Characterization of the cellular structure based on user-interactive image analysis procedures

2013 ◽  
Vol 49 (6) ◽  
pp. 555-575 ◽  
Author(s):  
Javier Pinto ◽  
Eusebio Solórzano ◽  
Miguel Angel Rodriguez-Perez ◽  
Jose Antonio de Saja
Keyword(s):  
Image Analysis ◽  
Cellular Structure

Characterization of viscous fingering in a radial Hele-Shaw cell by image analysis

1999 ◽  
Vol 26 (1-2) ◽  
pp. 153-160 ◽  
Author(s):  
M.-N. Pons ◽  
E. M. Weisser ◽  
H. Vivier ◽  
D. V. Boger
Keyword(s):  
Image Analysis ◽  
Viscous Fingering ◽  
Hele Shaw Cell

Characterization of objects arrangement in image analysis of physical systems

Vacuum ◽  
2007 ◽  
Vol 82 (2) ◽  
pp. 282-285 ◽  
Author(s):  
Dušan Novotný ◽  
Rudolf Hrach ◽  
Michal Kostern
Keyword(s):  
Image Analysis ◽  
Physical Systems

scholarly journals Characterization of three-dimensional cancer cell migration in mixed collagen-Matrigel scaffolds using microfluidics and image analysis

PLoS ONE ◽  
2017 ◽  
Vol 12 (2) ◽  
pp. e0171417 ◽  
Author(s):  
María Anguiano ◽  
Carlos Castilla ◽  
Martin Maška ◽  
Cristina Ederra ◽  
Rafael Peláez ◽  
...  
Keyword(s):  
Image Analysis ◽  
Cell Migration ◽  
Cancer Cell ◽  
Three Dimensional ◽  
Cancer Cell Migration

Disparity Image Analysis for 3D Characterization of Surface Anomalies

2019 ◽  
pp. 14-23
Author(s):  
R. Marani ◽  
A. Petitti ◽  
M. Attolico ◽  
G. Cicirelli ◽  
A. Milella ◽  
...  
Keyword(s):  
Image Analysis

scholarly journals General Analytical Schemes for the Characterization of Pectin-Based Edible Gelled Systems

2012 ◽  
Vol 2012 ◽  
pp. 1-12 ◽  
Author(s):  
Maryam Haghighi ◽  
Karamatollah Rezaei
Keyword(s):  
Image Analysis ◽  
Three Dimensional ◽  
Analytical Techniques ◽  
Physicochemical Analysis ◽  
Visual Observation ◽  
Scientific Data ◽  
Rheological Measurement ◽  
Rheological Measurements ◽  
Analytical Approaches

Pectin-based gelled systems have gained increasing attention for the design of newly developed food products. For this reason, the characterization of such formulas is a necessity in order to present scientific data and to introduce an appropriate finished product to the industry. Various analytical techniques are available for the evaluation of the systems formulated on the basis of pectin and the designed gel. In this paper, general analytical approaches for the characterization of pectin-based gelled systems were categorized into several subsections including physicochemical analysis, visual observation, textural/rheological measurement, microstructural image characterization, and psychorheological evaluation. Three-dimensional trials to assess correlations among microstructure, texture, and taste were also discussed. Practical examples of advanced objective techniques including experimental setups for small and large deformation rheological measurements and microstructural image analysis were presented in more details.

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