Background Sensory analysis is the evaluation of the signals received through senses of
sight, sound, taste, smell, and touch. The traditional methods for the analysis of sensory …

Osmotic dehydration (OD) is an easy method for removing water from fruits and vegetables
pieces. The combination of the sonication process (using ultrasonic sound waves) with the …

Background Quality control (QC) of nutraceuticals has always been a challenging task due
to their complex nature and wide sources of variability. As a green, fast, and nondestructive …

Soluble solids content (SSC) is one of the most important internal quality attributes of fruit
and could be predicted using near-infrared (NIR) spectra and optical properties. Partial least …

Tea taste assessments generally rely on panel sensory evaluation, which often yield
inconsistent results. Therefore, the rapid and nondestructive assessment of the taste …

Green tea adulterated with sugar and glutinous rice flour has an increased sensitivity to
water, which affects the safety of the tea. A total of 475 samples of pure tea, sugar …

Background Variety genuineness and purity are essential indices of maize seed quality that
affect yield. However, detection methods for variety genuineness are time-consuming …

To date, studies using hyperspectral imaging (HSI) to monitor plant nutrient status have
focused mainly on the prediction of water and nitrogen (N) contents, and few have attempted …

Two hyperspectral imaging (HSI) systems, visible/near infrared (Vis/NIR, 304–1082 nm) and
short wave infrared (SWIR, 930–2548 nm), were used for the first time to comprehensively …

Near-infrared (800–2500 nm; NIR) spectroscopy coupled to hyperspectral imaging (NIR-
HSI) has greatly enhanced its capability and thus widened its application and use across …