Journal of Food Process Engineering

Article	Citations
Drying kinetics of food materials in infrared radiation drying: A review	64
Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana	61
Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review	50
A convolutional neural network‐based comparative study for pepper seed classification: Analysis of selected deep features with support vector machine	47
A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques	45
Effects of hot air, vacuum infrared, and vacuum microwave dryers on the drying kinetics and quality characteristics of orange slices	44
Investigation of mass transfer, thermodynamics, and greenhouse gases properties in pennyroyal drying	38
Design and performance evaluation of a passive flat plate collector solar dryer for agricultural products	36
Nondestructive identification of barley seeds variety using near‐infrared hyperspectral imaging coupled with convolutional neural network	35
Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed	34
Cost‐effective cellulase production, improvement strategies, and future challenges	33
Development and assessment of blockchain‐IoT‐based traceability system for frozen aquatic product	32
Impact of thermosonication and pasteurization on total phenolic contents, total flavonoid contents, antioxidant activity, and vitamin C levels of elephant apple (Dillenia indica) jui	32
The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions	32
Nondestructive identification of pesticide residues on the Hami melon surface using deep feature fusion by Vis/NIR spectroscopy and 1D‐CNN	30
An improved Yolov3 based on dual path network for cherry tomatoes detection	30
A comparative analysis of the discrimination of pepper (Capsicum annuum L.) based on the cross‐section and seed textures determined using image processing	30
Present scenario and future scope of food waste to biofuel production	29
Impacts of hybrid (convective‐infrared‐rotary drum) drying on the quality attributes of green pea	28
Effect of pulsed electric fields processing on physiochemical properties and bioactive compounds of apricot juice	28
Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: Modeling and optimization of process using artificial neural network and response surface methodology	28
Applications of nano‐materials in food packaging: A review	27
Application of artificial neural network‐genetic algorithm and response surface methodology for optimization of ultrasound‐assisted extraction of phenolic compounds from cashew a	26
Identification of soybean varieties based on hyperspectral imaging technology and one‐dimensional convolutional neural network	26
Physical modifications of wheat gluten protein: An extensive review	25

Understanding puffing in a domestic microwave oven	25
Puffed rice: A materialistic understanding of rice puffing and its associated changes in physicochemical and nutritional characteristics	24
Convective and microwave drying of coriander leaves: Kinetics characteristics and modeling, phenolic contents, antioxidant activity, and principal component analysis	24
Experimental investigation of drying characteristics of lima beans with passive and active mode greenhouse solar dryers	24
Technologies for extraction of oil from oilseeds and other plant sources in retrospect and prospects: A review	23
Application of modified packaging and nano ZnO for extending the shelf life of fresh pistachio	23
Microencapsulation of Lactobacillus plantarum by spray drying with mixtures of Aloe vera mucilage and agave fructans as wall materials	23
Design, development, and drying kinetics of infrared‐assisted hot air dryer for turmeric slices	23
Effects of pretreatments on quality attributes, moisture diffusivity, and activation energy of solar dried ivy gourd	22
Identification of Lycium barbarum varieties based on hyperspectral imaging technique and competitive adaptive reweighted sampling‐whale optimization algorithm‐s	22
Apple target recognition method in complex environment based on improved YOLOv4	22
Influence of voltage and distance on quality attributes of mixed fruit beverage during pulsed light treatment and kinetic modeling	22
Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties	22
Effect of low pressure cold plasma treatment on microbial decontamination and physicochemical properties of dried walnut kernels (Juglans regia L.)	22
Thin‐layer drying kinetics of yam slices, physicochemical, and functional attributes of yam flour	21
Cold plasma in food processing and preservation: A review	21
Sustainable use of biowaste for synthesis of silver nanoparticles and its incorporation into gelatin‐based nanocomposite films for antimicrobial food packaging applications	21
