Classification of bananas during ripening using peel roughness analysis—An application of atomic force microscopy to food process
Author:
Affiliation:
1. Department of Biosystems Engineering Ferdowsi University of Mashhad Mashhad Iran
2. Department of Agricultural Engineering Technical and Vocational University (TVU) Tehran Iran
Funder
Ferdowsi University of Mashhad
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13857
Reference37 articles.
1. Atomic force microscopy for imaging and nanomechanical characterisation of live nematode epicuticle: A comparative Caenorhabditis elegans and Turbatrix aceti study
2. Characterization of ice cream structure by direct optical microscopy. Influence of freezing parameters
3. Recent advances in atomic force microscopy for assessing the nanomechanical properties of food materials
4. Epicarp characterization of coffee fruits by atomic force microscopy
5. Halloysite/Keratin Nanocomposite for Human Hair Photoprotection Coating
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