Food Research International, volume 203, pages 115874

A robust deep learning model for predicting green tea moisture content during fixation using near-infrared spectroscopy: Integration of multi-scale feature fusion and attention mechanisms

Yan Song

Wenqing Yi

Yu Liu

Cheng ZHANG

Yujie Wang

Jingming Ning

Publication type: Journal Article

Publication date: 2025-02-01

Elsevier

Journal: Food Research International

scimago Q1

SJR: 1.495

CiteScore: 12.5

Impact factor: 7

ISSN: 09639969, 18737145

DOI: 10.1016/j.foodres.2025.115874

Copy DOI

Found

	1
Critical Reviews in Food Science and Nutrition	Critical Reviews in Food Science and Nutrition, 1, 50% Critical Reviews in Food Science and Nutrition 1 publication, 50%
Food Chemistry: X	Food Chemistry: X, 1, 50% Food Chemistry: X 1 publication, 50%
	1

	1
Taylor & Francis	Taylor & Francis, 1, 50% Taylor & Francis 1 publication, 50%
Elsevier	Elsevier, 1, 50% Elsevier 1 publication, 50%
	1

Create a profile to get free access to personal recommendations for colleagues and new articles.

Metrics

Cite this

GOST | RIS | BibTex

Found error?

Publisher

Elsevier

Journal

scimago Q1

SJR

1.495

CiteScore

12.5

Impact factor

ISSN

09639969 (Print)

18737145