Ginger essential oil nanoemulsions: Preparation and physicochemical characterization and antibacterial activities evaluation	21
Nanoencapsulation of clove oil and study of physicochemical properties, cytotoxic, hemolytic, and antioxidant activities	21
Modeling of vacuum‐ and ultrasound‐assisted osmodehydration of carrot cubes followed by combined infrared and spouted bed drying using artificial neural network and regression models	21
Identification of tomatoes with early decay using visible and near infrared hyperspectral imaging and image‐spectrum merging technique	20
Effects of tray drying, vacuum infrared drying, and vacuum microwave drying techniques on quality characteristics and aroma profile of orange peels	20
Valorization of fruit and vegetable waste for biofertilizer and biogas	20
Effects of microwave treatment on sorghum grains: Effects on the physicochemical properties and in vitro digestibility of starch	20
Pesticide residues identification by impedance time‐sequence spectrum of enzyme inhibition on multilayer paper‐based microfluidic chip	20
Assessment of kinetics, effective moisture diffusivity, specific energy consumption, and percentage of thyme oil extracted in a hybrid solar‐electric dryer	19
Potentials of 3D extrusion‐based printing in resolving food processing challenges: A perspective review	19
A technological review on processing of sugarcane juice: Spoilage, preservation, storage, and packaging aspects	19
Modeling of drying and rehydration kinetics ofRosa pimpinellifoliafruits: Toward formulation and optimization of a new tea with high antioxidant properties	19
Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice	19
Effect of cold plasma on different polyphenol compounds: A review	19
Performance assessments and techno and enviro‐economic analyses on forced convection mixed mode solar dryer	19
Biopolymeric films based on whey protein isolate/lignin microparticles for waste recovery	19
Vitamin D3‐loaded nanophytosomes for enrichment purposes: Formulation, structure optimization, and controlled release	19
Effect of cold plasma treatment on sterilizing rate and quality of kiwi turbid juice	19
Investigation of time effect on pectin production from citrus wastes with ohmic heating assisted extraction process	19
Novel encapsulation approaches for phytosterols and their importance in food products: A review	18
Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety	18
Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage	18
Foaming and foam mat drying characteristics of ripe banana [Musa balbisiana (BB)] pulp	18
Review on low‐temperature heat pump drying applications in food industry: Cooling with dehumidification drying method	18
Impact of novel processing techniques on the functional properties of egg products and derivatives: A review	18
Microwave intermittent drying characteristics of camellia oleifera seeds	18
Comparative extraction of bromelain and bioactive peptides from pineapple byproducts by ultrasonic‐ and microwave‐assisted extractions	18
Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded produ	18
Experimental study on drying kinetics of ivy gourd using solar dryer	18
Influence of drying temperature on drying kinetics, energy consumption, bioactive compounds and cooking quality of pasta enriched with spinach	17
Nondestructive determination of the total mold colony count in green tea by hyperspectral imaging technology	17
Quality changes kinetic of tomato during transportation and storage	17
Performance analysis of stand‐alone solar photovoltaic thermal dryer for drying of green chili in hot‐humid weather conditions ofNorth‐EastIndia	17

Kinetic modeling of ultrasonic‐assisted extraction of punicalagin from pomegranate peel	17
Electrical conductivity and performance evaluation of verjuice concentration process using ohmic heating method	17
Advances in development of biodegradable food packaging material from agricultural and agro‐industry waste	17
Deep eutectic solvent‐based microwave‐assisted extraction of phytochemical compounds from black jamun pulp	17
Influence of ultrasound‐assisted extraction techniques on the valorization of agro‐based industrial organic waste – A review	17
Potato creep analysis during storage using experimental measurement and finite element method (FEM)	17
Effect of electron beam irradiation on physicochemical properties of corn starch and improvement of enzymatic saccharification of corn starch at high concentration (45%)	17
Engineering properties of dried ash gourd (Benincasa hispidaCogn) seeds: Mass modeling and its analysis	16
Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils	16
Moisture‐dependent engineering properties of arugula seed relevant in mechanical processing and bulk handling	16
Modeling study of coffee extraction at different temperature and grind size conditions to better understand the cold and hot brewing process	16
Cold plasma‐assisted shape‐shifting of a flat two‐dimensional wheat xerogel and its morphological behavior	16
Detection of early bruises on apples using hyperspectral imaging combining with YOLOv3 deep learning algorithm	15
Nondestructive detection for Panax notoginseng powder grades based on hyperspectral imaging technology combined with CARS‐PCA and MPA‐LSSVM	15
Modeling and optimization of drying conditions of dog rose for preparation of a functional tea	15
Modeling and optimization of microwave puffing of rice using artificial neural network and genetic algorithm	15
Drying kinetics behavior of turkey breast meat in different drying methods	15
Bruise detection and classification in jujube using thermal imaging and DenseNet	15
Comparison study of static and alternating magnetic field treatments on the quality preservation effect of cherry tomato at low temperature	15
Varietal classification of maize seeds using computer vision and machine learning techniques	15
Nondestructive phenotyping fatty acid trait of single soybean seeds using reflective hyperspectral imagery	15
Design and development of resistance heating apparatus‐cum‐solar drying system for enhancing fish drying rate	15
Prediction of size and mass of pistachio kernels using random Forest machine learning	15
Determination of soluble solids content and firmness in plum using hyperspectral imaging and chemometric algorithms	15
Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients	14
A new approach to the traditional drying models for the thin‐layer drying kinetics of chickpeas	14
High‐power sonication‐assisted extraction of soy protein from defatted soy meals: Influence of important process parameters	14
Real‐time equilibrium moisture content monitoring to predict grain quality of corn stored in silo and raffia bags	14
Optimization of the process parameters for extruded commercial sinking fish feed with mixed plant protein sources	14
Comparative study of high‐intensity ultrasound and high‐pressure homogenization on physicochemical properties of peanut protein‐stabilized emulsions and emulsion gels	14
An efficient tea quality classification algorithm based on near infrared spectroscopy and random Forest	14
Influence of ultrasound processing on the quality of guava juice	14
Red rice (Oryza sativa L.) use in flour production: Convective drying and bioactive quality	14
Ultrasound‐assisted heat pump intermittent drying of adzuki bean seeds: Drying characteristics and parameter optimization	14
Improvement in novel ultrasound‐assisted extraction technology of high value‐added components from fruit and vegetable peels	14
Impact of cold plasma treatment on nutritional, antinutritional, functional, thermal, rheological, and structural properties of pearl millet flour	14
Automatic sorting of fresh tea leaves using vision‐based recognition method	14
Effects of ultrasonic waves, microwaves, and thermal stress treatment on the germination of Tartary buckwheat seeds	13
Recognizing strawberry appearance quality using different combinations of deep feature and classifiers	13
Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview	13
Convective and microwave drying kinetics and modeling of tomato slices, energy consumption, and efficiency	13
Mathematical modeling and thermodynamic properties of the drying kinetics of trapiá residues	13
Influence of drying temperature on quality attributes of bell pepper (Capsicum annuum L.): Drying kinetics and modeling, rehydration, color, and antioxidant analysis	13
Plasma bubbling effect on essential oil yield, extraction efficiency, and flavor compound of Cuminum cyminum L. seeds	13
Nondestructive prediction and visualization of total flavonoids content in Cerasus Humilis fruit during storage periods based on hyperspectral imaging technique	13
Conductive hydro drying of beetroot (Beta vulgaris L) pulp: Insights for natural food colorant applications	13
A computational‐experimental investigation of thermal vapor compressor as an energy saving tool for the crystallization of sugar in a sugar processing plant	13
Optimization of ultrasound‐assisted extraction of cold‐brewed black tea using response surface methodology	12
Sequential valorization strategies for dairy wastewater and water hyacinth to produce fuel and fertilizer	12
Impact of power ultrasound on the quality attributes of curd and its fermentation/gelation kinetics	12
