Results 131 to 140 of about 12,761 (261)

The Human Visual Claustrum Responses to Physical Stimulus Properties and Subjective Content During Movie Viewing

open access: yesHuman Brain Mapping, Volume 47, Issue 9, June 15, 2026.
To determine what drives the responses of the visual claustrum zone, we extracted physical features and collected participants' subjective ratings of naturalistic videos. Claustrum activity was associated with motion, but also with subjective ratings of arousal, valence, and interest, implying the human claustrum's role beyond sensory processing ...
Adam Coates   +8 more
wiley   +1 more source

Colour Transforms in CIECAM02 and CIELAB

open access: yesTekstilec, 2013
Nika Bratuž   +2 more
openaire   +1 more source

Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis

open access: yesJournal of Chemometrics, Volume 40, Issue 6, June 2026.
ABSTRACT Near‐infrared (NIR) spectroscopy combined with ANOVA–simultaneous component analysis (ASCA) provides a powerful approach for investigating sourdough fermentation. Two complementary longitudinal experiments (repeated four times) were conducted to evaluate the influence of key design factors on sourdough development over a 28‐day refreshment ...
Mari van Wyk   +2 more
wiley   +1 more source

Ucuúba Fat (Virola surinamensis) and Cellulose Nanocrystals Functionalizing Cassava (Manihot esculenta)  Starch Films

open access: yesChemFoodChem, Volume 2, Issue 2, June 2026.
Cassava starch films were functionalized with Ucuúba fat and cellulose nanocrystals to tailor wettability, optical, mechanical, and barrier properties. Integrating Amazonian bioresources with nanotechnology enables sustainable edible coatings with tunable performance for fresh food preservation and enhanced UV protection.
Geovana Cristina Pinto Rodrigues   +4 more
wiley   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

open access: yesFood Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan   +5 more
wiley   +1 more source

Dependence of colour difference formulae on regular changes of colour coordinates in CIELAB colour space

open access: yes
Bu tez çalışmasında dört renk farkı formülünün sonuçları [CIELAB (1976), CMC (2:1), CIE94 (2:1:1) ve CIEDE2000 (2:1:1)], renk koordinatlarındaki düzenli değişiklikler için CIELAB renk uzayında değerlendirilmiştir.
Çinko, Uğur Onur
core  

Tow-row license plate extraction based on CIELab color space in a digital image

open access: yes, 2014
A vehicle license plate recognition system extracts plate information from a digital image through image processing technology. License plate extraction (LPE) is the premise and key concept of license plate recognition systems.
Kung, R., Yang, Q., Yang, B.
core  

Improvement of Rheological, Textural and Sensorial Properties of Dough and Enriched Cakes by Addition of Cucumis melo L. Peels Powder

open access: yesFood Science &Nutrition, Volume 14, Issue 6, June 2026.
Melon peel powder (MPP) exhibited interesting functional properties as water holding and oil binding capacities. The integration of MPP at diverse levels (10%, 20%, and 30%) was found to affect the rheological and textural features of the doughs. The partial replacement of wheat flour with MPP enhanced substantially the texture profile of MPP‐enriched ...
Sana Mallek‐Ayadi, Neila Bahloul
wiley   +1 more source

Evaluación de compuestos volátiles para estimar poblaciones del picudo de la guayaba Conotrachelus dimidiatus Evaluación de color en suelos del Cerro de Denganthza, municipio de Francisco I. Madero, Hidalgo

open access: yesActa Universitaria, 2012
  Through experiments in Calvillo, Aguascalientes was determined that the populations of the guava weevil Conotrachelus dimidiatus can be estimated with pyramid traps baited with volatile compounds of guava.
Otilio Acevedo Sandoval   +3 more
doaj  

Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By‐Product in Plant‐Based Burgers

open access: yesFood Science &Nutrition, Volume 14, Issue 6, June 2026.
Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato   +6 more
wiley   +1 more source

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