The green novel approach in hydrolysis of pistachio shell into xylose by microwave-assisted high-pressure CO 2 /H 2 O.

Autor: Hazal F; Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey., Özbek HN; Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey., Göğüş F; Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey., Yanık DK; Department of Food Engineering, Faculty of Agriculture, Eskisehir Osmangazi University, Eskisehir, Turkey.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Jan 15; Vol. 104 (1), pp. 116-124. Date of Electronic Publication: 2023 Aug 16.

Persistent Heat Signature for Pose-oblivious Matching of Incomplete Models.

Autor: Dey, T.K.¹, Li, K.¹, Luo, C.¹, Ranjan, P.¹, Safa, I.¹, Wang, Y.¹

Publikováno v: Computer Graphics Forum. Jul2010, Vol. 29 Issue 5, p1545-1554. 10p. 4 Color Photographs, 4 Charts.