| 1 |
Computer vision system for froth-middlings interface level detection in the primary separation vessels
Vicente A, Raveendran R, Huang B, Sedgh S, Narang A, Jiang H, Mitchell W
Computers & Chemical Engineering, 123, 357, 2019 |
| 2 |
Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment
Llave Y, Fukuda S, Fukuoka M, Shibata-Ishiwatari N, Sakai N
Journal of Food Engineering, 222, 151, 2018 |
| 3 |
Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet
Kono S, Kon M, Araki T, Sagara Y
Journal of Food Engineering, 214, 158, 2017 |
| 4 |
A computer vision system for coffee beans classification based on computational intelligence techniques
de Oliveira EM, Leme DS, Barbosa BHG, Rodarte MP, Pereira RGFA
Journal of Food Engineering, 171, 22, 2016 |
| 5 |
Fusion of artificial senses as a robust approach to food quality assessment
Kiani S, Minaei S, Ghasemi-Varnamkhasti M
Journal of Food Engineering, 171, 230, 2016 |
| 6 |
LMI-Based Estimation of Scene Points in Vision Systems with Generalized Cameras
Chesi G
IEEE Transactions on Automatic Control, 59(11), 2996, 2014 |
| 7 |
Machine vision for crack inspection of biscuits featuring pyramid detection scheme
Nashat S, Abdullah A, Abdullah MZ
Journal of Food Engineering, 120, 233, 2014 |
| 8 |
Application of computer vision technique for on-line monitoring of shrimp color changes during drying
Hosseinpour S, Rafiee S, Mohtasebi SS, Aghbashlo M
Journal of Food Engineering, 115(1), 99, 2013 |
| 9 |
Multiple regression models and Computer Vision Systems to predict antioxidant activity and total phenols in pigmented carrots
Pace B, Cefola M, Renna F, Renna M, Serio F, Attolico G
Journal of Food Engineering, 117(1), 74, 2013 |
| 10 |
Prediction of texture characteristics from extrusion food surface images using a computer vision system and artificial neural networks
Fan FH, Ma Q, Ge J, Peng QY, Riley WW, Tang SZ
Journal of Food Engineering, 118(4), 426, 2013 |
