Search Results (23,833)

Fruit wines have become a popular alternative to grape wines for their variability of sensory properties and unique chemical profiles, offering interesting biological activities. Winemaking also utilizes fruits, which are usually sensitive to biological deterioration, thus reducing post-harvest losses. The quality of wines depends on the fermentation conditions, including the wine yeast selection. In this study, we observed the effect of three common Saccharomyces wine yeast strains on the physicochemical characteristics (color, pH, ethanol content), antioxidant potential (total polyphenol content—TPC, DPPH, and ABTS antioxidant assays), and sensory properties and their relations within plum, apple, and hawthorn wines. Generally, we observed quite-wide ranges in physicochemical properties (pH: 2.8–3.8, ethanol content: 9.0–16.2%) and antioxidant potential parameters (TPC: 0.5–2.4 mg/GAE, DPPH: 0.3–1.4 mg/AAE, 0.5–3.0 mg/AAE), which were affected by the fruit, yeast, and sampling term. The yeast strain significantly affected physicochemical properties and the antioxidant potential on a minor scale. The highest impact of yeast was observed within sensory analyses, where the hawthorn and apple wines fermented by yeast strain Fruit Red exhibited a different sensory profile than those fermented by the Buket and Special strains. A positive correlation between antioxidant potential parameters and their relationship with wine color was confirmed. Moreover, the overall acceptability grew with sweet taste intensity, and panelists preferred wines with lower ethanol content. In general, this study proved the significant impact of wine yeast strain selection on certain qualitative parameters of fruit wines. Full article

This study addresses the increasing demand for texture-modified seafood products suitable for elderly consumers by focusing on dried squid, a popular protein source. The aim was to optimize the softening and drying procedures to produce a dried squid product with improved chewability and quality. Fresh squid was pretreated using sodium bicarbonate or potassium carbonate solutions (0, 0.3, 0.6, and 0.9 mol/kg) and dried at 40 °C using either continuous (CD) or intermittent drying (ID) until the final moisture content reached 18.34 ± 0.44%. Hardness generally increased with higher alkaline concentrations, with the potassium carbonate-treated samples showing better softening effects. Based on standards for elderly-friendly foods targeting chewable hardness (10,000–50,000 N/m²), low water activity (<0.58), and limited color change (ΔE = 14.32), the optimal result was achieved with 0.3 mol/kg potassium carbonate and ID. Among the thin-layer drying models, the Midilli–Kucuk model showed the best fit, with the highest average R² (0.9974), and lowest SSE (0.0481) and RMSE (0.1688), effectively capturing the drying kinetics. Scanning electron microscopy (SEM) revealed smoother surfaces and consistent porosity in samples dried intermittently, indicating less structural degradation. Finite element analysis showed that ID improved internal moisture distribution, reduced surface crusting, and alleviated internal stresses. These results support mild alkaline soaking combined with ID as an effective strategy for enhancing dried squid quality for elderly individuals. Full article

Colored shade nets have gained attention due to their ability to reduce light intensity and alter the light spectrum, thereby influencing vegetable crop quality and yield. However, limited research has examined their effects on jalapeño pepper (Capsicum annuum L.) growth and yield. This study evaluated the impact of four nets—black, red, silver, and white (40% shade factor)—compared to an unshaded control. The red net altered light quality by increasing the proportion of red and far-red wavelengths, while the other nets reduced light intensity without spectral modification. Although differences in mean air temperature were minimal between shaded and unshaded conditions, root zone temperatures were consistently lower under shade nets. Shade treatments significantly increased plant height, stem diameter, and leaf chlorophyll content relative to the unshaded control. The highest rates of leaf transpiration and stomatal conductance were recorded under unshaded and white net conditions. Net photosynthesis, electron transport rate, intercellular CO₂ concentration, or photosynthetic water use efficiency were similar among net treatments. Marketable and total yields did not differ significantly among net treatments in either year; however, in 2021, they were positively associated with light intensity. In conclusion, while colored shade nets promoted vegetative growth, they did not enhance fruit yield relative to unshaded conditions in jalapeño pepper. Full article

