Prediction of optimal cooking time for boiled potatoes by hyperspectral imaging

By N. N. Trong, Mizuki Tsuta, B. Nicolai, J. Baerdemaeker, Wouter Saeys. 2011

75 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Animal Science and Zoology, Biomedical Engineering

View Paper: https://www.semanticscholar.org/paper/3fe8d1846aeb58c60240a38b7ac1d8c1dcf8a6c2

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. Sergio Cubero
2. José Blasco
3. Nuria Aleixos
4. Juan Gómez-Sanchís
5. Jianwei Qin
6. O. García-Navarrete
7. D. Lorente
8. Da‐Wen Sun

In Animal Science and Zoology

1. Wouter Saeys

In Biomedical Engineering

1. José Blasco
2. Nuria Aleixos
3. Sergio Cubero
4. Wouter Saeys
5. Da‐Wen Sun
6. Jun‐Hu Cheng

Citations in the corpus

• Recent Advances and Applications of Hyperspectral Imaging for Fruit and Vegetable Quality Assessment (2012, methodology): “Using a PLSDA calibration model, Nicolaï et al. (2006) discriminated between pixels of sound apple skin and bitter pit lesions.”
• Hazelnut Quality Sorting Using High Dynamic Range Short-Wave Infrared Hyperspectral Imaging (2015, methodology): “As such, computer vision is often used for nondestructive, automated quality inspection (Nguyen Do Trong et al. 2011).”
• Hyperspectral and multispectral imaging for evaluating food safety and quality (2013, background): “Potato Cooking time prediction Line-scan reflectance 400–1000 Nguyen Do Trong et al. (2011)”