The Identification of Edible Boletus Based on Heterogeneous Multi-Spectral Information Fusion

[1] Wang X M, Zhang J, Wu L H, et al. Food Chemistry, 2014, 151: 279.

[2] Zhang A, Liu Y, Xiao N, et al. Food Chemistry, 2014, 146: 334.

[4] Hatoi H, Singdevsachan S K. African Journal of Biotechnology, 2014, 13(4): 523.

[5] Vauzour D. Oleagineux Corps Gras Lipides, 2017, 24(2): A202.

[6] Emieszek M K, Ribeiro M, Alves H G, et al. Food & Function, 2016, 7(7): 3163.

[7] Wen H, Kang S, Song Y, et al. Phytochemical Analysis, 2010, 21(1): 73.

[8] Chen J, Sun S, Ma F, et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2014, 128: 629.

[10] Falandysz J, Zhang J, Wiejak A, et al. Ecotoxicology and Environmental Safety, 2017, 142: 497.

[11] Pontes A G O, Silva K L, da Cruz Fonseca S G, et al. Carbohydrate Polymers, 2016, 149: 391.

[12] Martins A R, Talhavini M, Vieira M L, et al. Food Chemistry, 2017, 229: 142.

[13] Wu Z, Zhao Y, Zhang J, et al. Molecules, 2017, 22(7): 1238.

[14] Tripathy S, Middha A, Swain S R. Imperial Journal of Interdisciplinary Research, 2016, 2(10): 32.

[15] Hirri A, Bassbasi M, Platikanov S, et al. Food Analytical Methods, 2016, 9(4): 974.

[16] D’Archivio A A, Maggi M A. Food Chemistry, 2017, 219: 408.

[17] El Darra N, Rajha H N, Saleh F, et al. Food Control, 2017, 78: 132.

[19] Chandra G R, Katyayani A, Sandhya N. Journal of Theoretical & Applied Information Technology, 2017, 95(12): 2626.

[20] Liggins I I, Martin David Hall, James Llinas, et al. Handbook of Multisensor Data Fusion: Theory and Practice. CRC Press, 2017.

[21] Spiteri M, Dubin E, Cotton J, et al. Analytical and Bioanalytical Chemistry, 2016, 408(16): 4389.

[22] Casale M, Bagnasco L, Zotti M, et al. Talanta, 2016, 160: 729.

[23] Kennard R W, Stone L A. Technometrics, 1969, 11(1): 137.

[24] Pizarro C, Rodríguez-Tecedor S, Pérez-del-Notario N, et al. Food Chemistry, 2013, 138(2): 915.

[25] Borràs E, Ferré J, Boqué R, et al. Analytica Chimica Acta, 2015, 891: 1.

[26] Di Anibal C V, Callao M P, Ruisánchez I. Talanta, 2011, 84(3): 829.

[27] Noda I. Chinese Chemical Letters, 2015, 26(2): 167.

[28] Mecozzi M, Sturchio E. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2015, 137: 90.

[30] Adib A M, Jamaludin F, Kiong L S, et al. Journal of Pharmaceutical and Biomedical Analysis, 2014, 96: 104.

[31] Mickiewicz B, Heard B J, Chau J K, et al. Journal of Orthopaedic Research, 2015, 33(1): 71

[32] Lenhardt L, Bro R, Zekovic′ I, et al. Food Chemistry, 2015, 175: 284.

[33] Pande R, Mishra H N. Food Chemistry, 2015, 172: 880.

[34] Zadeh L A. Information and Control, 1965, 8(3): 338.

[35] Rodríguez R M, Martínez L, Torra V, et al. International Journal of Intelligent Systems, 2014, 29(6): 495.

[36] Westad F, Marini F. Analytica Chimica Acta, 2015, 893: 14.

[37] Márquez C, López M I, Ruisánchez I, et al. Talanta, 2016, 161: 80.

[38] Biancolillo A, Bucci R, Magrì A L, et al. Analytica Chimica Acta, 2014, 820: 23.