Results 11 to 20 of about 911,219 (263)

A Novel Approach to Quantitative Characterization and Visualization of Color Fading

open access: yesTechnologies, 2023
Color fading naturally occurs with time under light illumination. It is triggered by the high photon energy of light. The rate of color fading and darkening depends on the substance, lighting condition, and storage conditions.
Woo Sik Yoo   +3 more
doaj   +1 more source

Matching the Color Difference Between Asphalt Mixture and Cement Grouting Paste Used in Semi-flexible Pavement

open access: yesFrontiers in Materials, 2022
In order to match the color difference between black asphalt mixture and light-colored cement grouting paste in semiflexible pavement, carbon black (CB) with four mass ratios (i.e., 2, 4, 6, and 8%) was incorporated into a rapid-hardening cement grouting
Deng Haibin   +4 more
doaj   +1 more source

Effects of Frozen Storage Temperature on Water-Holding Capacity and Physicochemical Properties of Muscles in Different Parts of Bluefin Tuna

open access: yesFoods, 2022
The effects of different freezing temperatures on the water-holding capacity and physicochemical properties of bluefin tuna were studied. The naked body, big belly and middle belly parts of bluefin tuna were stored at −18 °C and −55 °C for 180 days.
Jinfeng Wang   +4 more
doaj   +1 more source

On Differences Between DP-Coloring and List Coloring [PDF]

open access: yesSiberian Advances in Mathematics, 2019
8 pages, 3 figures.
Bernshteyn, Anton, Kostochka, Alexandr
openaire   +2 more sources

Variations in the Shades of Contemporary Dental Ceramics: An In Vitro Analysis

open access: yesCrystals, 2021
Background: To identify and compare the shade variations of various commonly used esthetic dental ceramics by calculating their total-color-difference (ΔE) and translucency parameter (TP) using a spectrophotometer.
Syed Rashid Habib   +7 more
doaj   +1 more source

THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT

open access: yesТеория и практика переработки мяса, 2018
The article presents the study results of changes in the odor profile and color characteristics in beef under various heat treatment conditions. More than 120 volatile substances are identified. In samples subjected to short-term and minor heat treatment,
Zenon V. Lovkis   +2 more
doaj   +1 more source

Dynamic Range Expansion Using Cumulative Histogram Learning for High Dynamic Range Image Generation

open access: yesIEEE Access, 2020
In modern digital photographs, most images have low dynamic range (LDR) formats, which means that the range of light intensities from the darkest to the brightest is much lower than the range that can be perceived by the human eye.
Hanbyol Jang   +3 more
doaj   +1 more source

Improved visibility of palisade vessels within Barrett’s esophagus using red dichromatic imaging: a retrospective cross-sectional study in Japan [PDF]

open access: yesClinical Endoscopy
Background/Aims Visualization of palisade vessels (PVs) in Barrett’s esophagus is crucial for proper assessment. This study aimed to determine whether red dichromatic imaging (RDI) improves PV visibility compared with white-light imaging (WLI) and narrow-
Chise Ueda   +16 more
doaj   +1 more source

Evaluating the color stability of 3D-printed resins against various solutions

open access: yesEuropean Journal of Translational Myology, 2023
The purpose of this study was to investigate the effect of different solutions on the optical behavior of two types of 3D-printed resin (Detax and Asiga).
Arash Shishehian   +5 more
doaj   +1 more source

Effect of Compound Protease Treatment on the Quality Characteristics of Wheat Germ Powder

open access: yesShipin gongye ke-ji, 2022
Wheat germ powder was hydrolyzed by compound protease, and the effects of ratio of material to liquid, amount of enzyme and hydrolysis time on the quality characteristics of wheat germ powder were analyzed.
Fenglian CHEN   +5 more
doaj   +1 more source

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