UIT-Saviors at MEDVQA-GI 2023: Improving Multimodal Learning with Image Enhancement for Gastrointestinal Visual Question Answering

In recent years, artificial intelligence has played an important role in medicine and disease diagnosis, with many applications to be mentioned, one of which is Medical Visual Question Answering (MedVQA). By combining computer vision and natural language processing, MedVQA systems can assist experts in extracting relevant information from medical image based on a given question and providing precise diagnostic answers. The ImageCLEFmed-MEDVQA-GI-2023 challenge carried out visual question answering task in the gastrointestinal domain, which includes gastroscopy and colonoscopy images. Our team approached Task 1 of the challenge by proposing a multimodal learning method with image enhancement to improve the VQA performance on gastrointestinal images. The multimodal architecture is set up with BERT encoder and different pre-trained vision models based on convolutional neural network (CNN) and Transformer architecture for features extraction from question and endoscopy image. The result of this study highlights the dominance of Transformer-based vision models over the CNNs and demonstrates the effectiveness of the image enhancement process, with six out of the eight vision models achieving better F1-Score. Our best method, which takes advantages of BERT+BEiT fusion and image enhancement, achieves up to 87.25% accuracy and 91.85% F1-Score on the development test set, while also producing good result on the private test set with accuracy of 82.01%.Comment: ImageCLEF2023 published version: https://ceur-ws.org/Vol-3497/paper-129.pd

Cider Production from King Mandarin (Citrus nobilis Lour.) and Its Antioxidant Activity

With the necessity of diversifying alcoholic beverages, cider has become a kind of drink that can fulfill this demand. This is because the cider will be diversified depending on the kinds of fruit that are chosen to be used for the cider fermentation. Therefore, this study aims to investigate the effects of dilution ratio, Brix, pH, and yeast concentration on the production of cider from king mandarin (Citrus nobilis Lour.), and to evaluate the analytical characteristics and antioxidant activity of the product. After the investigation, it can be claimed that the dilution of the juice causes the ethanol content to decrease, whereas the increase of Brix, pH, and yeast concentration makes the ethanol content increase. However, the proportional increase in the ethanol content with Brix, pH, and yeast concentration has its limitations. Specifically, when the Brix and the yeast concentrations were, respectively, higher than 16°Brix and 0.04%, the ethanol content tended to maintain the same. This is also the same when the pH was lower than 4.5. In addition, by using the DPPH and ABTS●+ methods, the antioxidant activity of cider is estimated to be lower than the one of the juice before fermentation, which is smaller than 3.78 times for the DPPH method and 3.76 times for the ABTS●+ method

Cider Production from King Mandarin (

With the necessity of diversifying alcoholic beverages, cider has become a kind of drink that can fulfill this demand. This is because the cider will be diversified depending on the kinds of fruit that are chosen to be used for the cider fermentation. Therefore, this study aims to investigate the effects of dilution ratio, Brix, pH, and yeast concentration on the production of cider from king mandarin (Citrus nobilis Lour.), and to evaluate the analytical characteristics and antioxidant activity of the product. After the investigation, it can be claimed that the dilution of the juice causes the ethanol content to decrease, whereas the increase of Brix, pH, and yeast concentration makes the ethanol content increase. However, the proportional increase in the ethanol content with Brix, pH, and yeast concentration has its limitations. Specifically, when the Brix and the yeast concentrations were, respectively, higher than 16°Brix and 0.04%, the ethanol content tended to maintain the same. This is also the same when the pH was lower than 4.5. In addition, by using the DPPH and ABTS●+ methods, the antioxidant activity of cider is estimated to be lower than the one of the juice before fermentation, which is smaller than 3.78 times for the DPPH method and 3.76 times for the ABTS●+ method