E.M. Savage

Bio-based smart packaging: Fundamentals and functions in sustainable food systems

Spectroscopic food adulteration detection using machine learning: Current challenges and future prospects

Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values1

Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy