Results 101 to 110 of about 1,488,905 (295)

Flexible Sensors for Robotics Tactile Perception: A Review

Advanced Robotics Research, EarlyView.
Flexible tactile sensing for robotics is reviewed through four interconnected dimensions. Physical mechanisms include piezoresistive, capacitive, piezoelectric, triboelectric, iontronic, and optical sensing. Structural design includes bioinspired, defect‐based, and MEMS‐based tactile systems.
Yu Song, Ying Chen, Yihao Chen, Xue Feng
wiley   +1 more source

Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C

, 2023
The present study aimed to investigate the effects of adding cinnamon bark oil (CBO) on the quality of ground lamb meat, considering different packaging conditions, including modified atmospheric packaging (MAP) using Hengxian HX-300H and overwrapped ...
Chengli Hou, Xin Li, Muawuz Ijaz, Dequan Zhang, Zubair Hussain, Yejun Zhang, Yuqiang Bai   +6 more
core   +1 more source

UC Food Waste: A Multimodal Robotic Perception Dataset for Robust Contaminant Detection in Complex Biowaste Scenes

Advanced Robotics Research, EarlyView.
A balanced multimodal food‐waste dataset and a novel Split Spatial‐Spectral Attention fusion framework are presented for robotic contaminant detection. Separate processing of RGB, thermal, and multispectral inputs preserves subtle material signatures before feature integration, reducing modality interference and improving classification and ...
Matthew Vestal, James Ireland, David Hinwood, Xing Wang, Min Wang, Damith Herath   +5 more
wiley   +1 more source

Near-infrared tissue oximetry of beef longissimus muscle for the improvement of meat color and meat color stability

Kansas Agricultural Experiment Station Research Reports, 2009
Introductioncolor as perceived by consumers serves as a valuable guide for assessing overall quality and wholesomeness of meat. The bright cherry-red color of beef is influenced by tissue oxygen consumption, obstacles to oxygen diffusion, and thickness of the oxymyoglobin layer. The dynamics of meat color depend on several physical properties of muscle
A. Mohan, Terry A. Houser, T.E. Barstow, Melvin C. Hunt   +3 more
openaire   +2 more sources

Model Predictive Control for Magnetically Actuated Cellbots

Advanced Robotics Research, EarlyView.
Magnetically actuated cellbots, formed by embedding microrobots in living cells, are steered along precise paths using a model predictive controller enhanced with a Gaussian process disturbance estimator. The data‐efficient method calibrates each cellbot individually, cutting modeling error by roughly 60% and enabling accurate navigation through cell ...
Mehdi Kermanshah, Logan E. Beaver, Max Sokolich, Fatma Ceren Kirmizitas, Ahmad Ahmad, Roberto Tron, Ron Weiss, Sambeeta Das, Calin Belta   +8 more
wiley   +1 more source

Neural Fields for Highly Accelerated 2D Cine Phase Contrast MRI

Advanced Science, EarlyView.
ABSTRACT 2D cine phase contrast (CPC) MRI provides quantitative information on blood velocity and flow within the human vasculature. However, data acquisition is time‐consuming, motivating the reconstruction of the velocity field from undersampled measurements to reduce scan times. In this work, neural fields are proposed as a continuous spatiotemporal
Pablo Arratia, Martin J. Graves, Mary McLean, Carolin Pirkl, Carola‐Bibiane Schönlieb, Timo Schirmer, Florian Wiesinger, Matthias J. Ehrhardt   +7 more
wiley   +1 more source

Detection of a Cis [corrected] eQTL controlling BCMO1 gene expression leads to the identification of a QTG for chicken breast meat color.

PLoS ONE, 2011
Classical quantitative trait loci (QTL) analysis and gene expression QTL (eQTL) were combined to identify the causal gene (or QTG) underlying a highly significant QTL controlling the variation of breast meat color in a F2 cross between divergent high ...
Elisabeth Le Bihan-Duval, Javad Nadaf, Cécile Berri, Frédérique Pitel, Benoît Graulet, Estelle Godet, Sophie Y Leroux, Olivier Demeure, Sandrine Lagarrigue, Cécile Duby, Larry A Cogburn, Catherine M Beaumont, Michel J Duclos   +12 more
doaj   +1 more source

Factors Affecting Turkey Meat Color

Poultry Science, 1970
Abstract INTRODUCTION COLOR in poulty products strongly influences consumer acceptance. Two closely related heme pigments, myoglobin and hemoglobin, make uncooked poultry flesh pink to red. Consumers often object to variation from that normal appearance of uncooked meat or from the normal white to golden-brown of cooked turkey.
D.J. Mugler, J.D. Mitchell, A.W. Adams
openaire   +1 more source

Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle

, 2019
Meat color is important for consumer acceptability, with excessively dark meat often associated with consumer rejection. It is determined chromatically by pigment content (measured by hue and chroma) and achromatically by scattering of light by the ...
Hughes, Joanne M, Robyn D. Warner, Warner, Robyn D, Peter P. Purslow, Joanne M. Hughes, Clarke, Frank M, Purslow, Peter P, Frank M. Clarke   +7 more
core   +1 more source

NeuroSuite for Long‐Term Functional and Structural Studies of Air‐Liquid Interface Cerebral Organoids

Advanced Science, EarlyView.
NeuroSuite provides a modular hardware‐software platform integrating Neuroweb and NeuroMaps to enable long‐term, in situ electrophysiological interrogation of air–liquid interface organoid slices while preserving tissue architecture. Its components can be used together or independently to capture real‐time activity, spatial network dynamics, and ...
Belquis Haider, Sagnik Middya, Daniel J. Lloyd‐Davies‐Sánchez, Nino F. Läubli, Sulay Vora, Jakob Träuble, Rohan N. Krajeski, Yuqing Feng, Daniel Duncko, Josiah S. Riley, Rubén Ruiz‐Mateos Serrano, Ole Paulsen, Madeline A. Lancaster, George G. Malliaras, Gabriele S. Kaminski Schierle   +14 more
wiley   +1 more source