High-pressure carbon dioxide (HPCD) has been widely used in the extraction of high-quality bioactive compounds. The flavor profiles of cold brew coffee (CBC) prepared by HPCD, traditional cold brew (TCB), and ice drip (ID) were comprehensively evaluated by chromatographic approaches, and their variations were investigated by multivariate statistical methods. ID produced the lightest coffee color while HPCD produced the darkest. No significant difference was found in pH among the three coffee processes. The concentrations of chlorogenic acids and caffeine were the highest in ID but the lowest in HPCD. Seventeen of the forty-eight volatiles were identified as key aroma compounds, contributing nutty, cocoa, caramel, baked, and other coffee flavors to all CBCs. Among them, linalool (OAV = 100.50) was found only in ID and provided ID with unique floral and fruity notes; 2-methyl-5-propylpyrazine (OAV = 17.70) was found only in TCB and gave a roasted aroma. With significantly lower levels of medicine-like and plastic off-flavors, HPCD had a refined aroma experience featuring nutty, cocoa, and caramel notes, though their contents were not the highest. Orthogonal partial least squares discriminant analysis (OPLS-DA) identified 36 aromas that could differentiate three cold brew methods, with TCB and HPCD being the most similar. Aroma sensory tests showed that no significant difference was perceived between TCB and HPCD. These findings provide a profound understanding of CBC flavor produced by cold brew methods from the aspect of composition, indicating that HPCD has great potential to realize TCB-like flavor characteristics in a shorter time. Full article

Simultaneous Localization and Mapping (SLAM) is a critical technology for robot intelligence. Compared to cameras, Light Detection and Ranging (LiDAR) sensors achieve higher accuracy and stability in indoor environments. However, LiDAR can only capture the geometric structure of the environment, and LiDAR-based SLAM often fails in scenarios with insufficient geometric features or highly similar structures. Furthermore, low-cost mechanical LiDARs, constrained by sparse point cloud density, are particularly prone to odometry drift along the Z-axis, especially in environments such as tunnels or long corridors. To address the localization issues in such scenarios, we propose a forward-enhanced SLAM algorithm. Utilizing a 16-line LiDAR and a monocular camera, we construct a dense colored point cloud input and apply an efficient multi-modal feature extraction algorithm based on centroid distance to extract a set of feature points with significant geometric and color features. These points are then optimized in the back end based on constraints from points, lines, and planes. We compare our method with several classic SLAM algorithms in terms of feature extraction, localization, and elevation constraint. Experimental results demonstrate that our method achieves high-precision real-time operation and exhibits excellent adaptability to indoor environments with similar structures. Full article

The immune response to SARS-CoV-2 infection involves significant alterations in the phenotype and function of natural killer (NK) cells. This study aimed to investigate the dynamic changes in NK cell subsets during COVID-19 by analyzing their activation and inhibitory markers [CD3, CD14, CD16, CD19, CD25, CD45, CD56, CD57, CD69, CD159a (NKG2A), CD159c (NKG2C), CD314 (NKG2D), CD335 (NKp46)], cytotoxic potential (perforin, interferon-gamma, granzyme B), and direct cytotoxicity against a newly genetically modified K562 cell line. Peripheral blood samples were collected from COVID-19 patients on days 3–5 and day 30 post-symptom onset and were compared to healthy controls. 16-color flow cytometry analysis revealed distinct shifts in NK cell subpopulations, characterized by increased expression of the inhibitory receptor NKG2A and the activating receptors NKG2D and NKG2C, particularly in the CD56⁺CD16⁻ subset. Elevated IFN-γ production on day 30 suggested a recovery-phase immune response, while the persistent upregulation of NKG2A indicated an ongoing regulatory mechanism. The CD16⁺CD56⁻ subpopulation exhibited increased expression of the markers CD69 and CD25 over time; however, its cytotoxic potential, assessed through granzyme B levels and direct cytotoxicity assays, remained lower than that of healthy controls. Significant correlations were observed between CD57 and CD69 expression, as well as NKp46 and IFN-γ production, highlighting a coordinated balance between activation and regulatory mechanisms. These findings suggest that NK cells undergo functional adaptation during COVID-19, displaying signs of partial exhaustion while retaining antiviral potential. Understanding the interplay between NK cell activation and suppression may provide valuable insights into immune dysregulation in COVID-19 and inform potential therapeutic interventions. Full article

