High reflectivity surface highlight removal technology based on light field polarization imaging.

This paper proposes an imaging technique to remove strong reflections from specular surfaces using polarization characteristics combined with light field imaging. Firstly, the correct strong reflection region is found by studying the reflected light characteristics, and the strong reflection region highlights are filtered out using Stokes parameters based on polarization information. Then, a system of microlens arrays with different transmittances was built for imaging, and the system was image-corrected to enable more information about the scene to be captured.

Deciphering Pectin: A Comprehensive Overview of Its Origins, Processing, and Promising Utility.

Pectin is an acidic heteropolysaccharide, a natural high molecular weight compound primarily found in higher plants. It consists of four major structural domains: homogalacturonan (HG), rhamnogalacturonan II (RG-II), rhamnogalacturonan I (RG-I), and xylogalacturonan (XGA). Various methods are currently employed for pectin extraction, including acid extraction, microbial fermentation, microwave-assisted extraction, and ion extraction, each with unique advantages and disadvantages.

Are neurasthenia and depression the same disease entity? An electroencephalography study.

Background: The neurasthenia-depression controversy has lasted for several decades. It is challenging to solve the argument by symptoms alone for syndrome-based disease classification. Our aim was to identify objective electroencephalography (EEG) measures that can differentiate neurasthenia from major depressive disorder (MDD).

Comparative analysis of sensory properties and chemical composition in grape spirits: Pervaporation separation vs. distillation.

To clarify the effects of pervaporation and distillation on aroma profiles, the Sensomics approach investigated the aroma characteristics and key aroma compounds of Cabernet Sauvignon (CS) and Ugni Blanc (UB) grape spirits produced by pervaporation (UB-P, CS-P) and distillation (UB-D, CS-D). The results indicated that pervaporated grape spirits exhibited stronger floral and fruity aromas, while distilled grape spirits were characterized by more pronounced cooked apple and toasty aromas. Consumers preferred products with intense floral and fruity aromas and weaker cooked apple note.

Analysis of dislocation defects in compositionally step-graded α-(Al Ga )O layers.

The ultra-wide bandgap semiconductor α-GaO can be heteroepitaxially grown on a sapphire substrate. However, due to a lattice mismatch of about 4.6% with a sapphire substrate, many dislocation defects occur in α-GaO films.