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在“Elsevier电子期刊”中，命中：130条，耗时：0.0939555 秒

在所有数据库中总计命中：232条

1.Intelligent evaluation of total volatile basic nitrogen (TVB-N) content in chicken meat by an improved multiple level data fusion model

作者：Urmila KhulalAuthor Vitae ; Jiewen ZhaoAuthor Vitae ; Weiwei HuAuthor Vitae ; Quansheng Chen ; ^{qschen@ujs.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; ^{q.s.chen@hotmail.com" class="auth_mail" title="E-mail the corresponding author}Author Vitae

关键词：TVB-N ; total volatile basic nitrogen ; HSI ; Hyperspectral Imaging ; LLA ; low-level data abstraction ; ILA ; intermediate level data abstraction ; HLA ; High-Level abstraction ; MLF ; multiple level data fusion ; BP-ANN ; back propagation- artificial neural network ; PCA-BPANN ; Principal component analysis and back propagation artificial neural network ; ACO ; Ant Colony optimization ; VOCs ; Volatile organic compounds ; ROI ; Region of Interest ; RMSECV ; Root mean square error of cross validation ; PCs ; Principal

刊名：Sensors & Actuators: B. Chemical

出版年：2017

2.Conductometric titration to determine total volatile basic nitrogen (TVB-N) for post-mortem interval (PMI)

作者：Zhiyuan Xia ; Xiandun Zhai ; Beibei Liu ; Yaonan Mo ; ^{forensic@haust.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Forensic science ; Post-mortem interval estimation ; Decomposition rate ; Total volatile basic nitrogen ; Conductometric titration

刊名：Journal of Forensic and Legal Medicine

出版年：2016

3.Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn (Metapenaeus ensis)

作者：Qiong Dai^a ; Jun-Hu Cheng^a ; Da-Wen Sun^a ; ^b ; ^{dawen.sun@ucd.ie" class="auth_mail" title="E-mail the corresponding author} ; ; Zhiwei Zhu^a ; Hongbin Pu^a

关键词：Prawn ; Hyperspectral image ; Wavelet analysis ; Total volatile basic nitrogen ; TVB-N

刊名：Food Chemistry

出版年：2016

4.Nondestructive quantifying total volatile basic nitrogen (TVB-N) content in chicken using hyperspectral imaging (HSI) technique combined with different data dimension reduction algorithms

作者：Urmila Khulal ; Jiewen Zhao ; Weiwei Hu ; Quansheng Chen ; ^{q.s.chen@hotmail.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Chicken spoilage ; Hyperspectral imaging (HSI) ; ACO algorithm ; Wavelength selection ; Texture analysis

刊名：Food Chemistry

出版年：2016

5.Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems

作者：Gaofeng Yuan^a ; ^b ; Xiaoe Chen^a ; ^b ; ^{xiaoechen@163.com" class="auth_mail" title="E-mail the corresponding author} ; Duo Li^c ; ^d ; ^e ; ^{duoli@zju.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：BGO ; bergamot essential oil ; BOO ; bitter orange essential oil ; CEO ; Cinnamon essential oil ; CLO ; clove essential oil ; EGEO ; Eucalyptus globulus essential oil ; EOs ; essential oils ; LEO ; lemon essential oil ; LGO ; lemongrass essential oil ; MEO ; mandarin essential oils ; NOCC ; N ; O-carboxymethyl chitosan ; OEO ; oregano essential oil ; REO ; rosemary essential oil ; TTO ; tea tree essential oil ; TEO ; thyme essential oil ; TVB-N ; total volatile basic nitrogen ; TVC ; total viable count ; ZEO ; Zataria multiflora

刊名：Food Research International

出版年：2016

6.A kinetic model and endpoints method for volatiles formation in stored fresh fish

作者：Micha Peleg ^{micha.peleg@foodsci.umass.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Trimethylamine (TMA) ; Total volatile basic nitrogen (TVBN) ; Synthesis processes ; Storage ; Spoilage ; Kinetics

刊名：Food Research International

出版年：2016

7.Effect of pretreatment with carbon monoxide and ozone on the quality of vacuum packaged beef meats

作者：Fei Lyu ; Kejing Shen ; Yuting Ding ; ^{dingyt@zjut.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Xin Ma

关键词：Beef meat ; Carbon monoxide ; Ozone ; Combination ; Quality ; Shelf life

刊名：Meat Science

出版年：2016

8.Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging

作者：Adè ; le Silbande^a ; ^b ; ^c ; ^{adele.silbande@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Sandra Adenet^a ; ^{adenet@parm.asso.fr" class="auth_mail" title="E-mail the corresponding author} ; Juliette Smith-Ravin^b ; ^{jsmithra@martinique.univ-ag.fr" class="auth_mail" title="E-mail the corresponding author} ; Jean-Jacques Joffraud^c ; ^{Jean.Jacques.Joffraud@ifremer.fr" class="auth_mail" title="E-mail the corresponding author} ; Katia Rochefort^a ; ^{rochefort@parm.asso.fr" class="auth_mail" title="E-mail the corresponding author} ; Franç ; oise Leroi^c ; ^{Francoise.Leroi@ifremer.fr" class="auth_mail" title="E-mail the corresponding author}

关键词：Seafood ; Fish ; Microbiology ; Sensory ; NGS ; 16S rRNA gene

刊名：Food Microbiology

出版年：2016

9.Changes in the quality of superchilled rabbit meat stored at different temperatures

作者：Yang Lan ^{lyhxhds@163.com" class="auth_mail" title="E-mail the corresponding author} ; Yongbiao Shang ^{shangyb64@sina.com" class="auth_mail" title="E-mail the corresponding author} ; Ying Song ^{songying_1122@163.com" class="auth_mail" title="E-mail the corresponding author} ; Quan Dong ; ^{dongquan@swu.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Superchilling ; Partial freezing ; Chilling ; Shelf life ; Microstructure ; Protein electrophoresis

刊名：Meat Science

出版年：2016

10.Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture

作者：Yi-Chen Lee^a ; Hsien-Feng Kung^b ; Chun-Yung Huang^c ; Tzou-Chi Huang^a ; ^{tchuang@mail.npust.edu.tw" class="auth_mail" title="E-mail the corresponding author} ; Yung-Hsiang Tsai^c ; ^{yhtsai01@seed.net.tw" class="auth_mail" title="E-mail the corresponding author}

关键词：Bacillus polymyxa ; biogenic amines ; histamine degradation ; salted fish product ; starter culture

刊名：Journal of Food and Drug Analysis

出版年：2016

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