J. Aguilera

Food Science · with Díaz · 2002–2014

A researcher in the Science corpus: 19 papers; trusts 6 researchers and is trusted by 22 researchers here, as inferred from the citation graph.

Subfields

• Food Science — 28 citations into it; #269 of 1,700 by trust here, #233 by citations
• Analytical Chemistry — 22 citations into it; #213 of 1,254 by trust here, #74 by citations
• Plant Science — 20 citations into it; #1,406 of 8,232 by trust here, #2,866 by citations
• Molecular Biology — 17 citations into it; #16,785 of 17,773 by trust here, #13,009 by citations
• Computer Vision and Pattern Recognition — 14 citations into it
• Biomedical Engineering — 10 citations into it; #7,086 of 10,734 by trust here, #7,661 by citations

Whom J. Aguilera trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

1. Luigi Di Stefano
2. Tadhg Brosnan
3. Roberto Quevedo
4. F. Mendoza

Who trusts J. Aguilera overall

1. Da‐Wen Sun
2. Di Wu
3. Roberto Quevedo
4. H. Kiani
5. D. McClements
6. K. León
7. Loredana Lunadei
8. F. Mendoza

Papers from J. Aguilera's perspective

Ordered by how strongly the researchers J. Aguilera trusts endorse each paper. Same corpus, a different order for every researcher.

1. Fractal texture analysis of bread crumb digital images
2. Color measurement in L ¿ a ¿ b ¿ units from RGB digital images
3. Recent developments in the applications of image processing techniques for food quality evaluation
4. Dietary intake and bioavailability of polyphenols. (Journal of NutriLife)
5. Specific roles of enzymatic browning and lignification in apple disease resistance
6. Image analysis of changes in surface color of chocolate
7. Texture, gaping and colour of fresh and frozen Atlantic salmon flesh as affected by pre-slaughter iso-eugenol or CO2 anaesthesia
8. Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements
9. Sensory characteristics of farmed and wild Atlantic salmon
10. Textural properties of raw Atlantic salmon (Salmo salar) fillets measured by diÄerent methods in comparison to expressible moisture

Their papers

• Calibrated color measurements of agricultural foods using image analysis (2006) — 385 citations
• Computer Vision and Stereoscopy for Estimating Firmness in the Salmon (Salmon salar) Fillets (2010) — 68 citations
• Assessment of internal quality of blueberries using hyperspectral transmittance and reflectance images with whole spectra or selected wavelengths (2014) — 76 citations
• Prediction of firmness and soluble solids content of blueberries using hyperspectral reflectance imaging (2013) — 231 citations
• Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food (2013) — 273 citations
• Chia seeds: Microstructure, mucilage extraction and hydration (2012) — 352 citations
• Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate (2012) — 154 citations
• Quantification of enzymatic browning kinetics in pear slices using non-homogenous L∗ color information from digital images (2009) — 52 citations
• Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images (2009) — 63 citations
• Ice Morphology: Fundamentals and Technological Applications in Foods (2009) — 373 citations
• Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image (2009) — 72 citations
• Determination of senescent spotting in banana (Musa cavendish) using fractal texture Fourier image (2008) — 101 citations
• Food microstructure affects the bioavailability of several nutrients. (2007) — 969 citations
• Colour and image texture analysis in classification of commercial potato chips (2007) — 118 citations
• Structure and Texture Properties of Fried Potato Products (2006) — 135 citations
• Application of Image Analysis for Classification of Ripening Bananas (2006) — 296 citations
• Image analysis of changes in surface color of chocolate (2005) — 184 citations
• Food dehydration and product structure (2003) — 154 citations
• Description of food surfaces and microstructural changes using fractal image texture analysis (2002) — 140 citations