Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Martin J. Izzard"'
Autor:
Martin J. Izzard, Elizabeth Y. Izzard
Publikováno v:
Entomologist's Monthly Magazine. 158:287-288
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4fb42127703e27e3d6a49845a294874
https://doi.org/10.31184/m00138908.1584.4157
https://doi.org/10.31184/m00138908.1584.4157
Autor:
Cole Schlesinger, Martin J. Izzard, Daniel Talayco, Daniel P. Daly, Jennifer Rexford, Amin Vahdat, David Walker, George Varghese, Glen Gibb, Nick McKeown, Pat Bosshart
Publikováno v:
ACM SIGCOMM Computer Communication Review. 44:87-95
P4 is a high-level language for programming protocol-independent packet processors. P4 works in conjunction with SDN control protocols like OpenFlow. In its current form, OpenFlow explicitly specifies protocol headers on which it operates. This set h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7e9872e14904b6f06a6d1ec1a2f954c
https://doi.org/10.1145/2656877.2656890
https://doi.org/10.1145/2656877.2656890
Publikováno v:
Langmuir. 23:7995-8002
We report the remarkable surface behavior of class II hydrophobin proteins HFBI and HFBII from Trichoderma reesei and the resulting effect that these proteins have on the stability of air bubbles to the process of disproportionation. The surface prop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c3ed29d504dad4622f60ab6d6225e30
https://doi.org/10.1021/la700451g
https://doi.org/10.1021/la700451g
Publikováno v:
Journal of the Science of Food and Agriculture. 82:1855-1859
The increase in ice crystal size that occurs through recrystallisation when many frozen products such as ice cream and frozen desserts are stored is one of the major factors contributing to the perceived deterioration of the product by the consumer.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8d2a8224f5c3de5e359b6cc4dd65204
https://doi.org/10.1002/jsfa.1263
https://doi.org/10.1002/jsfa.1263
Publikováno v:
IEEE Micro. 17:26-33
Describes Tiny Tera: a small, high-bandwidth, single-stage switch. Tiny Tera has 32 ports switching fixed-size packets, each operating at over 10 Gbps (approximately the Sonet OC-192e rate, a telecom standard for system interconnects). The switch dis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::776d0e2a11d8f8a043629bb855cbfff8
https://doi.org/10.1109/40.566194
https://doi.org/10.1109/40.566194
Autor:
Pat Bosshart, Mark Horowitz, Hun-Seok Kim, Nick McKeown, Martin J. Izzard, Fernando A. Mujica, George Varghese, Glen Gibb
Publikováno v:
SIGCOMM
In Software Defined Networking (SDN) the control plane is physically separate from the forwarding plane. Control software programs the forwarding plane (e.g., switches and routers) using an open interface, such as OpenFlow. This paper aims to overcom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::155c6a33cb18ddd6697ea2a5ecd85670
https://doi.org/10.1145/2486001.2486011
https://doi.org/10.1145/2486001.2486011
Publikováno v:
Carbohydrate Research. 246:13-22
The glass transition temperatures for dilute and concentrated fructose-water solutions have been determined by differential scanning calorimetry. The supplemented phase diagram is presented, and from this, the glass transition temperature (T′ g and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fff76e8cca55c56554f40bbf8cc7315d
https://doi.org/10.1016/0008-6215(93)84020-7
https://doi.org/10.1016/0008-6215(93)84020-7
Publikováno v:
Journal of the Science of Food and Agriculture. 63:177-188
Glass transition temperatures (Tg) for dilute and concentrated glucose: fructose: water solutions have been determined by differential scanning calorimetry. The supplemented phase diagrams (glucose: fructose 1:4, 1:2, 1:1, 2:1, 4:1 (w/w)) are present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7227472b80d3127548fad3a1543a058b
https://doi.org/10.1002/jsfa.2740630203
https://doi.org/10.1002/jsfa.2740630203
Autor:
Robert Farr, Martin J. Izzard
We consider two spherical, roughened crystals with approximately isotropic surface free energy which are brought into contact and begin to sinter. We argue that the geometry immediately post-contact is two dimensional and Cartesian and can be approxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffbc07f1a753e4442a0d34ab7de2e6ce
Publikováno v:
J. Chem. Soc., Faraday Trans.. 88:795-802
The significance of the point of intersection of the ‘ice-melting curve’ and glass-transition curve (measured by coordinates T′g and C′g on a ‘state’ diagram) as a characteristic feature of the behaviour of aqueous solutions of small suga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e419337387db9b14ff981b8625eb46f0
https://doi.org/10.1039/ft9928800795
https://doi.org/10.1039/ft9928800795