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A novel regression model from RGB image data to spectroradiometric correlates optimized for tooth colored shades
A novel regression model from RGB image data to spectroradiometric correlates optimized for tooth colored shades
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A novel regression model from RGB image data to spectroradiometric correlates optimized for tooth colored shades

Carney, Melody N ; Johnston, William M

Journal of dentistry, 2016-08, Vol.51, p.45-48 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Investigating the Effect of Digital Image Guide on Visual Literacy
Investigating the Effect of Digital Image Guide on Visual Literacy
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Investigating the Effect of Digital Image Guide on Visual Literacy

Fatemeh Rahimi ; Saleh Rahimi ; Musa Nushi

Pizhūhishnāmah-i pardāzish va mudiriyyat-i iṭṭilāʻāt (Online), 2021-12, Vol.37 (2), p.617-639 [Periódico revisado por pares]

Iranian Research Institute for Information and Technology

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3
Study the Possibility of Physical Assessment and Grading of Mazafati Dates Using Digital Image Processing and Support Vector Machines
Study the Possibility of Physical Assessment and Grading of Mazafati Dates Using Digital Image Processing and Support Vector Machines
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Study the Possibility of Physical Assessment and Grading of Mazafati Dates Using Digital Image Processing and Support Vector Machines

Meghdad Takallouzadeh ; Mohebbat Mohebbi ; Masoud Taghizadeh

Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2023-12, Vol.12 (3), p.259-272 [Periódico revisado por pares]

Research Institute of Food Science and Technology

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4
Experimental Study of Growth of a Pre-existing Interfacial Flaw using the Digital Image Correlation Technique
Experimental Study of Growth of a Pre-existing Interfacial Flaw using the Digital Image Correlation Technique
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Experimental Study of Growth of a Pre-existing Interfacial Flaw using the Digital Image Correlation Technique

Sh. Sakipour ; M. Yazdani ; A.A. Fakhimi

مهندسی عمران شریف, 2022-02, Vol.37.2 (4.1), p.3-12 [Periódico revisado por pares]

Sharif University of Technology

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5
I‌N‌V‌E‌S‌T‌I‌G‌A‌T‌I‌N‌G T‌H‌E E‌F‌F‌E‌C‌T O‌F F‌I‌B‌E‌R O‌N C‌O‌M‌P‌R‌E‌S‌S‌I‌V‌E A‌N‌D S‌P‌L‌I‌T‌T‌I‌N‌G T‌E‌N‌S‌I‌L‌E B‌E‌H‌A‌V‌I‌O‌R O‌F C‌O‌N‌C‌R‌E‌T‌E V‌I‌A E‌X‌P‌E‌R‌I‌M‌E‌N‌T‌A‌L T‌E‌S‌T‌S, D‌I‌G‌I‌T‌A‌L I‌M‌A‌G‌E O‌R‌R‌E‌L‌A‌T‌I‌O‌N‌S
I‌N‌V‌E‌S‌T‌I‌G‌A‌T‌I‌N‌G T‌H‌E E‌F‌F‌E‌C‌T O‌F F‌I‌B‌E‌R O‌N C‌O‌M‌P‌R‌E‌S‌S‌I‌V‌E A‌N‌D S‌P‌L‌I‌T‌T‌I‌N‌G T‌E‌N‌S‌I‌L‌E B‌E‌H‌A‌V‌I‌O‌R O‌F C‌O‌N‌C‌R‌E‌T‌E V‌I‌A E‌X‌P‌E‌R‌I‌M‌E‌N‌T‌A‌L T‌E‌S‌T‌S, D‌I‌G‌I‌T‌A‌L I‌M‌A‌G‌E O‌R‌R‌E‌L‌A‌T‌I‌O‌N‌S
Material Type:
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I‌N‌V‌E‌S‌T‌I‌G‌A‌T‌I‌N‌G T‌H‌E E‌F‌F‌E‌C‌T O‌F F‌I‌B‌E‌R O‌N C‌O‌M‌P‌R‌E‌S‌S‌I‌V‌E A‌N‌D S‌P‌L‌I‌T‌T‌I‌N‌G T‌E‌N‌S‌I‌L‌E B‌E‌H‌A‌V‌I‌O‌R O‌F C‌O‌N‌C‌R‌E‌T‌E V‌I‌A E‌X‌P‌E‌R‌I‌M‌E‌N‌T‌A‌L T‌E‌S‌T‌S, D‌I‌G‌I‌T‌A‌L I‌M‌A‌G‌E O‌R‌R‌E‌L‌A‌T‌I‌O‌N‌S

M. A‌r‌a‌m P‌a‌r‌t‌a‌n ; H. E‌s‌k‌a‌n‌d‌a‌r‌iN‌a‌d‌d‌a‌f ; M. Lezgy Nazargah ; M. Gharouni Nik

مهندسی عمران شریف, 2020-02, Vol.35.2 (4.2), p.11-20 [Periódico revisado por pares]

Sharif University of Technology

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6
Investigating the Possibility of Estimation of Raw Cane Sugars Physicochemical Properties Using Crystal Morphological Features
Investigating the Possibility of Estimation of Raw Cane Sugars Physicochemical Properties Using Crystal Morphological Features
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Investigating the Possibility of Estimation of Raw Cane Sugars Physicochemical Properties Using Crystal Morphological Features

Mohammad Erfan Bahrami ; Masoud Honarvar

Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2017-05, Vol.6 (1), p.11-24 [Periódico revisado por pares]

Research Institute of Food Science and Technology

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7
The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing
The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing
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The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing

Khadije Khoshakhlagh ; Mohebbat Mohebbi ; Mohammad Khalilian Movahhed

Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2016-12, Vol.5 (3), p.265-278 [Periódico revisado por pares]

Research Institute of Food Science and Technology

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