Results 51 to 60 of about 896,558 (376)

Freshness-Aware Thompson Sampling

, 2014
To follow the dynamicity of the user's content, researchers have recently started to model interactions between users and the Context-Aware Recommender Systems (CARS) as a bandit problem where the system needs to deal with exploration and exploitation ...
D. Bouneffouf, D. Bouneffouf, D. Mladenic, W. Li   +3 more
core   +1 more source

Portable Food‐Freshness Prediction Platform Based on Colorimetric Barcode Combinatorics and Deep Convolutional Neural Networks

Advances in Materials, 2020
Artificial scent screening systems (known as electronic noses, E‐noses) have been researched extensively. A portable, automatic, and accurate, real‐time E‐nose requires both robust cross‐reactive sensing and fingerprint pattern recognition.
Lingling Guo, Ting Wang, Zhonghua Wu, Jianwu Wang, Ming Wang, Zequn Cui, Shaobo Ji, Jianfei Cai, Chuanlai Xu, Xiaodong Chen   +9 more
semanticscholar   +1 more source

A ratiometric fluorescent probe for hypoxanthine detection in aquatic products based on the enzyme mimics and fluorescence of cobalt-doped carbon nitride

Food Science and Human Wellness
A ratiometric fluorescent probe for hypoxanthine (Hx) detection was established based on the mimic enzyme and fluorescence characteristics of cobalt-doped graphite-phase carbon nitride (Co doped g-C3N4).
Xin Wang, Chengyi Hong, Zhengzhong Lin, Zhiyong Huang   +3 more
doaj   +1 more source

Sensing Technology for Fish Freshness and Safety: A Review

Italian National Conference on Sensors, 2021
Standard analytical methods for fish freshness assessment are based on the measurement of chemical and physical attributes related to fish appearance, color, meat elasticity or texture, odor, and taste. These methods have plenty of disadvantages, such as
L. Franceschelli, A. Berardinelli, S. Dabbou, L. Ragni, M. Tartagni   +4 more
semanticscholar   +1 more source

A Systematic AQbD Approach for Optimization of the Most Influential Experimental Parameters on Analysis of Fish Spoilage-Related Volatile Amines

Foods, 2020
The volatile amines trimethylamine (TMA) and dimethylamine (DMA) could be used as important spoilage indices for seafood products, assisting in the determination of the rejection period.
Jorge Freitas, Pedro Silva, Paulo Vaz-Pires, José S. Câmara   +3 more
doaj   +1 more source

Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

Frontiers in Psychology, 2018
Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers’ preference and behavior.
Jérémy Roque, Jérémy Roque, Jérémy Roque, Malika Auvray, Jérémie Lafraire, Jérémie Lafraire   +5 more
doaj   +1 more source

Rapid Classification of Hairtail Fish and Pork Freshness Using an Electronic Nose Based on the PCA Method

Sensors, 2011
We report a method for building a simple and reproducible electronic nose based on commercially available metal oxide sensors (MOS) to monitor the freshness of hairtail fish and pork stored at 15, 10, and 5 °C.
Yong-Ming Zhang, Qiang Cai, Xiu-Ying Tian   +2 more
doaj   +1 more source

Information Freshness in Cache Updating Systems [PDF]

IEEE Transactions on Wireless Communications, 2020
We consider a cache updating system with a source, a cache and a user. There are $n$ files. The source keeps the freshest version of the files which are updated with known rates $\lambda _{i}$ .
Melih Bastopcu, S. Ulukus
semanticscholar   +1 more source

The Caenorhabditis elegans DPF‐3 and human DPP4 have tripeptidyl peptidase activity

FEBS Letters, EarlyView.
The dipeptidyl peptidase IV (DPPIV) family comprises serine proteases classically defined by their ability to remove dipeptides from the N‐termini of substrates, a feature that gave the family its name. Here, we report the discovery of a previously unrecognized tripeptidyl peptidase activity in DPPIV family members from two different species.
Aditya Trivedi, Rajani Kanth Gudipati
wiley   +1 more source

Classification of Freshness Levels and Prediction of Changes in Evolution of NH3 and H2S Gases from Chicken Meat during Storage at Room Temperature

Jurnal Teknik Pertanian Lampung, 2022
Chicken meat has a high nutrient content. However, its quality is easy to be degraded. The degradation is normally characterized by the formation of metabolite gases (NH3 and H2S) as deterioration indicators.
Pramilih Nastiti, Byosistem and Agricultural, Nursigit Bintoro, Joko Karyadi, Sri Rahayoe, Darmawan Nugroho   +5 more
doaj   +1 more source