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Artigo de periodico
Analysis of activation maps through global pooling measurements for texture classification (2021)
Condori, Rayner Harold Montes ; Bruno, Odemir Martinez
Fonte: Information Sciences. Unidades: IFSC, ICMC
Assuntos: RECONHECIMENTO DE PADRÕES, PROCESSAMENTO DE IMAGENS, MAPAS, VISÃO COMPUTACIONAL
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ABNT
CONDORI, Rayner Harold Montes e BRUNO, Odemir Martinez. Analysis of activation maps through global pooling measurements for texture classification. Information Sciences, v. 555, p. 260-279 , 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ins.2020.09.058. Acesso em: 03 nov. 2025.
APA
Condori, R. H. M., & Bruno, O. M. (2021). Analysis of activation maps through global pooling measurements for texture classification. Information Sciences, 555, 260-279 . doi:10.1016/j.ins.2020.09.058
NLM
Condori RHM, Bruno OM. Analysis of activation maps through global pooling measurements for texture classification [Internet]. Information Sciences. 2021 ; 555 260-279 .[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.ins.2020.09.058
Vancouver
Condori RHM, Bruno OM. Analysis of activation maps through global pooling measurements for texture classification [Internet]. Information Sciences. 2021 ; 555 260-279 .[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.ins.2020.09.058
Artigo de periodico
Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters (2020)
Cruzado-Bravo, Melina Luz Mary ; Barancelli, Giovana Verginia ; Andreote, Ana Paula Dini ; Saldaña, Erick ; Vidal-Veuthey, B; Collado, L; Contreras-Castillo, Carmen Josefina
Fonte: Food Control. Unidades: ESALQ, CENA
Assuntos: BACTÉRIAS PATOGÊNICAS, CONTAGEM DE CÉLULAS SOMÁTICAS, LEITE, MICROBIOLOGIA DE ALIMENTOS, QUEIJO
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CRUZADO-BRAVO, Melina Luz Mary et al. Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters. Food Control, v. 109, p. 1-7, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2019.106904. Acesso em: 03 nov. 2025.
APA
Cruzado-Bravo, M. L. M., Barancelli, G. V., Andreote, A. P. D., Saldaña, E., Vidal-Veuthey, B., Collado, L., & Contreras-Castillo, C. J. (2020). Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters. Food Control, 109, 1-7. doi:10.1016/j.foodcont.2019.106904
NLM
Cruzado-Bravo MLM, Barancelli GV, Andreote APD, Saldaña E, Vidal-Veuthey B, Collado L, Contreras-Castillo CJ. Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters [Internet]. Food Control. 2020 ; 109 1-7.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.foodcont.2019.106904
Vancouver
Cruzado-Bravo MLM, Barancelli GV, Andreote APD, Saldaña E, Vidal-Veuthey B, Collado L, Contreras-Castillo CJ. Occurrence of Arcobacter spp. in Brazilian Minas frescal cheese and raw cow milk and its association with microbiological and physicochemical parameters [Internet]. Food Control. 2020 ; 109 1-7.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.foodcont.2019.106904
Artigo de periodico
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers (2020)
Rios-Mera, Juan Dario ; Saldaña, Erick ; Cruzado-Bravo, Melina Luz Mary ; Martins, Mariana Marinho ; Patinho, Iliani ; Selani, Miriam M.; Valentin, Dominique; Contreras-Castillo, Carmen Josefina
Fonte: Meat Science. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, SATISFAÇÃO DO CONSUMIDOR, SÓDIO
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RIOS-MERA, Juan Dario et al. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Science, v. 161, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.107992. Acesso em: 03 nov. 2025.
APA
Rios-Mera, J. D., Saldaña, E., Cruzado-Bravo, M. L. M., Martins, M. M., Patinho, I., Selani, M. M., et al. (2020). Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Science, 161, 1-9. doi:10.1016/j.meatsci.2019.107992
NLM
Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Martins MM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers [Internet]. Meat Science. 2020 ; 161 1-9.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107992
Vancouver
Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Martins MM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers [Internet]. Meat Science. 2020 ; 161 1-9.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107992
Artigo de periodico
In vitro mechanism of antibacterial action of a citrus essential oil on an enterotoxigenic Escherichia coli and Lactobacillus rhamnosus (2020)
Ambrosio, Carmen Milagros Sinche ; Contreras-Castillo, Carmen Josefina ; Gloria, Eduardo Micotti da
Fonte: Journal of Applied Microbiology. Unidade: ESALQ
Assuntos: ÓLEOS ESSENCIAIS, AGENTES ANTIMICROBIANOS, ANTIBIÓTICOS, BIOTA INTESTINAL, COLIBACILOSE ANIMAL, ESCHERICHIA COLI, LACTOBACILLUS, LARANJA, LEITÕES, SEGURANÇA ALIMENTAR
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AMBROSIO, Carmen Milagros Sinche e CONTRERAS-CASTILLO, Carmen Josefina e GLORIA, Eduardo Micotti da. In vitro mechanism of antibacterial action of a citrus essential oil on an enterotoxigenic Escherichia coli and Lactobacillus rhamnosus. Journal of Applied Microbiology, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1111/jam.14660. Acesso em: 03 nov. 2025.
