A comparative analysis of the discrimination of pepper ( Capsicum annuum L.) based on the cross‐section and seed textures determined using image processing

Effect of boiling on classification performance of potatoes determined by computer vision

(2021) Ewa Ropelewska   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Automatic non-destructive video estimation of maturation levels in Fuji apple (Malus Malus pumila) fruit in orchard based on colour (Vis) and spectral (NIR) data

(2020) Razieh Pourdarbani et al.   BIOSYSTEMS ENGINEERING

Viewpoint Analysis for Maturity Classification of Sweet Peppers

(2020) Ben Harel et al.   SENSORS

The use of seed texture features for discriminating different cultivars of stored apples

(2020) Ewa Ropelewska   JOURNAL OF STORED PRODUCTS RESEARCH

Identification of sunflower seeds with deep convolutional neural networks

(2020) Ferhat Kurtulmuş   Journal of Food Measurement and Characterization

Determination of bagged ‘Fuji’ apple maturity by visible and near-infrared spectroscopy combined with a machine learning algorithm

(2020) Mengsheng Zhang et al.   INFRARED PHYSICS & TECHNOLOGY

Comparative analysis of developmental changes of fruit metabolites, antioxidant activities and mineral elements content in Bhut jolokia and other Capsicum species

(2019) M. Sarpras et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages

(2018) N. Baenas et al.   FOOD CHEMISTRY

Design of an automatic apple sorting system using machine vision

(2016) M.M. Sofu et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Carotenoid profiling from 27 types of paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods

(2016) Ji-Sun Kim et al.   FOOD CHEMISTRY

Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

(2015) M. Hernández-Carrión et al.   Innovative Food Science & Emerging Technologies

Antioxidant Systems from Pepper (Capsicum annuum L.): Involvement in the Response to Temperature Changes in Ripe Fruits

(2013) Rosa Mateos et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)

(2013) María Gómez-García et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Stability analysis of yield and capsaicinoids content in chili (Capsicum spp.) grown across six environments

(2012) Tulsi Gurung et al.   EUPHYTICA

Protective effect of fresh and processed Jalapeño and Serrano peppers against food lipid and human LDL cholesterol oxidation

(2012) Emilio Alvarez-Parrilla et al.   FOOD CHEMISTRY

Tumor regression with a combination of drugs interfering with the tumor metabolism: efficacy of hydroxycitrate, lipoic acid and capsaicin

(2012) Laurent Schwartz et al.   INVESTIGATIONAL NEW DRUGS

Functional compounds and antioxidant properties of dried green and red peppers

(2011) M. Ozgur   African Journal of Agricultural Research

Effect of natural biostimulants on yield and nutritional quality: an example of sweet yellow pepper (Capsicum annuum L.) plants

(2011) Nada Parađiković et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemical and Pharmacological Aspects of Capsaicin

(2011) Maria Reyes-Escogido et al.   MOLECULES

Diversidade genética entre acessos de pimentas e pimentões da Embrapa Clima Temperado

(2010) Miriam Valli Büttow et al.   CIENCIA RURAL

MaZda—A software package for image texture analysis

(2008) Piotr M. Szczypiński et al.   COMPUTER METHODS AND PROGRAMS IN BIOMEDICINE