Automatic Synchronization of Multi-User Photo Galleries

In this paper we address the issue of photo galleries synchronization, where pictures related to the same event are collected by different users. Existing solutions to address the problem are usually based on unrealistic assumptions, like time consistency across photo galleries, and often heavily rely on heuristics, limiting therefore the applicability to real-world scenarios. We propose a solution that achieves better generalization performance for the synchronization task compared to the available literature. The method is characterized by three stages: at first, deep convolutional neural network features are used to assess the visual similarity among the photos; then, pairs of similar photos are detected across different galleries and used to construct a graph; eventually, a probabilistic graphical model is used to estimate the temporal offset of each pair of galleries, by traversing the minimum spanning tree extracted from this graph. The experimental evaluation is conducted on four publicly available datasets covering different types of events, demonstrating the strength of our proposed method. A thorough discussion of the obtained results is provided for a critical assessment of the quality in synchronization.Comment: ACCEPTED to IEEE Transactions on Multimedi

Multiple Description Coding Using Data Hiding and Regions of Interest for Broadcasting Applications

We propose an innovative scheme for multiple description coding (MDC) with regions of interest (ROI) support to be adopted in high-quality television. The scheme proposes to split the stream into two separate descriptors and to preserve the quality of the region of interest, even in case one descriptor is completely lost. The residual part of the frame (the background) is instead modeled through a checkerboard pattern, alternating the strength of the quantization. The decoder is provided with the necessary side-information to reconstruct the frame properly, namely, the ROI parameters and location, via a suitable data hiding procedure. Using data hiding, reconstruction parameters are embedded in the transform coefficients, thus allowing an improvement in PSNR of the single descriptions at the cost of a negligible overhead. To demonstrate its effectiveness, the algorithm has been implemented in two different scenarios, using the reference H.264/AVC codec and an MJPEG framework to evaluate the performance in absence of motion-compensated frames on 720p video sequences

Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups

The objective of this work was to determine the chemical composition, sensory attributes and consumer acceptance of roasted peanuts coated with prickly pear (RP-P) and “algarrobo” pod syrups (RP-A). Roasted peanuts (RP) without coating had the highest oil content (50.4%) in comparison with the coated products RP-P and RP-A (45.3% and 46.7%, respectively). RP-P and RP-A showed lower protein percentage and higher carbohydrate content than RP. These results affected the energy values of the products: 6.14 kcal/g in RP-P, 6.24 kcal/g in RP-A and 6.42 kcal/g in RP. In the consumer test, RP and RP-P had higher consumer acceptance for the attributes of color, texture and flavor than RP-A. In the descriptive analysis, RP-P and RPA showed higher intensity ratings in brown color, roughness, glossy, powdery, sweetness, and salty sensory attributes and lower intensity ratings in raw/beany flavor than in RP. The intensity of roasted peanutty flavor and the texture attributes in the descriptive analysis were not affected for the pod syrup coating.El objetivo del trabajo fue determinar la composición química, atributos sensoriales y la aceptabilidad del maní tostado cubierto con arrope de tuna (RP-P) y de Algarrobo (RP-A). El maní tostado sin cobertura presentó el mayor contenido de aceite (50,4%) en comparación con los maníes cubiertos, RPP y RP-A (45,3% y 46,7%, respectivamente). RP-P y RP-A mostraron menor porcentaje de proteína y mayor contenido de hidratos de carbonos que RP. Estos resultados afectaron los valores energéticos de los productos: 6,14 kcal/g in RP-P, 6,24 kcal/g in RP-A y 6,42 kcal/g in RP. En la prueba de consumidores, RP y RP-P tuvieron mayor aceptabilidad para los atributos color, textura y sabor que en RP-A. En la prueba descriptiva, RP-P y RP-A mostraron mayores intensidades en los atributos sensoriales de color marrón, rugosidad, brillo, pulverulencia, dulzor y salado y menor intensidad en sabor crudo/ poroto que en RP. Las intensidades del sabor a maní tostado y de los atributos de texturas en el análisis descriptivo no fueron afectadas por la presencia de la cobertura de arrope

Análisis químico y sensorial de maní tostado cubierto con arrope de tuna y de algarrobo

