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Improving quality inspection of food products by computer vision: a review
With increased expectations for food products of high quality and safety standards, the need for accurate, fast and objective quality determination of these characteristics in food products continuesExpand
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Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef
Abstract Hyperspectral imaging system operated in the near infrared (NIR) region (900–1700 nm) was developed for non-contact measurement of surface colour, pH and tenderness of fresh beef.Expand
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Recent developments in the applications of image processing techniques for food quality evaluation
TLDR
This paper reviews recent advances in image processing techniques for food quality evaluation, which include charge coupled device camera, ultrasound, magnetic resonance imaging, computed tomography, and electrical tomography for image acquisition; pixel and local pre- processing approaches for image pre-processing; thresholding- based, gradient-based, region-based and classification-based methods for image segmentation. Expand
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Effects of ultrasound treatments on quality of grapefruit juice.
Sonication is recognised as a potential technique for improvement in the quality of fruit juices. This study was initiated with the objective of evaluating the effect of sonication treatments on someExpand
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High-Pressure Processing of Foods: An Overview
Publisher Summary The application of any new technology presents significant challenges to food technologists and food researchers. High-pressure (HP) processing offers the food industry aExpand
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Comparison of the performances of NH3-H2O, NH3-LiNO3 and NH3-NaSCN absorption refrigeration systems
Abstract In recent years, research has been devoted to improvement of the performance of ammonia-water absorption refrigeration systems. In this study, thermodynamic analyses for ammonia-water,Expand
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Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry
TLDR
A review of wavelength selection methods for HSI in the field of food quality and safety evaluations. Expand
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Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis.
The goal of this study was to explore the potential of near-infrared (NIR) hyperspectral imaging in combination with multivariate analysis for the prediction of some quality attributes of lamb meat.Expand
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Precooling techniques and applications for horticultural products — a review
Abstract One of the most important factors affecting the postharvest life and quality of horticultural crops is temperature. Quality loss after harvest occurs as a result of physiological andExpand
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Colour measurements by computer vision for food quality control – A review
Colour is the first quality attribute of food evaluated by consumers, and is therefore an important component of food quality relevant to market acceptance. Rapid and objective measurement of foodExpand
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