Detection of fungal damaged popcorn using image property covariance features

Covariance-matrix-based features were applied to the detection of popcorn infected by a fungus that causes a symptom called " blue-eye" . This infection of popcorn kernels causes economic losses due to the kernels' poor appearance and the frequently disagreeable flavor of the popped kernels. Images of kernels were obtained to distinguish damaged from undamaged kernels using image-processing techniques. Features for distinguishing blue-eye-damaged from undamaged popcorn kernel images were extracted from covariance matrices computed using various image pixel properties. The covariance matrices were formed using different property vectors that consisted of the image coordinate values, their intensity values and the first and second derivatives of the vertical and horizontal directions of different color channels. Support Vector Machines (SVM) were used for classification purposes. An overall recognition rate of 96.5% was achieved using these covariance based features. Relatively low false positive values of 2.4% were obtained which is important to reduce economic loss due to healthy kernels being discarded as fungal damaged. The image processing method is not computationally expensive so that it could be implemented in real-time sorting systems to separate damaged popcorn or other grains that have textural differences. © 2012 Elsevier B.V

Academic student satisfaction and perceived performance in the e-learning environment during the COVID-19 pandemic: Evidence across ten countries

The outbreak of the COVID-19 pandemic has dramatically shaped higher education and seen the distinct rise of e-learning as a compulsory element of the modern educational landscape. Accordingly, this study highlights the factors which have influenced how students perceive their academic performance during this emergency changeover to e-learning. The empirical analysis is performed on a sample of 10,092 higher education students from 10 countries across 4 continents during the pandemic’s first wave through an online survey. A structural equation model revealed the quality of e-learning was mainly derived from service quality, the teacher’s active role in the process of online education, and the overall system quality, while the students’ digital competencies and online interactions with their colleagues and teachers were considered to be slightly less important factors. The impact of e-learning quality on the students’ performance was strongly mediated by their satisfaction with e-learning. In general, the model gave quite consistent results across countries, gender, study fields, and levels of study. The findings provide a basis for policy recommendations to support decision-makers incorporate e-learning issues in the current and any new similar circumstances.info:eu-repo/semantics/publishedVersio

Higher education students’ achievement emotions and their antecedents in e-learning amid COVID-19 pandemic: A multi-country survey

The outbreak of the COVID-19 pandemic has had a wide range of negative consequences for higher education students. We explored the generalizability of the control-value theory of achievement emotions for e-learning, focusing on their antecedents. We involved 17019 higher education students from 13 countries, who completed an online survey during the first wave of the pandemic. A structural equation model revealed that proximal antecedents (e-learning self-efficacy, computer self-efficacy) mediated the relation between environmental antecedents (cognitive and motivational quality of the task) and positive and negative achievement emotions, with some exceptions. The model was invariant across country, area of study, and gender. The rates of achievement emotions varied according to these same factors. Beyond their theoretical relevance, these findings could be the basis for policy recommendations to support stakeholders in coping with the challenges of e-learning and the current and future sequelae of the pandemic.info:eu-repo/semantics/publishedVersio

Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy

[EN] The olive processing industry has till date been dominated by a small group of cultivars, leading to the possibility of some olive cultivars becoming extinct in the near future. In this study, we determined the composition of some chemical components in the olive oils from 31 minor olive cultivars of the Valencian Community. Our main aim was to identify suitable cultivars, which could produce differentiated olive oils, thus aiming towards their valorization. The average oil content of minor olive cultivars was found to be good, with some of them reporting approximately 60% (dry basis). On average, the total phenolic content was 229mg kg(-1), with cv. Mas Blanc reporting the highest content (570mg kg(-1)). Among the various tocopherols found in olives, -tocopherol was the main constituent, with a maximum concentration of 290.6mg kg(-1). Linoleic acid was the main polyunsaturated fatty acid and varied between 3.4% (cv. Del Pomet) and 16.9% (cv. Blanqueta Enguera). Special attention needs to be paid to the composition of sterols, since some olive oils exceeded the limits established for some sterols by the current European legislation. Some of the cultivars studied were highly productive, and originated differentiated olive oils with a rich composition of antioxidants and essential fatty acids. In some cases, these beneficial compounds were higher than those of commercial oils obtained from the most common cultivars worldwide. These results could contribute to the commercial exploitation of some of the studied cultivars.Salazar-García, DC.; Malheiro, R.; Pereira, JA.; López- Cortés, I. (2019). Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy. European Food Research and Technology. 245(2):325-334. https://doi.org/10.1007/s00217-018-3164-7S3253342452Avidan B, Birger R, Abed-El-Hadi F, Salmon O, Hekster O, Friedman Y, Lavee S (2011) Adopting vigorous olive cultivars to high density hedgerow cultivation by soil applications of uniconazole, a gibberellin synthesis inhibitor. Span J Agric Res 9:821–830Barranco D, Rallo L (2000) Olive cultivars in Spain. HortTechnology 10:107–110Navero DB (2000) World catalogue of olive varieties. International Olive Oil Council, MadridBorges TH, Pereira JA, Cabrera-Vique C, Lara L, Oliveira AF, Seiquer I (2017) Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: physicochemical properties, oxidative stability and fatty acid profile. Food Chem 215:454–462Laroussi-Mezghani S, Le Dréau Y, Molinet J, Hammami M, Grati-Kamoun N, Artaud J (2016) Biodiversity of Tunisian virgin olive oils: varietal origin classification according to their minor compounds. Eur Food Res Technol 242:1087–1099Kosma I, Vavoura M, Kontakos S, Karabagias I, Kontominas M, Apostolos K, Badeka A (2016) Characterization and classification of extra virgin olive oil from five less well-known Greek olive cultivars. J Am Oil Chem Soc 93:837–848Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Valli E, Bendini A, Toschi TG, Simal-Gandara J (2016) Characterization of virgin olive oils produced with autochthonous Galician varieties. Food Chem 212:162–171Kyçyk O, Aguillera MP, Gaforio JJ, Jiménez A, Beltrán G (2016) Sterol composition of virgin olive oil of forty-three olive cultivars from the World Collection Olive Germplasm Bank of Cordoba. J Sci Food Agric 96:4143–4150Ruiz-Domínguez ML, Raigón MD, Prohens J (2013) Diversity for olive oil composition in a collection of varieties from the region of Valencia (Spain). Food Res Int 54:1941–1949Mateos R, Dominguez MM, Espartero JL, Cert A (2003) Antioxidant effect of phenolic compounds, α-tocopherol, and other minor components in virgin olive oil. J Agric Food Chem 51:7170–7175Hermoso M, Uceda M, García A, Morales B, Frias ML, Fernández A (1991) Elaboración de Aceite de Calidad. Consejeria de Agricultura y Pesca, SevillaMalheiro R, Rodrigues N, Bissaro C, Leimann F, Casal S, Ramalhosa E, Pereira JA (2017) Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves. Eur J Lipid Sci Technol 119:1700177Commission Delegated Regulation (EU) 2016/2095 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Off J Eur Union L:326Slover HT, Thompson RH, Merola GV (1983) Tocopherol and sterol determination by capillary gas chromatography. J Am Oil Chem Soc 60:1524–1528Sousa A, Casal S, Malheiro R, Lamas H, Bento A, Pereira JA (2015) Aromatized olive oil: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential. LWT Food Sci Technol 60:22–28Limón P, Malheiro R, Casal S, Acién-Fernández FG, Fernández-Sevilla JM, Rodrigues N, Cruz R, Bermejo R, Pereira JA (2015) Improvement of stability and carotenoids fraction of virgin olive oil by addition of microalgae Scenedesmus almeriensis extracts. Food Chem 175:203–211Motilva MJ, Tovar MJ, Romero MP, Alegre S, Girona J (2000) Influence of regulated deficit irrigation strategies applied to olive trees (Arbequina cultivar) on oil yield and oil composition during the fruit ripening period. J Sci Food Agric 80:2037–2043Palese AM, Nuzzo V, Favati F, Pietrafesa A, Celano G, Xiloyannis C (2010) Effects of water deficit on the vegetative response, yield and oil quality of olive trees (Olive europaea L., cv Coratina) grown under intensive cultivation. Sci Hortic 125:222–229Allalout A, Krichèn D, Methenni K, Taamalli A, Oueslati I, Daoud D, Zarrouk M (2009) Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia. Sci Hortic 120:77–83Simopoulos AP, DiNicolantonio JJ (2016) The importance of a balanced ω-6 to ω-3 ratio in the prevention and management of obesity. Open Heart 3:e000385Marongui B, Özcan MM, Rosa A, Dessi MA, Piras A, AlJuhaimi F (2015) Monitoring of the fatty acid compositions of some olive oils. Riv Ital Sostanze Grasse 92:39–42Paiva-Martins F, Kiritsakis A (2017) Olive fruit and olive oil composition and their functionalcompounds. In: Kiritsakis A, Shahidi F (eds) Olives and olive oil as functional foods. Bioactivity, chemistry and processing. Wiley, Hoboken, pp 81–116Shahzad N, Khan W, Shadab MD, Ali A, Saluja SS, Sharma S, Al-Allaf FA, Abduljaleel Z, Ibrahim IAA (2017) Phytosterols as a natural anticancer agent: current status and future perspective. Biomed Pharmacol 88:786–794Covas MI, Ruiz-Gutiérrez V, de la Torre R, Kafatos A, Lamuela-Raventós RM, Osada J, Owen RW, Visioli F (2006) Minor components of olive oil: evidence to date of health benefits in humans. Nutr Rev 64:S20–S30Pirodi M, Albini A, Fabiani R, Giovannelli L, Luceri C, Natella F, Rosignoli P, Rossi T, Taticchi A, Servili M, Galli F (2017) Nutrigenomics of extra-virgin olive oil: a review. Biofactors 43:17–41Franco MN, Galeano-Díaz T, Sánchez J, De Miguel C, Martín-Vertedor D (2014) Total phenolic compounds and tocopherols profiles of seven olive oil varieties grown in the South-West of Spain. J Oleo Sci 63:115–125Aparicio R, Roda L, Albi MA, Gutiérrez F (1999) Effect of various compounds on virgin olive oil stability measured by Rancimat. J Agric Food Chem 47:4150–4155Bullota S, Celano M, Lepore SM, Montalcini T, Pujia A, Russo D (2014) Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases. J Transl Med 12:1–9Krychene D, Salvador MD, Fregapane G (2015) Stability of virgin olive oil phenolic compounds during long-term storage (18 months) at temperatures of 5–50 °C. J Agric Food Chem 63:6779–6786Aparicio-Ruiz R, García-González DL, Oliver-Pozo C, Tena N, Morales MT, Aparicio A (2016) Phenolic profile of virgin olive oils with and without sensory defects: oils with non-oxidative defects exhibit a considerable concentration of phenols. Eur J Lipid Sci Technol 118:299–307Yorulmaz A, Poyrazoğlu ES, Özcan MM, Tekin A (2012) Phenolic profiles of Turkish olives and olive oils. Eur J Lipid Sci Technol 14:1083–1093Arslan A, Özcan MM (2011) Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations. Grasas Aceites 64:453–461Dağdelen A, Tümen G, Özcan MM, Dündar E (2013) Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalık, Domat and Gemlik varieties at different ripening stages. Food Chem 136:41–45Malheiro R, Rodrigues N, Pereira JA (2015). In: Boskou D (ed) Olive and olive oil bioactive constituents. AOCS Press, UrbanaCriado MN, Morelló JR, Motilva MJ, Romero MP (2004) Effect of growing area on pigment and phenolic fractions of virgin olive oils of the Arbequina variety in Spain. J Am Oil Chem Soc 81:633–640Gómez-Rico A, Fregapane G, Salvador MD (2008) Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils. 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Deconvolution using Fourier Transform phase, ℓ1 and ℓ2 balls, and filtered variation

