Teresa Antequera

发表

Potential Fields as an External Force and Algorithmic Improvements in Deformable Models

Andrés Caro, Maria Luisa Durán, Pablo G. Rodríguez, 2003 .

3D Reconstruction on MRI to Analyse Marbling and Fat Level in Iberian Loin

Maria Luisa Durán, Teresa Antequera, María Mar Ávila, 2007, IbPRIA.

Análisis no destructivo del lomo mediante imagen de resonancia magnética y fractales

Andrés Caro, Trinidad Pérez-Palacios, Teresa Antequera, 2018 .

Corrigendum to "Recognizing marbling in dry-cured Iberian ham by multiscale analysis" [Pattern Recognition Letters 23 (2002) 1311-1321]

Antonio J. Plaza, Maria Luisa Durán, Eva Cernadas, 2003, Pattern Recognit. Lett..

Data Mining on MRI-Computational Texture Features to Predict Sensory Characteristics in Ham

Teresa Antequera, Daniel Caballero, Andres Caro, 2016, Food and Bioprocess Technology.

Modeling salt diffusion in Iberian ham by applying MRI and data mining

Andrés Caro, Maria Luisa Durán, Trinidad Pérez-Palacios, 2016 .

Thresholding Methods on MRI to Evaluate Intramuscular Fat Level on Iberian Ham

Andrés Caro, Maria Luisa Durán, Teresa Antequera, 2005, IbPRIA.

Magnetic Resonance Imaging, texture analysis and regression techniques to non-destructively predict the quality characteristics of meat pieces

Manuel Fernández Delgado, Maria Luisa Durán, Eva Cernadas, 2019, Eng. Appl. Artif. Intell..

Non-destructive analysis of sensory traits of dry-cured loins by MRI-computer vision techniques and data mining.

Andrés Caro, Teresa Antequera, Daniel Caballero, 2017, Journal of the science of food and agriculture.

Computer Vision Algorithms Versus Traditional Methods in Food Technology: The Desired Correlation

Andrés Caro, Pablo García Rodríguez, Teresa Antequera, 2004, CIARP.

Potential Fields as an External force and Algorithmic Improvements in Deformable Models

Andrés Caro, Maria Luisa Durán, Pablo García Rodríguez, 2009, Progress in Computer Vision and Image Analysis.

Radial Textures: A New Approach to Analyze Meat Quality by Using MRI

Andrés Caro, Trinidad Pérez-Palacios, Teresa Antequera, 2018, CIARP.

Monitoring the ripening process of Iberian ham by computer vision on magnetic resonance imaging.

Andrés Caro, Teresa Antequera, Trinidad Pérez, 2007, Meat science.

Including 3D-textures in a Computer Vision System to Analyze Quality Traits of Loin

Andrés Caro, Maria Luisa Durán, Trinidad Pérez-Palacios, 2015, ICVS.

Evolutionary Active Contours for Muscle Recognition

Andrés Caro, Maria Luisa Durán, Pablo García Rodríguez, 2004, ICIAR.

Analyzing magnetic resonance images of Iberian pork loin to predict its sensorial characteristics

Pablo García Rodríguez, Pilar Carrión, Eva Cernadas, 2005, Comput. Vis. Image Underst..

Recognizing marbling in dry-cured Iberian ham by multiscale analysis

Maria Luisa Durán, Eva Cernadas, Teresa Antequera, 2002, Pattern Recognit. Lett..

Mathematical Morphology on MRI for the Determination of Iberian Ham Fat Content

Andrés Caro, Maria Luisa Durán, Pablo García Rodríguez, 2003, CIARP.

Applying data mining and Computer Vision Techniques to MRI to estimate quality traits in Iberian hams

Trinidad Pérez-Palacios, Pablo G. Rodríguez, Teresa Antequera, 2014 .

Feasible Application of Shape-Based Classification

Andrés Caro, Pablo García Rodríguez, Teresa Antequera, 2007, IbPRIA.

A Comparison of Algorithm Design Paradigms in Active Contours for Muscle Recognition

Andrés Caro, Maria Luisa Durán, Pablo García Rodríguez, 2004, AMDO.

Optimization of the image acquisition procedure in low-field MRI for non-destructive analysis of loin using predictive models

Andrés Caro, Trinidad Pérez-Palacios, Teresa Antequera, 2021, PeerJ Comput. Sci..

An experimental protocol to determine quality parameters of dry-cured loins using low-field Magnetic Resonance Imaging

Andrés Caro, Trinidad Pérez-Palacios, Pablo G. Rodríguez, 2022 .

Ultrasound parameters used to characterize Iberian fresh pork loins of different feeding systems

Trinidad Pérez-Palacios, Teresa Antequera, Alberto González-Mohino, 2022 .

Computer Vision Techniques on Magnetic Resonance Images for the Non-Destructive Classification and Quality Prediction of Chicken Breasts Affected by the White-Striping Myopathy

Mario Estévez, Trinidad Pérez-Palacios, Teresa Antequera, 2021 .

Magnetic resonance imaging to classify loin from iberian pig

Maria Luisa Durán, Pablo G. Rodríguez, Graham Webb, 2001 .

Prediction of pork quality parameters by applying fractals and data mining on MRI.

José Manuel Amigo, Andrés Caro, Trinidad Pérez-Palacios, 2017, Food research international.

Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin.

Teresa Antequera, Daniel Caballero, Trinidad Perez-Palacios, 2019 .

MEASURING SENSORIAL QUALITY OF IBERIAN HAM BY RASCH MODEL

Jorge Ruiz, Teresa Antequera, Carmen García, 1996 .

Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions.

Trinidad Pérez-Palacios, Teresa Antequera, Daniel Caballero, 2018, Journal of the science of food and agriculture.

MRI-based analysis of feeding background effect on fresh Iberian ham

Andrés Caro, Trinidad Pérez-Palacios, Pablo G. Rodríguez, 2011 .

Individual phospholipid classes from iberian pig meat as affected by diet.

Jorge Ruiz, Trinidad Pérez-Palacios, Koen Dewettinck, 2010, Journal of agricultural and food chemistry.

Sensory traits prediction in dry-cured hams from fresh product via MRI and lipid composition.

Trinidad Pérez-Palacios, Pablo G. Rodríguez, Teresa Antequera, 2010 .

Lipid oxidative changes in the processing of Iberian pig hams

Teresa Antequera, Carmen García, Clemente J. Lopez-Bote, 1992 .

MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets

Jorge Ruiz, Andrés Caro, Trinidad Pérez-Palacios, 2010 .

Optimization of MRI Acquisition and Texture Analysis to Predict Physico-chemical Parameters of Loins by Data Mining

Andrés Caro, Maria Luisa Durán, Trinidad Pérez-Palacios, 2017, Food and Bioprocess Technology.