Qualitative and quantitative studies of phthalates in extra virgin olive oil (EVOO) by surface-enhanced Raman spectroscopy (SERS) combined with long short term memory (LSTM) neural network
Wu, Xijun, Du, Zherui, Ma, Renqi, Zhang, Xin, Yang, Daolin, Liu, Hailong, Zhang, Yungang
Published in Food chemistry (01.02.2024)
Published in Food chemistry (01.02.2024)
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Adulteration quantification of cheap honey in high-quality Manuka honey by two-dimensional correlation spectroscopy combined with deep learning
Wu, Xijun, Xu, Baoran, Luo, Hao, Ma, Renqi, Du, Zherui, Zhang, Xin, Liu, Hailong, Zhang, Yungang
Published in Food control (01.12.2023)
Published in Food control (01.12.2023)
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Raman spectroscopy combined with multiple one-dimensional deep learning models for simultaneous quantification of multiple components in blended olive oil
Wu, Xijun, Zhang, Xin, Du, Zherui, Yang, Daolin, Xu, Baoran, Ma, Renqi, Luo, Hao, Liu, Hailong, Zhang, Yungang
Published in Food chemistry (15.01.2024)
Published in Food chemistry (15.01.2024)
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Botanical origin identification and adulteration quantification of honey based on Raman spectroscopy combined with convolutional neural network
Wu, Xijun, Xu, Baoran, Ma, Renqi, Gao, Shibo, Niu, Yudong, Zhang, Xin, Du, Zherui, Liu, Hailong, Zhang, Yungang
Published in Vibrational spectroscopy (01.11.2022)
Published in Vibrational spectroscopy (01.11.2022)
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Qualitative and quantitative studies of plasticizers in extra virgin olive oil by surface-enhanced Raman spectroscopy combined with chemometrics
Wu, Xijun, Ma, Renqi, Xu, Baoran, Wang, Zhibin, Du, Zherui, Zhang, Xin, Niu, Yudong, Gao, Shibo, Liu, Hailong, Zhang, Yungang
Published in Vibrational spectroscopy (01.05.2023)
Published in Vibrational spectroscopy (01.05.2023)
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