G. Peri

发表

Application of hyperspectral imaging for prediction of physico-chemical and sensory characteristics of table grapes

Antonietta Baiano, Roberto Romaniello, A. Baiano, 2012 .

Quality assessment of roasted coffee blends by hyperspectral image analysis.

Roberto Romaniello, Carla Severini, G. Peri, 2009 .

Characterisation of different typical Italian breads by means of traditional, spectroscopic and image analyses

A. Sacco, M. Brescia, R. Simeone, 2007 .

Post-cutting quality changes of fresh-cut artichokes treated with different anti-browning agents as evaluated by image analysis

G. Peri, G. Colelli, M. Amodio, 2011 .

A METHOD FOR SEGMENTING FOOD COLOUR IMAGES

G. Peri, R. Romaniello, 2008 .

Recovery of anthocyanins from wine distillation wastes

G. Peri, V. Bonini, 1976 .

Identification of Vibration Frequency, Acceleration, and Duration for Efficient Olive Harvesting Using a Trunk Shaker

Roberto Romaniello, Giorgio Peri, Antonia Tamborrino, 2015 .

Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses

A. Baiano, P. Siciliano, C. Fares, 2008 .

A Model for Sprinkler Nozzle Replacement

G. Peri, D. Karmeli, M. Todes, 1980 .