Data fusion strategy for rapid prediction of moisture content during drying of black tea based on micro-NIR spectroscopy and machine vision-Reference-Cited by-同舟云学术

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Data fusion strategy for rapid prediction of moisture content during drying of black tea based on micro-NIR spectroscopy and machine vision

Published:2023-04 Issue: Volume:276 Page:170645
ISSN:0030-4026
Container-title:Optik
language:en
Short-container-title:Optik

Author:

Sheng Xufeng,Zan Jiezhong,Jiang Yongwen,Shen Shuai,Li Li,Yuan Haibo

Publisher

Elsevier BV

Subject

Electrical and Electronic Engineering,Atomic and Molecular Physics, and Optics,Electronic, Optical and Magnetic Materials

Reference43 articles.

1. Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea;Wang;LWT-Food Sci. Technol.,2022

2. Cost-effective and sensitive indicator-displacement array (IDA) assay for quality monitoring of black tea fermentation;Jia;Food Chem.,2023

3. Effect of different drying methods on the sensory quality and chemical components of black tea;Qu;LWT-Food Sci. Technol.,2019

4. Methylglyoxal-hydroimidazolones (MG-Hs) instead of Nɛ-(carboxymethyl)-l-lysine (CML) is the major advanced glycation end-product during drying process in black tea;Zhang;Food Chem.,2020

5. Hot air drying of tea flowers: effect of experimental temperatures on drying kinetics, bioactive compounds and quality attributes;Shi;Int. J. Food Sci. Technol.,2019

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