A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices

By Loredana Lunadei, P. Galleguillos, Belén Diezma, L. Lleó, Luis Ruiz-Garcia. 2011

70 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Biochemistry, Plant Science

View Paper: https://www.semanticscholar.org/paper/341457437dee16d8d4fce15bd3fe953583a46a92

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. F. Al-Said
2. Umezuruike Linus Opara
3. P. Pathare

In Biochemistry

1. Umezuruike Linus Opara

In Plant Science

1. Umezuruike Linus Opara
2. F. Al-Said
3. P. Pathare

Citations in the corpus

• Colour Measurement and Analysis in Fresh and Processed Foods: A Review (2012, methodology): “Enzymatic browning has been quantified using browning indicators through a biochemical index (Lunadei et al. 2011).”