Dynamic monitoring of salicylic acid and vitamin B2 during the apple boiling process based on fluorescence spectroscopy and machine learning
(2.164-6.001 ng/mL) peaked at 54-58 min at 100 °C. This peak-shape-aware EEM machine-learning framework supports non-destructive, quantitative process monitoring for nutrient retention during thermal processing.
Authors
- Haoran Xu (ORCID: https://orcid.org/0000-0001-8118-0223)
- Jiaqi Zheng (ORCID: https://orcid.org/0000-0002-9841-3860)
- Chunyu Liu
- Zheng Li
- Xia Xiao
- Ye Wang
- Xin Chen
- Yong Tan
- Xing Teng
- Yi Zhang
Institutions
- Changchun University of Science and Technology (CN)
- Jilin Academy of Agricultural Sciences (CN)
- Jilin Province Science and Technology Department (CN)
- Department of Research and Specialist Services (ZW)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2026-04-01
- DOI
- https://doi.org/10.1016/j.fochx.2026.103818
- Primary Topic
- Spectroscopy and Chemometric Analyses
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- People's Government of Jilin Province
- Department of Science and Technology of Jilin Province
- Changchun University of Science and Technology
- Jilin Province Key R&D Plan Project
- Jilin Scientific and Technological Development Program