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Ítem Effects of diffuse and specular reflections on the perceived age of facial skin(Springer Verlag, 2012-05-01) Arce Lopera, Carlos AlbertoAge perception is a better biomarker of skin aging than chronological age. However, the optical cues that determine the perception of human skin age are difficult to assess given the complex interactions between light and the multi layered structure of the skin. The aim of the present study is to clarify the independent contribution of both diffuse and specular reflection components to the skin age perceptionÍtem Image statistics on the age perception of human skin(Wiley, 2013-02-01) Arce Lopera, Carlos AlbertoRecent research on the age-dependent changes of facial skin has analyzed their correlation with changes in image and colorimetric properties using mainly first- and second-order statistics. The aim of this study is to reveal the importance of third-order statistics and relate those image properties to skin age perception.Ítem Visual palatability of food dishes in color appearance, glossiness and convexo-concave perception depending on light source(The Illuminating Engineering Institute of Japan, 2015-01-01) Okuda, ShinoThis study aims to reveal visual factors which determine the visual palatability of food dishes. We conducted subjective experiments under different light sources, and examined the correlation between the visual palatability and the visual factors, color appearance, glossiness, and convexo-concave perception. We prepared twelve kinds of food dishes, and measured the chromaticity values of all dishes under six kinds of light sources. Next, we transformed the measured data into their respective RGB values. This color management process ensures that the digital images can be displayed with the same chromaticity values as the real objects so that participants can observe the same visual stimuli with no olfactory cues. Twenty participants observed one of the images for one minute, and evaluated the "visual palatability", and answered subjectively three factors, "color appearance", "glossiness" and "convexo-concave perception". As a result, it was revealed that higher correlated color temperature light makes the dishes more palatable, suggesting that the color appearance is an important visual factor for the visual palatability of food dishes. In addition, it was shown that the visual palatability of the raw food dishes and the dishes with sauce can be affected by both color appearance and glossiness depending on the light source.