Ursula Gonzales Barron
AuthID: R-004-EFH
161
TITLE: Using muzzle pattern recognition as a biometric approach for cattle identification
AUTHORS: Brendan Barry; Ursula A Gonzales Barron; Kevin McDonnell; Francis Butler; Shane Ward;
PUBLISHED: 2007, SOURCE: Transactions of the ASABE, VOLUME: 50, ISSUE: 3
AUTHORS: Brendan Barry; Ursula A Gonzales Barron; Kevin McDonnell; Francis Butler; Shane Ward;
PUBLISHED: 2007, SOURCE: Transactions of the ASABE, VOLUME: 50, ISSUE: 3
INDEXED IN:
Scopus

IN MY:
ORCID

162
TITLE: A preliminary investigation on face recognition as a biometric identifier of sheep
AUTHORS: Gerard P Corkery; Ursula A Gonzales Barron; Francis Butler; Kevin McDonnell; Shane Ward;
PUBLISHED: 2007, SOURCE: Transactions of the ASABE, VOLUME: 50, ISSUE: 1
AUTHORS: Gerard P Corkery; Ursula A Gonzales Barron; Francis Butler; Kevin McDonnell; Shane Ward;
PUBLISHED: 2007, SOURCE: Transactions of the ASABE, VOLUME: 50, ISSUE: 1
INDEXED IN:
Scopus

IN MY:
ORCID

163
TITLE: Prediction of panellists’ perception of bread crumb appearance using fractal and visual textural features
AUTHORS: Ursula Gonzales-Barron; Francis Butler;
PUBLISHED: 2007, SOURCE: European Food Research and Technology, VOLUME: 226, ISSUE: 4
AUTHORS: Ursula Gonzales-Barron; Francis Butler;
PUBLISHED: 2007, SOURCE: European Food Research and Technology, VOLUME: 226, ISSUE: 4
164
TITLE: Fractal texture analysis of bread crumb digital images
AUTHORS: Ursula Gonzales-Barron; Francis Butler;
PUBLISHED: 2007, SOURCE: European Food Research and Technology, VOLUME: 226, ISSUE: 4
AUTHORS: Ursula Gonzales-Barron; Francis Butler;
PUBLISHED: 2007, SOURCE: European Food Research and Technology, VOLUME: 226, ISSUE: 4
165
TITLE: A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread-crumb features by digital image analysis
AUTHORS: Ursula Gonzales-Barron; Francis Butler;
PUBLISHED: 2006, SOURCE: Journal of Food Engineering, VOLUME: 74, ISSUE: 2
AUTHORS: Ursula Gonzales-Barron; Francis Butler;
PUBLISHED: 2006, SOURCE: Journal of Food Engineering, VOLUME: 74, ISSUE: 2