<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors></contributors><titles><title><style face="normal" font="default" size="100%">Classification modeling based on surface porosity for the grading of natural cork stoppers for quality wines</style></title><secondary-title><style face="normal" font="default" size="100%">Food and Bioproducts Processing</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">Submitted</style></year></dates><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Abstract The natural cork stoppers are commercially graded into quality classes according with the homogeneity of the external surface. The underlying criteria for this classification are subjective without quantified criteria and standards defined by cork industry or consumers. Image analysis was applied to premium, good and standard quality classes to characterize the surface of the cork stoppers and stepwise discriminant analysis (SDA) was used to build predictive classification models. The final goal is to analyze the contribution of each porosity feature and propose an algorithm for cork stoppers quality class classification. This study provides the knowledge based on a large sampling to an accurate grading of natural cork stoppers.</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors></contributors><titles><title><style face="normal" font="default" size="100%">NATURAL VARIABILITY OF SURFACE POROSITY OF WINE CORK STOPPERS</style></title><secondary-title><style face="normal" font="default" size="100%">Journal international des sciences de la vigne et du vin</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2012</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2012///</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">46</style></volume><pages><style face="normal" font="default" size="100%">331 - 340</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Aim : The aim of this study was to characterize the variability and to quantify the surface porosity of wine cork stoppers of different quality classes. Methods and results: The porosity of 300 cork stoppers was characterized by image analysis on the lateral surface and tops. Porosity coefficient was 2.4%, 4.0% and 5.5% for premium, good and standard stoppers, respectively. The lateral surface of stoppers was heterogeneous with respect to porosity features: the tangential regions presented higher porosity while the radial regions had larger pores. Conclusion : The quality classes of cork stoppers can be differentiated by the mean values of the main porosity features of their surface. There is a natural heterogeneity of the porosity features over the external surface of cork stoppers that can be traced back to the biological basis of cork formation and the production process. Significance and impact of the study: Natural cork stoppers are the premium product of the cork industry, with worldwide recognition of quality and performance as wine sealant. Due to the large sampling and detailed observation, the results presented in this study may be used for reinforcing quality requirements, e.g., with definition of standards to improve the classification system. A better understanding of cork intrinsic variability and of the anisotropy of porosity features shown by cork stoppers is important for performance development.</style></abstract><issue><style face="normal" font="default" size="100%">February</style></issue></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Oliveira, Vanda</style></author><author><style face="normal" font="default" size="100%">Knapic, Sofia</style></author><author><style face="normal" font="default" size="100%">Pereira, Helena</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">NATURAL VARIABILITY OF SURFACE POROSITY OF WINE CORK STOPPERS</style></title><secondary-title><style face="normal" font="default" size="100%">Journal international des sciences de la vigne et du vin</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">image analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">lateral surface</style></keyword><keyword><style  face="normal" font="default" size="100%">natural cork stoppers</style></keyword><keyword><style  face="normal" font="default" size="100%">Porosity</style></keyword><keyword><style  face="normal" font="default" size="100%">quality classes</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2012</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2012///</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">46</style></volume><pages><style face="normal" font="default" size="100%">331 - 340</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Aim : The aim of this study was to characterize the variability and to quantify the surface porosity of wine cork stoppers of different quality classes. Methods and results: The porosity of 300 cork stoppers was characterized by image analysis on the lateral surface and tops. Porosity coefficient was 2.4%, 4.0% and 5.5% for premium, good and standard stoppers, respectively. The lateral surface of stoppers was heterogeneous with respect to porosity features: the tangential regions presented higher porosity while the radial regions had larger pores. Conclusion : The quality classes of cork stoppers can be differentiated by the mean values of the main porosity features of their surface. There is a natural heterogeneity of the porosity features over the external surface of cork stoppers that can be traced back to the biological basis of cork formation and the production process. Significance and impact of the study: Natural cork stoppers are the premium product of the cork industry, with worldwide recognition of quality and performance as wine sealant. Due to the large sampling and detailed observation, the results presented in this study may be used for reinforcing quality requirements, e.g., with definition of standards to improve the classification system. A better understanding of cork intrinsic variability and of the anisotropy of porosity features shown by cork stoppers is important for performance development.</style></abstract><issue><style face="normal" font="default" size="100%">February</style></issue></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors></contributors><titles><title><style face="normal" font="default" size="100%">Influence of vision systems, black and white, colored and visual digitalization, in natural cork stopper quality estimation</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of the Science of Food and Agriculture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2007</style></year></dates><publisher><style face="normal" font="default" size="100%">John Wiley &amp; Sons, Ltd.