Pioglitazone Phases and Metabolic Effects in Nanoparticle-Treated Cells Analyzed via Rapid Visualization of FLIM Images by Biagio Todaro, Luca Pesce, Francesco Cardarelli, Stefano Luin

“…Here we present and make available tools to fully exploit this potential, in particular by coding via hue, saturation, and intensity the phasor positions and their weights both in the phasor plot and in the microscope image. …”
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The Tracker trace of al Mustafa honesty (may Allah bless him and his family) (الأثر المقتفى فـــي أمانة المصطفى (صلى الله عليه واله وسلم... by Manal Khalil منال خليل

“…In other words, the Prophet does not speak of the same hue , but it's the Koran of the God Almighty , he says: Verily ,We shall send down to you a weightily Word (i.e .obligations ,laws) It is the word of God , It is divine speech that only chaste spirit can receive; it is a noble Book and has revelation and interpretation, and it holds the truth of monotheism and other faiths , it is based on the orders of advocacy and show the whole religion of Islam . …”
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Effects of an Auxin and a brassinosteroid on physical, chemical and biochemical attributes of ‘Galaxy’ apples by Ângela Preza Ramos, Aquidauana Miqueloto Zanardi, Cassandro Vidal Talamini do Amarante, Cristiano André Steffens, Adaucto Bellarmino Pereira-Netto

“…Fruits treated with NAA every 21 days presented higher starch-iodine index and lower total soluble solids (TSS), titratable acidity (TA), lightness index (L) and hue angle (h°) than 28-HCS-treated fruits. Fruits treated every 15 days with NAA presented reduced skin rupture force (SRF), total antioxidant activities (TAA) of the skin and flesh, and hydrogen peroxide content compared to the control fruits. …”
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KAJIAN COATING PATI JAGUNG TERHADAP MUTU BUAH ALPUKAT (Persea americana Mill) VARIETAS MEGA PANINGGAHAN by Ifmalinda, Tasya Putri Herman, Dinah Cherie

“…Hasil tiap-tiap parameter perlakuan terbaik adalah susut bobot 3,398%, kadar air 81,185%, kekerasan 52,376 N/cm2, warna Light 44,324, dan selisih warna Hue 0,947º.…”
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Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk by Onur Guneser, Büşra Aydin

“…Increasing the proportion of cow milk in cheese caused an increase in the L* and Hue colour values. The cheese samples prepared from buffalo milk showed the highest value for hardness, while the lowest hardness value was observed for cheese samples prepared using cow milk. …”
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Trinary Component Adsorption of Methylene Blue, Methyl Orange, and Methyl Red from Aqueous Solution Using TiO2/Activated Carbon by Nguyen Thi Thanh Tu, Tran Si Thanh, Phan Tu Quy, Tran Thi Minh Ha, Phan Thi Kim Thu, Nguyen Hong Bich, Le Van Thanh Sơn, Vo Thang Nguyen, Dao Ngoc Nhiem, Pham Khac Lieu, Dinh Quang Khieu

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Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines by Mariona Gil, Rubén Del Barrio-Galán, Cristina Úbeda, Álvaro Peña-Neira

“…Wines treated at high doses had lower color density and higher hue than control untreated wines. Small differences were observed in the phenolic content of the treated wines. …”
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People with intellectual and sensory disabilities can independently start and perform functional daily activities with the support of simple technology. by Giulio E Lancioni, Nirbhay N Singh, Mark F O'Reilly, Jeff Sigafoos, Gloria Alberti, Valentina Del Gaudio, Chiara Abbatantuono, Paolo Taurisano, Lorenzo Desideri

“…<h4>Methods</h4>The technology system involved a Samsung Galaxy A22 with Android 11 operating system and four Philips Hue indoor motion sensors. Three to five activities were scheduled per day. …”
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Image-based phenotyping of cassava roots for diversity studies and carotenoids prediction. by Ravena Rocha Bessa de Carvalho, Diego Fernando Marmolejo Cortes, Massaine Bandeira E Sousa, Luciana Alves de Oliveira, Eder Jorge de Oliveira

“…Red, green and blue images were captured in root samples from 228 biofortified genotypes and the difference in color was analyzed using L*, a*, b*, hue and chroma indices from the International Commission on Illumination (CIELAB) color system and lightness. …”
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Evaluating the Polyphenol Profile in Three Segregating Grape (Vitis vinifera L.) Populations by Alberto Hernández-Jiménez, Rocío Gil-Muñoz, Yolanda Ruiz-García, Jose María López-Roca, Adrián Martinez-Cutillas, Encarna Gómez-Plaza

“…As regards the qualitative composition of anthocyanins and flavonols, the hydroxylation pattern of the hybrids that also may influence wine color hue and stability presented intermediate values to those of the parentals, indicating that values higher than that showed by the best parental in this respect will be difficult to obtain. …”
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Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour by Sepideh Hosseininejad, Virginia Larrea, Gemma Moraga, Isabel Hernando

