Results 251 to 260 of about 1,203,673 (294)
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Video Tonal Stabilization via Color States Smoothing
IEEE Transactions on Image Processing, 2014We address the problem of removing video color tone jitter that is common in amateur videos recorded with hand-held devices. To achieve this, we introduce color state to represent the exposure and white balance state of a frame. The color state of each frame can be computed by accumulating the color transformations of neighboring frame pairs. Then, the
Wang, Yinting +5 more
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Contributions of Muscles of Various Color Stabilities to the Overall Color Stability of Ground Beef
Journal of Food Science, 2010ABSTRACT: Ground high (HCS), intermediate (ICS), and low color stability (LCS) cow muscles were used to investigate effects of blending muscles of different color stabilities on ground beef display color. Six formulations at 90% and 80% lean points combining HCS, ICS, and LCS muscles were: 50% HCS + 50% ICS; 50%
Christopher R, Raines +2 more
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Color stabilizes textbook visual processing
SPIE Proceedings, 2011We report that pages with color illustrations elicit more homogeneous duration of fixations in 12 elementary school children. For six first graders, we compared the reading of the color cover and a greyscale illustrated text page of an abcbook. For six second grade pupils, we demonstrated a color and a greyscale fairytale book page. The fixations we
Roberts Paeglis +2 more
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Color and Color Stability of Stone
1997The color of structural and monumental stone has challenged the architect for the most effective and harmonious appearance in architectural design since ancient times. The utilization of different color shades of stone has given new life to many existing structures.
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Journal of the American Ceramic Society, 1935
ABSTRACT A series of frits in which the ratio of boric oxide to sodium oxide was varied was milled with various color oxides and the stability of the color was noted at different temperatures. It was found that a frit having a boric‐oxide content in excess of the sodium‐oxide content was preferable.
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ABSTRACT A series of frits in which the ratio of boric oxide to sodium oxide was varied was milled with various color oxides and the stability of the color was noted at different temperatures. It was found that a frit having a boric‐oxide content in excess of the sodium‐oxide content was preferable.
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Color stability of denture base polymers.
The International journal of prosthodontics, 1995One light-polymerized, three heat-polymerized, and three autopolymerized denture base polymers were exposed to coffee, tea, water at 50°C ± 1°C, as well as artificial sunlight and water, and evaluated for color stability. The color characteristics were determined using a computer-controlled spectrophotometer. Water sorption and solubility were assessed,
Eystein Ruyter I., Buyukyilmaz S.
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COLOR STABILITY OF BEET POWDERS
Journal of Food Processing and Preservation, 1977Color thermal stability kinetics tests of the major beet pigments, betanine and vulgaxanthin (I), were conducted in beet powder during storage (25, 31, 35, 40 and 45°C) and in its reconstituted solution (40 and 86°C heat treatment at pH 4.0, 5.7 and 6.8).
I. J. KOPELMAN, I. SAGUY
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Automatic Stabilization of Background Color in Color TV Receivers
IEEE Transactions on Consumer Electronics, 1977Since the introduction of color in T. V. broadcast in the middle fifties, millions of color T. V. receivers have been manufactured. To day's products of the industry differ substantially from the early models.
P. H. Janssen, M. Tryzna, W. Amsen
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Spacichromes: Stabiles of Colored Glass
Leonardo, 1973Calder's static sculptures of metal sheet, which he -... calls stabiles, are well known. The following ;.. . .... comment was made on my works when I was .:.. .. : interviewed: 'Several days ago I discovered some...:. thing that does not move and yet is a strange source ^:S . . '.. of motion. It is the immobile stabile.
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Stability of Color in‘Concord’Grape Juice and Expression of Color
Journal of Food Science, 1983ABSTRACT The experiment was designed to determine the influence of chemical additives, ascorbic acid and storage time on‘Concord’grape juice color. Adding low concentrations of CaSO 4 and SnCl 2 increased retention of color as measured
W. A. SISTRUNK, H. L. GASCOIGIME
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