Zobrazeno 1 - 10
of 66
pro vyhledávání: '"E. Belz"'
Autor:
R. Crippen, S. Buckley, P. Agram, E. Belz, E. Gurrola, S. Hensley, M. Kobrick, M. Lavalle, J. Martin, M. Neumann, Q. Nguyen, P. Rosen, J. Shimada, M. Simard, W. Tung
Publikováno v:
The International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences, Vol XLI-B4, Pp 125-128 (2016)
NASADEM is a near-global elevation model that is being produced primarily by completely reprocessing the Shuttle Radar Topography Mission (SRTM) radar data and then merging it with refined ASTER GDEM elevations. The new and improved SRTM elevations i
Externí odkaz:
https://doaj.org/article/c21b9eb1266043aaae61aec0eac879da
Autor:
Eric Gurrola, Piyush Agram, J. Shimada, Marco Lavalle, S. Buckley, J. Martin, W. Tung, Paul A. Rosen, Quang Huy Nguyen, Robert E. Crippen, Marc Simard, M. Kobrick, E. Belz, Scott Hensley, Maxim Neumann
Publikováno v:
The International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences, Vol XLI-B4, Pp 125-128 (2016)
NASADEM is a near-global elevation model that is being produced primarily by completely reprocessing the Shuttle Radar Topography Mission (SRTM) radar data and then merging it with refined ASTER GDEM elevations. The new and improved SRTM elevations i
Autor:
Kieran M. Lynch, E.M. Sheehan, Emanuele Zannini, Markus C. E. Belz, Elke K. Arendt, Claudia Axel, Aidan Coffey, Brid Brosnan
Publikováno v:
International journal of food microbiology. 302
The challenge remains for the baking industry to reduce salt levels in yeasted bread as directed by governments, retailers and consumers around the world. The two main problems associated with the reduction of salt are a lack of salty taste and the r
Autor:
Scott E Belz
Publikováno v:
Proceedings of the Water Environment Federation. 2015:340-343
Publikováno v:
Proceedings of the Water Environment Federation. 2014:1-8
Autor:
Emanuele Zannini, Michael Czerny, Claudia Axel, Markus C. E. Belz, Elke K. Arendt, Jonathan Beauchamp
Publikováno v:
Foods, Vol 6, Iss 8, p 66 (2017)
Foods; Volume 6; Issue 8; Pages: 66
Foods
Foods; Volume 6; Issue 8; Pages: 66
Foods
The impact of sodium chloride (NaCl) concentration on the yeast activity in bread dough and its influence on the aroma profile of the baked bread was investigated. Key aroma compounds in the bread samples were analysed by two-dimensional high-resolut
Publikováno v:
IEEE Transactions on Geoscience and Remote Sensing. 51:4973-4982
The Soil Moisture Active-Passive (SMAP) mission will launch in late 2014 and will carry a combined L-band radiometer/radar instrument for the retrieval of global soil moisture and surface freeze-thaw state. Radio frequency interference (RFI) is a kno
Publikováno v:
Proceedings of the Water Environment Federation. 2013:12-21
Publikováno v:
Foods, Vol 5, Iss 2, p 30 (2016)
Foods; Volume 5; Issue 2; Pages: 30
Foods
Foods; Volume 5; Issue 2; Pages: 30
Foods
Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characteri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::407cab0d01b123a17c74deb703a001ad
https://hdl.handle.net/11573/1660996
https://hdl.handle.net/11573/1660996
Publikováno v:
Critical Reviews in Food Science and Nutrition. 52:514-524
The dietary intake of sodium chloride has increased considerably over the last few decades due to changes in the human diet. This higher intake has been linked to a number of diseases including hypertension and other cardiovascular diseases. Numerous