Monitoring of meat quality and change-point detection by a sensor array and profiling of bacterial communities.

Background: Real-time monitoring of food consumer quality remains challenging due to diverse bio-chemical processes taking place in the food matrices, and hence it requires accurate analytical methods. Thresholds to determine spoiled food are often difficult to set. The existing analytical methods are too complicated for rapid in situ screening of foodstuff.

Detecting cooking state of grilled chicken by electronic nose and computer vision techniques.

Determination of food doneness remains a challenge for automation in the cooking industry. The complex physicochemical processes that occur during cooking require a combination of several methods for their control. Herein, we utilized an electronic nose and computer vision to check the cooking state of grilled chicken.

Microstructure synthesis using style-based generative adversarial networks.

This work considers the usage of StyleGAN architecture for the task of microstructure synthesis. The task is the following: Given number of samples of structure we try to generate similar samples at the same time preserving its properties. Since the considered architecture is not able to produce samples of sizes larger than the training images, we propose to use image quilting to merge fixed-sized samples.

[Microfluorimetric research on the erythroblastic islands and macrophages of the bone marrow].

A microfluorimetric system was used to study rat bone marrow erythroblastic islands (EI) and macrophages. Measurement of fluorescence from acridine-orange-treated cells was performed on the microscope LUMAM-E3 (LOMO, Leningrad) at 530-550 and 630-650 nm. The intensity of fluorescence in 530-550 nm range depended on the intensity of proliferative processes in EI, that at 630-650 nm was associated with activity of lysosomal apparatus of EI macrophages.