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Journal of the Science of Food and Agriculture
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February 5, 2021
Comparison of freshness prediction method for salmon fillet during different storage temperatures
Zhixin Jia, Ce Shi, Jiaran Zhang, et al.
International Journal of Biological Macromolecules
|
February 19, 2022
Preparation and characterization of intelligent packaging film for visual inspection of tilapia fillets freshness using cyanidin and bacterial cellulose
Ce Shi, Zengtao Ji, Jiaran Zhang, et al.
Food Chemistry
|
August 20, 2022
A novel method for real-time prediction of the shelf life of pork at different storage temperatures using front-face fluorescence excitation-emission matrices
Huan Liu, Wenying Zhu, Na Luo, et al.
Food Chemistry
|
January 10, 2026
Development of a fluorescence imaging system for real-time assessment and monitoring of the quality deterioration in Lapins cherries during refrigerated storage
Huan Liu, Yunyun Zhou, Zengtao Ji, et al.
Food Chemistry
|
April 8, 2020
Non-destructive determination of chemical and microbial spoilage indicators of beef for freshness evaluation using front-face synchronous fluorescence spectroscopy
Huan Liu, Zengtao Ji, Xinliang Liu, et al.
Food Chemistry
|
January 18, 2024
Porphyrin fluorescence imaging for real-time monitoring and visualization of the freshness of beef stored at different temperatures
Huan Liu, Lei Zhu, Zengtao Ji, et al.
Biotechnology Advances
|
March 11, 2026
Artificial intelligence-driven protease cleavage site prediction: Advances and challenges
Lin Yang, Zengtao Ji, Cuiling Liu, et al.
International Journal of Biological Macromolecules
|
May 31, 2024
Preparation of waterborne anti-counterfeiting ink based on dual luminescent nanohybrids of bacterial cellulose nanocrystals and lanthanide‑nitrogen co-modified GQDs
Zhixin Jia, Jingbin Zhang, Zengtao Ji, et al.
Food Chemistry
|
May 29, 2024
Deep learning models with optimized fluorescence spectroscopy to advance freshness of rainbow trout predicting under nonisothermal storage conditions
Yanwei Fan, Ruize Dong, Yongkang Luo, et al.
Critical Reviews in Food Science and Nutrition
|
September 9, 2023
Artificial neural network-based shelf life prediction approach in the food storage process: A review
Ce Shi, Zhiyao Zhao, Zhixin Jia, et al.
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of 2
Search research articles
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Showing results (1-10 of 11) with videos related to
Sort By:
Page
of 2
Journal of the Science of Food and Agriculture
|
February 5, 2021
Comparison of freshness prediction method for salmon fillet during different storage temperatures
Zhixin Jia, Ce Shi, Jiaran Zhang, et al.
International Journal of Biological Macromolecules
|
February 19, 2022
Preparation and characterization of intelligent packaging film for visual inspection of tilapia fillets freshness using cyanidin and bacterial cellulose
Ce Shi, Zengtao Ji, Jiaran Zhang, et al.
Food Chemistry
|
August 20, 2022
A novel method for real-time prediction of the shelf life of pork at different storage temperatures using front-face fluorescence excitation-emission matrices
Huan Liu, Wenying Zhu, Na Luo, et al.
Food Chemistry
|
January 10, 2026
Development of a fluorescence imaging system for real-time assessment and monitoring of the quality deterioration in Lapins cherries during refrigerated storage
Huan Liu, Yunyun Zhou, Zengtao Ji, et al.
Food Chemistry
|
April 8, 2020
Non-destructive determination of chemical and microbial spoilage indicators of beef for freshness evaluation using front-face synchronous fluorescence spectroscopy
Huan Liu, Zengtao Ji, Xinliang Liu, et al.
Food Chemistry
|
January 18, 2024
Porphyrin fluorescence imaging for real-time monitoring and visualization of the freshness of beef stored at different temperatures
Huan Liu, Lei Zhu, Zengtao Ji, et al.
Biotechnology Advances
|
March 11, 2026
Artificial intelligence-driven protease cleavage site prediction: Advances and challenges
Lin Yang, Zengtao Ji, Cuiling Liu, et al.
International Journal of Biological Macromolecules
|
May 31, 2024
Preparation of waterborne anti-counterfeiting ink based on dual luminescent nanohybrids of bacterial cellulose nanocrystals and lanthanide‑nitrogen co-modified GQDs
Zhixin Jia, Jingbin Zhang, Zengtao Ji, et al.
Food Chemistry
|
May 29, 2024
Deep learning models with optimized fluorescence spectroscopy to advance freshness of rainbow trout predicting under nonisothermal storage conditions
Yanwei Fan, Ruize Dong, Yongkang Luo, et al.
Critical Reviews in Food Science and Nutrition
|
September 9, 2023
Artificial neural network-based shelf life prediction approach in the food storage process: A review
Ce Shi, Zhiyao Zhao, Zhixin Jia, et al.
Page
of 2