Development and evaluation of deep learning algorithms for assessment of acute burns and the need for surgery

Abstract Assessment of burn extent and depth are critical and require very specialized diagnosis.Automated image-based algorithms could assist in performing wound detection and classification.We aimed to develop two deep-learning algorithms that respectively identify burns, and classify whether they require surgery.An additional aim assessed the pe

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Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten

Baking soda (NaHCO3) has critical technological functions in cookie products.Health concern on excessive sodium consumption is increasing; therefore, it is necessary to explore NaHCO3 alternatives, such as KHCO3, for bakery products.This study investigated the impact of KHCO3 on the technological behaviors of cookie dough and end-uses in comparison

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