</style></publisher><volume><style face="normal" font="default" size="100%">87</style></volume><pages><style face="normal" font="default" size="100%">2222-2228</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Quality classification of wine natural cork stoppers is related to presence of discontinuities in the cork tissue. Automated image analysis of stoppers based on black and white cameras is used industrially for commercial classification but recently color has been introduced in image processing. This paper compares the performance of three image vision systems regarding classification accuracy of cork stoppers of good, medium and inferior quality: black and white, three-band RGB color and manual detection by digitalization in color image. A canonical discriminant analysis approach was used to compare the discriminating power between cork stopper quality in each vision system. Good discriminant results were obtained with the area of pores expressed either in total or as ratio, mean or maximum value. The use of color slightly enlarges the range of cork inspection systems and automated systems have a similar accuracy of classification to visual inspection. Copyright © 2007 Society of Chemical Industry</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Costa, Augusta</style></author><author><style face="normal" font="default" size="100%">Pereira, Helena</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Influence of vision systems, black and white, colored and visual digitalization, in natural cork stopper quality estimation</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of the Science of Food and Agriculture</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">canonical discriminant analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">cork pores</style></keyword><keyword><style  face="normal" font="default" size="100%">image analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">natural cork stopper</style></keyword><keyword><style  face="normal" font="default" size="100%">quality classification</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2007</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2007///</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://dx.doi.org/10.1002/jsfa.2947</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">87</style></volume><pages><style face="normal" font="default" size="100%">2222 - 2228</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Quality classification of wine natural cork stoppers is related to presence of discontinuities in the cork tissue. Automated image analysis of stoppers based on black and white cameras is used industrially for commercial classification but recently color has been introduced in image processing. This paper compares the performance of three image vision systems regarding classification accuracy of cork stoppers of good, medium and inferior quality: black and white, three-band RGB color and manual detection by digitalization in color image. A canonical discriminant analysis approach was used to compare the discriminating power between cork stopper quality in each vision system. Good discriminant results were obtained with the area of pores expressed either in total or as ratio, mean or maximum value. The use of color slightly enlarges the range of cork inspection systems and automated systems have a similar accuracy of classification to visual inspection. Copyright © 2007 Society of Chemical Industry</style></abstract><issue><style face="normal" font="default" size="100%">12</style></issue><notes><style face="normal" font="default" size="100%">The following values have no corresponding Zotero field:&lt;br/&gt;publisher: John Wiley &amp; Sons, Ltd.</style></notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>3</ref-type><contributors></contributors><titles><title><style face="normal" font="default" size="100%">Variaçáo da porosidade da cortiça ao longo do tronco dosobreiro</style></title><secondary-title><style face="normal" font="default" size="100%">II Congreso Forestal Español</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1997</style></year></dates><pub-location><style face="normal" font="default" size="100%">Pamplona</style></pub-location><pages><style face="normal" font="default" size="100%">253-258</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The within tree variation of cork quality has practical relevance when considering the methodology for estimating the quality of production using a field sampling. Samples are usually taken at breast height and an indication how quality at this level might relate to the overall average quality would help to improve estimates for the overall stand cork quality. The porosity of cork was analysed for whole stems. A total of 12 trees were evaluated, from six sites (Mora, Palma, Porto Alto, Grandola, Azaruja and Chamusca). The porosity was measured using image analysis techniques in tangential sections and in transverse sections. The cork for the different trees observed had different average porosities, ranging from 2.7% to 14.5% in the transverse section at b.h .. Within tree variatíon of cork porosity was found, with a average pattern of decreasing porosity within tree height. However a umque pattern of variation could not be established.</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>47</ref-type><contributors></contributors><titles><title><style face="normal" font="default" size="100%">Variaçáo da porosidade da cortiça ao longo do tronco dosobreiro</style></title><secondary-title><style face="normal" font="default" size="100%">II Congreso Forestal Español</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1997</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1997///</style></date></pub-dates></dates><pages><style face="normal" font="default" size="100%">253 - 258</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The within tree variation of cork quality has practical relevance when considering the methodology for estimating the quality of production using a field sampling. Samples are usually taken at breast height and an indication how quality at this level might relate to the overall average quality would help to improve estimates for the overall stand cork quality. The porosity of cork was analysed for whole stems. A total of 12 trees were evaluated, from six sites (Mora, Palma, Porto Alto, Grandola, Azaruja and Chamusca). The porosity was measured using image analysis techniques in tangential sections and in transverse sections. The cork for the different trees observed had different average porosities, ranging from 2.7% to 14.5% in the transverse section at b.h .. Within tree variatíon of cork porosity was found, with a average pattern of decreasing porosity within tree height. However a umque pattern of variation could not be established.</style></abstract><notes><style face="normal" font="default" size="100%">The following values have no corresponding Zotero field:&lt;br/&gt;periodical: II Congreso Forestal Español&lt;br/&gt;pub-location: Pamplona</style></notes></record></records></xml>