TY  - JOUR 
AU  - Latifi Amoghin, Meysam
AU  - Abbaspour-Gilandeh, Yousef
AU  - Tahmasebi, Mohammad
AU  - Arribas Sánchez, Juan Ignacio
PY  - 2024
SN  - 0169-7439
UR  - https://uvadoc.uva.es/handle/10324/73062
AB  - The browning process of food products if often formed upon cutting and damage during their processing, transport, and storage, amongst other potential sources and reasons. Enzymic browning can be mainly due to polyphenol oxidase (PPO) and peroxidase...
LA  - eng
PB  - Elsevier
KW  - Effective wavelengths (EW)
KW  - Neural network
KW  - Non-destructive evaluation
KW  - Vis/NIR imaging spectroscopy
KW  - Polyphenol oxidase enzyme (PPO)
KW  - Peroxidase enzyme (POD)
TI  - Automatic non-destructive estimation of polyphenol oxidase and peroxidase enzyme activity levels in three bell pepper varieties by Vis/NIR spectroscopy imaging data based on machine learning methods
DO  - 10.1016/j.chemolab.2024.105137
ER  -