Data fusion of near-infrared and Raman spectroscopy: An innovative tool for non-destructive prediction of the TVB-N content of salmon samples-Reference-Cited by-同舟云学术

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Data fusion of near-infrared and Raman spectroscopy: An innovative tool for non-destructive prediction of the TVB-N content of salmon samples

Published:2024-08 Issue: Volume:189 Page:114564
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Guo Minqiang,Lin Hong,Wang Kaiqiang^ORCID,Cao Limin,Sui Jianxin

Publisher

Elsevier BV

Reference43 articles.

1. Insight into microstructure evolution during starch retrogradation by infrared and Raman spectroscopy combined with two-dimensional correlation spectroscopy analysis;An;Food Hydrocolloids,2024

2. Quantitative analysis of Chinese steamed bread staling using NIR, MIR, and Raman spectral data fusion;An;Food Chemistry,2023

3. Chemical spoilage extent traceability of two kinds of processed pork meats using one multispectral system developed by hyperspectral imaging combined with effective variable selection methods;Cheng;Food Chemistry,2017

4. Interpretation and rapid detection of secondary structure modification of actomyosin during frozen storage by near-infrared hyperspectral imaging;Cheng;Journal of Food Engineering,2019

5. Identification of the proximate geographical origin of wolfberries by two-dimensional correlation spectroscopy combined with deep learning;Dong;Computers and Electronics in Agriculture,2022

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1. Multifunctional metal-organic framework-enhanced sodium alginate-based intelligent indicator: Mechanism and application for freshness monitoring;International Journal of Biological Macromolecules;2024-09

2. The method based on ATR‐FTIR spectroscopy combined with feature variable selection for the boletus species and origins identification;Food Science & Nutrition;2024-08-06

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