOSYSTEMS ENGINEERING (2019)
An improved nondestructive measurement method for salmon freshness based on spectral and image information fusion
Ting Wu et al.
COMPUTERS AND ELECTRONICS IN AGRICULTURE (2019)
Principles of Hyperspectral Microscope Imaging Techniques and Their Applications in Food Quality and Safety Detection: A Review
Hongbin Pu et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
An overview of variable selection methods in multivariate analysis of near-infrared spectra
Yong-Huan Yun et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2019)
Hyperspectral imaging for a rapid detection and visualization of duck meat adulteration in beef
Hongzhe Jiang et al.
FOOD ANALYTICAL METHODS (2019)
Rapid prediction and visualization of moisture content in single cucumber (Cucumis sativus L.) seed using hyperspectral imaging technology
Yunfei Xu et al.
INFRARED PHYSICS & TECHNOLOGY (2019)
A hybrid variable selection strategy based on continuous shrinkage of variable space in multivariate calibration
Yong-Huan Yun et al.
ANALYTICA CHIMICA ACTA (2019)
Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution
Weiwei Chen et al.
JOURNAL OF FOOD ENGINEERING (2019)
Determination of Total Viable Count in Rainbow-Trout Fish Fillets Based on Hyperspectral Imaging System and Different Variable Selection and Extraction of Reference Data Methods
Sara Khoshnoudi-Nia et al.
FOOD ANALYTICAL METHODS (2018)
Developing a machine vision system for simultaneous prediction of freshness indicators based on tilapia (Oreochromis niloticus) pupil and gill color during storage at 4 degrees C
Ce Shi et al.
FOOD CHEMISTRY (2018)
Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging
Nicola Caporaso et al.
JOURNAL OF FOOD ENGINEERING (2018)
Enhancing Visible and Near-Infrared Hyperspectral Imaging Prediction of TVB-N Level for Fish Fillet Freshness Evaluation by Filtering Optimal Variables
Jun-Hu Cheng et al.
FOOD ANALYTICAL METHODS (2017)
Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process
Qian Yang et al.
JOURNAL OF FOOD ENGINEERING (2017)
Freshness assessment of turbot (Scophthalmus maximus) by Quality Index Method (QIM), biochemical, and proteomic methods
Xuepeng Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn (Metapenaeus ensis)
Qiong Dai et al.
FOOD CHEMISTRY (2016)
FT-Raman and NIR spectroscopy data fusion strategy for multivariate qualitative analysis of food fraud
Cristina Marquez et al.
TALANTA (2016)
Using variable combination population analysis for variable selection in multivariate calibration
Yong-Huan Yun et al.
ANALYTICA CHIMICA ACTA (2015)
Data fusion methodologies for food and beverage authentication and quality assessment - A review
Eva Borras et al.
ANALYTICA CHIMICA ACTA (2015)
Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet
Jun-Hu Cheng et al.
FOOD CHEMISTRY (2015)
A strategy that iteratively retains informative variables for selecting optimal variable subset in multivariate calibration
Yong-Huan Yun et al.
ANALYTICA CHIMICA ACTA (2014)
Application of Visible and Near Infrared Hyperspectral Imaging to Differentiate Between Fresh and Frozen-Thawed Fish Fillets
Fengle Zhu et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Application of Hyperspectral Imaging in Food Safety Inspection and Control: A Review
Yao-Ze Feng et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
Genetic algorithms in chemometrics
Ali Niazi et al.
JOURNAL OF CHEMOMETRICS (2012)
Determination of total volatile basic nitrogen (TVB-N) content and Warner-Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy
Jianrong Cai et al.
FOOD CHEMISTRY (2011)
Key wavelengths screening using competitive adaptive reweighted sampling method for multivariate calibration
Hongdong Li et al.
ANALYTICA CHIMICA ACTA (2009)