The potters of Qallaline (or Kallaline, from qallāl, meaning “potters” in Arabic), a district of Tunis (Tunisia) near the now-vanished Bab Kartâjanna gate, produced tiles from the 16th century until the end of the 19th century, with peak activity in the 18th century. These tiles, made from local clay, feature decorations influenced by Hafsid art, the Castilian Renaissance, the Spanish Baroque of the Valencia region, and Ottoman styles. Their characteristic color palette combines green, blue, and ochre. Representative sherds from various 18th-century sites were analyzed using SEM-EDS, portable XRF (pXRF), and Raman microspectroscopy. The results were compared with tiles from earlier (16th-century Iznik, Türkiye), contemporary (18th-century Tekfur Palace, Istanbul, Türkiye), and later (19th-century Naples, Italy) productions used for similar purposes. The chemical signature of the different cobalt ores used appears to depend primarily on the production period. The pastes used in Iznik, Tekfur, and Qallaline ceramics exhibit different compositions. Qallaline potters employed three types of pastes, varying in calcium content, which were used either separately or together within the same tile. In some cases, tin was also present in association with lead. The cobalts used at Qallaline originate from different sources than those used contemporaneously in Meissen (Saxony), as well as from those used in the decoration of Iznik tiles one or two centuries earlier, which are themselves comparable to the cobalt used in Persian mīnā’ī. The As, Ni, and Mn contents are similar to those of the cobalt employed at the Royal Manufacture of Sèvres, believed to have come from the Giftain Valley in Catalonia. Full article

With the rising trend of health-conscious consumers, demand for gluten-free alternatives is increasing, and rice flour is a promising gluten-free alternative for chicken batter. This study examines the effects of particle size variations in Baromi-2 rice flour on batter rheology and the quality attributes of deep-fat fried chicken. Baromi-2 is a rice variety specifically developed to meet the demands of the modern food processing industry, especially for applications requiring dry milling. Five particle sizes (60, 100, 120, 160, and 180 mesh) were evaluated on the basis of their physicochemical properties, including water-holding capacity (WHC), amylose content, and damaged starch levels. Batter consistency was assessed and frying performance was analyzed with regard to coating pickup, cooking loss, moisture content, crust color, and textural attributes. Results demonstrated that finer particle sizes (e.g., 180 mesh) exhibited high WHC and batter viscosity, resulting in reduced flowability and enhanced adhesion. These properties contributed to high coating pickup, improved moisture retention, and reduced cooking loss during frying. Fried chicken prepared with finer particles showed soft textures, great cohesiveness, and light crust colors with high lightness (L*) and reduced redness (a*) and yellowness (b*), producing a visually appealing product. By contrast, larger particle sizes (e.g., 60 mesh) resulted in low viscosity, uneven coatings, and high cooking loss. This study highlights the critical role of rice flour particle size in optimizing batter functionality and improving the quality of fried foods. Furthermore, these findings suggest the potential to bridge the gap between consumer demand for healthier fried foods and the food industry’s demands. Full article

Monitoring salt marsh vegetation in the Yellow River Delta (YRD) wetland is the basis of wetland research, which is of great significance for the further protection and restoration of wetland ecological functions. In the existing remote sensing technologies for wetland salt marsh vegetation classification, the object-oriented classification method effectively produces landscape patches similar to wetland vegetation and improves the spatial consistency and accuracy of the classification. However, the vegetation classes of the YRD are mixed with uneven distribution, irregular texture, and significant color variation. In order to solve the problem, this study proposes a fine-scale classification of dominant vegetation communities using color-enhanced aerial images. The color information is used to extract the color features of the image. Various features including spectral features, texture features and vegetation features are extracted from the image objects and used as inputs for four machine learning classifiers: random forest (RF), support vector machine (SVM), k-nearest neighbor (KNN) and maximum likelihood (MLC). The results showed that the accuracy of the four classifiers in classifying vegetation communities was significantly improved by adding color features. RF had the highest OA and Kappa coefficients of 96.69% and 0.9603. This shows that the classification method based on color enhancement can effectively distinguish between vegetation and non-vegetation and extract each vegetation type, which provides an effective technical route for wetland vegetation classification in aerial imagery. Full article

