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pro vyhledávání: '"Hasyimah Ahmad"'
Autor:
Ishak, Ainaatul Asmaa', Jinap, Selamat, Sukor, Rashidah, Sulaiman, Rabiha, Abdulmalek, Emilia, Nor Hasyimah, Ahmad Kamal
Publikováno v:
In Food Chemistry 1 August 2022 384
Publikováno v:
ICSET
Non-Orthogonal Multiple Access (NOMA) can achieve higher spectrum efficiency due to its capability to allocate the same resources to pair of users. Two NOMA users will be multiplexed to the same subcarrier for transmission which is also known as user
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f55a076651dca242fbf2a6e9c85a10d1
https://doi.org/10.1109/icset51301.2020.9265356
https://doi.org/10.1109/icset51301.2020.9265356
Publikováno v:
2020 11th IEEE Control and System Graduate Research Colloquium (ICSGRC).
The ability of serving many users with high- speed transmission has made Non-Orthogonal Multiple Access (NOMA) as one of the promising candidates of future generation of a wireless communication system. In order to take the best out of NOMA, two user
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ddaf423294f15d8ac67bc0b4ac1a988
https://doi.org/10.1109/icsgrc49013.2020.9232596
https://doi.org/10.1109/icsgrc49013.2020.9232596
Publikováno v:
Food Additives & Contaminants: Part A. 35:848-869
This study investigated the simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures (150, 200, 250, 300, and 350°C). Solid-phase extraction (SPE) w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::139c5cb7aa73bf4ac31658472bacea81
https://doi.org/10.1080/19440049.2018.1425553
https://doi.org/10.1080/19440049.2018.1425553
Publikováno v:
Journal of Physics: Conference Series. 1502:012002
To date, Non-Orthogonal Multiple Access (NOMA) is the best and most compatible technique to support for the incoming Fifth Generation (5G). However, the NOMA performance is affected by noise, interference and poor signal strength during transmission.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c71a53075fe2764a039b0fa5130bad13
https://doi.org/10.1088/1742-6596/1502/1/012002
https://doi.org/10.1088/1742-6596/1502/1/012002
Publikováno v:
Journal of Physics: Conference Series. 1502:012003
The ability to serve many users with high-speed transmission has made 5G as the promising candidate for the future generation of the wireless communication system. LTE could no longer support future demand with its current transmission rates. Various
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c34d3bd52fb153b47bbaa8a15e843530
https://doi.org/10.1088/1742-6596/1502/1/012003
https://doi.org/10.1088/1742-6596/1502/1/012003
Akademický článek
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Publikováno v:
2016 7th IEEE Control and System Graduate Research Colloquium (ICSGRC).
Long Term Evolution (LTE) is a standard proposed by 3GPP (3rd Generation Partnership Project) which capable of enhancing the performance of wireless system. However, fulfilling the indoor service requirements by extending the LTE coverage is insuffic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9da70b5b42f3ae4b9d93c4e5a246e740
https://doi.org/10.1109/icsgrc.2016.7813314
https://doi.org/10.1109/icsgrc.2016.7813314
Publikováno v:
Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. May2018, Vol. 35 Issue 5, p848-869. 22p.