Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot-Reference-Cited by-同舟云学术

Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot

Published:2024-08 Issue: Volume:450 Page:139460
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Wenfeng,Yang Rui,Xia Yiwen,Shao Xinyi,Wang Yimeng,Zhang Wanjie

Publisher

Elsevier BV

Reference38 articles.

1. Quantifying nonhomogeneous colors in agricultural materials. Part II: Comparison of machine vision and sensory panel evaluations;Balaban;Journal of Food Science,2008

2. Anthocyanins: From mechanisms of regulation in plants to health benefits in foods;Cappellini;Frontiers in Plant Science,2021

3. Degradation kinetics of anthocyanins in freeze-dried microencapsulates from lowbush blueberries (Vaccinium angustifolium Aiton) and prediction of shelf-life;Celli;Drying Technology,2016

4. Hot air impingement drying kinetics and quality attributes of orange peel;Deng;Journal of Food Processing and Preservation,2020

5. muma, An R package for metabolomics univariate and multivariate statistical analysis;Gaude;Current Metabolomics,2013

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. 2D-printed colorimetric paper-sensor for monitoring fish and milk freshness during the shelf life;Food Bioscience;2024-12

2. Corrigendum to “Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot” [Food Chem. 450 (2024) 139460];Food Chemistry;2024-10

3. Comprehensive Analysis of Physico-mechanical, Color, and FT-IR Properties in Diverse Wheat Varieties;Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi;2024-09-01

4. Developing Effective Radio Frequency Vacuum Drying Processes for Moutan Cortex: Effect on Moisture Migration, Drying Kinetics, Physicochemical Quality, and Microstructure;Foods;2024-07-21