REVISIÓN BIBLIOGRÁFICA SOBRE LA UTILIZACIÓN DE ESCÁNERES EPSON EN EL ANÁLISIS DE IMÁGENES DIGITALES DE ALIMENTOS

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Referencias Bibliográficas

- Albrecht, K., Baur, E., Endres, H. J., Gente, R., Graupner, N., Koch, M., & Webelhaus, K. (2017). Measuring fibre orientation in sisal fibre-reinforced, injection moulded polypropylene–Pros and cons of the experimental methods to validate injection moulding simulation. Composites Part A: Applied Science and Manufacturing, 95, 54-64.

- Anese, M., Manzocco, L., Panozzo, A., Beraldo, P., Foschia, M., & Nicoli, M. C. (2012). Effect of radiofrequency assisted freezing on meat microstructure and quality. Food Research International, 46(1), 50-54.

- Bahuaud, D., Gaarder, M., Veiseth-Kent, E., & Thomassen, M. (2010). Fillet texture and protease activities in different families of farmed Atlantic salmon (Salmo salar L.). Aquaculture, 310(1), 213-220.

- Blažková, M., Koets, M., Rauch, P., & van Amerongen, A. (2009). Development of a nucleic acid lateral flow immunoassay for simultaneous detection of Listeria spp. and Listeriamonocytogenes in food. European Food Research and Technology, 229(6), 867.

- Calvo, P., Watts, D. B., Kloepper, J. W., & Torbert, H. A. (2017). Effect of microbial‐based inoculants on nutrient concentrations and early root morphology of corn (Zea mays). Journal of Plant Nutrition and Soil Science, 180(1), 56-70.

- Fois, S., Fadda, C., Tonelli, R., Sanna, M., Urgeghe, P. P., Roggio, T., & Catzeddu, P. (2012). Effects of the fermentation process on gas-cell size two-dimensional distribution and rheological characteristics of durum-wheat-based doughs. Food research international, 49(1), 193-200.

- Fornal, J., Jeliński, T., Sadowska, J., Grundas, S., Nawrot, J., Niewiada, A., & Błaszczak, W. (2007). Detection of granary weevil Sitophilus granarius (L.) eggs and internal stages in wheat grain using soft X-ray and image analysis. Journal of Stored Products Research, 43(2), 142-148.

- Gaarder, M. O., Bahuaud, D., Veiseth-Kent, E., Morkøre, T., & Thomassen, M. S. (2012). Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets. Food chemistry, 132(1), 9-17.

- Hempel, J., Schädle, C. N., Sprenger, J., Heller, A., Carle, R., & Schweiggert, R. M. (2017). Ultrastructural deposition forms and bioaccessibility of carotenoids and carotenoid esters from goji berries (Lycium barbarum L.). Food Chemistry, 218, 525-533.

- Holubová-Mičková, B., Blažková, M., Fukal, L., & Rauch, P. (2010). Development of colloidal carbon-based immunochromatographic strip for rapid detection of carbaryl in fruit juices. European Food Research and Technology, 231(3), 467-473.

- Jeliński, T., Du, C. J., Sun, D. W., & Fornal, J. (2007). Inspection of the distribution and amount of ingredients in pasteurized cheese by computer vision. Journal of Food Engineering, 83(1), 3-9.

- Kwon, A. H., Qiu, Z., Hashimoto, M., Yamamoto, K., & Kimura, T. (2009). Effects of medicinal mushroom (Sparassis crispa) on wound healing in streptozotocin-induced diabetic rats. The American Journal of Surgery, 197(4), 503-509.

- Lo Bianco, M., Grillo, O., Escobar Garcia, P., Mascia, F., Venora, G., & Bacchetta, G. (2017). Morpho‐colorimetric characterisation of Malva alliance taxa by seed image analysis. Plant Biology, 19(1), 90-98.

- Marti, A., Cardone, G., Nicolodi, A., Quaglia, L., & Pagani, M. A. (2017). Sprouted wheat as an alternative to conventional flour improvers in bread-making. LWT-Food Science and Technology, 80, 230-236.

- Murakami, P. F., Turner, M. R., van den Berg, A. K., & Schaberg, P. G. (2005). An instructional guide for leaf color analysis using digital imaging software. https://www.treesearch.fs.fed.us/pubs/9631

- Nascimento, T. A., Calado, V., & Carvalho, C. W. (2017). Effect of Brewer's spent grain and temperature on physical properties of expanded extrudates from rice. LWT-Food Science and Technology, 79, 145-151.

- Petrusha, O., & Niemirich, A. (2016). Assessment of color of meat using the method of computer colorimetry. EUREKA: Life Sciences, (3), 3-7.

- Rodriguez Garcia, J.; Puig Gómez, CA.; Salvador, A.; Hernando Hernando, MI. (2013). Functionality of several cake ingredients: a comprehensive approach. Czech Journal of Food Sciences. 31(4):355-360. http://hdl.handle.net/10251/75249.

- Stanley, D. W., & Baker, K. W. (2002). A simple laboratory exercise in food structure/texture relationships using a flatbed scanner. Journal of Food Science Education, 1(1), 6-9.

- Van Dalen, G. (2004). Determination of the size distribution and percentage of broken kernels of rice using flatbed scanning and image analysis. Food research international, 37(1), 51-58.

- Wen, Z., Li, H., Shen, J., & Rengel, Z. (2017) Maize responds to low shoot P concentration by altering root morphology rather than increasing root exudation. International Journal on Plant-Soil, 1-13.

- Wronkowska, M., Haros, M., & Soral-Śmietana, M. (2013). Effect of starch substitution by buckwheat flour on gluten-free bread quality. Food and Bioprocess Technology, 6(7), 1820-1827.

- Wu, H., Huo, D., Jiang, H., Dong, L., Ma, Y., Hou, C. & Shen, C. (2017). Highly Selective and Sensitive Colorimetric Sensor for Aminotriazole Residues in Vegetables and Fruits Using Glutathione Functionalized Gold Nanoparticles. Journal of Nanoscience and Nanotechnology, 17(7), 4733-4739.

- Yerramilli, M., Longmore, N., & Ghosh, S. (2017). Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate. Food Hydrocolloids, 64, 99-111.

- Zapotoczny, P. (2011). Discrimination of wheat grain varieties using image analysis and neural networks. Part I. Single kernel texture. Journal of Cereal Science, 54(1), 60-68.