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Forget England-v-Wales, the multicultural communities of London have other loyalties: 'When we win, it's like an earthquake back home!' – Eastlondonlines

Forget England-v-Wales, the multicultural communities of London have other loyalties: 'When we win, it's like an earthquake back home!' – Eastlondonlines
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New Method Developed by GIST Researchers Allow Robot Vision to Identify Occluded Objects

When artificial intelligence systems encounter scenes where objects are not fully visible, it has to make estimations based only on the visible parts of the objects. This partial information leads to detection errors, and large training data is required to correctly recognize such scenes. Now, researchers at the Gwangju Institute of Science and Technology have… ....

Kyoobin Lee , International Conference On Robotics , Gwangju Institute Of Science , New Method Developed , Allow Robot Vision , Identify Occluded , Gwangju Institute , Professor Kyoobin Lee , Seunghyeok Back , Unseen Object Amodal Instance Segmentation , Hierarchical Occlusion ,

Researchers develop new AI-based strategy to assess beef freshness


Researchers develop new AI-based strategy to assess beef freshness
Apr 1 2021
Scientists at Gwangju Institute of Science and Technology, Korea, combine an inexpensive spectroscopy technique with artificial intelligence to develop a new way of assessing the freshness of beef samples. Their method is remarkably quicker and more cost-effective than conventional approaches while maintaining a relatively high accuracy, paving the way for mass-produced devices to identify spoiled meat both in the industry and at home.    
Image Credit: Gwangju Institute of Science and Technology
Although beef is one of the most consumed foods around the world, eating it when it s past its prime is not only unsavory, but also poses some serious health risks. Unfortunately, available methods to check for beef freshness have various disadvantages that keep them from being useful to the public. For example, chemical analysis or microbial population evaluations take too much time and requir ....

Kyoobin Lee , Jae Gwan Kim , Emily Henderson , Gwangju Institute Of Science , Gwangju Institute , Associate Processors Kyoobin Lee , Gwan Kim , Associate Processor , Artificial Intelligence , Chemical Analysis , Deep Learning , ஜே குவன் கிம் , எமிலி ஹென்டர்சன் , குவங்ஜு நிறுவனம் ஆஃப் அறிவியல் , குவங்ஜு நிறுவனம் , குவன் கிம் , இணை ப்ரோஸெஸர் , செயற்கை உளவுத்துறை , இரசாயன பகுப்பாய்வு , ஆழமான கற்றல் ,

New AI-Based Strategy Can Assess Freshness of Beef Samples

New AI-Based Strategy Can Assess Freshness of Beef Samples
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