Appetite
Jun 5, 2022
Design of experiments (DOE) is a family of statistical tools commonly used in food science to optimise recipes and facilitate new food development. In a novel cross-disciplinary twist, we propose to adapt DOE approach to the optimisation of restauran...
Food chemistry
May 19, 2022
Determining attributes such as classification, creating taxonomies and nutrients for foods can be a challenging and resource-intensive task, albeit important for a better understanding of foods. In this study, a novel dataset, 134 k BFPD, was collect...
International journal of food microbiology
Apr 28, 2022
It is necessary to stop the wastage of food during any stage of food chain to resolve the challenge of starvation, hunger and malnutrition in the world. Inception of modern techniques like omics (metagenomics, proteomics, transcriptomics, wasteomics,...
Critical reviews in food science and nutrition
Feb 3, 2022
Climate change, the growth in world population, high levels of food waste and food loss, and the risk of new disease or pandemic outbreaks are examples of the many challenges that threaten future food sustainability and the security of the planet and...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Dec 16, 2021
The excessive content of additives in food is a radical problem that affects human health. However, traditional chemical methods are limited by a long cycle, low accuracy, and strong destructiveness, so a fast and accurate alternative is urgently nee...
International journal of pharmaceutics
Nov 28, 2021
Food-mediated changes to drug absorption, termed the food effect, are hard to predict and can have significant implications for the safety and efficacy of oral drug products in patients. Mimicking the prandial states of the human gastrointestinal tra...
Sensors (Basel, Switzerland)
Nov 11, 2021
We propose GourmetNet, a single-pass, end-to-end trainable network for food segmentation that achieves state-of-the-art performance. Food segmentation is an important problem as the first step for nutrition monitoring, food volume and calorie estimat...
Computational and mathematical methods in medicine
Nov 5, 2021
OBJECTIVE: Based on deep learning, the characteristics of food impaction with tight proximal contacts were studied to guide the subsequent clinical treatment of occlusal adjustment. At the same time, digital model building, software measurement, and ...
Computers in biology and medicine
Oct 27, 2021
Food recognition systems recently garnered much research attention in the relevant field due to their ability to obtain objective measurements for dietary intake. This feature contributes to the management of various chronic conditions. Challenges su...
Water research
Sep 24, 2021
Interest in anaerobic co-digestion (AcoD) has increased significantly in recent decades owing to enhanced biogas productivity due to the utilization of different organic wastes, such as food waste and sewage sludge. In this study, a robust AcoD model...