2020
DOI: 10.1007/s10895-020-02500-7
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Protein Crystallization Segmentation and Classification Using Subordinate Color Channel in Fluorescence Microscopy Images

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Cited by 5 publications
(3 citation statements)
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“…Moreover, different researchers use various feature extraction techniques and classification models to classify the trial images into different categories of the crystallization observations, such as non-crystal, crystal or tiny crystal, larger crystal, etc. [4]. It is not easy to compare the performance of these studies due to their diversity.…”
Section: Testing Else-tree Classifier On Classifying Protein Crystall...mentioning
confidence: 99%
“…Moreover, different researchers use various feature extraction techniques and classification models to classify the trial images into different categories of the crystallization observations, such as non-crystal, crystal or tiny crystal, larger crystal, etc. [4]. It is not easy to compare the performance of these studies due to their diversity.…”
Section: Testing Else-tree Classifier On Classifying Protein Crystall...mentioning
confidence: 99%
“…Moreover, different researchers use various feature extraction techniques and classification models to classify the trial images into different categories of the crystallization observations, such as non-crystal, crystal or tiny crystal, larger crystal, etc. [4]. It is not easy to compare the performance of these studies due to their diversity.…”
Section: Testing Else-tree Classifier On Classifying Protein Crystall...mentioning
confidence: 99%
“…In such situations, the predictive model rejecting to make a decision and delegating the burden decision to an expert could be a better option. In our study on protein crystallization analysis, the crystallographer recommended having a third class called "likely-leads" in addition to crystal and non-crystal categories [2][3][4]. The rationale is the fact that the missed crystals are likely to be classified as "likely-leads" rather than "non-crystals," and human experts can review them and classify them manually.…”
Section: Introductionmentioning
confidence: 99%