Výsledky vyhledávání - "Nuria Aleixos"

Akademický článek

Detection of Invisible Damages in ‘Rojo Brillante’ Persimmon Fruit at Different Stages Using Hyperspectral Imaging and Chemometrics

Autor: Sandra Munera, Alejandro Rodríguez-Ortega, Nuria Aleixos, Sergio Cubero, Juan Gómez-Sanchis, José Blasco

Publikováno v: Foods, Vol 10, Iss 9, p 2170 (2021)

The main cause of flesh browning in ‘Rojo Brillante’ persimmon fruit is mechanical damage caused during harvesting and packing. Innovation and research on nondestructive techniques to detect this phenomenon in the packing lines are necessary beca

Externí odkaz: https://doaj.org/article/55d5d19f7874467fabd5d87c721d2cef

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Akademický článek

RobHortic: A Field Robot to Detect Pests and Diseases in Horticultural Crops by Proximal Sensing

Autor: Sergio Cubero, Ester Marco-Noales, Nuria Aleixos, Silvia Barbé, Jose Blasco

Publikováno v: Agriculture, Vol 10, Iss 7, p 276 (2020)

RobHortic is a remote-controlled field robot that has been developed for inspecting the presence of pests and diseases in horticultural crops using proximal sensing. The robot is equipped with colour, multispectral, and hyperspectral (400–1000 nm)

Externí odkaz: https://doaj.org/article/996a4993f3e64809b52d18dea89ddaf6

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Akademický článek

Xf-Rovim. A Field Robot to Detect Olive Trees Infected by Xylella Fastidiosa Using Proximal Sensing

Autor: Beatriz Rey, Nuria Aleixos, Sergio Cubero, José Blasco

Publikováno v: Remote Sensing, Vol 11, Iss 3, p 221 (2019)

The use of remote sensing to map the distribution of plant diseases has evolved considerably over the last three decades and can be performed at different scales, depending on the area to be monitored, as well as the spatial and spectral resolution r

Externí odkaz: https://doaj.org/article/897e99832aeb4111b2c20699771ad30d

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Hybrid and Online Learning during Covid-19; a show case study of Universitat Politecnica de Valencia

Autor: Larisa Dunai, Nuria Aleixos, Francisco Eugenio Albert Gil, Benyamin Soleimani

Publikováno v: 2022 IEEE 9th International Conference on e-Learning in Industrial Electronics (ICELIE).

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7a5f0548c884aad1fe29c24c21cb2b2b
https://doi.org/10.1109/icelie55228.2022.9969418

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Development of an Application for the Automatic Evaluation of the Quality of 3D CAD Models

Autor: Inmaculada Pou Schmidt, Alejandro Rodríguez Ortega, Francisco Albert Gil, Nuria Aleixos Borrás

Publikováno v: Advances in Design Engineering II ISBN: 9783030924256

[EN] In the 3D modeling of products, the use of an adequate methodology that ensures the capture of the design intention is very important. The sequence of operations is key, like for instance, the sketches have to be completely restricted and the re

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61d0e959629027716d1dbae7c02db4ef
https://doi.org/10.1007/978-3-030-92426-3_39

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Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends

Autor: Amanda Teixeira Badaró, João Pedro Hebling e Tavares, Jose Blasco, Nuria Aleixos-Borrás, Douglas Fernandes Barbin

Publikováno v: electronico
ReDivia. Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
instname

Wheat flour is a food ingredient used in different processed food products, including pasta, cake, bread, among others. Therefore, the authentication and assurance of good quality are of great importance. Traditional techniques used for quality param

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69c38d821c9c538ef9f0dbdce755d95d
https://www.sciencedirect.com/science/article/abs/pii/S0956713522003085

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Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging

Autor: Alejandra Salvador, Cristina Besada, Sandra Munera, Juan Gómez-Sanchis, Nuria Aleixos, José Blasco, Sergio Cubero, Pau Talens

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] Persimmon fruit cv. 'Rojo Brillante' is an astringent cultivar due to its content of soluble tannins, which are insolubilised during the ripening of the fruit. Traditionally, the consumption of this cultivar has only been possible when the fruit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a5134f9ba1433cb3ff05fc986e44a44
https://doi.org/10.1016/j.jfoodeng.2019.06.008

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Sketch-Based Interfaces for Parametric Modelling

Autor: Ferran Naya, Manuel Contero, Nuria Aleixos, Joaquim A., Pedro Company

Publikováno v: Human Computer Interaction

In this chapter, an approach to create three-dimensional parametric objects using a gesture alphabet has been described. The main objective of this work has been to provide dimensional and geometrical control over the sections in an easy and natural

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c9f858028e9f36d763e02b2c22af319
http://www.intechopen.com/articles/show/title/sketch-based_interfaces_for_parametric_modelling

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Detection of Invisible Damages in ‘Rojo Brillante’ Persimmon Fruit at Different Stages Using Hyperspectral Imaging and Chemometrics

Autor: José Blasco, Alejandro Rodríguez-Ortega, Sergio Cubero, Nuria Aleixos, Juan Gómez-Sanchis, Sandra Munera

Publikováno v: electronico
Foods, Vol 10, Iss 2170, p 2170 (2021)
Foods
Volume 10
Issue 9
ReDivia. Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
Ministerio de Educación, Cultura y Deporte (MECD)
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname

[EN] The main cause of flesh browning in 'Rojo Brillante' persimmon fruit is mechanical damage caused during harvesting and packing. Innovation and research on nondestructive techniques to detect this phenomenon in the packing lines are necessary bec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e320eba8858f886c23bda83f3921544
https://www.mdpi.com/2304-8158/10/9/2170

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Near infrared hyperspectral imaging and spectral unmixing methods for evaluation of fiber distribution in enriched pasta

Autor: José Blasco, Maria Teresa Pedrosa Silva Clerici, Nuria Aleixos, Douglas Fernandes Barbin, Amanda Teixeira Badaró, José Manuel Amigo, Amanda Rios Ferreira

Publikováno v: electronico
ReDivia. Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
instname
ReDivia: Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
Instituto Valenciano de Investigaciones Agrarias (IVIA)
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia

[EN] Pasta is mostly composed by wheat flour and water. Nevertheless, flour can be partially replaced by fibers to provide extra nutrients in the diet. However, fiber can affect the technological quality of pasta if not properly distributed. Usually,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7d5ab21b04c0044c9a5af9b5ac612f7
https://www.sciencedirect.com/science/article/abs/pii/S0308814620323797

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