A mechanistic review on machine learning-supported detection and analysis of volatile organic compounds for food quality and safety
Background Food quality and safety have received much more attention in recent years
thanks to the increase in food consumption and customer awareness of food quality …
thanks to the increase in food consumption and customer awareness of food quality …
Advances in microbial analysis: Based on volatile organic compounds of microorganisms in food
M Fan, TF Rakotondrabe, G Chen, M Guo - Food Chemistry, 2023 - Elsevier
In recent years, microbial volatile organic compounds (mVOCs) produced by microbial
metabolism have attracted more and more attention because they can be used to detect …
metabolism have attracted more and more attention because they can be used to detect …
Fusion of electronic nose and hyperspectral imaging for mutton freshness detection using input-modified convolution neural network
C Liu, Z Chu, S Weng, G Zhu, K Han, Z Zhang, L Huang… - Food Chemistry, 2022 - Elsevier
Electronic nose (E-nose) and hyperspectral image (HSI) were combined to evaluate mutton
total volatile basic nitrogen (TVB-N), which is a comprehensive index of freshness. The …
total volatile basic nitrogen (TVB-N), which is a comprehensive index of freshness. The …
A SYBR Green real-time PCR assay to detect and quantify pork meat in processed poultry meat products
S Soares, JS Amaral, MBPP Oliveira, I Mafra - Meat Science, 2013 - Elsevier
Species identification in meat products has grown in interest in recent years since these
foodstuffs are susceptible targets for fraudulent labelling. In this work, a real-time PCR …
foodstuffs are susceptible targets for fraudulent labelling. In this work, a real-time PCR …
Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study
Ginger slices were dried with Freeze drier (FD), relative humidity convective drier (RHCD),
infrared drier (IR), and microwave drier (MD) at a temperature of 60° C. The influence of the …
infrared drier (IR), and microwave drier (MD) at a temperature of 60° C. The influence of the …
[HTML][HTML] Machine learning-enabled graphene-based electronic olfaction sensors and their olfactory performance assessment
Olfaction is an evolutionary old sensory system, which provides sophisticated access to
information about our surroundings. In particular, detecting the volatile organic compounds …
information about our surroundings. In particular, detecting the volatile organic compounds …
Planar Interdigitated Aptasensor for Flow-Through Detection of Listeria spp. in Hydroponic Lettuce Growth Media
Irrigation water is a primary source of fresh produce contamination by bacteria during the
preharvest, particularly in hydroponic systems where the control of pests and pathogens is a …
preharvest, particularly in hydroponic systems where the control of pests and pathogens is a …
Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics
Jujubes, known for their bioactive compounds, are underutilized due to their unappealing
dry qualities with lingering bitterness, and short shelf-life when fresh. Co-fermented jujube …
dry qualities with lingering bitterness, and short shelf-life when fresh. Co-fermented jujube …
[HTML][HTML] Application of bio-inspired optimization algorithms in food processing
Bio-inspired optimization techniques (BOT) are part of intelligent computing techniques.
There are several BOTs available and many new BOTs are evolving in this era of industrial …
There are several BOTs available and many new BOTs are evolving in this era of industrial …
Ensemble and optimization algorithm in support vector machines for classification of wheat genotypes
This study aimed to classifying wheat genotypes using support vector machines (SVMs)
improved with ensemble algorithms and optimization techniques. Utilizing data from 302 …
improved with ensemble algorithms and optimization techniques. Utilizing data from 302 …