The objective of this work was to determine the chemical composition, sensory attributes and consumer acceptance of roasted peanuts coated with prickly pear (RP-P) and “algarrobo” pod syrups (RP-A). Roasted peanuts (RP) without coating had the highest oil content (50.4%) in comparison with the coated products RP-P and RP-A (45.3% and 46.7%, respectively). RP-P and RP-A showed lower protein percentage and higher carbohydrate content than RP. These results affected the energy values of the products: 6.14 kcal/g in RP-P, 6.24 kcal/g in RP-A and 6.42 kcal/g in RP. In the consumer test, RP and RP-P had higher consumer acceptance for the attributes of color, texture and flavor than RP-A. In the descriptive analysis, RP-P and RPA showed higher intensity ratings in brown color, roughness, glossy, powdery, sweetness, and salty sensory attributes and lower intensity ratings in raw/beany flavor than in RP. The intensity of roasted peanutty flavor and the texture attributes in the descriptive analysis were not affected for the pod syrup coating.El objetivo del trabajo fue determinar la composición química, atributos sensoriales y la aceptabilidad del maní tostado cubierto con arrope de tuna (RP-P) y de Algarrobo (RP-A). El maní tostado sin cobertura presentó el mayor contenido de aceite (50,4%) en comparación con los maníes cubiertos, RPP y RP-A (45,3% y 46,7%, respectivamente). RP-P y RP-A mostraron menor porcentaje de proteína y mayor contenido de hidratos de carbonos que RP. Estos resultados afectaron los valores energéticos de los productos: 6,14 kcal/g in RP-P, 6,24 kcal/g in RP-A y 6,42 kcal/g in RP. En la prueba de consumidores, RP y RP-P tuvieron mayor aceptabilidad para los atributos color, textura y sabor que en RP-A. En la prueba descriptiva, RP-P y RP-A mostraron mayores intensidades en los atributos sensoriales de color marrón, rugosidad, brillo, pulverulencia, dulzor y salado y menor intensidad en sabor crudo/ poroto que en RP. Las intensidades del sabor a maní tostado y de los atributos de texturas en el análisis descriptivo no fueron afectadas por la presencia de la cobertura de arrope

Simultaneous resection of colorectal cancer and synchronous liver metastases: what determines the risk of unfavorable outcomes? An international multicenter retrospective cohort study

BACKGROUND: The use of a simultaneous resection (SIMR) in patients with synchronous colorectal liver metastases (sCRLM) has increased over the past decades. However, it remains unclear when a SIMR is beneficial and when it should be avoided. The aim of this retrospective cohort study was therefore to compare the outcomes of a SIMR for sCRLM in different settings, and to assess which factors are independently associated with unfavorable outcomes. METHODS: To perform this retrospective cohort study, patients with sCRLM undergoing SIMR (2004-2019) were extracted from an international multicenter database, and their outcomes were compared after stratification according to the type of liver and colorectal resection performed. Factors associated with unfavorable outcomes were identified through multivariable logistic regression. RESULTS: Overall, 766 patients were included, encompassing colorectal resections combined with a major liver resection (n=122), minor liver resection in the anterolateral (n=407), or posterosuperior segments ('Technically major', n=237). Minor and technically major resections, compared to major resections, were more often combined with a rectal resection (29.2 and 36.7 vs. 20.5%, respectively, both P=0.003) and performed fully laparoscopic (22.9 and 23.2 vs. 6.6%, respectively, both P = 0.003). Major and technically major resections, compared to minor resections, were more often associated with intraoperative transfusions (42.9 and 38.8 vs. 20%, respectively, both P = 0.003) and unfavorable incidents (9.6 and 9.8 vs. 3.3%, respectively, both P≤0.063). Major resections were associated, compared to minor and technically major resections, with a higher overall morbidity rate (64.8 vs. 50.4 and 49.4%, respectively, both P≤0.024) and a longer length of stay (12 vs. 10 days, both P≤0.042). American Society of Anesthesiologists grades ≥3 [adjusted odds ratio (aOR): 1.671, P=0.015] and undergoing a major liver resection (aOR: 1.788, P=0.047) were independently associated with an increased risk of severe morbidity, while undergoing a left-sided colectomy was associated with a decreased risk (aOR: 0.574, P=0.013). CONCLUSIONS: SIMR should primarily be reserved for sCRLM patients in whom a minor or technically major liver resection would suffice and those requiring a left-sided colectomy. These findings should be confirmed by randomized studies comparing SIMR with staged resections