Add to ORKGIn this study, five different types of Italian bread samples chosen for their visible differences in physical structure were analysed by X-ray microtomographical analysis. The average and individual object microstructural parameters of the bread samples were obtained from data analysis. Following data analysis, the application of advanced statistic analysis to the obtained microtomographical data was used to quantitatively classify the different bread types in this study. The results of this work show that X-ray microtomography combined with an integrated statistical approach does not only provide important microstructural information of the product under investigation but is also able to classify these products into specific group t...
International audienceAgglomerated food powders are made from native particles which are assembled t...
X-ray micro–computed tomography (micro-CT) provides the unique ability to capture intact internal mi...
A new concept has been developed for characterizing the real-time evolution of the three-dimensional...
In this study, five different types of Italian bread samples chosen for their visible differences in...
X-ray micro-tomography and a volume stitching strategy were combined to create a high resolution 3D ...
X-ray micro-tomography and a volume stitching strategy were combined to create a high resolution 3D ...
Phase-sensitive X-ray microtomography was used as a nondestructive imaging technique for the compute...
ABSTRACT: The evaluation of bread quality can be carried out by performing a nondestructive investig...
The purpose of this work is to validate an innovative non-invasive imaging technique able to determi...
In this paper a complete characterisation of four typical durum wheat breads produced in Italy was p...
Given the enormous success of X-ray computed tomography in medical applications and material science...
In this paper a complete characterization of four typical durum wheat breads produced in Italy was p...
In this study, X-ray microtomography (μCT) was used for the image analysis of the microstructure of ...
Viscoelastic wheat flour doughs are renowned for their ability to produce high quality aerated bread...
In this work, the imaging x-ray microtomography technique, new to the field of food science, was use...
International audienceAgglomerated food powders are made from native particles which are assembled t...
X-ray micro–computed tomography (micro-CT) provides the unique ability to capture intact internal mi...
A new concept has been developed for characterizing the real-time evolution of the three-dimensional...
In this study, five different types of Italian bread samples chosen for their visible differences in...
X-ray micro-tomography and a volume stitching strategy were combined to create a high resolution 3D ...
X-ray micro-tomography and a volume stitching strategy were combined to create a high resolution 3D ...
Phase-sensitive X-ray microtomography was used as a nondestructive imaging technique for the compute...
ABSTRACT: The evaluation of bread quality can be carried out by performing a nondestructive investig...
The purpose of this work is to validate an innovative non-invasive imaging technique able to determi...
In this paper a complete characterisation of four typical durum wheat breads produced in Italy was p...
Given the enormous success of X-ray computed tomography in medical applications and material science...
In this paper a complete characterization of four typical durum wheat breads produced in Italy was p...
In this study, X-ray microtomography (μCT) was used for the image analysis of the microstructure of ...
Viscoelastic wheat flour doughs are renowned for their ability to produce high quality aerated bread...
In this work, the imaging x-ray microtomography technique, new to the field of food science, was use...
International audienceAgglomerated food powders are made from native particles which are assembled t...
X-ray micro–computed tomography (micro-CT) provides the unique ability to capture intact internal mi...
A new concept has been developed for characterizing the real-time evolution of the three-dimensional...