APA
Ambrosio, C. M. S., Contreras-Castillo, C. J., & Gloria, E. M. da. (2020). In vitro mechanism of antibacterial action of a citrus essential oil on an enterotoxigenic Escherichia coli and Lactobacillus rhamnosus. Journal of Applied Microbiology, 1-13. doi:10.1111/jam.14660
NLM
Ambrosio CMS, Contreras-Castillo CJ, Gloria EM da. In vitro mechanism of antibacterial action of a citrus essential oil on an enterotoxigenic Escherichia coli and Lactobacillus rhamnosus [Internet]. Journal of Applied Microbiology. 2020 ; 1-13.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1111/jam.14660
Vancouver
Ambrosio CMS, Contreras-Castillo CJ, Gloria EM da. In vitro mechanism of antibacterial action of a citrus essential oil on an enterotoxigenic Escherichia coli and Lactobacillus rhamnosus [Internet]. Journal of Applied Microbiology. 2020 ; 1-13.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1111/jam.14660
Artigo de periodico
Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE) (2019)
Merlo, Thais Cardoso; Soletti, Izabella ; Saldaña, Erick ; Menegali, Beatriz Schmidt ; Martins, Mariana Marinho ; Teixeira, Ana Clara Bortoluzzi; Harada-Padermo, Samara dos Santos ; Dargelio, Mariana Damiames Baccarin; Contreras-Castillo, Carmen Josefina
Fonte: Food Research International. Unidades: ESALQ, FMRP
Assuntos: CARNES E DERIVADOS, CONSUMIDOR, EMBALAGENS DE ALIMENTOS, EMOÇÕES, PERCEPÇÃO DE COR
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ABNT
MERLO, Thais Cardoso et al. Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE). Food Research International, v. 124, p. 147-155, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.08.007. Acesso em: 03 nov. 2025.
APA
Merlo, T. C., Soletti, I., Saldaña, E., Menegali, B. S., Martins, M. M., Teixeira, A. C. B., et al. (2019). Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE). Food Research International, 124, 147-155. doi:10.1016/j.foodres.2018.08.007
NLM
Merlo TC, Soletti I, Saldaña E, Menegali BS, Martins MM, Teixeira ACB, Harada-Padermo S dos S, Dargelio MDB, Contreras-Castillo CJ. Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE) [Internet]. Food Research International. 2019 ; 124 147-155.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.foodres.2018.08.007
Vancouver
Merlo TC, Soletti I, Saldaña E, Menegali BS, Martins MM, Teixeira ACB, Harada-Padermo S dos S, Dargelio MDB, Contreras-Castillo CJ. Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE) [Internet]. Food Research International. 2019 ; 124 147-155.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.foodres.2018.08.007
Artigo de periodico
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil (2019)
Rios-Mera, Juan Dario ; Saldaña Villa, Erick Manuel ; Ramírez, Yhosep; Auquiñivín, Erick A.; Alvim, Izabela Dutra; Contreras-Castillo, Carmen Josefina
Fonte: LWT - Food Science and Technology. Unidade: ESALQ
Assuntos: FIBRAS VEGETAIS, ÓLEOS ANIMAIS, PEIXES, PROTEÍNAS DE PLANTAS, SOJA
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ABNT
RIOS-MERA, Juan Dario et al. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil. LWT - Food Science and Technology, v. 116 art. 108555, p. 1-7, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108555. Acesso em: 03 nov. 2025.
APA
Rios-Mera, J. D., Saldaña Villa, E. M., Ramírez, Y., Auquiñivín, E. A., Alvim, I. D., & Contreras-Castillo, C. J. (2019). Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil. LWT - Food Science and Technology, 116 art. 108555, 1-7. doi:10.1016/j.lwt.2019.108555
NLM
Rios-Mera JD, Saldaña Villa EM, Ramírez Y, Auquiñivín EA, Alvim ID, Contreras-Castillo CJ. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil [Internet]. LWT - Food Science and Technology. 2019 ; 116 art. 108555 1-7.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.lwt.2019.108555
Vancouver
Rios-Mera JD, Saldaña Villa EM, Ramírez Y, Auquiñivín EA, Alvim ID, Contreras-Castillo CJ. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil [Internet]. LWT - Food Science and Technology. 2019 ; 116 art. 108555 1-7.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.lwt.2019.108555
Artigo de periodico
Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures (2019)
Almeida, Marcio Aurélio de; Saldaña, Erick ; Pinto, Jair Sebastião da Silva; Palacios, Jorge; Contreras-Castillo, Carmen Josefina ; Sentandreu, Miguel Angel; Fadda, Silvina Graciela
Fonte: Food Research International. Unidades: PUSP-LQ, ESALQ
Assuntos: ALIMENTOS FERMENTADOS, ESPECTROMETRIA DE MASSAS, SÓDIO, PEPTÍDEOS, SALSICHA
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ABNT
ALMEIDA, Marcio Aurélio de et al. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International, v. 123, p. 810, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.05.036. Acesso em: 03 nov. 2025.
