Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision.

[1]  G. G. Stokes.  "J." , 1890, The New Yale Book of Quotations.

[2]  J. Rivas-Gonzalo,et al.  Characterization of procyanidins of Vitis vinifera variety Tinta del Pais grape seeds , 1992 .

[3]  R. Gaweł.  Red wine astringency: a review , 1998 .

[4]  A. Waterhouse,et al.  Changes in grape seed polyphenols during fruit ripening. , 2000, Phytochemistry.

[5]  Y. Glories,et al.  Developmental Changes of Procyanidins in Grapes of Red Vitis vinifera Varieties and Their Composition in Respective Wines , 2000, American Journal of Enology and Viticulture.

[6]  J. Rivas-Gonzalo,et al.  Prodelphinidins and related flavanols in wine , 2000 .

[7]  J. Rivas-Gonzalo,et al.  Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin. , 2001, Journal of agricultural and food chemistry.

[8]  J. Ricardo-da-Silva,et al.  Evolution of Catechins and Oligomeric Procyanidins during Grape Maturation of Castelão Francês and Touriga Francesa , 2001, American Journal of Enology and Viticulture.

[9]  E. Waters,et al.  Composition of grape skin proanthocyanidins at different stages of berry development. , 2001, Journal of agricultural and food chemistry.

[10]  Da-Wen Sun,et al.  Correlation between Cheese Meltability Determined with a Computer Vision Method and with Arnott and Schreiber Tests , 2002 .

[11]  M. Downey,et al.  Analysis of tannins in seeds and skins of Shiraz grapes throughout berry development , 2003 .

[12]  Kit L. Yam,et al.  A simple digital imaging method for measuring and analyzing color of food surfaces , 2004 .

[13]  Renata Ristic,et al.  Relationships between seed and berry development of Vitis Vinifera L. cv Shiraz: Developmental changes in seed morphology and phenolic composition , 2005 .

[14]  E. Ibáñez,et al.  Recovery of catechins and proanthocyanidins from winery by-products using subcritical water extraction , 2006 .

[15]  B. Bartolomé,et al.  Non-galloylated and galloylated proanthocyanidin oligomers in grape seeds from Vitus vinifera L. cv. Graciano, Tempranillo and Cabernet Sauvignon , 2006 .

[16]  Da-Wen Sun,et al.  Computer vision technology for food quality evaluation , 2008 .

[17]  D. Savakar,et al.  Recognition and Classification of Food Grains, Fruits and Flowers Using Machine Vision , 2009 .

[18]  Hua-Bin Li,et al.  Biological Activities of Polyphenols from Grapes , 2010, International journal of molecular sciences.

[19]  R. Ferrer-Gallego,et al.  Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening. , 2010, Analytica chimica acta.