Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Mojtaba Shahmohammadi"'
Autor:
Mojtaba Shahmohammadi, Bonnie Guan, Ricardo V. Godoy, Anany Dwivedi, Poul Nielsen, Minas Liarokapis
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-13 (2023)
Abstract Conventional muscle-machine interfaces like Electromyography (EMG), have significant drawbacks, such as crosstalk, a non-linear relationship between the signal and the corresponding motion, and increased signal processing requirements. In th
Externí odkaz:
https://doaj.org/article/5c1617c377eb4c4fbf85133b0eb18306
Publikováno v:
Frontiers in Neurorobotics, Vol 15 (2021)
Over the last decade underactuated, adaptive robot grippers and hands have received an increased interest from the robotics research community. This class of robotic end-effectors can be used in many different fields and scenarios with a very promisi
Externí odkaz:
https://doaj.org/article/8ed42a27053446d5b56827be85551860
Publikováno v:
2022 IEEE/RSJ International Conference on Intelligent Robots and Systems (IROS).
Autor:
Joao Buzzatto, Mojtaba Shahmohammadi, Junbang Liang, Felipe Sanches, Saori Matsunaga, Rintaro Haraguchi, Toshisada Mariyama, Bruce MacDonald, Minas Liarokapis
Publikováno v:
2022 IEEE/RSJ International Conference on Intelligent Robots and Systems (IROS).
Publikováno v:
2022 IEEE International Conference on Systems, Man, and Cybernetics (SMC).
Publikováno v:
Annual International Conference of the IEEE Engineering in Medicine and Biology Society. IEEE Engineering in Medicine and Biology Society. Annual International Conference. 2021
Recognising and classifying human hand gestures is important for effective communication between humans and machines in applications such as human-robot interaction, human to robot skill transfer, and control of prosthetic devices. Although there are
Publikováno v:
2021 IEEE/RSJ International Conference on Intelligent Robots and Systems (IROS).
Publikováno v:
Biotechnology and Health Sciences, Vol 3, Iss 3 (2016)
Context Food spoilage has been a common problem throughout history, and much of the spoilage is caused the activity of microorganisms or enzymatic reactions during the storage of food. Thus, using chemical substances could prevent or delay food spoil