Quantitative Detection of Extra Virgin Olive Oil Adulteration, as Opposed to Peanut and Soybean Oil, Employing LED-Induced Fluorescence Spectroscopy.

Classification of Tea Leaves Based on Fluorescence Imaging and Convolutional Neural Networks.

Exploring the Optical Properties of Leaf Photosynthetic and Photo-Protective Pigments In Vivo Based on the Separation of Spectral Overlapping.

Robust Classification of Tea Based on Multi-Channel LED-Induced Fluorescence and a Convolutional Neural Network.