Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case study

Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time

(2020) Fitriyono Ayustaningwarno et al.   Frontiers in Nutrition

Aberrant up-regulation of iNOS/NO system is correlated with an increased abundance of Foxp3+ cells and reduced effector/memory cell markers expression during colorectal cancer: immunomodulatory effects of cetuximab combined with chemotherapy

(2019) Sarra Benkhelifa et al.   INFLAMMOPHARMACOLOGY

The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips

(2019) Fitriyono Ayustaningwarno et al.   Innovative Food Science & Emerging Technologies

Botanical origin identification of Sicilian honeys based on artificial senses and multi-sensor data fusion

(2017) Ambra R. Di Rosa et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Former food products safety: microbiological quality and computer vision evaluation of packaging remnants contamination

(2017) M Tretola et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Accelerated chemotaxonomic discrimination of marine fish surimi based on Tri-step FT-IR spectroscopy and electronic sensory

(2017) Xianyi Zhang et al.   FOOD CONTROL

Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice

(2016) Lea Wexler et al.   CyTA-Journal of Food

Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice

(2016) Lea Wexler et al.   CyTA-Journal of Food

Color measurement: comparison of colorimeter vs. computer vision system

(2016) Sandro M. Goñi et al.   Journal of Food Measurement and Characterization

Data fusion methodologies for food and beverage authentication and quality assessment – A review

(2015) Eva Borràs et al.   ANALYTICA CHIMICA ACTA

Sensory quality control of cheese: Going beyond the absence of defects

(2015) Mónica Ojeda et al.   FOOD CONTROL

Plasmonic color analysis of Ag-coated black-Si SERS substrate

(2015) Steven M. Asiala et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Non-destructive evaluation of quality and ammonia content in whole and fresh-cut lettuce by computer vision system

(2014) Bernardo Pace et al.   FOOD RESEARCH INTERNATIONAL

Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM)

(2014) Olayinka Righteous Akinpelu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Date maturity and quality evaluation using color distribution analysis and back projection

(2014) Dong Zhang et al.   JOURNAL OF FOOD ENGINEERING

Sensory Analysis of Protected Geographical Indication Products: An Example with Turnip Greens and Tops

(2012) M.D. Arias-Carmona et al.   JOURNAL OF SENSORY STUDIES

Fiji: an open-source platform for biological-image analysis

(2012) Johannes Schindelin et al.   NATURE METHODS

COMPUTER VISION CLASSIFICATION OF POTATO CHIPS BY COLOR

(2010) FRANCO PEDRESCHI et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of Air Parameters on the Quality of Dried Potato Cubes

(2009) Jan Iciek et al.   DRYING TECHNOLOGY

Comparison between atmospheric and vacuum frying of apple slices

(2007) M. Mariscal et al.   FOOD CHEMISTRY