• Korean Journal of Radiology
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• v.22 no.1
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• pp.106-117
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• 2021

Objective: To explore the value of magnetic resonance imaging (MRI)-based whole tumor texture analysis in differentiating borderline epithelial ovarian tumors (BEOTs) from FIGO stage I/II malignant epithelial ovarian tumors (MEOTs). Materials and Methods: A total of 88 patients with histopathologically confirmed ovarian epithelial tumors after surgical resection, including 30 BEOT and 58 MEOT patients, were divided into a training group (n = 62) and a test group (n = 26). The clinical and conventional MRI features were retrospectively reviewed. The texture features of tumors, based on T2-weighted imaging, diffusion-weighted imaging, and contrast-enhanced T1-weighted imaging, were extracted using MaZda software and the three top weighted texture features were selected by using the Random Forest algorithm. A non-texture logistic regression model in the training group was built to include those clinical and conventional MRI variables with p value < 0.10. Subsequently, a combined model integrating non-texture information and texture features was built for the training group. The model, evaluated using patients in the training group, was then applied to patients in the test group. Finally, receiver operating characteristic (ROC) curves were used to assess the diagnostic performance of the models. Results: The combined model showed superior performance in categorizing BEOTs and MEOTs (sensitivity, 92.5%; specificity, 86.4%; accuracy, 90.3%; area under the ROC curve [AUC], 0.962) than the non-texture model (sensitivity, 78.3%; specificity, 84.6%; accuracy, 82.3%; AUC, 0.818). The AUCs were statistically different (p value = 0.038). In the test group, the AUCs, sensitivity, specificity, and accuracy were 0.840, 73.3%, 90.1%, and 80.8% when the non-texture model was used and 0.896, 75.0%, 94.0%, and 88.5% when the combined model was used. Conclusion: MRI-based texture features combined with clinical and conventional MRI features may assist in differentitating between BEOT and FIGO stage I/II MEOT patients.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.11-16
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• 2003

Jeungpyun was prepared with different ratios of makkulli leaven to water in order to examine the changes in its quality characteristics. The results on the height and volume of the samples showed that Jeungpykn prepared with the ratio of 1 makkulli leaven to 2 water showed the highest degree of fermentation. Texture profile analysis, Hunter's color and sensory evaluation of jeungpyun were carried out for 4 days from the day of its steaming, to see its quality changes. In texture profile analysis, the hardness, gumminess and chewiness increased in all samples as the time elapsed, and at the same time texture parameters were increased as the water ratio increased. As the water ratio increased, L value was increased; however, a value and b value were decreased. The results of sensory evaluation showed that Jeungpyun prepared with the ratio of 1 makkulli leaven to 2 water had the most favorable sensory qualities.

• Transactions of Materials Processing
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• v.14 no.6 s.78
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• pp.553-558
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• 2005

A study on the microstructure, the texture and the formability of the samples after ECAPed and subsequent heat-treated AA 1050 aluminum alloy sheet have been carried out. The specimens after the ECAP showed a very fine grain size, a decrease of <100> // ND, and an increase of <111> // ND textures. The $\{111\}<112>,\;\{123\}<634>,\;\{110\}<001>,\;\{112\}<111>,\;\{110\}<111>,\;and\;\{013\}<231>$ texture components were increased in the specimens after the ECAP and subsequent heat-treatment at $400^{\circ}C$ for 1 hour. One of the most important properties in sheet metals is formability. The r-value or plastic strain ratio has was as a parameter that expressed the formability of sheet metals. The change of the plastic strain ratios after the ECAP and subsequent heat-treatment conditions were investigated and it was found that they were two times higher than those of the initial Al sheets. This could be attributed to the formation above texture components through the ECAP and subsequent heat-treatment of AA 1050 Aluminum alloy sheet.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.05a
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• pp.148-151
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• 2005

