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Saliency Enhanced Decolorization
2016Color-to-grayscale conversion methods are widely used in the field of computer vision and image processing. The importance of preserving the source color image details is really high, because only correctly converted images can be used in real world applications (e.g. a colorblind version of a webpage, etc.).
Michal Zemko, Elena Sikudová
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2010
We propose a novelmethod for decolorizing a color image to grayscale, which preserves the chromatic contrast to be lost if using a simple luminance mapping. Unlike previous work, the conversion performs in spectral domain after applying Fourier transforms on luminance and chromatic channels, and the resultant intensity is recovered froman inverse ...
Ye Zhao 0003, Zakiya Tamimi
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We propose a novelmethod for decolorizing a color image to grayscale, which preserves the chromatic contrast to be lost if using a simple luminance mapping. Unlike previous work, the conversion performs in spectral domain after applying Fourier transforms on luminance and chromatic channels, and the resultant intensity is recovered froman inverse ...
Ye Zhao 0003, Zakiya Tamimi
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MRS Proceedings, 1990
AbstractThe industrial process for extracting chitosan from low cost shellfish waste is well known. It comprises three basic steps: deproteinization, demineralization of the shells to yield chitin, followed by deacetylation of chitin to produce chitosan. However, the product obtained from the process often still contains many impurities.
G. Graham Allan, Mutombo Muvundamina
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AbstractThe industrial process for extracting chitosan from low cost shellfish waste is well known. It comprises three basic steps: deproteinization, demineralization of the shells to yield chitin, followed by deacetylation of chitin to produce chitosan. However, the product obtained from the process often still contains many impurities.
G. Graham Allan, Mutombo Muvundamina
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[Decolorization of spirulines].
Annales de la nutrition et de l'alimentation, 1976Spirulinae algae are available as a high protein content food (60 p. 100 at least) but as a very colored one. Colored matters of Spirulinae may be subdivided in three classes: Chlorophyll-a complexes carotenoïds and xanthophylls-phycocyanin and phycoerythrin.
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