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Analysis of the visual color perception of the additive and subtractive color mixing and resulting applications specific design laws of painting to the digital color grading

机译：分析加色和减色混合的视觉色彩感知及其应用

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Weiner Irina;
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年度 2014
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入库时间 2022-08-20 21:05:53

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1. Electromagnetic Conception of Color Vision in Additive Mixing of Colors. Application in the Photography. Art and Psychology [J] . Ignat Ignatov, Kevork Vanlyan Journal of Medicine, Physiology and Biophysics . 2020,第2期

机译：添加颜色添加混合中的颜色视觉的电磁概念。在摄影中的应用。艺术和心理学
2. Colorimetric and Stochastic Assessment of the Visual Limit of Color Perception for Visual Colorimetric Analysis [J] . S. V. Khimchenko, L. P. Eksperiandova Journal of analytical chemistry . 2014,第4期

机译：视觉色度分析的色觉视觉极限的比色和随机评估
3. Photoreceptors in visual perception and additive color mixing. Bacteriorhodopsin in nano- and biotechnologies [J] . Ignat Ignatov, Oleg Mosin Advances in Physics Theories and Applications . 2014,第2期

机译：视觉感知中的感光体和加色混合。纳米和生物技术中的细菌视紫红质
4. Intelligent Modification of Colors in Digitized Paintings for Enhancing the Visual Perception of Color-blind Viewers [C] . Paul Doliotis, George Tsekouras, Christos-Nikolaos Anagnostopoulos, Artificial intelligence applications and innovations III . 2009

机译：智能修改数字绘画中的颜色以增强色盲查看者的视觉感知
5. COLOR IN COLOR FIELD PAINTING: COLOR IN THE PAINTING OF ELLSWORTH KELLY,KENNETH NOLAND, AND FRANK STELLA. [D] . CADE, CAROL BETH -1

机译：颜色在彩色场中的绘制：颜色在ELLSWORTH KELLY，KENNETH NOLAND和FRANK STELLA的绘制中。
6. Color names color categories and color-cued visual search: Sometimes color perception is not categorical [O] . Angela M Brown, Delwin T Lindsey, Kevin M Guckes -1

机译：颜色名称颜色类别和带有颜色提示的视觉搜索：有时颜色感知不是绝对的
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Analysis of the visual color perception of the additive and subtractive color mixing and resulting applications specific design laws of painting to the digital color grading

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