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1by Chaux Gutiérrez, Ana María [UNESP]“... parâmetros a* e °Hue foram afetados pela temperatura, concentração de Emustab e de Albumina, sendo que o...”
Published 2015
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2by Guimarães, João Emmanuel Ribeiro [UNESP]“... dos frutos; a coloração (luminosidade, cromaticidade, ângulo Hue e aparência), os teores de sólidos...”
Published 2014
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3by Teixeira, Luís Gustavo [UNESP]“... color. The most efficient color components to estimate Interrill erodibility were Hue (88% of precision...”
Published 2017
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4by Peluco, Rafael Gonçalves [UNESP]“... components (hue, value and chroma) it was calculated a redness index. We selected 12 points from the transect...”
Published 2016
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5by Carmo, Danilo Almeida Baldo do [UNESP]“... hectares, with coffee cultivation (Yellow Catuaí, lineage IAC 62). Obtaining the color variables: hue...”
Published 2018
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6by Carmo, Danilo Almeida Baldo do [UNESP]“... of diffuse reflectance in the range of 380 to 780 nm, obtaining values of hue, value and chroma that promoted...”
Published 2015
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7by Peluco, Rafael Gonçalves [UNESP]“... in the experimental area of 380 ha. From the soil color data (hue, value and chroma) was calculated a redness index...”
Published 2014
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8by Avanço, Saulo Vinicius [UNESP]“... for the groups with the biomass supplementation. Hue angle increased to yellow until 2 g/kg and to red at 3 g/kg...”
Published 2014
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9by Torres, Ane Pamela Capucci [UNESP]“... color evaluation showed means at 25.48 for hue, 14.22 for chroma and 22.42 for lightness. Mean...”
Published 2014
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10by Resende, José Maria do Amaral [UNESP]“... the values of hue, value and chroma. From these color components, we calculated the redness index for each...”
Published 2014
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11by Castilhos, Maurício Bonatto Machado de [UNESP]“... violet hue and strong foxy and fruity aroma. These wines presented higher acceptance in some cases...”
Published 2016
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12by Chadouteaud, Laetitia Marie Louise [UNESP]“... hue and darkening after matured. The quantity of exudate in the package raises in the maturation...”
Published 2015
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13by Grassi, Thiago Luís Magnani [UNESP]“... eletrônico abaixo) === The reddish hue of some fish acts as a distinctive factor from traditional white flesh...”
Published 2015
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14by Rocha, Camila Mattos [UNESP]“... values of a* and b*. The hue (H*) varied from 68.1 to 71.5, noting the tendency toward yellow...”
Published 2014
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15by Dantas, Jussara Silva [UNESP]“... reflectance in the visible range (380 - 780 nm), from which was determined the values of hue, chroma values...”
Published 2014
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16by Siqueira, Diego Silva [UNESP]“... of analysis Split Moving Windows correlates to SM-RAM with clay content (r = 0.7, p <0.01), hue (r = 0.4, p...”
Published 2014
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17by Luiz, Felipe Pelícia [UNESP]“... loss and hue), and the evaluation of cooked meat through sensory panel and shear force.Were used 72...”
Published 2016
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18by Domingues Neto, Francisco José [UNESP]“...* (lightness), S* (saturation), hº (hue) and color index (CIRG). It was also evaluated the fresh weight, length...”
Published 2016
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19by Polonio, Lorrayne Bernegossi [UNESP]“... of basal rations that received increasing levels of biomass. The bacterial biomass increased red hues...”
Published 2014
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20by Rocha, Denise [UNESP]“...s, works with hues of nationalism, cosmopolitanism and universalism, supported by ideas...”
Published 2014
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