Results 1 to 10 of about 29,009 (178)
Integrating phenotypic analyses and color parameters: a multidimensional framework for precise color characterization in eggplant fruit [PDF]
Frontiers in Plant ScienceThe accurate quantification of plant organ color remains a major challenge in plant variety identification, particularly when adjacent expression states exhibit subtle visual differences in color.
Yiying Zhang +16 more
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MATHEMATICAL MORPHOLOGY IN THE CIELAB SPACE
Image Analysis and Stereology, 2011 The use of mathematical morphology in the CIE L*a*b* colour space is discussed. It is possible to impose a total order on the colour vectors in this space by using a weighting function and lexicographical order.
Allan Hanbury, Jean Serra
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The Effect of the Level of Goat Liver Addition to Goat Minced Meat on the Near-Infrared Spectra, Colour, and Shelf Life of Samples [PDF]
FoodsThis study aimed to evaluate the utilisation of near-infrared (NIR) spectroscopy combined with chemometric techniques to identify the addition of goat liver to goat minced meat and to monitor the shelf life of the samples up to 8 days of storage.
Louwrens Christiaan Hoffman +4 more
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A Step Towards Real-Time Release Testing of Pharmaceutical Tablets: Utilization of CIELAB Color Space [PDF]
PharmaceuticsBackground: The pharmaceutical industry is shifting from end-product testing towards real-time release testing. This approach is based on the continuous collection of process data and product information, which is finally utilized for the release ...
René Brands +3 more
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Post-COVID Color Perception: The Impact of COVID-19 on Color Naming
Российский психологический журнал, 2022 : Introduction. There is an accumulating evidence of various ophthalmological symptoms, accompanied by visual impairment, post-COVID-19. We hypothesized that color vision may have been affected post-COVID-19 too manifesting as changes in color-naming ...
Юлия А. Грибер +1 more
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QUALITY ASSESSMENT OF THE TOFFEE WITH SWEETENERS AND DYE FROMWALNUT SEPTUM OR KERNEL’S PELLICLE
Journal of Engineering Science (Chişinău), 2023 Reduction of “bad” carbohydrates in sweets is a complex issue, because carbohydrates provide important sensory, physical and textural properties of food.
BANTEA-ZAGAREANU, Valentina +3 more
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Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, 2023 The rheological behavior of some mayonnaise varieties prepared from liquid egg yolks, fresh or frozen, whose oily phase is made up of mixtures of sesame oil and rapeseed oil was studied in the current paper.
Andra Tamas +3 more
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Meat colour characteristics of different productive types domestic quails [PDF]
Trakia Journal of Sciences, 2019 The aim of the present study was to investigate the meat colour characteristics, using CIE L*a*b* colour description system, of quails from the two main production types reared in Europe: the intermediate heavy (dual-purpose) and heavy (meat-type ...
H. Lukanov
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Evaluation of color variability of sliced oak veneer in the process of its manufacture
Наукові праці Лісівничої академії наук України, 2023 Sliced veneer has the highest value as a facing material, provided that the natural color of the wood is preserved. Therefore, the study of the color characteristics of sliced veneer is of considerable practical importance.
Yuriy Huber +4 more
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JOIV: International Journal on Informatics Visualization, 2023 Remote photoplethysmography (rPPG) is now becoming a new trend method to measure human physiological parameters. Especially due to it noncontact measurement which safe dan suitable to use in this new era condition.
Suryasari Suryasari +3 more
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