Thermal imaging-based characterization of fruit bruising using deep learning: a cross-dataset evaluation study

Noğay H. S., Noğay N. H.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.252, no.10, pp.1-12, 2026 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 252 Issue: 10
  • Publication Date: 2026
  • Doi Number: 10.1007/s00217-026-05324-0
  • Journal Name: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Food Science & Technology Abstracts, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Scopus, Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest), Science Citation Index Expanded (SCI-EXPANDED), ABI/INFORM, BIOSIS, Chemical Abstracts Core, Compendex, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Page Numbers: pp.1-12
  • Bursa Uludag University Affiliated: Yes