Quantification of enzymatic browning kinetics in pear slices using non-homogenous L∗ color information from digital images

By Roberto Quevedo, O. Díaz, A. Caqueo, Betty Ronceros, J. Aguilera. 2009

52 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Plant Science

View Paper: https://www.semanticscholar.org/paper/2983305842de2f43224ed90447e8d57d1c55c2de

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Analytical Chemistry

1. Belén Diezma
2. L. Lleó
3. Luis Ruiz-Garcia
4. Loredana Lunadei

In Plant Science

1. Belén Diezma
2. L. Lleó
3. Luis Ruiz-Garcia
4. Loredana Lunadei
5. P. Galleguillos

Citations in the corpus

• A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices (2011, methodology): “Until now, mage texture analysis has been employed to quantify the nonomogenous distribution of the L* color in fresh-cut products with cubical shape (2 cm × 2 cm × 2 cm) (Quevedo et al., 2009a,b,c).”