Zobrazeno 1 - 10
of 12
pro vyhledávání: '"G S Ramesh"'
Autor:
C. Kiran Mai, D. N. Vasundhara, P. V. Siva Kumar, K. Srujan Raju, Raghava Rao Mukkamala, S. Nagini, A. Brahmananda Reddy, G. S. Ramesh, V. Baby, P. Venkateswara Rao
This is an open access book.The Department of Computer Science & Engineering, VNR VJIET, successfully organized a 2-Day International e-Conference “International Conference on Advances in Computer Engineering and Communication Systems (ICACECS)'(IC
Publikováno v:
Indian Journal of Anaesthesia, Vol 50, Iss 6, Pp 483-483 (2006)
Externí odkaz:
https://doaj.org/article/9eb4348575c3497ab5a1d470d87eafef
Autor:
Prof G S Ramesh Kumar
Stress is handled by variety of ways. Dual Task walking is also one such measure but the concept requires more clarity. Operational Definition of Dual Task Walking, Multiple Task Walking are proposed. Humming walking, Cognitive Walking and Cognitivel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8b570c50f3640bff510b42107955be3
Autor:
Kumar, G S Ramesh
Stress is handled by variety of ways. Dual Task walking is also one such measure but the concept requires more clarity. Operational Definition of Dual Task Walking, Multiple Task Walking are proposed. Humming walking, Cognitive Walking and Cognitivel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d37da252ed3d4b6efb972ef592b16e86
Autor:
G. S. Ramesh, null Vamsi Manyam, null Vijoosh Mandula, null Pavan Myana, null Sathvika Macha, null Suprith Reddy
Publikováno v:
Proceedings of Second International Conference on Advances in Computer Engineering and Communication Systems ISBN: 9789811673887
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f400a3bc9d1a5b8abf476d77b9e9f62
https://doi.org/10.1007/978-981-16-7389-4_52
https://doi.org/10.1007/978-981-16-7389-4_52
Publikováno v:
Learning and Analytics in Intelligent Systems ISBN: 9789811592928
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49caedb2aa6582ae11a66905b26a98f5
https://doi.org/10.1007/978-981-15-9293-5_47
https://doi.org/10.1007/978-981-15-9293-5_47
Publikováno v:
Asset Analytics ISBN: 9789811382529
Business intelligence (BI) is a collection of different frameworks and tools that convert the required raw data into meaningful information which may aid in supporting the decision-making process of the management. The present-day BI gives a reportin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f613c1bd35d151164e6819743387efe
https://doi.org/10.1007/978-981-13-8253-6_15
https://doi.org/10.1007/978-981-13-8253-6_15
Publikováno v:
Journal of Chemical Sciences. 118:47-55
A completely automated temperature-programmed reaction (TPR) system for carrying out gas-solid catalytic reactions under atmospheric flow conditions is fabricated to study CO and hydrocarbon oxidation, and NO reduction. The system consists of an all-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f2c870fce1266f09a022bbdc4fcea45
https://doi.org/10.1007/bf02708765
https://doi.org/10.1007/bf02708765
Publikováno v:
Proceedings / Indian Academy of Sciences. 104:591-601
A fully automated, versatile Temperature Programmed Desorption (TDP), Temperature Programmed Reaction (TPR) and Evolved Gas Analysis (EGA) system has been designed and fabricated. The system consists of a micro-reactor which can be evacuated to 10−
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03aa35dcb9772ba7b0cd45cfc3977cf5
https://doi.org/10.1007/bf02843553
https://doi.org/10.1007/bf02843553
Publikováno v:
Food / Nahrung. 35:817-820
Green pods of French beans CV, pant Anupam were blended with distilled water, filtered and extract pH was adjusted to 5.25, 5.65, 5.85, 6.25 or 6.65 using 20 % citric acid or 1 N NaOH. Thermal inactivation times (TIT) of peroxidase were determined by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::033b9b0883dc35c3f0ae669366fef13e
https://doi.org/10.1002/food.19910350808
https://doi.org/10.1002/food.19910350808