Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)
, 2018 Elton Jhones Granemann FURTADO +9 more
openalex +1 more source
Advanced Intelligent Discovery, EarlyView.This work establishes a correlation between solvent properties and the charge transport performance of solution‐processed organic thin films through interpretable machine learning. Strong dispersion interactions (δD), moderate hydrogen bonding (δH), closely matching and compatible with the solute (quadruple thiophene), and a small molar volume (MolVol)
Tianhao Tan, Lian Duan, Dong Wang
wiley +1 more source
Revealing the changes in lipids, volatile flavors, sensory effects and their correlations in cold fresh rainbow trout meat under different electron beam irradiation doses using lipidomics and flavoromics. [PDF]
Food Chem XGong F +10 more
europepmc +1 more source
Muscle-Specific Color Stability of Fresh Meat from Springbok (Antidorcas marsupialis)
, 2019 Nikki E. Neethling +3 more
openalex +1 more source
Topology‐Aware Machine Learning for High‐Throughput Screening of MOFs in C8 Aromatic Separation
Advanced Intelligent Discovery, EarlyView.We screened 15,335 Computation‐Ready, Experimental Metal–Organic Frameworks (CoRE‐MOFs) using a topology‐aware machine learning (ML) model that integrates structural, chemical, pore‐size, and topological descriptors. Top‐performing MOFs exhibit aromatic‐enriched cavities and open metal sites that enable π–π and C–H···π interactions, serving as ...
Yu Li, Honglin Li, Jialu Li, Wan‐Lu Li
wiley +1 more source
Use of Herbal Feed Additives to Enhance Meat and Yolk Color in Poultry
Roshmirekha Saikia, Goran Kiš
openalex +2 more sources
Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)
, 2019 Elton Jhones Granemann FURTADO +9 more
openalex +1 more source
Evolution of Physical Intelligence Across Scales
Advanced Intelligent Discovery, EarlyView.By following the evolution of physical intelligence across scales, this article shows how intelligence arises from materials, structures, physical interactions, and collectives. It establishes physical intelligence as the evolutionary foundation upon which embodied intelligence is built.
Ke Liu +7 more
wiley +1 more source
Reduced Nitrates/Nitrites and Natural Additives in Organic Fermented Dry-Cured Sausages: Effects on Microbiological Safety, Quality, and Consumer Acceptance. [PDF]
J Food SciArgemí-Armengol I +3 more
europepmc +1 more source
Influence of color on dielectric properties of marinated poultry breast meat
, 2012 D. Samuel, Samir Trabelsi
openalex +1 more source