Background Fruits are vulnerable to mechanical damages and physiological disorders
caused by the static and dynamic forces acting on them during transportation and abiotic …

Background Food microstructure can be visualised by a wide range of microscopic
techniques, however these methods are usually destructive and require sample preparation …

Chinese cherry (Prunus pseudocerasus) holds considerable importance as one of the
primary stone fruit crops in China. However, artificially improving its traits and genetic …

Background Fruit quality depends on a series of biochemical events that modify
appearance, flavour and texture throughout fruit development and ripening. Cell wall …

The aim of this work was to evaluate the structure of novel potato-based snack foods
supplemented with various levels of fresh carrot pulp by using X-ray micro-computed …

Fruit and vegetables (F&V) are vastly complicated products with highly diverse chemical and
structural characteristics. Advanced imaging techniques either combine imaging with …

Texture is an important sensory attribute that drives consumer acceptance of any food
material. In recent times consumers' demand for high‐quality food urges food industries to …

This review article is focused on internal flesh browning (IFB)-related physiological disorders
affecting apple (Malus domestica Borkh.) fruit. The expression of different physiological and …

Background 3D high-resolution X-ray imaging methods have emerged over the last years for
visualising the anatomy of tissue samples without substantial sample preparation …

Fruit tissue microstructure affects gas diffusivity, and, therefore, also hypoxia related
physiological disorders such as browning disorders in pome fruit stored in controlled …