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101. Wasting Oneself Away : Nietzsche and Schürmann on the Expropriation of the Subject

102. Color changes and drying kinetics modeling of basil seed mucilage during infrared drying process

103. Quelques obscurcissements

104. Changes in the Physico-Chemical Quality of Red Meat during the Distribution of Carcasses from the Abattoir to the Retailers

105. Preparation and Angle-Dependent Optical Properties of Brown Al/MnO2 Composite Pigments in Visible and Infrared Region

106. Lightness Contrast Spatially Propagates on Perceptually Unified Elements

107. What Is the Relationship Between Lightness and Perceived Illumination.

108. Effect of UV radiation on chromatic parameters in serpentinites used as dimension stones.

109. Wild camping and the weight of tourism.

110. Does embodied training improve the recognition of mid-level expressive movement qualities sonification?

111. 基于图像处理的纱线捻系数与明度关系研究.

112. Layer and framework theories of lightness.

113. Characterisation of beef production systems and their effects on carcass and meat quality traits of Piemontese young bulls.

114. CONVERGENCIA Y OFICIO ENTRE BALTASAR LOBO Y CLAUDIO RODRÍGUEZ (LA ALEGRÍA, EL IMPULSO Y EL VUELO).

115. Texture of anammox sludge bed: Composition feature, visual characterization and formation mechanism.

116. Relationship between dermoscopy and pathology in a case of clonal‐type pigmented Bowen's disease: Observation with vertical‐view dermoscopy.

117. VARIATIONS ON AESTHETICS AND EXISTENCE: PROBING INTO THE LIGHTNESS OK BEING.

118. A shift in the perception of lightness on image in digital media due to the manifestation of the simultaneous contrast effect.

119. Luminance gradients and non-gradients as a cue for distinguishing reflectance and illumination in achromatic images: A computational approach.

120. Amendment of CIECAM02 with a technical extension to compensate Helmholtz-Kohlrausch effect for chromatic characterization of display devices.

121. Investigation of The effect of Phycocyanin Extracted From Spirulina platensis and Persimmon Powder on Physicochemical and Sensory Characteristics of Yogurt

122. ESTIMATION OF COLOUR DIFFERENCES IN THE CASE OF WOOL DYEING WITH NATURAL DYES EXTRACTED FROM GREEN NUTSHELL

123. The Effect of Metal Ion Contents in Petal Tissue on Perception of Flower Final Colors in Gerbera hybrid

124. Inheritance of coat colour in Slovak Pinzgau cattle

125. Effects of long-term light, darkness and oral administration of melatonin on serum levels of melatonin

126. STUDENTS’ ABILITY TO DETERMINE THE COLOR OF THE TEETH USING 3D MASTER KEY

127. The Weighted Average Illusion: Biases in Perceived Mean Position in Scatterplots

128. Optical properties evaluation of rapid sintered translucent zirconia with two dental colorimeters

129. Svampar i färg: Hur mikroklimat påverkar pigmentering i fragmenterade skogssamhällen

131. Ultrasound-assisted extraction of mucilaginous seed hydrocolloids: Physicochemical properties and food applications

132. Contrasting a Misinterpretation of the Reverse Contrast

133. Calculating Retinal Contrast from Scene Content: A Program

134. Physiochemical properties and sensory characteristics of resistant starch enriched cookies

135. Improvement of urban eye skin in Chinese female by supramolecular retinol plus acmella oleracea extract‐containing product

136. The unbearable lightness of scientometric indices

137. Quality Analysis Prediction and Discriminating Strawberry Maturity with a Hand-held Vis–NIR Spectrometer

138. Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork

139. Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening

140. Station-keeping of a solar weather detector by a tethered-sailcraft within elliptic Sun-Earth restricted three-body system

142. Celadon colour data association classification and its dynasty-kiln site characteristics

143. Study of the Effects of Heating on Organic Matter and Mineral Phases in Limestones

144. STUDY OF PHYSICOCHEMICAL PROPERTIES OF CAPSICUM POWDER BY DIFFERENT DRYING TECHNIQUES

145. Lightness perception of structured surfaces

146. Quality changes and shelf life of salted duck egg white meringues stored in alternative packages at two temperatures

147. Data driven conditional optimal transport

148. QHSL: A quantum hue, saturation, and lightness color model

149. Effects of Sous-vide Cooking on the Initial Yield, Peak Force, and Elastic Modulus of Cooked Beef Semitendinosus

150. The Effect of Blanching Time and Sodium Metabisulfite Concentration on The Characteristics of Banana Flour (Musa paradisiaca)

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