TY  - JOUR 
AU  - Latifi Amoghin, Meysam
AU  - Abbaspour-Gilandeh, Yousef
AU  - Tahmasebi, Mohammad
AU  - Arribas, Juan Ignacio
AU  - arribas sanchez
PY  - 2024
SN  - 0169-7439
UR  - http://hdl.handle.net/10366/167620
AB  - [EN]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...
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)
KW  - Neural Networks (Computer)
KW  - Peroxidases
KW  - Polyphenols
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
T2  - Chemometrics and Intelligent Laboratory Systems
VL  - 250
M2  - 105137
ER  -