Timely, balanced, and transparent detection of retinal diseases is essential to avert irreversible vision loss; however, current deep learning screeners are hampered by class imbalance, large models, and opaque reasoning. This paper presents a lightweight attention-augmented convolutional neural network (CNN) that addresses all three barriers. The network combines depthwise separable convolutions, squeeze-and-excitation, and global-context attention, and it incorporates gradient-based class activation mapping (Grad-CAM) and Grad-CAM++ to ensure that every decision is accompanied by pixel-level evidence. A 5335-image ten-class color-fundus dataset from Bangladeshi clinics, which was severely skewed (17–1509 images per class), was equalized using a synthetic minority oversampling technique (SMOTE) and task-specific augmentations. Images were resized to $150\times 150$ px and split 70:15:15. The training used the adaptive moment estimation (Adam) optimizer (initial learning rate of $1\times {10}^{-4}$, reduce-on-plateau, early stopping), ${\ell }_2$ regularization, and dual dropout. The 16.6 M parameter network converged in fewer than 50 epochs on a mid-range graphics processing unit (GPU) and reached 87.9% test accuracy, a macro-precision of 0.882, a macro-recall of 0.879, and a macro-F1-score of 0.880, reducing the error by 58% relative to the best ImageNet backbone (Inception-V3, 40.4% accuracy). Eight disorders recorded true-positive rates above 95%; macular scar and central serous chorioretinopathy attained F1-scores of 0.77 and 0.89, respectively. Saliency maps consistently highlighted optic disc margins, subretinal fluid, and other hallmarks. Targeted class re-balancing, lightweight attention, and integrated explainability, therefore, deliver accurate, transparent, and deployable retinal screening suitable for point-of-care ophthalmic triage on resource-limited hardware. Full article

Language-guided multimodal fusion, which integrates information from both visible and infrared images, has shown strong performance in image fusion tasks. In low-light or complex environments, a single modality often fails to fully capture scene features, whereas fused images enable robots to obtain multidimensional scene understanding for navigation, localization, and environmental perception. This capability is particularly important in applications such as autonomous driving, intelligent surveillance, and search-and-rescue operations, where accurate recognition and efficient decision-making are critical. To enhance the effectiveness of multimodal fusion, we propose a text-guided infrared and visible image fusion network. The framework consists of two key components: an image fusion branch, which employs a cross-domain attention mechanism to merge multimodal features, and a text-guided module, which leverages the CLIP model to extract semantic cues from image descriptions containing visible content. These semantic parameters are then used to guide the feature modulation process during fusion. By integrating visual and linguistic information, our framework is capable of generating high-quality color-fused images that not only enhance visual detail but also enrich semantic understanding. On benchmark datasets, our method achieves strong quantitative performance: SF = 2.1381, Qab/f = 0.6329, MI = 14.2305, SD = 0.8527, VIF = 45.1842 on LLVIP, and SF = 1.3149, Qab/f = 0.5863, MI = 13.9676, SD = 94.7203, VIF = 0.7746 on TNO. These results highlight the robustness and scalability of our model, making it a promising solution for real-world multimodal perception applications. Full article

The terms fillenoert, villemort, feulje mort, and fillemot are obsolete historical color names derived from the French feuille morte (dead leaf), referred to a broad spectrum of brownish, yellowish, greenish, and reddish hues in early modern textile dyeing. This study investigates the visual identity and chromatic range of dead leaf by reconstructing dye recipes from seventeenth- and eighteenth-century European dyeing manuals. Using historically accurate materials and techniques, wool samples were dyed and analyzed through CIELAB color measurements to quantify their hue values. The results reveal that dead leaf does not correspond to a single, fixed color but represents a flexible and metaphorical category, reflecting both the natural variation in dead foliage and the diversity of historical dyeing practices. In early modern Europe, colors were often descriptive, frequently referencing the natural world or objects. These descriptors offered a nuanced vocabulary that extended far beyond today’s basic chromatic terms. Reworking these recipes reveals the complex interplay between chromatic language, material practices, and color perception. Historical color names served not merely as labels but encoded information about dye sources, cultural associations, and socio-economic contexts. Understanding and reviving this terminology deepens our appreciation of early dyeing traditions and bridges past and present conceptions of color. Full article

