The degree of olive maturation is a very important factor to consider at harvest time, as it
influences the organoleptic quality of the final product, for both oil and table use. The Jaén …

The presence of minor compounds in virgin olive oils has been proven to play multiple
positive roles in health protection, encouraging its production. The key factors that influence …

Color and appearance are perhaps the first attributes that attract us to a fruit or vegetable.
Since the appearance of the product generally determines whether a product is accepted or …

Normally the olive oil quality is assessed by chemical analysis according to international
standards. These norms define chemical and organoleptic markers, and depending on the …

Food quality standards are evolving to meet consumer demands and sustainability goals.
Quality controls are essential throughout the supply chain, but manual assessment is …

Apple defect detection using hyperspectral image has become an interesting research focus
since the last decade. It is important for wide range of applications, such as agricultural …