Zobrazeno 1 - 10
of 17
pro vyhledávání: '"François Leduc"'
Autor:
Jonathan Kern, Elsa Dupraz, Abdeldjalil Aïssa-El-Bey, Lav R. Varshney, François Leduc-Primeau
Publikováno v:
Sensors, Vol 22, Iss 3, p 853 (2022)
This paper presents a quantized Kalman filter implemented using unreliable memories. We consider that both the quantization and the unreliable memories introduce errors in the computations, and we develop an error propagation model that takes into ac
Externí odkaz:
https://doaj.org/article/77d75bdb8948476bb5b4fc1cc46c0813
Publikováno v:
Sensors; Volume 22; Issue 3; Pages: 853
Sensors, Vol 22, Iss 853, p 853 (2022)
Sensors, Vol 22, Iss 853, p 853 (2022)
This paper presents a quantized Kalman filter implemented using unreliable memories. We consider that both the quantization and the unreliable memories introduce errors in the computations, and develop an error propagation model that takes into accou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d3e433a494a2069aa8077e5c6cf1d44
Autor:
Batoul El-Sayegh, Chantale Dumoulin, Mohamed Ali, Hussein Assaf, Jacqueline De Jong, Mohamad Sawan, Francois Leduc-Primeau
Publikováno v:
IEEE Journal of Translational Engineering in Health and Medicine, Vol 11, Pp 44-53 (2023)
Objective: In attempts to improve the quality of life of women, continuous projects are sought between rehabilitation intervention and engineering. Using the knowledge of the pelvic floor muscle (PFM) physiology, assessment and training methods are d
Externí odkaz:
https://doaj.org/article/f79387172d264be58444c280139a4ce6
Autor:
Pascal Tournayre, Pierre Malle, J. L. Berdague, Frédéric Mercier, François Leduc, Ossarath Kol, N. Kondjoyan, Guillaume Duflos
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2012, 131 (4), pp.1304-1311. ⟨10.1016/j.foodchem.2011.09.123⟩
Food Chemistry, Elsevier, 2012, 131 (4), pp.1304-1311. ⟨10.1016/j.foodchem.2011.09.123⟩
International audience; The aim of this work was to reliably identify odorous compounds of European seabass (Dicentrarchus labrax) after 1,4 and 15 days of storage in order to find markers of freshness or spoilage. For this purpose, a dynamic headspa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a2c888bbc7471fb51dddb5d8114ac0a
https://doi.org/10.1016/j.foodchem.2011.09.123
https://doi.org/10.1016/j.foodchem.2011.09.123
Autor:
François Leduc
Publikováno v:
Migration. 2:5-8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c19c0a7ddf1a1bb66c043e0473aba481
https://doi.org/10.1111/j.1468-2435.1962.tb00018.x
https://doi.org/10.1111/j.1468-2435.1962.tb00018.x
Autor:
Françoise Leroi, Papa-Abdoulaye Fall, Mireille Cardinal, Jean-Jacques Joffraud, Guillaume Duflos, Camille Guerin, François Leduc, Marie-France Pilet
Publikováno v:
International Journal Of Food Microbiology (0168-1605) (Elsevier Science Bv), 2012-01, Vol. 152, N. 3, P. 82-90
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2012, 152 (3), pp.82-90. ⟨10.1016/j.ijfoodmicro.2011.07.015⟩
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2012, 152 (3), pp.82-90. ⟨10.1016/j.ijfoodmicro.2011.07.015⟩
This study investigated the sensory quality and physicochemical evolution (pH, glucose, l-lactic acid, biogenic amine, free amino-acids and volatile compounds) during storage at 8 °C of cooked peeled shrimp inoculated with the specific spoilage bact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a47b7515676c87dabc3ba3284c7259d2
https://archimer.ifremer.fr/doc/00042/15348/
https://archimer.ifremer.fr/doc/00042/15348/
Autor:
Bruno Le Fur, Ossarath Kol, Frédéric Krzewinski, François Leduc, Pierre Malle, Assi N'Guessan, Guillaume Duflos
Publikováno v:
Journal of the science of food and agriculture. 92(12)
BACKGROUND: A simple method based on solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS) was applied for studying the volatile profiles of whole fish samples of European sea bass (Dicentrarchus labrax) and gilthead seabream
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a7845307e494f2dceb02327cfb1a192
https://pubmed.ncbi.nlm.nih.gov/22641336
https://pubmed.ncbi.nlm.nih.gov/22641336
Autor:
Pierre Malle, Frédéric Krzewinski, Ossarath Kol, François Leduc, Guillaume Duflos, Assi N'Guessan
Publikováno v:
Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture, Wiley, 2010, 90 (15), pp.2568-2575. ⟨10.1002/jsfa.4122⟩
Journal of the Science of Food and Agriculture, 2010, 90 (15), pp.2568-2575. ⟨10.1002/jsfa.4122⟩
Journal of the Science of Food and Agriculture, Wiley, 2010, 90 (15), pp.2568-2575. ⟨10.1002/jsfa.4122⟩
Journal of the Science of Food and Agriculture, 2010, 90 (15), pp.2568-2575. ⟨10.1002/jsfa.4122⟩
BACKGROUND: The freshness of whiting was studied at five stages of ice storage by comparing the analysis of volatile compounds obtained through solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS) with two sensory methods. RE
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d2afdacf1321e6f7fb1bd428345c82a
https://hal.archives-ouvertes.fr/hal-00641683
https://hal.archives-ouvertes.fr/hal-00641683
Publikováno v:
IEEE Access, Vol 9, Pp 101172-101185 (2021)
This paper presents two novel facial expression recognition techniques: the real-time ensemble for facial expression recognition (REFER) and the facial expression recognition network (FERNet). Both approaches can detect facial expressions from variou
Externí odkaz:
https://doaj.org/article/8dafafc1ae8a4b4e8adb68f62e55f93d
Autor:
François LeDuc
L'édition revue et augmentée du Guide de la pratique des relations internationales du Québec est un ouvrage de référence produit par le ministère des Relations internationales (MRI) à l'intention de son personnel et de ses principaux partenair