Examinando por Autor "Moya, M. P"

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    Prevalence and clinical implications of median nerve variants within the carpal tunnel: A systematic review and meta-analysis
    (Elsevier, 2026) Nova Baeza, P; Navia-Ramirez, M. F; Lobos-Ortiz, M; Alvial Ahumada, F; Riveros, A; Orellana-Donoso, Mathias; Moya, M. P; Estrada-Hernandez, A. C; Angarita-Arevalo, L. A; Casanova-Martinez, D; Piagkou, M; Triantafyllou, G; Valenzuela Fuenzalida, J. J; Sanchis-Gimeno, J; Loaiza-Giraldo, J. P; Konschake, M; Granite, G
    The study develops computer vision (CV) models to rapidly predict acrylamide (AA) and 5-hydroxymethylfurfural (HMF) levels in crackers, comparing CV estimates with conventional analytical methods. Five baking temperatures (160–200°C) and times (15–35 min) were tested, showing CV accuracy with average errors of 3.10% for AA and 3.28% for HMF. Consumer preference tests (CATA) revealed that crackers baked at 180°C for 25 min, with the lowest AA and HMF levels, were most accepted.