Lu Wang

发表

Application of Hyperspectral Imaging to Discriminate the Variety of Maize Seeds

Da-Wen Sun, Hongbin Pu, Lu Wang, 2015, Food Analytical Methods.

Use of Hyperspectral Imaging to Discriminate the Variety and Quality of Rice

Zhenjie Xiong, Lu Wang, Hongbin Pu, 2015, Food Analytical Methods.

Application of Visible Hyperspectral Imaging for Prediction of Springiness of Fresh Chicken Meat

Zhenjie Xiong, Xin-An Zeng, Zhong Han, 2015, Food Analytical Methods.

Potential of hyperspectral imaging for rapid prediction of hydroxyproline content in chicken meat.

Lu Wang, Zhenjie Xiong, Anguo Xie, 2015, Food chemistry.

Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat.

Lu Wang, Hongbin Pu, Xin-An Zeng, 2014, Food chemistry.

Estimation of chlorophyll-a concentration of different seasons in outdoor ponds using hyperspectral imaging.

Lu Wang, Hongbin Pu, Da-Wen Sun, 2016, Talanta.

Comparing Four Dimension Reduction Algorithms to Classify Algae Concentration Levels in Water Samples Using Hyperspectral Imaging

Da-Wen Sun, Hongbin Pu, Lu Wang, 2016, Water, Air, & Soil Pollution.

Lychee Variety Discrimination by Hyperspectral Imaging Coupled with Multivariate Classification

Lu Wang, Ji Ma, Jia-Huan Qu, 2014, Food Analytical Methods.

Application of Hyperspectral Imaging for Prediction of Textural Properties of Maize Seeds with Different Storage Periods

Zhenjie Xiong, Hongbin Pu, Da-Wen Sun, 2015, Food Analytical Methods.

Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments

Lu Wang, Jun-Hu Cheng, Hongbin Pu, 2017, Critical reviews in food science and nutrition.

Soluble Solids Content and pH Prediction and Maturity Discrimination of Lychee Fruits Using Visible and Near Infrared Hyperspectral Imaging

Lu Wang, Hongbin Pu, Hongbin Pu, 2015, Food Analytical Methods.

Potential of hyperspectral imaging for rapid prediction of hydroxyproline content in chicken meat.

Lu Wang, Zhong Han, Z. Xiong, 2015, Food chemistry.