APA
Almeida, M. A. de, Saldaña, E., Pinto, J. S. da S., Palacios, J., Contreras-Castillo, C. J., Sentandreu, M. A., & Fadda, S. G. (2019). Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International, 123, 810. doi:10.1016/j.foodres.2019.05.036
NLM
Almeida MA de, Saldaña E, Pinto JS da S, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda SG. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures [Internet]. Food Research International. 2019 ; 123 810.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.foodres.2019.05.036
Vancouver
Almeida MA de, Saldaña E, Pinto JS da S, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda SG. Corrigendum to: A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures [Internet]. Food Research International. 2019 ; 123 810.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.foodres.2019.05.036
Artigo de periodico
Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile (2019)
Heck, Rosane Teresinha; Villa, Erick Manuel Saldaña ; Rodriguez, José Manuel Lorenzo ; Correa, Leticia Pereira; Fagundes, Mariane Bittencourt; Cichoski, Alexandre José; Menezes, Cristiano Ragagnin de; Wagner, Roger; Campagnol, Paulo Cezar Bastianello
Fonte: Meat Science. Unidades: FZEA, ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, EMULSIFICANTES, HIDROGENAÇÃO, LIPÍDEOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
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ABNT
HECK, Rosane Teresinha et al. Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science, v. 156, p. 174-182, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.05.034. Acesso em: 03 nov. 2025.
APA
Heck, R. T., Villa, E. M. S., Rodriguez, J. M. L., Correa, L. P., Fagundes, M. B., Cichoski, A. J., et al. (2019). Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science, 156, 174-182. doi:10.1016/j.meatsci.2019.05.034
NLM
Heck RT, Villa EMS, Rodriguez JML, Correa LP, Fagundes MB, Cichoski AJ, Menezes CR de, Wagner R, Campagnol PCB. Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile [Internet]. Meat Science. 2019 ; 156 174-182.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.meatsci.2019.05.034
Vancouver
Heck RT, Villa EMS, Rodriguez JML, Correa LP, Fagundes MB, Cichoski AJ, Menezes CR de, Wagner R, Campagnol PCB. Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile [Internet]. Meat Science. 2019 ; 156 174-182.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.meatsci.2019.05.034
Artigo de periodico
Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential (2019)
Patinho, Iliani ; Saldaña, Erick ; Selani, Miriam Mabel; Camargo, Adriano Costa de; Merlo, Thais Cardoso; Menegali, Beatriz Schmidt ; Silva, Anna Paula de Souza ; Contreras-Castillo, Carmen Josefina
Fonte: Food Production, Processing and Nutrition. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, COGUMELOS COMESTÍVEIS, GORDURAS
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ABNT
PATINHO, Iliani et al. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. Food Production, Processing and Nutrition, p. 1-15, 2019Tradução . . Disponível em: https://doi.org/10.1186/s43014-019-0006-3. Acesso em: 03 nov. 2025.
APA
Patinho, I., Saldaña, E., Selani, M. M., Camargo, A. C. de, Merlo, T. C., Menegali, B. S., et al. (2019). Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. Food Production, Processing and Nutrition, 1-15. doi:10.1186/s43014-019-0006-3
NLM
Patinho I, Saldaña E, Selani MM, Camargo AC de, Merlo TC, Menegali BS, Silva AP de S, Contreras-Castillo CJ. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential [Internet]. Food Production, Processing and Nutrition. 2019 ; 1-15.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1186/s43014-019-0006-3
Vancouver
Patinho I, Saldaña E, Selani MM, Camargo AC de, Merlo TC, Menegali BS, Silva AP de S, Contreras-Castillo CJ. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential [Internet]. Food Production, Processing and Nutrition. 2019 ; 1-15.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1186/s43014-019-0006-3
Artigo de periodico
Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets (2019)
Merlo, Thais Cardoso; Contreras-Castillo, Carmen Josefina ; Villa, Erick Manuel Saldaña ; Barancelli, Giovana Verginia ; Dargelio, Mariana Damiames Baccarin; Yoshida, Cristiana Maria Pedroso; Ribeiro Junior, Eduardo Elias ; Massarioli, Adna Prado ; Venturini, Anna Cecilia
Fonte: Food Research International. Unidade: ESALQ
Assuntos: ARMAZENAGEM EM ATMOSFERA MODIFICADA, BIOFILMES, CARNES E DERIVADOS, CONSERVANTES, EMBALAGENS DE ALIMENTOS, SALMÃO, SEGURANÇA ALIMENTAR
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ABNT
MERLO, Thais Cardoso et al. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets. Food Research International, v. 125, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108633. Acesso em: 03 nov. 2025.