Identification of eggshell crack for hen egg and duck egg using correlation analysis based on acoustic resonance method	12
Co‐extrusion and extrusion microencapsulation: Effect on microencapsulation efficiency, survivability through gastrointestinal digestion and storage	12
Classification of first quality fancy cashew kernels using four deep convolutional neural network models	12
Advantages of liquid nitrogen freezing in long‐term frozen preservation of hairtail (Trichiurus haumela): Enzyme activity, protein structure, and tissue structure	12
Design, development, and performance evaluation of an ohmic extractor to valorize fruit by‐products based on Taguchi method: Reduced energy consumption and enhanced total phenolics	12
Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch (Oryza Sativa L.)	12
Heat transfer analysis of convective and microwave drying of dragon fruit	12
Effect of tube wall material on electrostatic separation of plant raw‐materials	12
Rapid authentication of the geographical origin of milk using portable near‐infrared spectrometer and fuzzy uncorrelated discriminant transformation	12
Pulsed electric field of goat milk: Impact on Escherichia coli ATCC 8739 and vitamin constituents	12
Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability	12
Quality grading of jujubes using composite convolutional neural networks in combination with RGB color space segmentation and deep convolutional generative adversarial networks	12
Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs	12
Experimental study on collision acceleration and damage characteristics of potato	11
Dynamic risk assessment of food safety based on an improved hidden Markov model integrating cuckoo search algorithm: A sterilized milk study	11
Hot air‐assisted continuous infrared dryer for anchovy fish drying	11
Identifying carrot appearance quality by an improved dense CapNet	11
Effects of an oscillating magnetic field on ice nucleation in aqueous iron‐oxide nanoparticle dispersions during supercooling and preservation of beef as a food application	11
Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination	11
Blending with shellac to improve water resistance of soybean protein isolate film	11
Prediction method of shelf life of damaged Korla fragrant pears	11
Non‐invasive quality analysis of thawed tuna using near infrared spectroscopy with baseline correction	11
Comparison of mutton freshness grade discrimination based on hyperspectral imaging, near infrared spectroscopy and their fusion information	11
Supercritical fluid extraction with cosolvent of alkaloids from Lupinus mutabilis Sweet and comparison with conventional method	11
Modeling and optimization of cooking process parameters to improve the nutritional profile of fried fish by robust hybrid artificial intelligence approach	11
Genetics and metabolic engineering of yeast strains for efficient ethanol production	11
What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications	11
Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel	11
Cultivar identification of sweet cherries based on texture parameters determined using image analysis	11
Oil droplet breakup during pressure swirl atomization of food emulsions: Influence of atomization pressure and initial oil droplet size	11

Investigation of hydrogel temperature and concentration on tapioca xerogel formation	11
Research on apple origin classification based on variable iterative space shrinkage approach with stepwise regression–support vector machine algorithm and visible‐near infrared hyperspectra	10
Effect of ultrasonic pretreatment on drying kinetics and physio‐mechanical characteristics of peach slices	10
A comparative study on the efficiency of two modeling approaches for predicting moisture content of apple slice during drying	10
The production of white mulberry molasses powders with prebiotic carrier by dehumidified air‐assisted spray drying	10
Evaluation of quality changes in big‐eye tuna (Thunnus obesus) based on near‐infrared reflectance spectroscopy (NIRS) and low field nuclear magnetic resonance (LF‐NMR	10
Influence of heating rate during microwave pasteurization of ground beef products: Experimental and numerical study	10
Performance evaluation of a modified jaggery making plant: A comparative study	10
Identification of tea white star disease and anthrax based on hyperspectral image information	10
Effect of conventional and microwave heating on physical and chemical properties of Jasmine brown rice in various forms	10
Hybrid solar dryer for sugar‐palm vermicelli drying	10
Sorption isotherms and thermodynamic properties of wheat malt under storage conditions	10