In this article, we present a deconvolution software based on convex sets constructed from the phase of the Fourier Transform, bounded ℓ2 energy and ℓ1 energy of a given image. The iterative deconvolution algorithm is based on the method of projections onto convex sets. Another feature of the method is that it can incorporate an approximate total variation bound called filtered variation bound on the iterative deconvolution algorithm. The main purpose of this article is to introduce the open source software called projDeconv v2. © 2017

Psychometric properties of the thought-action fusion scale in a Turkish sample

The aim of the present study was to reveal the cross-cultural utility of the Thought-Action Fusion Scale (TAFS; J. Anxiety Disord. 10 (1996) 379). Thought-action fusion (TAF) refers to the tendency to overvalue the significance and the consequences of thoughts. Two hundred and fifty one undergraduate Turkish students participated in the current study. The reliability and validity analyses of the Turkish version of the scale indicated that the TAFS had adequate psychometric properties in a Turkish sample. Consistent with the original TAF, the Turkish version of TAFS revealed two subscales as TAF-Likelihood and TAF-Morality. Reliability analysis showed that TAF Scale and its factors had adequate internal consistencies and split-half reliability coefficients. Confirming the expectations, TAFS scores were found to be significantly and positively correlated with obsessive-compulsive symptoms, responsibility, and guilt measures. Moreover, it was found that people with high obsessive-compulsive symptoms had higher TAFS scores than those with low symptoms

What are the roles of perfectionism and responsibility in checking and cleaning compulsions?

Empirical findings revealed that an inflated sense of responsibility has a major impact on obsessive-compulsive symptomatology (OCS). Another cognitive variable, perfectionism, is also theoretically linked to OCS. The assumption about the insufficient but necessary role of perfectionism for OCS and the view of perfectionism as a manifestation of avoidance of serious consequences led us to explore the role of an important cognitive mediator (responsibility) in this relationship. The present study aimed to explore the mediational role of responsibility for the effects of perfectionism on checking and cleaning symptom profiles of OCS in a nonclinical population in Turkey. Findings of the present study suggested that responsibility appraisals mediate effects of self-oriented and socially prescribed perfectionism on checking and the effect of socially prescribed perfectionism on cleaning. There was a partial mediation for self-oriented perfectionism on cleaning. The findings are discussed within the scope of current literature and implications for clinical applications are suggested. (c) 2005 Elsevier Inc. All rights reserved

Blood and lens lipid peroxidation and antioxidant status in normal individuals, senile and diabetic cataractous patients

Purpose. Oxidative mechanisms are believed to play an important role in the pathogenesis of cataract, the most important cause of visual impairment at advanced age. To determine the body's antioxidant status as well as its lipid peroxidation levels, both blood and lens parameters were evaluated