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0000950637
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Non-destructive quantification of chemical and physical properties of fruits by time-resolved reflectance spectroscopy in the wavelength range 650-1000 nm
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Cubeddu R., D'Andrea C., Pifferi A., Taroni P., Torricelli A., Valentini G., Dover C., Johnson D., Ruiz-Altisent M., and Valero C. Non-destructive quantification of chemical and physical properties of fruits by time-resolved reflectance spectroscopy in the wavelength range 650-1000 nm. Applied Optics 40 4 (2001) 538-543
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Cubeddu, R.1
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33244468788
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A model for the softening of nectarines based on sorting fruit at harvest by time-resolved reflectance spectroscopy
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Eccher Zerbini P., Vanoli M., Grassi M., Rizzolo A., Fibiani M., Cubeddu R., Pifferi A., Spinelli L., and Torricelli A. A model for the softening of nectarines based on sorting fruit at harvest by time-resolved reflectance spectroscopy. Postharvest Biology and Technology 39 3 (2006) 223-232
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33749241020
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Effects of maturity on chlorophyll related absorption in nectarines, measured by non-destructive time-resolved reflectance spectroscopy
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Tijskens L.M.M., Eccher Zerbini P., Vanoli M., Jacob S., Grassi M., Cubeddu R., Spinelli L., and Torricelli A. Effects of maturity on chlorophyll related absorption in nectarines, measured by non-destructive time-resolved reflectance spectroscopy. International Journal of Postharvest Technology and Innovation 1 2 (2006) 178-188
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34249098129
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Assessing harvest maturity in nectarines
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Tijskens L.M.M., Eccher Zerbini P., Schouten R.E., Vanoli M., Jacob S., Grassi M., Cubeddu R., Spinelli L., and Torricelli A. Assessing harvest maturity in nectarines. Postharvest Biology and Technology 45 2 (2007) 204-213
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60649093765
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Time-resolved reflectance spectroscopy for nondestructive assessment of food quality
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Torricelli A., Spinelli L., Contini D., Vanoli M., Rizzolo A., and Eccher Zerbini P. Time-resolved reflectance spectroscopy for nondestructive assessment of food quality. Sensing and Instrumentation for Food Quality and Safety 2 2 (2008) 82-89
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Torricelli, A.1
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Eccher Zerbini, P.6
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