Incremental learning to segment micrographs
We propose a simple segmentation framework based on classification and supervised incremental learning. A statistical model of pixel classes is learnt by incrementally adding new sample image patches to automatically-learned probability functions.
Association of total mixed ration particle fractions retained on the Penn State Particle Separator with milk, fat, and protein yield lactation curves at the cow level
The objective of this study was to assess the association of particle size in TMR estimated using the Penn State Particle Separator with production of milk, fat, and protein on a representative sample of Ragusa dairy farms, while controlling for nutrient content.
Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese
Our goal was to study the conditions under which the cheese matrix contracts or expands in response to salt and calcium concentrations and temperature in the absence of restrictions imposed by surface rind development during overnight
block formation.
Uncommonly Thorough Hydrolysis of Peptides during Ripening of Ragusano Cheese Revealed by Tandem Mass Spectrometry
the objective of this study was to identify the extent of casein hydrolysis and the peptides released in the watersoluble
fraction of Ragusano cheese. The potential presence of bioactive peptides was also investigated.
Segmentation of structural features in cheese micrographs using pixel statistics
In this paper, a machine learning method was employed based on a statistical model of image pixels, learned from sample images by human training. The observation underlying to this class of segmentation
methods is that image pixels can be considered as a statistical population.
Incremental Learning to Segment Micrographs
The main problem of classi cation approaches is the long, tedious, human-intensive training phase. In our experience, an accurate image labelling can take several hours to an expert operator.
PIACENTINU ENNESE: STATO DELL’ARTE
Considerato che l’obiettivo del lavoro era di avere un panorama definito sul tipo di produzione e di tecnologia applicata per la produzione di Piacentinu Ennese, di seguito si riportano in dettaglio i parametri che sono stati rilevati nelle aziende coinvolte nell’indagine. In particolare nelle otto aziende in esame si sono potute identificare due tecnologie di produzione, del Piacentinu Ennese, che sono state definite una di tipo tradizionale e una di tipo industriale.
Tina wooden vat biofilm: A safe and highly efficient lactic acid bacteria delivering
The objectives of this work were to further describe the Tina biofilm composition and organisation, to assess its safety by systematic pathogen enumerations,to question its way of cleaning and maintenance and to quantify, using microfiltrated milk, the release of microflora, in particular lactic acid bacteria, from Tina.
Interaction of Brine Concentration, Brine Temperature, and Presalting on Salt Penetration in Ragusano Cheese
The objective of this research was to determine the combined impact (i.e., interactions) of PS the curd before stretching, BC (saturated vs. 18% salt brine), and BT (12, 15, and 18°C) on salt uptake, moisture content, and yield of Ragusano cheese.
Proteolysis and Microstructure of Piacentinu Ennese Cheese Made Using Different Farm Technologies
The objective of this study was to provide the biochemical and structural characterization of Piacentinu Ennese cheese and to evaluate the impact of different farm technologies on cheese proteolysis and microstructure during a 2- to
10-mo ripening time.
and to associate the identified compounds with the palatability
of the feeds measured in sheep in a previous study
