Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

An open-source python workflow to characterize food samples and food processes by hyperspectral image analysis coupled with machine learning

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: 15 June 2026

Source: LWT, Volume 250

Author(s): Yendoubouam Lalle, Yuri Kominami, Arno Germond

Publication date: 15 June 2026Source: LWT, Volume 250Author(s): Yendoubouam Lalle, Yuri Kominami, Arno Germond Read More

Related posts:

Default ThumbnailImpact of myosin heavy chain proteolysis on the sol-gel transition during the setting process in surimi from the deep-sea bonefish Pterothrissus gissu Default ThumbnailImpact of ageing and heat treatment on the colloidal state of oat protein dispersions Default ThumbnailSpray-drying pretreatment enabled low-alkaline, highly transparent egg white gels: pH-dependent dual mechanisms in aggregation behavior and gel network formation Default ThumbnailSpray-drying pretreatment enabled low-alkaline, highly transparent egg white gels: pH-dependent dual mechanisms in aggregation behavior and gel network formation Default ThumbnailModelling of spatial heterogeneity during solid-state fermentation Default ThumbnailTailored impacts of quercetin derivatives on highland barley starch: The role of phenolic hydroxyl groups in digestion, fermentation, and prebiotic function
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    📢 Aviso importante: Esta biblioteca es un recurso independiente y de acceso abierto. No es propiedad del UT de Oriental y no cuenta con financiamiento de dicha entidad.