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

Authors

711

  1. FK
    Fritz Klocke

    RWTH Aachen University, Germany

    7 publications · 411 citations

    7

    h-index

  2. ZL
    Zhanqiang Liu

    Shandong University, China

    6 publications · 256 citations

    6

    h-index

  3. DZ
    Deyuan Zhang

    Beihang University, China

    4 publications · 222 citations

    4

    h-index

  4. AK
    A. Klink

    RWTH Aachen University, Germany

    4 publications · 344 citations

    4

    h-index

  5. CK
    Chunliang Kuo

    National Taiwan University of Science and Technology, Taiwan

    4 publications · 143 citations

    4

    h-index

1–5 of 711

Venues

  1. 20

    h-index

  2. Procedia CIRP

    25 publications · 951 citations

    17

    h-index

  3. Journal of Manufacturing Processes

    JMP · 13 publications · 480 citations

    12

    h-index

  4. Journal of Materials Processing Technology

    10 publications · 1.8K citations

    10

    h-index

  5. 8

    h-index

1–5