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표정인식을 위한 PCA와 템플릿 정합을 사용한 얼굴 요소 추출
우효정, 이슬기, 김동우, 류성필, 안재형 충북대학교 산업과학기술연구소 2013 산업과학기술연구 논문집 Vol.27 No.2
This paper proposed an extracting algorithm of human facial components for the recognition of facial expressions. First face image is acquired using the Haar-like feature mask from an input image. The face image is divided into two images. One is the upper image including eye and eyebrow. The other is the lower image including mouth and jaw. The extraction of facial components, such as eye and mouth, begins getting eye image and mouth image. Then eigenfaces are produced by the PCA training process with learning images. An eigeneye and an eigenmouth are produced from eigenfaces. Result eye image is obtained by template matching the upper image with the eigeneye, and the mouth image is obtained by template matching the lower image with the eigenmouth. The simulation results show that the proposed method has superior extraction ratio than previous method.
대한민국 자동차 번호판에서 블록 이진화 기법을 이용한 문자 인식 기법
장인태, 이슬기, 우효정, 안재형 충북대학교 컴퓨터정보통신연구소 2012 컴퓨터정보통신연구 Vol.20 No.1
In this paper, the image binarization method using standard specifications of the vehicle license plate to recognize characters on the plates is proposed. The global binarization method that had a threshold over entire image pixels cannot acuratelly binarize in case that local average brightness are varied to each plates characters regions. The proposed method uses the characters regions in the standard specifications of the korean vehicle license plates as binarization blocks. For installed cameras on national roads and parking areas, the computer simulation results showed average characters recognition rate about 5% higher than the otzu global binarization method.
Jeong Seul-Gi,Kim Ho Myeong,Lee Moeun,Yang Jung Eun,박해웅 한국미생물·생명공학회 2023 Journal of microbiology and biotechnology Vol.33 No.1
Lactic acid bacteria (LAB) isolated from kimchi (a traditional Korean dish typically made of fermented cabbage) can provide various health benefits, including anti-obesity, antioxidant, antiinflammatory, anticancer, and antimicrobial effects. In this study, we examined the antimicrobial and immunomodulatory effects of Lactiplantibacillus plantarum WiKim0125 cultured in de Man, Rogosa, and Sharpe (MRS) medium containing vegetable waste. Live bacterial cells were eliminated via supernatant filtration or heat treatment. The cell-free supernatant (CFS) obtained from culture broth containing kimchi cabbage waste (KCW), cabbage waste (CW), or onion waste (OW) showed significantly higher antimicrobial activity against skin pathogens (Propionibacterium acnes and Staphylococcus aureus) and foodborne pathogens (Escherichia coli and Salmonella typhimurium), with inhibition zones ranging between 4.4 and 8.5 mm, compared to that in conventional MRS medium (4.0–7.3 mm). In lipopolysaccharide-stimulated RAW264.7 cells, both supernatant and heat-inactivated Lb. plantarum WiKim0125 from culture media containing KCW and CW suppressed the production of inflammatory cytokines (72.8% and 49.6%, respectively) and nitric oxide (62.2% and 66.7%, respectively) without affecting cell viability. These results indicate that vegetable waste can potentially increase the antimicrobial and immunoregulatory potency of LAB while presenting a molecular basis for applying postbiotics to health products.
A Novel Hedgehog-Interacting Protein G516R Mutation in Locally Advanced Papillary Thyroid Cancer
Seul Gi Lee,Seung Hyuk Yim,Woo Kyung Lee,Sun Hyung Choi,Hyunji Kim,Seonhyang Jeong,Cho Rok Lee,Sang Wook Kang,Jong Ju Jeong,Kee-Hyun Nam,Woong Youn Chung,Young Suk Jo,Jandee Lee 대한외과학회 2018 대한외과학회 학술대회 초록집 Vol.2018 No.11
Jeong, Seul-Gi,Lee, Jae Yong,Yoon, So-Ra,Moon, Eun Woo,Ha, Ji-Hyoung ACADEMIC PRESS - JOURNALS DEPARTMENT 2019 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.113 No.-
