Non-Contact Heart Rate and Blood Pressure Estimations from Video Analysis and Machine Learning Modelling Applied to Food Sensory Responses: A Case Study for Chocolate

Traditional methods to assess heart rate (HR) and blood pressure (BP) are intrusive and can affect results in sensory analysis of food as participants are aware of the sensors. This paper aims to validate a non-contact method to measure HR using the photoplethysmography (PPG) technique and to develo...

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Detalles Bibliográficos
Autores principales: Gonzalez Viejo, Claudia, Fuentes, Sigfredo, Torrico, Damir D., Dunshea, Frank R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6022164/
https://www.ncbi.nlm.nih.gov/pubmed/29865289
http://dx.doi.org/10.3390/s18061802

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6022164/
https://www.ncbi.nlm.nih.gov/pubmed/29865289
http://dx.doi.org/10.3390/s18061802

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