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, cilt.252, sa.10, ss.1-12, 2026 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 252 Sayı: 10
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1007/s00217-026-05324-0
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: 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
  • Sayfa Sayıları: ss.1-12
  • Bursa Uludağ Üniversitesi Adresli: Evet