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of 131
pro vyhledávání: '"Brouwer, Eric"'
The process of annotating relevant data in the field of digital microscopy can be both time-consuming and especially expensive due to the required technical skills and human-expert knowledge. Consequently, large amounts of microscopic image data sets
Externí odkaz:
http://arxiv.org/abs/2311.11198
Autor:
Piornos, José A., Balagiannis, Dimitris P., Koussissi, Elisabeth, Bekkers, August, Vissenaekens, Johan, Brouwer, Eric, Parker, Jane K.
Publikováno v:
In Food Chemistry 1 February 2025 464 Part 1
Autor:
Saffarionpour, Shima, Tam, Suk-Ying S., Van der Wielen, Luuk A.M., Brouwer, Eric, Ottens, Marcel
Publikováno v:
In Separation and Purification Technology 8 February 2019 210:219-230
Autor:
Saffarionpour, Shima, de Jong, Tessa F., Van der Wielen, Luuk A.M., Brouwer, Eric, Ottens, Marcel
Publikováno v:
In Separation and Purification Technology 8 February 2019 210:304-319
Publikováno v:
ProQuest Full Text.
Thesis (Ph. D.)--Carleton University, 1996.
Also available in electronic format on the Internet.
Also available in electronic format on the Internet.
Externí odkaz:
http://proxy.library.carleton.ca/login?url=http://wwwlib.umi.com/cr/carleton/fullcit?pNQ22160
Autor:
Brouwer, Eric B.
Treatment of the 16-electron complexes Cp*M(NO)(aryl)2 (Cp* = i5-05Me5; M =Mo, W; aryl = phenyl, o-tolyl, p-tolyl) with the heterocumulenes carbon dioxide, p-tolylisocyanate, and carbon disulfide leads to the i2-carboxylate-, i2-amide-, and i2-thioca
Externí odkaz:
http://hdl.handle.net/2429/2203
Autor:
Saffarionpour, Shima, Sevillano, David Mendez, Van der Wielen, Luuk A.M., Noordman, T. Reinoud, Brouwer, Eric, Ottens, Marcel
Publikováno v:
In Journal of Chromatography A 9 December 2016 1476:25-34
Autor:
Gerretzen, Jan, Buydens, Lutgarde M.C., Tromp – van den Beukel, Ariette O., Koussissi, Elisabeth, Brouwer, Eric R., Jansen, Jeroen J., Szymańska, Ewa
Publikováno v:
In Chemometrics and Intelligent Laboratory Systems 15 August 2015 146:290-296
Autor:
Piornos Martinez, José Antonio, Delgado, Alexia, de la Burgade, Rémi, Methven, Lisa, Balagiannis, Dimitrios, Koussissi, Elisabeth, Brouwer, Eric, Tromelin, Anne, Parker, Jane
Perception thresholds are commonly used in food science to discriminate between those compounds that are more or less odour-active. It is not rare to use values from other studies and apply them to our data, however, we observed that the procedure to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3711::3e21bb17da9308f5616e316a27db946f
https://hal.inrae.fr/hal-04095297
https://hal.inrae.fr/hal-04095297