Effect of pretreatments and drying on shrinkage and rehydration kinetics of ginger (Zingiber officinale)	10
Foam mat drying of taro (Colocasia esculenta): The effect of ultrasonic pretreatment and drying techniques on the drying behavior, flow, and reconstitution properties of taro flour	10
Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review	10
Modeling and mass transfer performance of Dioscorea alata L. slices drying in convection air dryer	10
A feature dimensionality reduction strategy coupled with an electronic nose to identify the quality of egg	10
Optimization of rice bran stabilization by infrared‐vacuum process and storage stability	10
Improvement of3Dprinting properties of rose‐sodium alginate heterogeneous gel by adjusting rose material	10
Studies on the quality and moisture distribution of kiwifruit dried by freeze drying combined with microwave vacuum drying	10
Postharvest quality monitoring and cold chain management of fresh garlic scapes based on a wireless multi‐sensors system	10
Drying of sliced tomato (Lycopersicon esculentumL.) by a novel halogen dryer: Effects of drying temperature on physical properties, drying kinetics, and energy consumption	10
Nondestructive detection of lead content in oilseed rape leaves based on MRF‐HHO‐SVR and hyperspectral technology	10
Advances in peeling techniques for fresh produce	10
Use of encapsulated Bifidobacterium animalis subsp. lactis through extrusion or emulsification for the production of probiotic yogurt	10
A method of information fusion for identification of rice seed varieties based on hyperspectral imaging technology	10
Color formation and Maillard reactions during the spray drying process of skim milk and model systems	10
Moisture diffusivity, hardness, gelatinization temperature, and thermodynamic properties of ultrasound assisted soaking process of cowpea	10
Taro flour usage in wheat flour bread and gluten‐free bread: Evaluation of rheological, technological and some nutritional properties	10
Stimulation of in situ low intensity ultrasound on batch fermentation of Saccharomyces cerevisiae to enhance the GSH yield	10
Effects of ultrasonic and ozone pretreatment on the structural and functional properties of soluble dietary fiber from lemon peel	10
Neural network and computational fluid dynamics modeling for the gelatinization kinetics of instant controlled pressure drop treated parboiled rice	10
Infrared drying of pear slices: Drying kinetics, energy, and exergy analysis	10
Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage	9
Coupling electronic nose with GC–MS improves flavor recognition and grade differentiation of Zhenjiang aromatic vinegar	9
Phenolics and carotenoids recovery from agroindustrial mango waste using microwave‐assisted extraction: Extraction and modeling	9
Research on the temperature field of grain piles in underground grain silos lined with plastic	9
Pulsed light treatment reduces microorganisms and mycotoxins naturally present in red pepper (Capsicum annuum L.) powder	9
Performance of combined technologies for the inactivation of Saccharomyces cerevisiae and Escherichia coli in pomegranate juice: The effects of a continuous‐flow	9
Drying of persimmon fruit (Diospyros kaki L.) pretreated by different osmotic processes	9
Potential processing technologies for utilization of millets: An updated comprehensive review	9
Thermal degradation kinetics of bioactive compounds in button mushroom (Agaricus bisporus) during tray drying process	9
Identifying strawberry appearance quality by vision transformers and support vector machine	9
Bionanocomposites for active and smart food packaging: A review on its application, safety, and health aspects	9
Effects of low‐intensity ultrasound on the biomass and metabolite ofGanoderma lucidumin liquid fermentation	9
Study on microencapsulation of Lactobacillus plantarum LIP‐1 by emulsification method	9
Research on an electric energy‐saving grain drying system with internal circulation of the drying medium	9
Development and characterization of elephant foot yam starch based pH‐sensitive intelligent biodegradable packaging	9
Drying characteristics of fermented‐cooked cassava chips used in the production of complementary food: Mathematical and Gaussian process regression modeling approaches	9
Subcritical low temperature extraction technology and its application in extracting seed oils	9
Rheology and microstructure of galactomannan–xanthan gum systems at different pH values	9
Assessment of the impact of drying processes on orange peel quality characteristics	9
Effect of freezing methods on quality changes of grass carp during frozen storage	9
