Search Results - "Barbon, Ana Paula A.C."

Comparison of rapid techniques for classification of ground meat by Nolasco-Perez, Irene M., Rocco, Luiz A.C.M., Cruz-Tirado, Jam P., Pollonio, Marise A.R., Barbon, Sylvio, Barbon, Ana Paula A.C., Barbin, Douglas F.

“…Computer vision and near infrared spectroscopy are fast and non-invasive techniques currently available for processing control in the meat industry. These…”
Get full text

Multi-target prediction of wheat flour quality parameters with near infrared spectroscopy by Barbon Junior, Sylvio, Mastelini, Saulo Martielo, Barbon, Ana Paula A.C., Barbin, Douglas Fernandes, Calvini, Rosalba, Lopes, Jessica Fernandes, Ulrici, Alessandro

“…Near Infrared (NIR) spectroscopy is an analytical technology widely used for the non-destructive characterisation of organic samples, considering both…”
Get full text

Dual Stage Image Analysis for a complex pattern classification task: Ham veining defect detection by Lopes, Jessica F., Barbon, Ana Paula A.C., Orlandi, Giorgia, Calvini, Rosalba, Lo Fiego, Domenico P., Ulrici, Alessandro, Barbon, Sylvio

“…Veins in pork thigh carcass are directly related to the quality of dry-cured ham, and consequently to its market value. Some veining defects over the surface…”
Get full text

Digital image analyses as an alternative tool for chicken quality assessment by Barbin, Douglas F., Mastelini, Saulo M., Barbon, Sylvio, Campos, Gabriel F.C., Barbon, Ana Paula A.C., Shimokomaki, Massami

“…Poultry meat colour is an important quality attribute for the rapid detection of “pale poultry syndrome”, as it is affected by conditions of animal welfare…”
Get full text

Storage time prediction of pork by Computational Intelligence by Barbon, Ana Paula A.C., Barbon, Sylvio, Mantovani, Rafael Gomes, Fuzyi, Estefânia Mayumi, Peres, Louise Manha, Bridi, Ana Maria

“…•We use of CI for storage time prediction only by pH, CIELab and WHC parameters.•Our approach has pork assessment by a non-destructive, fast, accurate…”
Get full text

Fuzzy approach for classification of pork into quality grades: coping with unclassifiable samples by Peres, Louise Manha, Barbon Jr, Sylvio, Fuzyi, Estefânia Mayumi, Barbon, Ana Paula A.C., Barbin, Douglas Fernandes, Maeda Saito, Priscila Tiemi, Andreo, Nayara, Bridi, Ana Maria

“…•Fuzzy solution is better than traditional method to classify pork into quality grades.•The fuzzy logic are able to handle infeasible samples in…”
Get full text

Robust computer vision system for marbling meat segmentation by Campos, Gabriel Fillipe Centini, Seixas Jr, José Luis, Barbon, Ana Paula A. C., Felinto, Alan Salvany, Bridi, Ana Maria, Barbon Jr, Sylvio

“…In this study, we developed a robust automatic computer vision system for marbling meat segmentation. Our approach can segment muscle fat in various marbled…”
Get full text