Texture analysis of traditional Turkish pumpkin dessert by using magnetic resonance imaging MRI

Alaçık, İrem
Kırtıl, Emrah
Öztop, Halil Mecit
2nd International Symposium on Traditional Foods from Adriatic to Caucasus (24 - 26 Ekim 2013)


Texture Analysis by Deep Twin Networks for Paper Fraud Detection Ikiz Derin Aǧlarla Doku Analizi ile Evrak Sahteciliǧinin Tesbiti
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This study proposes a method to distinguish fake documents from the originals using the textural structures of the papers they are printed on. The study is based on observations showing that paper textures are different and unique, just like fingerprint and iris tissue. This method, which captures the visually distinctive features of paper textures, can detect whether the documents of which the origin is suspected are fake or not. The proposed method can measure Type-2 error by training a Siamese network an...
Texture segmentation using the mixtures of principal component analyzers
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The problem of segmenting an image into several modalities representing different textures can be modelled using Gaussian mixtures. Moreover, texture image patches when translated, rotated or scaled lie in low dimensional subspaces of the high-dimensional space spanned by the grey values. These two aspects make the mixture of local subspace models worth consideration for segmenting this type of images. In recent years a number of mixtures of local PCA models have been proposed. Most of these models require ...
Texture segmentation by using adaptive polyphase subband decomposition
Yaman, Mustafa; Atalay, Mehmet Volkan; Turker, M; Cetin, E; Gerek, ON (2002-10-30)
In this study, a new texture segmentation method is proposed for texture analysis applications. The technique makes use of an adaptive polyphase subband decomposition to analyze textural blocks and extract the discriminating feature sets for segmentation of the images. The subband decomposition treats the texture blocks as 2-d signals having correlated spectral properties and the filter banks used split this signal into several frequency regions which are decorrelated by the decomposition. The filter coeffi...
Color and texture development during microwave and conventional baking of breads
Icoz, D; Şümnü, Servet Gülüm; Şahin, Serpil (Informa UK Limited, 2004-07-01)
The color parameters (L*, a*, and b*) and hardness of breads baked in microwave and conventional ovens were compared. Moreover, the effect of susceptor on color and texture development during microwave baking were studied. Microwave oven was operated at 30 and 40% powers for 3.5-5.5 min with half-minute intervals. Breads were baked in conventional oven at 175degreesC and 200degreesC for 10-18 min and at 225degreesC for 4-12 min with 2 min intervals. It was not possible to obtain sufficient brown color on th...
Texture descriptors for content-based image retrieval
Çarkacıoğlu, Abdurrahman; Yarman Vural, Fatoş Tunay; Department of Computer Engineering (2003)
Citation Formats
İ. Alaçık, E. Kırtıl, and H. M. Öztop, “Texture analysis of traditional Turkish pumpkin dessert by using magnetic resonance imaging MRI,” presented at the 2nd International Symposium on Traditional Foods from Adriatic to Caucasus (24 - 26 Ekim 2013), 2013, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/82706.