Computer Vision Papers & News
2018
Ivorra, E., Ortega, M., Alcañiz, M. and Garcia-Aracil, N. (2018). Multimodal computer vision framework for human assistive robotics. In 2018 Workshop on Metrology for Industry 4.0 and IoT, pp. 1-5.Ivorra, E., Ortega, M., Catalán, J.M., Ezquerro, S., Lledó, L.D., Garcia-Aracil, N. and Alcañiz, M. (2018). Intelligent Multimodal Framework for Human Assistive Robotics Based on Computer Vision Algorithms. Sensors, 18, pp. 2408.
2016
Verdú, S., Ivorra, E., Sánchez, A.J., Barat, J.M. and Grau, R. (2016). Spectral study of heat treatment process of wheat flour by VIS/SW-NIR image system.. Journal of Cereal Science, 71, pp. 99-107.Ivorra, E., Verdu, S., Sánchez, A.J., Grau, R. and Barat, J.M. (2016). Predicting gilthead sea bream (sparus aurata) freshness by a novel combined technique of 3D imaging and SW-NIR spectral analysis. Sensors, 16, pp. 1735.
2015
Verdú, S., Ivorra, E., Sánchez, A.J., Barat, J.M. and Grau, R. (2015). Study of high strength wheat flours considering their physicochemical and rheological characterisation as well as fermentation capacity using SW-NIR imaging. Journal of Cereal Science, 62, pp. 31-37.Verdú, S., Ivorra, E., Sánchez, A.J., Barat, J.M. and Grau, R. (2015). Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread. Journal of Food Engineering, 146, pp. 227-233.
Verdú, S., Vásquez, F., Ivorra, E., Sánchez, A.J., Barat, J.M. and Grau, R. (2015). Physicochemical effects of chia (Salvia hispanica) seed flour on each wheat bread-making process phase and product storage. Journal of Cereal Science, 65, pp. 67-73.
Martínez, E.I., Salmerón, A.J.S., Amat, S.V. and Melo, R.G. (2015). Estimación de la frescura de sparus aurata (dorada) mediante técnicas hiperespectrales en el rango del SW-NIR. .
Ivorra, E., Sánchez, A.J., Camarasa, J.G., Diago, M.P. and Tardáguila, J. (2015). Assessment of grape cluster yield components based on 3D descriptors using stereo vision. Food Control, 50, pp. 273-282.
2014
Toscano, C.A.M., Salmerón, A.J.S. and Martínez, E.I. (2014). Reconstrucción 3D de racimos de uva basada en estéreo-visión. .Giron, J., Ivorra, I., Fernández-Segovia, I., Barat, J.M. and Grau, R. (2014). Preliminary study using visible and SW-NIR analysis for evaluating the loss of freshness in commercially packaged cooked ham and Turkey ham. Czech Journal of Food Sciences, 32, pp. 376-383.
Ivorra, E., Amat, S.V., Sánchez, A.J., Barat, J.M. and Grau, R. (2014). Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique. Journal of Food Engineering, 130, pp. 8-13.
