(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health
benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The …

Food adulteration refers to the alteration of food quality that takes place deliberately. It
includes the addition of ingredients to modify different properties of food products for …

Early detection of internal bruise is one of the major challenges in postharvest quality sorting
processes in Lingwu long jujube. In this study, the visible/near infrared (VIS/NIR) …

Data transmission between spectroscopy equipment and mobile terminals is critical to
realising hand-held field-level monitoring. Currently, on-the-go (OTG) communication …

Bruising is one of the major challenges appearing in the postharvest grading and
processing of Lingwu long jujubes, which leads to quality deterioration and microbial …

The standard method used to quantify free acidity (FA) in vegetable oil is neutralization
titration, which requires many toxic chemicals and depends on an analyst's experience in …

Saffron (Crocus sativus L.) is the most expensive spice in the world and is highly susceptible
to economically motivated adulteration. Hyperspectral imaging (HSI) and near-infrared (NIR) …

The authentication process involves all the supply chain stakeholders, and it is also adopted
to verify food quality and safety. Food authentication tools are an essential part of traceability …

Edible oils are naturally oxidized under heat or light, generating compounds responsible for
undesirable flavors and tastes, which lead to the depreciation of products that contain them …

This study presents a low-cost smartphone-based imaging technique called smartphone
video imaging (SVI) to capture short videos of samples that are illuminated by a colour …