Food research international (Ottawa, Ont.)
32036915
Microwave-assisted extraction (MAE) allows to quickly achieve soluble compounds from solid matrices due to the promotion of temperatures higher than the solvent (atmospheric) boiling point, once a closed-vessel system is used for operating at high pr...
In order to enable timely actions to prevent major losses of crops caused by lack of nutrients and, hence, increase the potential yield throughout the growing season while at the same time prevent excess fertilization with detrimental environmental c...
In this paper, we present an analysis of the performance of Raman spectroscopy, combined with feed-forward neural networks (FFNN), for the estimation of concentration percentages of glucose, sucrose, and fructose in water solutions. Indeed, we analys...
This study aims to investigate the changes in physical and chemical properties of edamame during bean development and apply a spectroscopy-based machine learning (ML) technique to determine optimal harvest time. The edamame harvested at R5 (beginning...
Journal of the science of food and agriculture
35596652
BACKGROUND: To determine the maturity of cantaloupe, measuring the soluble solid content (SSC) as the indicator of sugar content based on the refractometric index is commonly practised. This method, however, is destructive and limited to a small numb...
A high sugar concentration is used as a starting condition in alcoholic fermentation by budding yeast, which shows changes in intracellular state and cell morphology under conditions of high-sugar stress. In this study, we developed artificial intell...
Animals are able to detect the nutritional content of sugar independently of taste. When given a choice between nutritive sugar and nonnutritive sugar, animals develop a preference for nutritive sugar over nonnutritive sugar during a period of food d...
Food research international (Ottawa, Ont.)
39059905
Brown sugar is a natural sweetener obtained by thermal processing, with interesting nutritional characteristics. However, it has significant sensory variability, which directly affects product quality and consumer choice. Therefore, developing rapid ...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
39032237
Packaged coconut water offers various options, from pure to those with added sugars and other additives. While the purity of coconut water is esteemed for its health benefits, its popularity also exposes it to potential adulteration and misrepresenta...
Food research international (Ottawa, Ont.)
40263817
This study explores the use of near-infrared (NIR), mid-infrared (MIR), and Raman spectral fusion for the rapid prediction of floral origins and main taste components in Apis cerana (A. cerana) honey. Feature-level fusion with the partial least squar...