Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Segmentation of colour food images using a robust algorithmMery, Domingo ; Pedreschi, FrancoJournal of food engineering, 2005-02, Vol.66 (3), p.353-360 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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2 |
Material Type: Artigo
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Development of a computer vision system to measure the color of potato chipsPedreschi, Franco ; León, Jorge ; Mery, Domingo ; Moyano, PedroFood research international, 2006-12, Vol.39 (10), p.1092-1098 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
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3 |
Material Type: Artigo
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Automated Design of a Computer Vision System for Visual Food Quality EvaluationMery, Domingo ; Pedreschi, Franco ; Soto, AlvaroFood and bioprocess technology, 2013-08, Vol.6 (8), p.2093-2108 [Periódico revisado por pares]Boston: Springer USTexto completo disponível |
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4 |
Material Type: Artigo
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Oil Content Fraction in Tortilla Chips During Frying and their Prediction by Image Analysis Using Computer VisionMatiacevich, Silvia B ; Henríquez, Olivia C ; Mery, Domingo ; Pedreschi, FrancoInternational journal of food properties, 2014-02, Vol.17 (2), p.261-272 [Periódico revisado por pares]Abingdon: Taylor & FrancisTexto completo disponível |
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5 |
Material Type: Artigo
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Characterizing the Variability of Enzymatic Browning in Fresh-Cut Apple SlicesQuevedo, Roberto ; Valencia, Emir ; López, Patricia ; Gunckel, Erna ; Pedreschi, Franco ; Bastías, JoséFood and bioprocess technology, 2014-05, Vol.7 (5), p.1526-1532 [Periódico revisado por pares]Boston: Springer-VerlagTexto completo disponível |
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6 |
Material Type: Artigo
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Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using imagesLeiva-Valenzuela, Gabriel A. ; Quilaqueo, Marcela ; Lagos, Daniela ; Estay, Danilo ; Pedreschi, FrancoJournal of food science and technology, 2018-04, Vol.55 (4), p.1234-1243 [Periódico revisado por pares]New Delhi: Springer IndiaTexto completo disponível |