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 …

Citrus juice is widely consumed due to its high nutritional values, desirable taste, and color.
The juice color is the key indicator for quality attributes affecting the consumer's attention …

Nowadays, consumers are paying great attention to the characteristics of food such as smell,
taste, and appearance. This motivates scientists to imitate human senses using devices …

Fruits of the genus Ziziphus are known for their medicinal and nutritional value. Thus, this
study aimed to investigate the influence of different maturity stages (unripe, half-ripe, and …

Nitrogen (N) fertilization is a crucial agricultural practice for boosting production traits in
vegetables. However, N synthetic fertilizers—commonly adopted by farmers—have several …

Beverages is a broad and important category within the food industry, which is comprised of
a wide range of sub-categories and types of drinks with different levels of complexity for their …

Evaluating the color of green coffee beans is an important process in defining their quality
and market price. This evaluation is normally carried out by visual inspection or using …

The quality of date palm is highly influenced by postharvest techniques, storage, and
processing effects. Fruits stored at room temperature result in dehydration, whereas higher …

Today there is a greater environmental and ecological awareness and it is growing the
number of farmers who want to adopt sustainable and efficient cultivation systems even if not …

A computer vision system (CVS) and a colorimeter were compared for their abilities to
measure the colour of twenty-seven different milks and milk products. The frequency of …