B
Bart Nicolai
Researcher at Katholieke Universiteit Leuven
Publications - 808
Citations - 26345
Bart Nicolai is an academic researcher from Katholieke Universiteit Leuven. The author has contributed to research in topics: Airflow & Ripening. The author has an hindex of 75, co-authored 797 publications receiving 22742 citations. Previous affiliations of Bart Nicolai include Université catholique de Louvain & Catholic University of Leuven.
Papers
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Journal ArticleDOI
Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy: A review
Bart Nicolai,Katrien Beullens,Els Bobelyn,Ann Peirs,Wouter Saeys,Karen I. Theron,Jeroen Lammertyn +6 more
TL;DR: An overview of NIR spectroscopy for measuring quality attributes of horticultural produce is given in this article, where the problem of calibration transfer from one spectrophotometer to another is introduced as well as techniques for calibration transfer.
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NIR spectroscopy applications for internal and external quality analysis of citrus fruit - A review
Lembe Samukelo Magwaza,Umezuruike Linus Opara,Helene Nieuwoudt,Paul J.R. Cronje,Wouter Saeys,Bart Nicolai +5 more
TL;DR: Research progress on NIRS applications in internal and external quality measurement of citrus fruit, including the selection of NIR characteristics for spectra capture, analysis and interpretation are reviewed.
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Light penetration properties of NIR radiation in fruit with respect to non-destructive quality assessment
TL;DR: In this article, a comparison was made between two optical configurations, which can be used to perform NIR-spectroscopic measurements: the bifurcated and the 0°/45° optical configuration.
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Non-destructive measurement of acidity, soluble solids, and firmness of jonagold apples using nir-spectroscopy
TL;DR: In this article, the potential of visible and near infrared spectroscopy (380-1650 nm) as a non-destructive measurement technique for measuring quality characteristics of Jonagold apples is evaluated.
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Browning disorders in pear fruit
TL;DR: In this article, it is assumed that browning disorders are caused by an imbalance between oxidative and reductive processes due to metabolic gas gradients inside the fruit, leading to an accumulation of reactive oxygen species.