The effect of luminance on the perception of small color differences

2021 ◽  
Author(s):  
Sajeesh K. Kulappurath ◽  
Renzo Shamey
Keyword(s):  
Color Differences

Comparative Evaluation of Color Differences between Color Palettes

2018 ◽  
Vol 2018 (1) ◽  
pp. 110-115 ◽  
Author(s):  
Qianqian Pan ◽  
Stephen Westland
Keyword(s):  
Comparative Evaluation ◽  
Color Differences

Measurement of small color differences.

1982 ◽  
Vol 89 (3) ◽  
pp. 281-302 ◽  
Author(s):  
Brian A. Wandell
Keyword(s):  
Color Differences

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

Method to Create Perceptually Uniform Color Gradients with Optimized Color Differences between each Step for Data Visualization

2020 ◽  
Vol 64 (1) ◽  
pp. 1634-1638
Author(s):  
Derek Millard ◽  
Bradley M. Davis ◽  
Samineh C. Gillmore
Keyword(s):  
Data Visualization ◽  
Color Space ◽  
Original Method ◽  
Visual Environment ◽  
Color Differences ◽  
Color Gradient ◽  
Color Gradients ◽  
Specific Implementation

This paper presents an original method to create optimized color differences between each step of a CIELAB perceptually uniform color gradient. The relevant equations for the necessary color space transformations are discussed, along with the procedure to determine and optimize the color differences between each gradient step. A specific implementation for perceptually uniform color gradients is discussed for safe terrain clearance in manned aviation during a degraded visual environment.

Judd's contributions to color metrics and evaluation of color differences

1979 ◽  
Vol 4 (4) ◽  
pp. 177-193 ◽  
Author(s):  
David L. Macadam
Keyword(s):  
Color Differences

scholarly journals Categorical sensitivity to color differences

2013 ◽  
Vol 13 (7) ◽  
pp. 1-1 ◽  
Author(s):  
C. Witzel ◽  
K. R. Gegenfurtner
Keyword(s):  
Color Differences
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