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浏览/检索结果: 共5条，第1-5条 帮助 限定条件 专题：华南理工大学    第一署名单位    第一作者单位    通讯作者单位     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Prediction of textural changes in grass carp fillets as affected by vacuum freeze drying using hyperspectral imaging based on integrated group wavelengths (EI收录) 期刊论文 LWT - Food Science and Technology, 2017, 卷号: 82, 页码: 377-385 作者:  Ma, Ji[1,2,3];  Sun, Da-Wen[1,2,3,4];  Qu, Jia-Huan[1,2,3];  Pu, Hongbin[1,2,3] 收藏  |  浏览/下载：111/0  |  提交时间：2019/04/24 Drying  Forecasting  Hardness  Least squares approximations  Low temperature drying  Regression analysis  Spectroscopy  Textures   Vis/NIR Chemical Imaging Technique for Predicting Sodium Humate Contents in Aquaculture Environment (EI收录) 期刊论文 Water, Air, and Soil Pollution, 2017, 卷号: 228, 页码: 1-10 作者:  Qu, Jia-Huan[1,2,3];  Sun, Da-Wen[1,2,3,4];  Pu, Hongbin[1,2,3] 收藏  |  浏览/下载：5/0  |  提交时间：2019/04/24 Aquaculture  Backpropagation algorithms  Imaging techniques  Infrared devices  Neural networks  Reflection  Sodium  Spectrum analysis   Discrimination of shelled shrimp (Metapenaeus ensis) among fresh, frozen-thawed and cold-stored by hyperspectral imaging technique (EI收录) 期刊论文 LWT - Food Science and Technology, 2015, 卷号: 62, 页码: 202-209 作者:  Qu, Jia-Huan[1];  Cheng, Jun-Hu[1];  Sun, Da-Wen[1,2];  Pu, Hongbin[1];  Wang, Qi-Jun[1] 收藏  |  浏览/下载：5/0  |  提交时间：2019/04/25 C (programming language)  Decision trees  Imaging techniques  Least squares approximations  Principal component analysis  Shellfish  Spectroscopy  Thawing   Application of Vis-NIR hyperspectral imaging in classification between fresh and frozen-thawed pork Longissimus Dorsi muscles (CPCI-S收录) 会议 作者:  Ma, Ji[1];  Pu, Hongbin[1];  Sun, Da-Wen[1,2];  Gao, Wenhong[1];  Qu, Jia-Huan[1] 收藏  |  浏览/下载：6/0  |  提交时间：2019/04/11 Hyperspectral imaging  Pork  Fresh  Frozen-thawed  Successive projections algorithm  Gray-level-gradient co-occurrence matrix  Partial least squares-discriminate analysis  Correct classification rate   Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging (CPCI-S收录) 会议论文 FOOD AND BIOPROCESS TECHNOLOGY 作者:  Liu, Dan[1];  Ma, Ji[1];  Sun, Da-Wen[1,2];  Pu, Hongbin[1];  Gao, Wenhong[1] 收藏  |  浏览/下载：1/0  |  提交时间：2019/04/12 Noninvasive  Imaging spectrometry  Pork  Pickling  Color  pH