1Monitoring freshness of crayfish (Prokaryophyllus clarkii) through the combination of near-infrared spectroscopy and chemometric method

作者： Liu, Yan; Wang, Chao; Wang, Qiao; Duan, Shuo; Liu, Yan; Liu, Yan; Xia, Zhenzhen; SCI

机构： Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China; Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China; Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Coll Food Sci & Engn, Wuhan 430023, Peoples R China; Hubei Acad Agr Sci, Inst Agr Qual Stand & Testing Technol Res, Wuhan 430064, Peoples R China;

来源：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

关键词： Near-infrared spectroscopy; Crayfish; Total volatile basic nitrogen; K value; Biogenic amine

2Convolutional neural network-based portable computer vision system for freshness assessment of crayfish (Prokaryophyllus clarkii)

作者： Wang, Chao; Liu, Yan; Wang, Qiao; Duan, Shuo; Gong, Zhiyong; Chen, Jiwang; Liu, Yan; Liu, Yan; Xia, Zhenzhen; SCI

机构： Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China; Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Coll Food Sci & Engn, Wuhan, Peoples R China; Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Coll Food Sci & Engn, Wuhan, Peoples R China; Hubei Acad Agr Sci, Inst Agr Qual Stand & Testing Technol Res, Wuhan, Peoples R China;

来源：JOURNAL OF FOOD SCIENCE

关键词： aquaculture; chemometrics; computer vision; convolutional neural network; food safety

年份：2022