相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Quantitative prediction and visualization of key physical and chemical components in black tea fermentation using hyperspectral imaging
Chongshan Yang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Near Infrared Spectroscopy as a PAT tool for monitoring and control of protein and excipient concentration in ultrafiltration of highly concentrated antibody formulations
Garima Thakur et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2021)
Prediction of tea theanine content using near-infrared spectroscopy and flower pollination algorithm
Pauline Ong et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2021)
Rapid detection and quantification of adulteration in Chinese hawthorn fruits powder by near-infrared spectroscopy combined with chemometrics
Xuefen Sun et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2021)
Quality evaluation of Keemun black tea by fusing data obtained from near-infrared reflectance spectroscopy and computer vision sensors
Yan Song et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2021)
Rapid detection of catechins during black tea fermentation based on electrical properties and chemometrics
Chunwang Dong et al.
FOOD BIOSCIENCE (2021)
Near infrared spectroscopy (NIRS) as tool for classification into official commercial categories and shelf-life storage times of pre-sliced modified atmosphere packaged Iberian dry-cured loin
David Tejerina et al.
FOOD CHEMISTRY (2021)
Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision
Yujie Wang et al.
JOURNAL OF FOOD ENGINEERING (2021)
Nondestructive detection for egg freshness grade based on hyperspectral imaging technology
Kunshan Yao et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2020)
Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review
Liang Zhang et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Effect of exogenous sucrose on anthocyanin synthesis in postharvest strawberry fruit
Dong Li et al.
FOOD CHEMISTRY (2019)
Prediction Results of Different Modeling Methods in Soil Nutrient Concentrations Based on Spectral Technology
X-Y Li et al.
JOURNAL OF APPLIED SPECTROSCOPY (2019)
Enhanced cross-category models for predicting the total polyphenols, caffeine and free amino acids contents in Chinese tea using NIR spectroscopy
Jiahua Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Rapid determination by near infrared spectroscopy of theaflavins-to-thearubigins ratio during Congou black tea fermentation process
Chunwang Dong et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2018)
Evaluation of chemical components and properties of the jujube fruit using near infrared spectroscopy and chemometrics
Ying Guo et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2016)
A strategy that iteratively retains informative variables for selecting optimal variable subset in multivariate calibration
Yong-Huan Yun et al.
ANALYTICA CHIMICA ACTA (2014)
Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy:: A review
Bart M. Nicolai et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2007)