Zobrazeno 1 - 10
of 10 019
pro vyhledávání: '"A, Ilesanmi"'
Autor:
Clifford, Ishola Bolanle1 sholacliff@gmail.com, Oluwaseyi, Olofingbuaro Peter1, Afolake, Egbewale Funmilola1, Adesola, Emida Adenike1, Olayinka, Olanlokun Eunice1
Publikováno v:
Library Philosophy & Practice. 12/4/2018, p1-23. 24p.
Autor:
Ilesanmi, Titilayo Comfort1 datitilayo@yahoo.com
Publikováno v:
International Journal of Knowledge Content Development & Technology. Mar2024, Vol. 14 Issue 1, p33-52. 20p.
Trapped human detection in search and rescue (SAR) scenarios poses a significant challenge in pervasive computing. This study addresses this issue by leveraging machine learning techniques, given their high accuracy. However, accurate identification
Externí odkaz:
http://arxiv.org/abs/2402.17808
Autor:
Cann, Jenna M., Martinez, Arturo O., Barnes, Amethyst, Doan, Sara, Ilesanmi, Feyi, Lazzarini, Margaret, Monsue, Teresa, Pinedo, Carlos, Salazar, Nicole Cabrera, Steele, Amy
In line with the Astro2020 Decadal Report State of the Profession findings and the NASA core value of Inclusion, the NASA Science Mission Directorate (SMD) Bridge Program was created to provide financial and programmatic support to efforts that work
Externí odkaz:
http://arxiv.org/abs/2310.15287
Akademický článek
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Autor:
Hanyin Zhang, Babatunde Oluwaseun Onasanya, Aishat Omobolanle Ilesanmi, Yuming Feng, Dongfang Yan
Publikováno v:
AIMS Mathematics, Vol 9, Iss 10, Pp 29587-29607 (2024)
Events or attributes occur at different ages or times but, in some circumstances, for effective planning and policy formulation, the peak point, where the events or attributes has its peak value, is of interest. Usually, the graphs depicting peak val
Externí odkaz:
https://doaj.org/article/dc3acb4481bd49dbb7fc99bac597060a
Effects of frying and food items on the physicochemical properties of palm oil obtained from Nigeria
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-13 (2024)
Abstract The consumption of palm oil has particularly increased in Nigeria due to increased population, lifestyle changes, and its health benefits. The conversion and recycling of the ever-growing food waste from household and commercial is one of th
Externí odkaz:
https://doaj.org/article/a5a6dcfb5c0c4d6e8f4c59b8b87537f0
Autor:
Okesanya OJ, Olatunji G, Olaleke NO, Mercy MO, Ilesanmi AO, Kayode HH, Manirambona E, Ahmed MM, Ukoaka BM, Lucero-Prisno III DE
Publikováno v:
Adolescent Health, Medicine and Therapeutics, Vol Volume 15, Pp 83-91 (2024)
Olalekan John Okesanya,1 Gbolahan Olatunji,2 Noah Olabode Olaleke,3 Mba Oluebube Mercy,4 Ayodele O Ilesanmi,5 Hassan Hakeem Kayode,6 Emery Manirambona,7 Mohamed Mustaf Ahmed,8 Bonaventure Michael Ukoaka,9 Don Eliseo Lucero-Prisno III10– 12 1Departm
Externí odkaz:
https://doaj.org/article/5596e03cb9854b3290deeb9da7e99e82
Publikováno v:
The Proceedings of the Nigerian Academy of Science, Vol 17, Iss 1s, Pp 96-110 (2024)
Traditional fermented food condiments in Nigeria are majorly produced by using protein-rich leguminous seeds via spontaneous fermentation or back slopping. However, health risks such as the production of biogenic amines, presence of toxigenic genes a
Externí odkaz:
https://doaj.org/article/d09ff3ec44ce474182d00fe6e063bd46
Autor:
Ilesanmi, Itunu O.1 (AUTHOR) itunu.ilesanmi@uni.edu, Haynes, Jasmine D.2 (AUTHOR), Ogundimu, Florence O.3 (AUTHOR)
Publikováno v:
Social Sciences (2076-0760). Sep2024, Vol. 13 Issue 9, p484. 19p.