Cut Surface Integrity
Cut Surface Integrity is a metric in the domain of food processing that quantifies the structural and biochemical preservation of freshly cut fruit surfaces, distinguishing it from other quality indicators by specifically assessing the extent of cellular damage, enzymatic browning, and microbial susceptibility at the interface of incision.
213
Publications
10.1K
Citations
711
Authors
249
Institutions
Publications per year
2017–2026
99
Parents
213
711
7
h-index
6
h-index
4
h-index
4
h-index
National Taiwan University of Science and Technology, Taiwan
4 publications · 143 citations
4
h-index
1–5 of 711
249
Shandong University
Jinan, China
11 h-index
42 publications
1.4K citations
RWTH Aachen University
Aachen, Germany
10 h-index
32 publications
1.6K citations

Shandong University of Technology
Zibo, China
7 h-index
21 publications
709 citations
Arts et Métiers
Paris, France
6 h-index
16 publications
977 citations

Beihang University
Beijing, China
6 h-index
28 publications
1.3K citations

Leibniz University Hannover
Hanover, Germany
6 h-index
16 publications
564 citations

Huazhong University of Science and Technology
Wuhan, China
4 h-index
12 publications
438 citations

Centre National de la Recherche Scientifique
Paris, France
4 h-index
14 publications
1.8K citations
1–8 of 249
33 publications · 1.2K citations
20
h-index
25 publications · 951 citations
17
h-index
JMP · 13 publications · 480 citations
12
h-index
10 publications · 1.8K citations
10
h-index
8 publications · 384 citations
8
h-index
1–5