Description of food surfaces and microstructural changes using fractal image texture analysis

By Roberto Quevedo, L. Carlos, J. Aguilera, L. Cadoche. 2002

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Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image (2009, methodology): “Second, pixel coordinates (x, y) were plotted against their L color levels in the z-axis (Quevedo et al., 2002).”
A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices (2011, background): “As a result, the changes in pixel alue intensity reflect the texture of the image, which might conain information about the color and the geometric structure of he objects in the image (Quevedo et al., 2002; Du and Sun, 2004; heng et al., 2006; Gonzales-Barron and Butler, 2008).”