Search Results - "Point cloud image processing algorithm"

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  1. 1

    Nondestructive determination of common indicators of beef for freshness assessment using airflow-three dimensional (3D) machine vision technique and machine learning by Luo, Xiuzhi, Sun, Qinming, Yang, Tianxi, He, Ke, Tang, Xiuying

    ISSN: 0260-8774, 1873-5770
    Published: Elsevier Ltd 01.03.2023
    Published in Journal of food engineering (01.03.2023)
    “…Assessment of beef freshness is critical to ensure a safe and sustainable beef supply chain. This work aims to investigate the feasibility of the…”
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    Journal Article
  2. 2

    A robust segmentation framework for closely packed buildings from airborne LiDAR point clouds by Wang, Xinsheng, Chan, Ting On, Liu, Kai, Pan, Jun, Luo, Ming, Li, Wenkai, Wei, Chunzhu

    ISSN: 0143-1161, 1366-5901, 1366-5901
    Published: London Taylor & Francis 17.07.2020
    Published in International journal of remote sensing (17.07.2020)
    “… techniques and point cloud/image processing algorithms to segment individual closely packed buildings from large urban scenes…”
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    Journal Article
  3. 3

    Determination of beef tenderness based on airflow pressure combined with structural light three-dimensional (3D) vision technology by Luo, Xiuzhi, Xiong, Lijian, Gao, Xin, Hou, Yuxin, He, Meng, Tang, Xiuying

    ISSN: 0309-1740, 1873-4138, 1873-4138
    Published: England Elsevier Ltd 01.08.2023
    Published in Meat science (01.08.2023)
    “…The main factor affecting beef quality, consumer satisfaction, and purchase decisions is beef tenderness. In this study, a rapid nondestructive testing method…”
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    Journal Article
  4. 4

    Determination of extensibility and toughness of wheat-flour dough based on bubbles blown by sheeted dough and airflow-3D imaging technique by Luo, Xiuzhi, Yu, Hui, An, Jing, Wang, Haisen, Tang, Xiuying

    ISSN: 0733-5210, 1095-9963
    Published: Elsevier Ltd 01.09.2023
    Published in Journal of cereal science (01.09.2023)
    “…The resistance strength (toughness) and extensibility of dough are closely related to the quality of the dough product. In this study, the toughness and…”
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    Journal Article