Zobrazeno 1 - 10
of 5 860
pro vyhledávání: '"Lazarov A"'
Autor:
Gandova Vanya, Lazarov Anton, Fidan Hafize, Dimov Milen, Stankov Stanko, Denev Petko, Ercisli Sezai, Stoyanova Albena, Gulen Hatice, Assouguem Amine, Farah Abdellah, Ullah Riaz, Kara Mohammed, Bari Ahmed
Publikováno v:
Open Chemistry, Vol 21, Iss 1, Pp 153-7 (2023)
Carvacrol is a major component of many essential oils of the genus Thymus, Satureja, and Origanum, determining their antimicrobial, antioxidant, and other properties. The aim of the present study was to investigate some physicochemical and biological
Externí odkaz:
https://doaj.org/article/9b2995ce8b42430fa87951d58fbb0ca0
Autor:
Lazarov Andon D.
Publikováno v:
Cybernetics and Information Technologies, Vol 22, Iss 3, Pp 29-47 (2022)
Malware attacks cause great harms in the contemporary information systems and that requires analysis of computer networks reaction in case of malware impact. The focus of the present study is on the analysis of the computer network’s states and rea
Externí odkaz:
https://doaj.org/article/06a276f1381848098aa3930d89f30dec
Publikováno v:
BIO Web of Conferences, Vol 122, p 01004 (2024)
One of the main parameters of the extraction process is the coefficient of diffusion. It gives information about the diffusion properties of the material to be extracted and depends on various factors: raw material structure, solvent type, temperatur
Externí odkaz:
https://doaj.org/article/309aaabdb2ee485d9fde1b32e314429a
Publikováno v:
BIO Web of Conferences, Vol 122, p 01006 (2024)
The sweet fennel fruits (Foeniculum vulgare var. dulce Mill.) are processed to obtain their essential oil. It is part of the composition of various products from the food industry, pharmacy, medicine and cosmetics. The scope is to investigate the inf
Externí odkaz:
https://doaj.org/article/97b4448b95c04edf971b9186decc0a5b
Publikováno v:
BIO Web of Conferences, Vol 122, p 01005 (2024)
Common thyme (Thymus serpyllum L.) and summer savory (Satureja hortensis L.) are a plants belonging to the Lamiaceae family. Their essential oils widely used in different foods as flavorings and preservatives agents. The surface tension of black tea
Externí odkaz:
https://doaj.org/article/efdd4d0b046948d88f57acc31d66a3f3
Publikováno v:
BIO Web of Conferences, Vol 102, p 01017 (2024)
Summer savory (Satureja hortensis L.), Lamiaceae family, was used in folk medicine and food industry, and the resulting essential oil was used to flavor various food products, as well as a biologically active substance in cosmetics. The aim of the pr
Externí odkaz:
https://doaj.org/article/18114238f0474e319835ed06062d97b9
Autor:
Lazarov Andon D., Petrova Petia
Publikováno v:
Cybernetics and Information Technologies, Vol 22, Iss 2, Pp 86-95 (2022)
In the present study, an extended classification of Internet users penetrating in computer networks and a definition of the motivation as a psychological and emotional state and main prerequisites for modelling of network intruder’s activity are su
Externí odkaz:
https://doaj.org/article/ecca3d90a97d424cadf8718bd9109fa9
Autor:
Kepaptsoglou, Demie, Castellanos-Reyes, José Ángel, Kerrigan, Adam, Nascimento, Júlio Alves Do, Zeiger, Paul M., Hajraoui, Khalil El, Idrobo, Juan Carlos, Mendis, Budhika G., Bergman, Anders, Lazarov, Vlado K., Rusz, Ján, Ramasse, Quentin M.
The miniaturisation of transistors is approaching its limits due to challenges in heat management and information transfer speed. To overcome these obstacles, emerging technologies such as spintronics are being developed, which leverage the electron'
Externí odkaz:
http://arxiv.org/abs/2410.02908
We present a rigorous convergence analysis of a new method for density-based topology optimization: Sigmoidal Mirror descent with a Projected Latent variable. SiMPL provides point-wise bound preserving design updates and faster convergence than other
Externí odkaz:
http://arxiv.org/abs/2409.19341
Publikováno v:
BIO Web of Conferences, Vol 58, p 01019 (2023)
Summer savory (Satureja hortensis L.) is a plant source of essential oil belonging to the Lamiaceae family, widely used in the food industry. The present work aims to determine the physicochemical parameters of food emulsions containing the essential
Externí odkaz:
https://doaj.org/article/239ad5bedc77428dbc03caa1cb4b6ae6