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。Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS
Daoliang Wang et al.
CURRENT RESEARCH IN FOOD SCIENCE (2023)
Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods
Shui Jiang et al.
FOOD CHEMISTRY (2023)
Conserved Sites and Recognition Mechanisms of T1R1 and T2R14 Receptors Revealed by Ensemble Docking and Molecular Descriptors and Fingerprints Combined with Machine Learning
Zhiyong Cui et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2023)
Umami taste evaluation based on a novel mouse taste receptor cell-based biosensor
Yuxia Fan et al.
BIOSENSORS & BIOELECTRONICS (2023)
A Review on Machine Learning Styles in Computer Vision-Techniques and Future Directions
Supriya Mahadevkar et al.
IEEE ACCESS (2022)
Quality Characteristics of Oolong Tea Products in Different Regions and the Contribution of Thirteen Phytochemical Components to Its Taste
Zhihui Wang et al.
HORTICULTURAE (2022)
Support Vector Machine with K-fold Validation to Improve the Industry's Sustainability Performance Classification
Muhammad Asrol et al.
5TH INTERNATIONAL CONFERENCE ON COMPUTER SCIENCE AND COMPUTATIONAL INTELLIGENCE 2020 (2021)
Integrative analysis of metabolome and transcriptome reveals the mechanism of color formation in pepper fruit (Capsicum annuum L.)
Yuhua Liu et al.
FOOD CHEMISTRY (2020)
Application of decision trees and fuzzy inference system for quality classification and modeling of black and green tea based on visual features
Adel Bakhshipour et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)
Automatic sorting of fresh tea leaves using vision-based recognition method
Zhiwei Chen et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2020)
Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea
Cuinan Yue et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2020)
A survey on Image Data Augmentation for Deep Learning
Connor Shorten et al.
JOURNAL OF BIG DATA (2019)
Are We Really Making Much Progress? A Worrying Analysis of Recent Neural Recommendation Approaches
Maurizio Ferrari Dacrema et al.
RECSYS 2019: 13TH ACM CONFERENCE ON RECOMMENDER SYSTEMS (2019)
Tea category identification based on optimal wavelet entropy and weighted k-Nearest Neighbors algorithm
Xueyan Wu et al.
MULTIMEDIA TOOLS AND APPLICATIONS (2018)
CNN-based features for retrieval and classification of food images
Gianluigi Ciocca et al.
COMPUTER VISION AND IMAGE UNDERSTANDING (2018)
Deep Convolutional Neural Networks for Image Classification: A Comprehensive Review
Waseem Rawat et al.
NEURAL COMPUTATION (2017)
Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics
Chen Wang et al.
SPRINGERPLUS (2016)
Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)
Maria del Rocio Gomez-Garcia et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2013)
Monitoring and grading of tea by computer vision - A review
Gagandeep Singh Gill et al.
JOURNAL OF FOOD ENGINEERING (2011)
Machine learning: a review of classification and combining techniques
S. B. Kotsiantis et al.
ARTIFICIAL INTELLIGENCE REVIEW (2006)