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Xiuzhi Luo

Showing results (1-10 of 6) with videos related to

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Optics Express|June 6, 2009
Surface measurement based on chessboard-shaped 2-D Ronchi grating methodBoxiong Wang, Huacheng Chen, Xiuzhi Luo, et al.
Foods (Basel, Switzerland)|May 13, 2023
Discrimination of Inner Injury of Korla Fragrant Pear Based on Multi-Electrical ParametersJing An, Xiuzhi Luo, Lijian Xiong, et al.
Journal of Texture Studies|January 30, 2023
Assessment of kiwifruit firmness by using airflow and laser techniqueQinming Sun, Xiuzhi Luo, Ke He, et al.
Foods (Basel, Switzerland)|April 26, 2025
Prediction of Extensibility and Toughness of Wheat-Flour Dough Using Bubble Inflation-Structured Light Scanning 3D Imaging Technology and the Enhanced 3D Vgg11 ModelXiuzhi Luo, Changhe Niu, Zhaoshuai Zhu, et al.
Meat Science|May 6, 2023
Determination of beef tenderness based on airflow pressure combined with structural light three-dimensional (3D) vision technologyXiuzhi Luo, Lijian Xiong, Xin Gao, et al.
Food Science and Biotechnology|April 17, 2020
Evaluation of surface texture of dried Hami Jujube using optimized support vector machine based on visual features fusionXiuzhi Luo, Benxue Ma, Wenxia Wang, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Optics Express|June 6, 2009
Surface measurement based on chessboard-shaped 2-D Ronchi grating methodBoxiong Wang, Huacheng Chen, Xiuzhi Luo, et al.
Foods (Basel, Switzerland)|May 13, 2023
Discrimination of Inner Injury of Korla Fragrant Pear Based on Multi-Electrical ParametersJing An, Xiuzhi Luo, Lijian Xiong, et al.
Journal of Texture Studies|January 30, 2023
Assessment of kiwifruit firmness by using airflow and laser techniqueQinming Sun, Xiuzhi Luo, Ke He, et al.
Foods (Basel, Switzerland)|April 26, 2025
Prediction of Extensibility and Toughness of Wheat-Flour Dough Using Bubble Inflation-Structured Light Scanning 3D Imaging Technology and the Enhanced 3D Vgg11 ModelXiuzhi Luo, Changhe Niu, Zhaoshuai Zhu, et al.
Meat Science|May 6, 2023
Determination of beef tenderness based on airflow pressure combined with structural light three-dimensional (3D) vision technologyXiuzhi Luo, Lijian Xiong, Xin Gao, et al.
Food Science and Biotechnology|April 17, 2020
Evaluation of surface texture of dried Hami Jujube using optimized support vector machine based on visual features fusionXiuzhi Luo, Benxue Ma, Wenxia Wang, et al.
Pageof 1