• Proceedings of the Korean Society of Computer Information Conference
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• 2011.01a
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• pp.43-45
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• 2011

본 논문은 동영상 내 삽입된 자막을 문자인식이 가능하도록 문자영역을 이루는 화소를 추출하는 방법을 제안한다. 최초 자막영상을 통계학적 방법을 이용하여 색상극성을 결정한다. 이 후 색상극성에 따른 잡음제거 방법을 명암값기반과 형태학적기반으로 달리한다. 제안된 방법은 각 색상결정에 따른 적합한 잡음제거를 수행함으로서 추출된 화소들이 이루는 문자영역의 영상을 이용하여 문자인식을 수행하였을 때 기존방법보다 높은 문자인식률을 보였다.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.41 no.6
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• pp.239-245
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• 2004

A hue-based noise-tolerant corner detector is proposed for the exact detection of the real corners in spite of the shadows and random noise. Based on the fact that the hue gradient at the border of the opaque objects' shadow is smaller than the intensity gradient in HSI (hue-saturation-intensity) color space, the effects of shadow are eliminated by introducing the hue-weighted combination of vector gradient to the proposed corner detector. Furthermore, the proposed corner detector is robust to random noise by offsetting the contribution to the corner candidate when the polarities of the color gradients of the pixel pairs are out of phase each other. Results of the experiment show that the proposed corner detector can effectively detect the real corners.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.68-76
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• 2017

Antioxidative capacities of Stachys sieboldii MIQ and 6-year-old ginseng powder were assessed after extraction with 80% ethanol, and their addition effects on quality characteristics of cookies were determined. Stachys sieboldii MIQ showed 3.12-fold higher total phenol content (TPC) and higher antioxidative capacities than ginseng based on higher values of 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, ferric reducing antioxidant capacity, and Trolox equivalent antioxidant capacity (P<0.05). The 80% ethanol extract was then fractionated with $H_2O$ (Fr. I), 30% (II), 50% (III), 70% (IV), and 100% ethanol (V). Fractions of Stachys sieboldii MIQ extract showed 2.2-fold (Fr. I)~6.1-fold (III) higher TPC and higher antioxidative capacities than ginseng extract fractions. TPC was in the order of fractions III> II> I> IV> V for Stachys sieboldii MIQ extract while in the order of fractions I~III> IV~V for ginseng extract, assuming that Stachys sieboldii MIQ contained more phenolic compounds with higher polarity than ginseng. Addition of 5% and 10% Stachys sieboldii MIQ and ginseng powder increased spread ratio in cookies compared to 100% wheat flour, and 10% addition of Stachys sieboldii MIQ resulted in the darkest and most reddish cookies. In the sensory evaluation, cookies with 5% and 10% Stachys sieboldii MIQ received higher scores for taste preference and higher overall acceptability than ginseng or control cookies. Therefore, powder of Stachys sieboldii MIQ could impart more favorable sensory characteristics as well as higher antioxidative capacity than ginseng in bakery products.