Solar–geothermal drying/instant controlled pressure drop‐swell drying of mechanically dewatered tomato paste	9
Detecting total acid content quickly and accurately by combining hyperspectral imaging and an optimized algorithm method	9
Effect of the drying process on the color change, fissure development, and morphology of fortified rice kernels	9
Solar energy‐based extraction of essential oils from cloves, cinnamon, orange, lemon, eucalyptus, and cardamom: A clean energy technology for green extraction	9
Mechanical properties of mulberry fruit under compression and nuclear magnetic resonance tests	9
Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch	9
A review on the influence of water on food powder flowability	9
An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption	9
Development and characterization of edible films made with Indian jujube fruit puree and pectin	8
Temperature and humidity based models for the prediction of transpiration rate in potatoes during storage	8
Production of green banana powder using foam‐mat drying as influenced by drying air temperature: Experimental and 3D numerical study	8
Drying turmeric (Curcuma longa L.) using far‐Infrared radiation: Drying characteristics and process optimization	8
Ultrasonic induced effect on mass transfer characteristics during osmotic dehydration of aonla (Phyllanthus emblica L.) slices: A mathematical modeling approach	8
Experimental evaluation of cooling characteristic, airflow distribution and mass transfer in a cold store	8
The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins	8
The influence of processing conditions on kinetics, anthocyanin profile and antioxidant activity of purple sweet potato subjected to hot air drying	8
Effects of different moisture content and varieties on physico–mechanical properties of maize kernel and pedicel	8
Effect of pretreatments on drying of red dacca in a single slope solar dryer	8
Physical properties of complementary food powder obtained from upcycling of Greek yogurt acid whey with kodo and proso millets	8
Effect of pulsed electric field‐assisted extraction on recovery of sulforaphane from broccoli florets	8
Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables	8
Poly(3‐hydroxybutyrate‐co‐3‐hydroxyhexanoate) with zinc oxide nanoparticles for food packaging	8
Modeling of vacuum drying of pressed mycelium (Pleurotus eryngii) and its microstructure and physicochemical properties	8
Investigation of performance and drying kinetics of the closed, partially open, and open heat pump drying systems	8
Infrared drying of apple (Malus domestica) slices: Effect on drying and color kinetics, texture, rehydration, and microstructure	8
Mass transfer approach to in‐vitro glycemic index of different biscuit compositions	8
Finite element simulation of mechanical properties of Rosa roxburghii under compression loading	8
Application of ultrasound technology for extraction of color pigments from plant sources and their potential bio‐functional properties: A review	8
Identification of red jujube varieties based on hyperspectral imaging technology combined with CARS‐IRIV and SSA‐SVM	8
Development of a new machine vision algorithm to estimate potato's shape and size based on support vector machine	8
Solubilization mechanism and structural properties of high‐denatured peanut protein treated by shearing	8
Feature selection, artificial neural network prediction and experimental testing for predicting breakage rate of maize kernels based on mechanical properties	8
An experimental and finite element analysis of the characteristics of soybean grain compression damage	8
Effect of microwave‐assisted vacuum drying on the drying kinetics and quality parameters of Moringa oleifera leaves	8
Energy consumption computing of cold plasma‐assisted drying of apple slices (Yellow Delicious) by numerical simulation	8
Optimization of functional properties of plasma treated kodo millet (open air multipin) using response surface methodology (RSM) and artificial neural network with genetic algorithm (A	8
Finite element analysis of blueberry stack damage	8
Microwave drying effect on drying characteristic and energy consumption of Ficus carica Linn leaves	8
Chitosan‐nanocomposites as a food active packaging: Effect of addition of tocopherol and modified montmorillonite	8
Flexible wireless in situ optical sensing system for banana ripening monitoring	8
A high‐precision method evaluating color quality of Sichuan Dark Tea based on colorimeter combined with multi‐layer perceptron	8
Machine learning for detection of walnuts with shriveled kernels by fusing weight and image information	8