Results 101 to 110 of about 2,030,943 (157)

mAIcrobe: an open-source framework for high-throughput bacterial image analysis

Brito AD, Alwardt D, Mariz BdP, Filipe SR, Pinho MG, Saraiva BM, Henriques R.   +6 more
europepmc   +1 more source

Multimodal foundation model and benchmark for comprehensive retinal OCT image analysis. [PDF]

NPJ Digit Med
Morano J, Fazekas B, Sükei E, Fecso R, Emre T, Gumpinger M, Faustmann G, Oghbaie M, Schmidt-Erfurth U, Bogunović H.   +9 more
europepmc   +1 more source

Quantitative Image Analysis of Vascular Skin Response to Intense Pulsed Light Therapy. [PDF]

Clin Cosmet Investig Dermatol
Lipka-Trawińska A, Deda A, Błońska-Fajfrowska B, Lebiedowska A, Hartman-Petrycka M, Koprowski R, Wcisło-Dziadecka D, Wilczyński S.   +7 more
europepmc   +1 more source

CochleaNet: deep learning-based image analysis for cochlear connectomics and gene therapy

Roos L, Diniz AM, Koert E, Schilling M, Uhl M, Thirumalai A, Aakhte M, Kusch K, Huisken J, Moser T, Pape C.   +10 more
europepmc   +1 more source

Performance of Artificial Intelligence Models in Radiographic Image Analysis for Predicting Hip and Knee Prosthesis Failure: A Systematic Review. [PDF]

Bioengineering (Basel)
Stuani R, Di Maio M, Di Matteo V, Chiappetta K, Grappiolo G, Loppini M.   +5 more
europepmc   +1 more source

Implementation of Instrumental Analytical Methods, Image Analysis and Chemometrics for the Comparative Evaluation of Citrus Fruit Peels. [PDF]

Foods
Aouant K, Christodoulou P, Tsiaka T, Strati IF, Cavouras D, Sinanoglou VJ.   +5 more
europepmc   +1 more source

MyoQuant: An optimized image analysis algorithm for quantitative analysis of skeletal muscle fibers. [PDF]

MethodsX
Madsen J, Haas G, Dunn A, Ziemkiewicz N, Johnson D, Garg K.   +5 more
europepmc   +1 more source

The fractal characteristics of cement-based materials with grinding aid via BSE image analysis. [PDF]

Sci Rep
Wang C, Wang Y, Pan Y.
europepmc   +1 more source

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Image Analysis

Bread structure is a determinant of loaf volume and resilience, as well as the sensation perceived during eating, and its analysis comprises the study of the fluid phase (air), also named as void, cells or pores, and the solid phase of bread crumb (cell wall material).
Verni, Michela, Rizzello, Carlo Giuseppe
  +7 more sources