<P><B>Abstract</B></P> <P>Quality issues related to bacterial soft rot caused by <I>Pectobacterium carotovorum</I> ssp. <I>carotovorum</I> (PCC) in commercially available kimchi highlights the demand for rapid, specific, sensitive, and accurate methods for monitoring the quality of kimchi cabbage. Moreover, development and optimization of analytical methods to determine and quantify only the viable bacterial cells and not the non-viable cells from cabbage samples are indispensable. In this study, a quantitative PCR (RT-qPCR) method combined with an intercalating propidium monoazide (PMA) dye used as the DNA-binding molecule was evaluated for selective detection of viable PCC cells in bacterial suspension of live and dead cells and in artificially inoculated fresh and kimchi cabbage samples. The recovery rates of PCC cells using RT-qPCR from fresh and kimchi cabbage test samples, artificially inoculated with approximately 4.76 log<SUB>10</SUB> DNA genomic copies/reaction, were 94.1 ± 6.2% and 96.80 ± 5.1%, respectively. The optimum concentration of PMA was 16 μM. The quantification data obtained in the PMA/RT-qPCR assays showed that C<SUB>T</SUB> values were significantly increased with the decreasing proportion of viable cells in bacterial suspension and cabbage samples. The PMA/RT-qPCR assay presented herein could selectively detect viable PCC cells and be useful for monitoring the quality of kimchi cabbage.</P> <P><B>Highlights</B></P> <P> <UL> <LI> <I>Pectobacterium carotovorum</I> ssp. <I>carotovorum</I> causes bacterial rot in kimchi cabbage. </LI> <LI> Real-time quantitative PCR can be combined with intercalating propidium monoazide. </LI> <LI> This combined method detected viable bacterial cells. </LI> <LI> The proposed method is useful for monitoring the quality of kimchi cabbage. </LI> </UL> </P>
Seul Gi Baek(Seul Gi Baek),Jin Ju Park(Jin Ju Park),Sosoo Kim(Sosoo Kim),Mi-Jeong Lee(Mi-Jeong Lee),Ji-Seon Paek(Ji-Seon Paek),Jangnam Choi(Jangnam Choi),Ja Yeong Jang(Ja Yeong Jang),Jeomsoon Kim(Jeom 한국식물병리학회 2022 Plant Pathology Journal Vol.38 No.6
Fusarium head blight (FHB) is one of the most serious diseases in barley and wheat, as it is usually accompanied by the production of harmful mycotoxins in the grains. To identify FHB-resistant breeding resources, we evaluated 60 elite germplasm accessions of barley (24) and wheat (36) for FHB and mycotoxin accumulation. Assessments were performed in a greenhouse and five heads per accession were inoculated with both Fusarium asiaticum (Fa73, nivalenol producer) and F. graminearum (Fg39, deoxynivalenol producer) strains. While the accessions varied in disease severity and mycotoxin production, four wheat and one barley showed <20% FHB severity repeatedly by both strains. Mycotoxin levels in these accessions ranged up to 3.9 mg/ kg. FHB severity was generally higher in barley than in wheat, and Fa73 was more aggressive in both crops than Fg39. Fg39 itself, however, was more aggressive toward wheat and produced more mycotoxin in wheat than in barley. FHB severity by Fa73 and Fg39 were moderately correlated in both crops (r = 0.57/0.60 in barley and 0.42/0.58 in wheat). FHB severity and toxin production were also correlated in both crops, with a stronger correlation for Fa73 (r = 0.42/0.82 in barley, 0.70 in wheat) than for Fg39.
Jeong, Seul-Gi,Kang, Dong-Hyun Elsevier 2017 Food microbiology Vol.64 No.-
<P><B>Abstract</B></P> <P>This study was conducted to investigate the efficacy of gamma and electron beam irradiation to inactivate foodborne pathogens in ready-to-bake cookie dough and to determine the effect on quality by measuring color and texture changes. Cookie dough inoculated with <I>Escherichia coli</I> O157:H7, <I>Salmonella</I> Typhimurium, or <I>Listeria monocytogenes</I> was subjected to gamma and electron beam irradiation, with doses ranging from 0 to 3 kGy. As the radiation dose increased, the inactivation effect increased among all tested pathogens. After 3.0 kGy of gamma and electron beam irradiation, numbers of inoculated pathogens were reduced to below the detection limit (1 log CFU/g). The D<SUB>10</SUB>-values of <I>E. coli</I> O157:H7, <I>S.</I> Typhimurium, and <I>L. monocytogenes</I> in cookie dough treated with gamma rays were 0.53, 0.51, and 0.71 kGy, respectively, which were similar to those treated by electron beam with the same dose. Based on the D<SUB>10</SUB>-value of pathogens in cookie dough, <I>L. monocytogenes</I> showed more resistance to both treatments than did <I>E. coli</I> O157:H7 and <I>S.</I> Typhimurium. Color values and textural characteristics of irradiated cookie dough were not significantly (<I>P</I> > 0.05) different from the control. These results suggest that irradiation can be applied to control pathogens in ready-to-bake cookie dough products without affecting quality.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Ready-to-bake cookie dough were inoculated with major foodborne pathogens. </LI> <LI> Gamma and electron beam irradiation significantly reduced all the pathogens. </LI> <LI> <I>L. monocytogenes</I> was the pathogen most resistant to both types of radiation. </LI> <LI> Ionizing irradiation up to 3 kGy did not affect product quality. </LI> </UL> </P>