Food Science
Sensation of Taste
75%
Product Quality
67%
Shelf Life
50%
Freshness
50%
Soluble Solids Content
50%
Food Fraud
50%
Brix
38%
Total Soluble Solids
30%
Sugar Content
25%
Food Industry
25%
Quality Parameters
25%
Food Waste
12%
Long Shelf Life
12%
Food Supply Chain
12%
Consumer Panel
12%
Near Infrared Spectroscopy
5%
Raw Fruit
5%
Processed Food
5%
Sensory Panel
5%
Raw Vegetable
5%
Healthy Product
5%
Engineering
Deep Learning Method
100%
Imaging Systems
50%
Solid Content
50%
Light Condition
50%
RGB-D Image
25%
Root-Mean-Squared Error
25%
Scan Image
16%
Conveyor Belt
16%
Refractometer
16%
Instrument Calibration
16%
Content Data
8%
Acquired Data
8%
Situ Measurement
8%
Agricultural and Biological Sciences
Gerbera
100%
Postharvest
50%
Growers
50%
Spectroscopy
50%
University Research
16%
Plant Characteristics
12%