Learning Skill Training Schedules From Domain Experts for a Multi-Patient Multi-Robot Rehabilitation Gym.

Autor: Adhikari B, Bharadwaj VR, Miller BA, Novak VD, Jiang C

Publikováno v: IEEE transactions on neural systems and rehabilitation engineering : a publication of the IEEE Engineering in Medicine and Biology Society [IEEE Trans Neural Syst Rehabil Eng] 2023; Vol. 31, pp. 4256-4265. Date of Electronic Publication: 2023 Oct 31.

Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility.

Autor: Covino C; Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy., Tafuri A; Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), Milan, Italy., Sorrentino A; Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy., Masci S; Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Viterbo, Italy., Baldoni E; Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), Milan, Italy., Sestili F; Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Viterbo, Italy., Villalonga R; Department of Analytical Chemistry, University Complutense, Madrid, Spain., Masi P; Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy.; Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 May; Vol. 104 (7), pp. 4070-4082. Date of Electronic Publication: 2024 Jan 31.

Influence of coating material and processing parameters on acrylamide formation in potato patties.

Autor: Shakeela, Heeba, Mini, Navami M., Abraham, Billu, Natarajan, Nayana, Nisha, Prakasan

Publikováno v: International Journal of Food Engineering; May2022, Vol. 18 Issue 5, p399-409, 11p

Acrylamide levels in selected Colombian foods.

Autor: Pacetti, Deborah¹ (AUTHOR), Gil, Elizabeth² (AUTHOR), Frega, Natale G.¹ (AUTHOR), Álvarez, Lina³ (AUTHOR), Dueñas, Pilar³ (AUTHOR), Garzón, Angélica⁴ (AUTHOR), Lucci, Paolo⁴ (AUTHOR) paololucci2001@yahoo.it

Publikováno v: Food Additives & Contaminants: Part B: Surveillance Communications. Jun2015, Vol. 8 Issue 2, p99-105. 7p.

Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends.

Autor: Altaf, Uzma, Hussain, Syed Zameer, Qadri, Tahiya, Iftikhar, Farheena, Naseer, Bazila, Rather, A. H.

Publikováno v: Journal of Food Science & Technology; Mar2021, Vol. 58 Issue 3, p1143-1155, 13p