In this paper, we present an evaluation of seven automatic brain tissue classifiers based on level of agreements. A number of agreement measures are explained, and we show how they can be used to compare different segmentation techniques. We use the Simultaneous Truth and Performance Level Estimation (STAPLE) of Warfield et al. but also introduce a novel evaluation technique based on the Willia...

Background 3D cardiac MRI has long held promise for improved heart coverage, higher resolution, and reduced sensitivity to poor breath-hold reproducibility. However, its use has been limited by reduced blood pool to myocardium contrast for spoiled and balanced steady-state free precession (bSSFP) implementations. T2-preparation techniques [1] are capable of increasing contrast but are unfortuna...

This research investigated the influence of 915 MHz microwave-assisted thermal pasteurization and conventional hot water (F9010=10 min) on chlorophylls, greenness (a*), ascorbic acid, growth spoilage microorganisms in green beans storage at 10, 7, 2 °C for up to 100 days. Frozen cut were processed vacuum-sealed containers flushed with N2. The suffered 28.3% 33.9% losses chlorophyll a, 9.2% 15.3...

Several hundred Tor exit relays together push more than 1 GiB/s of network traffic. However, it is easy for exit relays to snoop and tamper with anonymised network traffic and as all relays are run by independent volunteers, not all of them are innocuous. In this paper, we seek to expose malicious exit relays and document their actions. First, we monitored the Tor network after developing a fas...

Soft drinks and fruit juices represent an important market within the food industry. The increasing variety of products being released at a bewildering rate has altered the potential for spoilage problems. Soft drinks are generally nutrientpoor media that are spoiled by relatively few organisms – usually yeasts, and a few acid-tolerant bacteria and fungi. Carbonation shifts the spoilage flora t...

Consumption of meat is continuously increasing worldwide. Although consumption of meat is increasing world wide the significant portion of meat and meat products are spoiled every year. The significant portion of this loss is due to microbial spoilage (Heinz and Hautzinger, 2007). Chilling is critical for meat hygiene, safety, shelf life, appearance and nutritional quality (Zhou et al,, 2010). ...

In this paper, we develop a network-based food supply chain model under oligopolistic competition and perishability, with a focus on fresh produce. The model incorporates food deterioration through the introduction of arc multipliers, with the inclusion of the discarding costs associated with the disposal of the spoiled food products. We allow for product differentiation due to product freshnes...

In the course of daily life, people routinely come together to make business transactions in which they buy and sell products and services ranging from groceries to dental care. When making these transactions, some people may be disadvantaged as compared to others, due an imbalance of information and knowledge. While the average person will be able to determine when a piece of fruit has spoiled...