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[HTML][HTML] Texture methods for evaluating meat and meat analogue structures: A review
Meat analogue products are considered to help consumers reducing their meat
consumption. Their key success factor is their high similarity in sensory properties compared …
consumption. Their key success factor is their high similarity in sensory properties compared …
[HTML][HTML] Deep learning meets hyperspectral image analysis: A multidisciplinary review
Modern hyperspectral imaging systems produce huge datasets potentially conveying a great
abundance of information; such a resource, however, poses many challenges in the …
abundance of information; such a resource, however, poses many challenges in the …
Comparative review and the recent progress in detection technologies of meat product adulteration
YC Li, SY Liu, FB Meng, DY Liu… - … Reviews in Food …, 2020 - Wiley Online Library
Meat adulteration, mainly for the purpose of economic pursuit, is widespread and leads to
serious public health risks, religious violations, and moral loss. Rapid, effective, accurate …
serious public health risks, religious violations, and moral loss. Rapid, effective, accurate …
Mitigating spread of contamination in meat supply chain management using deep learning
Industry 4.0 recommends a paradigm shift from traditional manufacturing to automated
industrial practices, especially in different parts of supply chain management. Besides, the …
industrial practices, especially in different parts of supply chain management. Besides, the …
Potential of deep learning and snapshot hyperspectral imaging for classification of species in meat
In the meat industry, ensuring product authenticity is important due to its impact on human
diet, processing chain as well as for ensuring fair trade practices. This study aims at …
diet, processing chain as well as for ensuring fair trade practices. This study aims at …
Identification of the proximate geographical origin of wolfberries by two-dimensional correlation spectroscopy combined with deep learning
F Dong, J Hao, R Luo, Z Zhang, S Wang, K Wu… - … and Electronics in …, 2022 - Elsevier
In this study, two-dimensional correlation spectroscopy (2D-COS) of near-infrared
hyperspectral images combined with convolutional neural networks (CNN) was developed …
hyperspectral images combined with convolutional neural networks (CNN) was developed …
Incorporation of soluble dietary fiber in comminuted meat products: Special emphasis on changes in textural properties
Comminuted meat products represent a diverse class of meat products that are popular for
their characteristic texture and flavor. Comminuted meat products are incorporated with …
their characteristic texture and flavor. Comminuted meat products are incorporated with …
Evaluation of fresh meat quality by hyperspectral imaging (HSI), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI): a review
The development of non-destructive methodologies based on Hyperspectral Imaging (HSI),
Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) techniques to …
Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) techniques to …
Combination of spectra and texture data of hyperspectral imaging for prediction and visualization of palmitic acid and oleic acid contents in lamb meat
C Wang, S Wang, X He, L Wu, Y Li, J Guo - Meat Science, 2020 - Elsevier
The feasibility of combining spectral and textural information from hyperspectral imaging to
improve the prediction of the C16: 0 and C18: 1 n9 contents for lamb was explored. 29 and …
improve the prediction of the C16: 0 and C18: 1 n9 contents for lamb was explored. 29 and …
Development of a new hyperspectral imaging technology with autoencoder-assisted generative adversarial network for predicting the content of polyunsaturated fatty …
The establishment of a comprehensive predictive model for red meat polyunsaturated fatty
acids holds profound significance for the food industry. However, challenges, such as …
acids holds profound significance for the food industry. However, challenges, such as …