“…As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. …”
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Shelf-Life Evaluation of Pork Loins as Influenced by the Application of Different Antimicrobial Interventions by David A. Vargas, Sabrina E. Blandon, Oscar Sarasty, Andrea M. Osorio-Doblado, Markus F. Miller, Alejandro Echeverry

“…Principal component analysis clustered initial dark storage days with a* and chroma while % discoloration, hue, b* and microorganisms where clustered with longer dark storage times. …”
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Automatic detection of retinal exudates in fundus images of diabetic retinopathy patients by Mahsa Partovi, Seyed Rasta, Alireza Javadzadeh

“…The morphological function was applied on intensity components of hue saturation intensity (HSI) space. To detect the exudates regions, thresholding was performed on all images and the exudates region was segmented. …”
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Effect of infield handling conditions and time to pre-cooling on the shelf-life and quality of tomatoes by Kipchumba Cherono, Milindi Sibomana, Tilahun Seyoum Workneh

“…The rate of change of the fruit hue angle was significantly (p ≤ 0.05) higher for samples handled using bins as compared to those handled using lugs. …”
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Dimensional label learning contributes to the development of executive functions by Kara Lowery, Bhoomika Nikam, Aaron T. Buss

“…“red” and “color”) and visual feature representations (e.g. “red” and the hue red). Children gain expertise with these labels between the ages of 2 and 5 years, and at the same time they begin to demonstrate skills in using labels to guide cognitive function in other domains. …”
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Cytopathological and bacteriological studies on caseous lymphadenitis in cattle slaughtered at Bishoftu municipal abattoir, Ethiopia by Mesfin Mathewos, Haben Fesseha

“…The gross pathological lesion showed a pre‐scapular lymph node with a caseo‐necrotic dystrophic calcification that was accompanied by a rough texture and white to grayish hue. Histopathologically, the lymph node was characterized by central liquefactive necrosis that was surrounded by coagulative necrosis containing multiple foci of mineralization, infiltration of polymorphonuclear neutrophils and mononuclear immature fibrosis containing inflammatory cells and also with some sort of a thick layer of mature fibrosis that defines the magnitude of the lesion. …”
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Optimizing dyeing parameters for sustainable wool dyeing using quinoa plant components with antibacterial properties by Fatemeh Taherirad, Homa Maleki, Hossein Barani, Abbas Khashei-Siuki, Faezeh khazaei

“…Wool samples dyed with different plant parts such as flowers, leaves, and stalks exhibited distinct yellow hue, with leaves demonstrating the highest color strength. …”
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Development of Monitoring Robot System for Tomato Fruits in Hydroponic Greenhouses by Dasom Seo, Byeong-Hyo Cho, Kyoung-Chul Kim

“…In addition, we sought to select a color model that was robust to external light, and we used hue values to develop an image-based maturity standard for tomato fruits; furthermore, the developed maturity standard was verified through comparison with expert classification. …”
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Deep Learning Algorithm for Water Body Extraction from High-resolution Remote Sensing Images Based on Hierarchical Feature Extraction and Multi-scale Feature Fusion by SHENG Sheng, WAN Fangqi, LIN Kangling, HU Zhaoyang, CHEN Hua

“…Highly accurate water body extraction can be helpful for water resources monitoring and management.The current methods of water body extraction based on remote sensing images lack attention to boundary quality,resulting in inaccurate boundary delineation and low detail retention.To improve the boundary and detail accuracy of water body extraction for remote sensing images,this paper proposes a deep learning algorithm for water body extraction from high-resolution remote sensing images based on multi-scale feature fusion.The model includes a hierarchical feature extraction module and a stacked-connected decoder module that fuses multi-scale features.In the hierarchical feature extraction module,a channel attention structure is introduced for integrating shape,texture,and hue information of water bodies in high-resolution remote sensing images to better understand the shapes and boundaries of water bodies.In the stacked-connected decoder module that incorporates multi-scale features,the stacked connection of multi-level semantic information and enhanced feature extraction are performed.Meanwhile,broad background information and fine detail information are captured to achieve better water body extraction results.Experimental results on both self-annotated and publicly available datasets show that the model yields 98.37% and 91.23% accuracy,and extracts more complete edges of water bodies while retaining more details than existing semantic segmentation models.The proposed model improves the accuracy and generalization ability of water body extraction and provides references for water body extraction from high-resolution remote sensing images.…”
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Determination of Physical Properties, Color Properties, Mechanical Behavior and Germination Parameters of Three Different Forage Peas Cultivars by Esra Nur Gül, Mahir Özkurt, Ebubekir Altuntaş

“…The effects of cultivars on L*, a*, b*, chroma, and hue angles of forage pea seeds were significant. …”
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