Comparison of three image‐analysis‐based visual texture calculation methods: energy, entropy, and texture change index-Reference-Cited by-同舟云学术

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Comparison of three image‐analysis‐based visual texture calculation methods: energy, entropy, and texture change index

Published:2022-05-06 Issue:13 Volume:102 Page:5984-5994
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Balaban Murat O¹^ORCID,Gümüş Bahar²^ORCID,Gümüş Erkan³^ORCID

Affiliation:

1. Chemical and Materials Engineering Department University of Auckland Auckland New Zealand

2. Department of Gastronomy and Culinary Arts Faculty of Tourism, Akdeniz University Antalya Turkey

3. Department of Aquaculture Faculty of Fisheries, Akdeniz University Antalya Turkey

Funder

Akdeniz Üniversitesi

Maa- ja MetsätalousministeriÖ

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11951

Reference20 articles.

1. Quality Evaluation of Seafoods

2. Effects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon

3. Analysis of texture in medical imaging. Review of the literature;Rolland Y;Ann Radiol,1995

4. Training deep segmentation networks on texture‐encoded input: application to neuroimaging of the developing neonatal brain;Fetit AE;Proc Mach Learn Res,2020

5. Three dimensional texture analysis in MRI: a preliminary evaluation in gliomas

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