Nondestructive classification of saffron using color and textural analysis-Reference-Cited by-同舟云学术

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Nondestructive classification of saffron using color and textural analysis

Published:2020-02-27 Issue:4 Volume:8 Page:1923-1932
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Mohamadzadeh Moghadam Morteza¹,Taghizadeh Masoud¹^ORCID,Sadrnia Hassan²,Pourreza Hamid Reza³

Affiliation:

1. Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran

2. Department of Biosystems Engineering Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran

3. Department of Computer Engineering Faculty of Engineering Ferdowsi University of Mashhad Mashhad, Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1478

Reference31 articles.

1. Drying effects on chemical and sensorial characteristics of saffron;Atefi M.;Iranian Journal of Nutrition Sciences & Food Technology,2013

2. DETERMINATION OF CROCIN CONTENT AND VOLATILE COMPONENTS IN DIFFERENT QUALITIES OF IRANIAN SAFFRON

3. Classification of processing asparagus sections using color images

4. Dynamic cattle behavioural classification using supervised ensemble classifiers

5. Application of computer image analysis to measure pork marbling characteristics

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1. Rapid and low-cost detection of saffron (Crocus sativus L.) adulteration using smartphone videos and spectral data fusion strategy;Journal of Food Composition and Analysis;2024-11

2. Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativusL.) cultivated in Iran, Spain, and Türkiye;Journal of the Science of Food and Agriculture;2024-05-22

3. A Review of Machine Learning and Deep Learning Techniques for Saffron Adulteration Prediction System;2024 Sixth International Conference on Computational Intelligence and Communication Technologies (CCICT);2024-04-19

4. Stator Imbalance Defects Diagnosis of Induction Machine Using Thermography and Machine Learning Algorithms;IEEE Access;2024

5. Saffron: The colourful spice;International Journal of Gastronomy and Food Science;2023-12

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