Rice is food consumed regularly and is vital for the food security of over half the world's
population. Rice production on a global scale is predicted to rise by 58 to 567 million tonnes …

Direct quantification analysis of near-infrared (NIR) spectra is challenging because the
number of spectral variables is usually considerably higher than the number of samples. To …

The evaluation of mutton adulteration faces new challenges because of mutton flavour
essence, which achieves a similar flavour between the adulterant and mutton. Hence …

This study compared the potential of detection models based on different near-infrared (NIR)
spectral characteristics in detecting acidity index of peanut during storage. Fourier transform …

Fatty acids are a key index for measuring wheat storage quality. This study provides a
quantitative method for determining fatty acids in stored wheat using an olfactory sensor …

A new method for qualitative identification of pesticide residues in edible oil based on
olfactory visualization technology is proposed. Firstly, according to the pre-experimental …

Wheat is highly susceptible to contamination by fungal toxins during storage and
transportation. Among them, aflatoxin B 1 (AFB 1) is the most common, has the highest …

Abstracts Rice is one of the main raw materials used in the brewing of Chinese liquor. The
fatty acid content of rice is one of the most important indicators of the degree of aging of rice …

There is an urgent need to reuse and recycle textile fibers, since today, low recycling rates
are achieved. Accurate classification methods for post-consumer textile waste are needed in …

Rice, a primary staple food, may be improved in value via fermentation. Here, ten medicinal
basidiomycetous fungi were separately applied for rice fermentation. After preliminary …