This study aimed to valorize underutilized local ingredients by developing nutritionally enhanced pasta products enriched with sorghum and cork oak flours. The resulting pasta samples were characterized by their chemical composition, color attributes, functional properties, texture, microstructure, and antioxidant capacity. Semolina-based pasta showed higher protein content, while cork oak flour contributed significantly to lipid content, and sorghum flour was notably rich in fiber and minerals. Colorimetric analysis quantified visible differences in appearance, depending on the type of flour used. Functional assessment showed comparable water absorption indices across all samples; however, sorghum-enriched pasta exhibited significantly higher water solubility. Textural analysis indicated that sorghum reduced pasta adhesiveness and cohesiveness, whereas cork oak flour increased hardness, gumminess, and adhesiveness—likely due to its high fiber content, contributing to a stickier mouthfeel. Microstructural observations confirmed a denser and more compact matrix in pasta formulated with cork oak flour. Antioxidant analysis revealed that cork oak flour imparted the highest antioxidant potential, followed by sorghum and semolina. HPLC/ESI-TOF-MS profiling demonstrated a rich and diverse polyphenolic composition in the enriched samples. These formulations not only enhance the functional and nutritional profile of traditional pasta but also align with the increasing consumer demand for low-carbohydrate, fiber-rich foods. Full article

In this study, the effects of non-thermal pretreatment such as corona discharge plasma (CDP-21 kV), dielectric barrier discharge plasma (DBDP-32 kV), and ultrasonic waves of different powers (US-180 W, 210 W, 240 W) on hot-air drying of ferruginous yam were compared. The regulatory effects of ultrasonic and cold plasma pretreatment on the drying characteristics and quality of yam were systematically evaluated by determining the drying kinetic parameters, physicochemical indexes, volatile components, and energy consumption. The results showed that ultrasonic pretreatment significantly improved the drying performance of yam compared with different cold plasma treatments, with the highest drying rate and effective moisture diffusion coefficient in the US-180 W group. In terms of quality, this treatment group exhibited better color retention, higher total phenol content (366 mg/100 g) and antioxidant activity, and optimal rehydration performance. Low-field nuclear magnetic resonance (NMR) analyses showed a more homogeneous water distribution, and gas chromatography–mass spectrometry (GC-MS) identified 55 volatile components. This study confirms that the US-180 W ultrasonic pretreatment technology can effectively improve the drying efficiency and product quality of yam and at the same time reduce the energy consumption. The results of this study provide a practical solution for the optimization of a process that can be replicated in the food drying industry. Full article

To combat the decline in substation image clarity resulting from adverse weather phenomena like haze, which often leads to poor illumination and altered color perception, a compact image dehazing model called the Substation Image Enhancement Network with Decomposition Convolution and Adaptive Fusion (SDCNet) is introduced. In contrast to traditional dehazing methods that expand the convolutional kernel to widen the receptive field and improve feature acquisition, commonly at the cost of increased parameters and computational load, SDCNet employs a decomposition-based convolutional enhancement module. This component efficiently extracts spatial features while keeping computation lightweight. Moreover, an adaptive fusion mechanism is incorporated to better align and merge features from both encoder and decoder stages, aiding in the retention of essential image information. To further enhance model learning, a contrastive regularization strategy is applied, leveraging both hazy and clear substation images during training. Empirical evaluations show that SDCNet substantially enhances visual brightness and restores accurate structural and color details. On the MIIS dataset of substation haze images, it delivers gains of 4.053 dB in PSNR and 0.006 in SSIM compared to current state-of-the-art approaches. Additional assessment on the SSDF dataset further confirms its reliability in detecting substation defects under unfavorable weather conditions. Full article