APA
Merlo, T. C., Contreras-Castillo, C. J., Villa, E. M. S., Barancelli, G. V., Dargelio, M. D. B., Yoshida, C. M. P., et al. (2019). Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets. Food Research International, 125, 1-10. doi:10.1016/j.foodres.2019.108633
NLM
Merlo TC, Contreras-Castillo CJ, Villa EMS, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli AP, Venturini AC. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets [Internet]. Food Research International. 2019 ; 125 1-10.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.foodres.2019.108633
Vancouver
Merlo TC, Contreras-Castillo CJ, Villa EMS, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli AP, Venturini AC. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: effects on the shelf life of salmon fillets [Internet]. Food Research International. 2019 ; 125 1-10.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.foodres.2019.108633
Artigo de periodico
Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil (2019)
Maffei, Daniele Fernanda ; Moreira, Débora Andrade; Silva, Marcelo Belchior Rosendo da ; Faria, D. B; Saldaña, E; Ishimura, I; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo
Fonte: Journal of Applied Microbiology. Unidades: FCF, ESALQ
Assuntos: AGRICULTURA ORGÂNICA, ALFACE, SALMONELLA, VARIEDADES VEGETAIS
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ABNT
MAFFEI, Daniele Fernanda et al. Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil. Journal of Applied Microbiology, v. 127, p. 237-247, 2019Tradução . . Disponível em: https://doi.org/10.1111/jam.14281. Acesso em: 03 nov. 2025.
APA
Maffei, D. F., Moreira, D. A., Silva, M. B. R. da, Faria, D. B., Saldaña, E., Ishimura, I., et al. (2019). Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil. Journal of Applied Microbiology, 127, 237-247. doi:10.1111/jam.14281
NLM
Maffei DF, Moreira DA, Silva MBR da, Faria DB, Saldaña E, Ishimura I, Landgraf M, Franco BDG de M. Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil [Internet]. Journal of Applied Microbiology. 2019 ; 127 237-247.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1111/jam.14281
Vancouver
Maffei DF, Moreira DA, Silva MBR da, Faria DB, Saldaña E, Ishimura I, Landgraf M, Franco BDG de M. Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil [Internet]. Journal of Applied Microbiology. 2019 ; 127 237-247.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1111/jam.14281
Trabalho de evento-anais periodico
Evaluating deep convolutional neural networks as texture feature extractors (2019)
Scabini, Leonardo Felipe dos Santos; Condori, Rayner Harold Montes ; Ribas, Lucas Correia ; Bruno, Odemir Martinez
Fonte: Lecture Notes in Computer Science - LNCS. Nome do evento: International Conference on Image Analysis and Processing- ICIAP. Unidades: IFSC, ICMC
Assuntos: RECONHECIMENTO DE PADRÕES, REDES NEURAIS, VISÃO COMPUTACIONAL
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ABNT
SCABINI, Leonardo Felipe dos Santos et al. Evaluating deep convolutional neural networks as texture feature extractors. Lecture Notes in Computer Science - LNCS. Heidelberg: Springer. Disponível em: https://doi.org/10.1007/978-3-030-30645-8_18. Acesso em: 03 nov. 2025. , 2019
APA
Scabini, L. F. dos S., Condori, R. H. M., Ribas, L. C., & Bruno, O. M. (2019). Evaluating deep convolutional neural networks as texture feature extractors. Lecture Notes in Computer Science - LNCS. Heidelberg: Springer. doi:10.1007/978-3-030-30645-8_18
NLM
Scabini LF dos S, Condori RHM, Ribas LC, Bruno OM. Evaluating deep convolutional neural networks as texture feature extractors [Internet]. Lecture Notes in Computer Science - LNCS. 2019 ; 11752 192-202.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1007/978-3-030-30645-8_18
Vancouver
Scabini LF dos S, Condori RHM, Ribas LC, Bruno OM. Evaluating deep convolutional neural networks as texture feature extractors [Internet]. Lecture Notes in Computer Science - LNCS. 2019 ; 11752 192-202.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1007/978-3-030-30645-8_18

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