CEED: Cloud-Assisted Electronic Eye Doctor for Glaucoma Screening

2018 ◽  
pp. 255-261
Author(s):  
Jayashree Agarkhed ◽  
Nabila Anam
Keyword(s):  
Glaucoma Screening ◽  
Electronic Eye

Risk factors for open-angle glaucoma and recommendations for glaucoma screening

2021 ◽  
Author(s):  
Alexander K. Schuster ◽  
Felix M. Wagner ◽  
Norbert Pfeiffer ◽  
Esther M. Hoffmann
Keyword(s):  
Risk Factors ◽  
Open Angle Glaucoma ◽  
Open Angle ◽  
Glaucoma Screening

scholarly journals Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

2020 ◽  
Vol 30 (1) ◽  
pp. 138-150
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Jana Štefániková ◽  
Michal Miškeje ◽  
Marián Tokár ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Grape Seeds ◽  
Rheological Analysis ◽  
First Time ◽  
Positive Effect ◽  
Bread Properties ◽  
Electronic Eye ◽  
Different Levels

AbstractThe current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

scholarly journals Evaluation of a multimedia marketing campaign to engage African American patients in glaucoma screening

2020 ◽  
Vol 17 ◽  
pp. 101057 ◽  
Author(s):  
Ava Kikut ◽  
Marquis Vaughn ◽  
Rebecca Salowe ◽  
Mohima Sanyal ◽  
Sayaka Merriam ◽  
...  
Keyword(s):  
African American ◽  
Marketing Campaign ◽  
Glaucoma Screening

Glaucoma screening: current trends, economic issues, technology, and challenges

2006 ◽  
Vol 17 (2) ◽  
pp. 142-152 ◽  
Author(s):  
Constance Nduaguba ◽  
Richard K. Lee
Keyword(s):  
Economic Issues ◽  
Glaucoma Screening ◽  
Current Trends

Automated Perimetry, Tonometry, and Questionnaire in Glaucoma Screening

1989 ◽  
Vol 108 (5) ◽  
pp. 505-508 ◽  
Author(s):  
Thomas K. Mundorf ◽  
Thorn J. Zimmerman ◽  
George F. Nardin ◽  
Kenyon S. Kendall
Keyword(s):  
Automated Perimetry ◽  
Glaucoma Screening

A cloud-based system for automatic glaucoma screening

2015 ◽  
Author(s):  
Fengshou Yin ◽  
Damon Wing Kee Wong ◽  
Ying Quan ◽  
Ai Ping Yow ◽  
Ngan Meng Tan ◽  
...  
Keyword(s):  
Glaucoma Screening

scholarly journals In the blink of an electronic eye: A prospectus

1981 ◽  
Vol 13 (4) ◽  
pp. 434-435 ◽  
Author(s):  
Robert S. Kelley ◽  
Francis D. Tuggle
Keyword(s):  
Electronic Eye

An unusual glaucoma screening

1979 ◽  
Vol 62 (5) ◽  
pp. 215-215
Author(s):  
RON FIELDHOUSE
Keyword(s):  
Glaucoma Screening
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