AIMC Topic: Vegetables

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Free amino acids in African indigenous vegetables: Analysis with improved hydrophilic interaction ultra-high performance liquid chromatography tandem mass spectrometry and interactive machine learning.

Journal of chromatography. A Dec 5, 2020
A hydrophilic interaction (HILIC) ultra-high performance liquid chromatography (UHPLC) with triple quadrupole tandem mass spectrometry (MS/MS) method was developed and validated for the quantification of 21 free amino acids (AAs). Compared to publish...
Machine Learning Reproducibility of Results Principal Component Analysis Humans Tandem Mass Spectrometry Hydrophobic and Hydrophilic Interactions Vegetables Bayes Theorem Amino Acids Chromatography, High Pressure Liquid
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Machine learning in classification and identification of nonconventional vegetables.

Journal of food science Nov 10, 2020
Vegetables are important in economic, social, and nutritional matters in both the Brazilian and international scenes. Hence, some researches have been carried out in order to encourage the production and consumption of different species such as nonco...
Vegetables Models, Statistical Plant Leaves Nutritive Value Machine Learning
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On the performance of fusion based planet-scope and Sentinel-2 data for crop classification using inception inspired deep convolutional neural network.

PloS one Sep 28, 2020
This research work aims to develop a deep learning-based crop classification framework for remotely sensed time series data. Tobacco is a major revenue generating crop of Khyber Pakhtunkhwa (KP) province of Pakistan, with over 90% of the country's To...
Humans Deep Learning Nicotiana Pakistan Agriculture Data Accuracy Triticum Vegetables Satellite Imagery
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Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation.

Food microbiology Jul 3, 2020
Chinese Sichuan Paocai (CSP) is one of the world's best-known fermented vegetables with a large presence in the Chinese market. The dynamic microbial community is the main contributor to Paocai fermentation. However, little is known about the ecologi...
Brassica Enterobacteriaceae Vegetables Food Microbiology Fermented Foods Transcriptome Microbiota Lactobacillaceae China Fermentation Metagenomics
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Remote Control of Greenhouse Vegetable Production with Artificial Intelligence-Greenhouse Climate, Irrigation, and Crop Production.

Sensors (Basel, Switzerland) Apr 16, 2019
The global population is increasing rapidly, together with the demand for healthy fresh food. The greenhouse industry can play an important role, but encounters difficulties finding skilled staff to manage crop production. Artificial intelligence (AI...
Artificial Intelligence Agriculture Carbon Dioxide Humans Crop Production Vegetables Climate Agricultural Irrigation
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Machine learning approaches for large scale classification of produce.

Scientific reports Mar 27, 2018
The analysis and identification of different attributes of produce such as taxonomy, vendor, and organic nature is vital to verifying product authenticity in a distribution network. Though a variety of analysis techniques have been studied in the pas...
Food, Organic Machine Learning Spectroscopy, Near-Infrared Food Analysis Fruit Vegetables
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Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable smoothie compared with an acidified TSB medium.

Food microbiology Nov 13, 2017
In this study, growth and/or inactivation of Listeria monocytogenes 4032 at different inoculum levels in a vegetable smoothie with purple colour, (previously heat stabilised at 95 °C for 3 min) was evaluated. Growth/inactivation was compared with aci...
Microbial Viability Culture Media Food Contamination Listeria monocytogenes Fruit and Vegetable Juices Temperature Hydrogen-Ion Concentration Vegetables Colony Count, Microbial Food Storage
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Modification-free carbon dots as turn-on fluorescence probe for detection of organophosphorus pesticides.

Food chemistry Nov 11, 2017
It is important to detect pesticides residues due to the concern over food safety. In this work, the burning ash of waste paper was used as carbon source to synthesize carbon dots (C-dots). The fluorescence of obtained C-dots could been turn off by F...
Limit of Detection Spectrometry, Fluorescence Iron Fluorescent Dyes Brassica Vegetables Food Contamination Carbon Quantum Dots Fluorescence Hydrogen Peroxide Chlorpyrifos Pesticides Organophosphorus Compounds
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Rapid determination of capsaicinoids by colorimetric method.

Journal of food and drug analysis Dec 8, 2016
Capsaicinoids, the pungent component of chili peppers, are generally analyzed by precise analytical techniques, such as gas chromatography and high-performance liquid chromatography (HPLC), but these are not practical for the mass analyses of samples...
Fruit Vegetables Colorimetry Capsaicin Capsicum Plant Extracts
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Prediction of bacterial associations with plants using a supervised machine-learning approach.

Environmental microbiology Jun 27, 2016
Recent scenarios of fresh produce contamination by human enteric pathogens have resulted in severe food-borne outbreaks, and a new paradigm has emerged stating that some human-associated bacteria can use plants as secondary hosts. As a consequence, t...
Plants Fruit Vegetables Bacteria Foodborne Diseases Humans Machine Learning
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