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Classification of fracture characteristics and fracture mechanisms using deep learning and topography data

Autor: L. Schmies, B. Botsch, Q.-H. Le, A. Yarysh, U. Sonntag, M. Hemmleb, D. Bettge

Publikováno v: Practical Metallography. 60:76-92

In failure analysis, micro-fractographic analysis of fracture surfaces is usually performed based on practical knowledge which is gained from available studies, own comparative tests, from the literature, as well as online databases. Based on compari

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8260f72efc1a8a1523fba6a8195b2ed8
https://doi.org/10.1515/pm-2022-1008

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Reproducibility and Scattering in Additive Manufacturing: Results from a Round Robin on PBF-LB/M AlSi10Mg Alloy

Autor: M. Schneider, D. Bettge, M. Binder, K. Dollmeier, M. Dreyer, K. Hilgenberg, B. Klöden, T. Schlingmann, J. Schmidt

Publikováno v: Practical Metallography. 59:580-614

The round robin test investigated the reliability users can expect for AlSi10Mg additive manufactured specimens by laser powder bed fusion through examining powder quality, process parameter, microstructure defects, strength and fatigue. Besides for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1e2bafbdacbabf9c0f4cb7b6d43fe29b
https://doi.org/10.1515/pm-2022-1018

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Akademický článek

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Akademický článek

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Repeatability Precision of the Falling Number Procedure Under Standard and Modified Methodologies

Autor: Arthur D. Bettge, Stephen R. Delwiche, Bryan T. Vinyard

Publikováno v: Cereal Chemistry Journal. 92:177-184

The falling number (FN) procedure is used worldwide to assess the integrity of the starch stored within wheat seed. As an indirect measurement of the activity level of α-amylase, FN relies on a dedicated viscometer that measures the amount of time n

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a332e3d11b0e1e3435bbd8895f2f3c4c
https://doi.org/10.1094/cchem-07-14-0156-r

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AACCI Approved Methods Technical Committee Report: Collaborative Study for Flour Quality in a Pancake-Making Method (AACCI Approved Method 10-80.01)

Autor: A. D. Bettge

Publikováno v: Cereal Foods World. 59:26-29

There exists a gap in predictive tests for high-moisture, low-gluten strength products. This category includes batter-based end-use products such as cakes, pancakes, and batters. Low-protein, weak-gluten strength classes of wheat are used in these pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::afb8988a5590ae7019e2e5b98c9c067e
https://doi.org/10.1094/cfw-59-1-0026

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Characterization of a Unique 'Super Soft' Kernel Trait in Wheat

Autor: James A. Anderson, Garrison E. King, Craig F. Morris, Arthur D. Bettge, Brian S. Beecher, Kimberly Garland-Campbell, E. Patrick Fuerst, Robert E. Allan

Publikováno v: Cereal Chemistry Journal. 88:576-583

Kernel texture in wheat (Triticum sp.) is central to end-use quality and utilization. Here we report the discovery of a novel soft kernel trait in soft white winter wheat (T. aestivum L.). Two heritable kernel phenotypes were selected among F3-derive

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::34a68a5db32506197a7645b18e4197a0
https://doi.org/10.1094/cchem-07-11-0094

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Distribution of Total, Water-Unextractable, and Water-Extractable Arabinoxylans in Wheat Flour Mill Streams

Autor: Arthur D. Bettge, Daniel D. Ramseyer, Craig F. Morris

Publikováno v: Cereal Chemistry Journal. 88:209-216

ABSTRCT Arabinoxylans are a minor but important constituent in wheat that affects bread quality, foam stability, batter viscosity, and sugar snap cookie diameter. Therefore, it is important to determine the distribution of arabinoxylans in flour mill

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0caa912841162b1996fa3625a1a34e64
https://doi.org/10.1094/cchem-10-10-0148

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Endogenous and Enhanced Oxidative Cross-Linking in Wheat Flour Mill Streams

Autor: Arthur D. Bettge, Craig F. Morris, Daniel D. Ramseyer

Publikováno v: Cereal Chemistry Journal. 88:217-222

A better understanding of the variation in oxidative cross-linking potential among flour mill streams can improve flour quality through the formulating of superior flour blends, and hence end-product attributes. The purpose of this research was to st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c110f51f5178d02a5cd8a22c410c1b5f
https://doi.org/10.1094/cchem-11-10-0158

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