Showing 1 - 20 results of 217 for search '(variable OR variables) made (decomposition OR composition)', query time: 0.15s Refine Results
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    Variable Sound Insulation Structure with MFC Elements by Paweł GÓRSKI, Michał KOZUPA

    Published 2013-10-01
    “…One of the possible opportunities to extend the field of applications of active noise reduction systems is using active structures of variable sound insulation. The paper presents an analysis of ways of reducing noise with a structure of variable sound insulation consisting of a metal plate, active elements (Macro Fiber Composite), and a control system. …”
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    Self-excited Pulsations and the Instability Strip of Long-period Variables: The Transition from Small-amplitude Red Giants to Semi-regular Variables by Michele Trabucchi, Giada Pastorelli

    Published 2024-01-01
    “…This is critical for model-based studies of the PL relations of evolved stars and to exploit their potential as distance and age indicators, in particular given the sensitivity of the onset of pulsation to the envelope composition. The grid of models is made publicly available with a companion interpolation routine.…”
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    Home made sour cream from Bjelovar by Slavko Kirin

    Published 2009-12-01
    “…This paper contains the results of organoleptic properties, chemical composition and microbiological quality investigation samples of home made cream taken from Bjelovar (Croatia) market. …”
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    Optimization of the Method of Active Ingredients Adding to the Base of Medicinal Films Depending on Certain Variables by L. L. Davtian, A. S. Voronkina

    Published 2018-03-01
    “…The influence of variables of pharmaceutical factors on the technological processes of drugs manufacturing is incredibly important. …”
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    Optimization and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten-Free Noodles Made From Cassava–Bambara Groundnut Composite Flour by Rosemond Godbless Dadzie, Jerry Ampofo-Asiama, Nazir Kizzie-Hayford, Gifty Serwaa Otoo, Isaaca Adade, Salifu Seidu-Larry, Sandra Voryehor, Jesse Baidooh, Emmanuel Azedaan Ayobe, Moro Shaibu Alima

    Published 2025-01-01
    “…Comparison of SA with noodles made from 85.06% cassava, 14.64% Bambara groundnut flours of DI, 0.71 (SB) and noodles made from 100% cassava and 0% Bambara groundnut flours of DI, 0.72 (SC), each with 40% whole egg and 0.49% xanthan gum as process variable revealed decreases in the nutrient (g/100 g) (protein, 10.50 ± 0.33; ash, 2.99 ± 0.06; fat, 2.62 ± 0.05), phytochemical (phenolic, 55.39 ± 4.32 mg GAE/g; flavonoids, 0.68 ± 0.03 mg QE/g; tannins, 0.37 ± 0.04 mg/g; antioxidant activity, 145.78 ± 8.42 mg GAE/g) contents and physical properties (browning index, 9.59 ± 0.44; hardness, 68.00 ± 8.19 N; chewiness, 29.32 ± 7.87 N and gumminess, 44.20 ± 5.45 N), whilst the consumer scores for sensory quality and overall acceptability increased when lower levels of Bambara groundnut were used in SB and SC. …”
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    Independent Subspace Analysis of the Sea Surface Temperature Variability: Non-Gaussian Sources and Sensitivity to Sampling and Dimensionality by Carlos A. L. Pires, Abdel Hannachi

    Published 2017-01-01
    “…We propose an expansion of multivariate time-series data into maximally independent source subspaces. The search is made among rotations of prewhitened data which maximize non-Gaussianity of candidate sources. …”
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    Is intraindividual reaction time variability an independent cognitive predictor of mortality in old age? Findings from the Sydney Memory and Ageing Study. by Nicole A Kochan, David Bunce, Sarah Pont, John D Crawford, Henry Brodaty, Perminder S Sachdev

    Published 2017-01-01
    “…Intraindividual variability of reaction time (IIVRT), a proposed cognitive marker of neurobiological disturbance, increases in old age, and has been associated with dementia and mortality. …”
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    Physico-chemical and sensory characteristics of red oncom, a traditional fermented food from Indonesia, based on the variability of ingredients and processing steps by Aji Mustaq Firoh, Joncer Naibaho, Sugiyono, Christofora Hanny Wijaya

    Published 2024-12-01
    “…In addition to processes, the variability in inoculum preparation, ingredient preparations, and incubation period were identified. …”
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