A study on the microstructure and the texture of the samples after ECAP and subsequent heat treatment has been carried out. The specimens after ECAP showed a very fine grain size, a decrease of <100> // ND, and an increase of <111> // ND textures. The $\{111\}<112>,\;\{123\}<634>,\;\{110\}<001>,\;\{112\}<111>,\;\{110\}<111>,\;and\;\{013\}<231>$ texture components were increased in the specimens after the ECAP and subsequent heat-treatment at $400^{\circ}C$ for 1 hour. One of the most important properties in sheet metals is formability. The r-value or plastic strain ratio has been used as a parameter that expresses the formability of sheet metals. The change of the plastic strain ratios after the ECAP and subsequent heat-treatment conditions has been investigated and it was found that they were two times higher than those of the initial Al sheets. This could be attributed to the formation above texture components through the ECAP and subsequent heat-treatment.

• ETRI Journal
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• v.23 no.2
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• pp.41-51
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• 2001

MPEG-7 standardization work has started with the aims of providing fundamental tools for describing multimedia contents. MPEG-7 defines the syntax and semantics of descriptors and description schemes so that they may be used as fundamental tools for multimedia content description. In this paper, we introduce a texture based image description and retrieval method, which is adopted as the homogeneous texture descriptor in the visual part of the MPEG-7 final committee draft. The current MPEG-7 homogeneous texture descriptor consists of the mean, the standard deviation value of an image, energy, and energy deviation values of Fourier transform of the image. These are extracted from partitioned frequency channels based on the human visual system (HVS). For reliable extraction of the texture descriptor, Radon transformation is employed. This is suitable for HVS behavior. We also introduce various matching methods; for example, intensity-invariant, rotation-invariant and/or scale-invariant matching. This technique retrieves relevant texture images when the user gives a querying texture image. In order to show the promising performance of the texture descriptor, we take the experimental results with the MPEG-7 test sets. Experimental results show that the MPEG-7 texture descriptor gives an efficient and effective retrieval rate. Furthermore, it gives fast feature extraction time for constructing the texture descriptor.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.21 no.7
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• pp.1371-1378
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• 2017

In this paper, we present an upsampling technique for depth map image using selective bilateral weights and a color weight using laplacian function. These techniques prevent color texture copy problem, which problem appears in existing upsamplers uses bilateral weight. First, we construct a high-resolution image using the bicubic interpolation technique. Next, we detect a color texture region using pixel value differences of depth and color image. If an interpolated pixel belongs to the color texture edge region, we calculate weighting values of spatial and depth in $3{\times}3$ neighboring pixels and compute the cost value to determine the boundary pixel value. Otherwise we use color weight instead of depth weight. Finally, the pixel value having minimum cost is determined as the pixel value of the high-resolution depth image. Simulation results show that the proposed algorithm achieves good performance in terns of PSNR comparison and subjective visual quality.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.05a
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• pp.225-227
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• 2004

Recrystallization textures of ferritic stainless steel sheets of STS 430 were varied by means of different cold rolling procedures. The conventional normal rolling led to the evolution of strong through-thickness texture gradients in the final recrystallization texture, while the cross-rolling led to a decrease in texture gradients. Micro-texture observation by EBSD revealed that the formation of band-like orientation colonies formed close to the center layer was responsible for ridging. Modification of the recrystallization texture and microstructure by cross-rolling destroyed band-like orientation colonies and consequently reduced the ridging height.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.174-185
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• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• Transactions of Materials Processing
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• v.9 no.4
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• pp.421-427
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• 2000

The present study has focused on the development of shear textures during groove pressing in an aluminum alloy sheet. The shear components 23 and 13 developed during the groove pressing process. The process consisting of two steps of grooving and flattening each effectively gave rise to a high shear deformation In the sheet without reduction in thickness. The main texture component obtained from the process was the rotated Bs-orientation. The evolution of shear components during the groove pressing caused an increase in R-value of aluminum sheet comparing to a normally processed rolled sheet.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.454-463
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• 2014

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.