Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Nuria Aleixos-Borrás"'
Autor:
Inmaculada Pou Schmidt, Alejandro Rodríguez Ortega, Francisco Albert Gil, Nuria Aleixos Borrás
Publikováno v:
Advances in Design Engineering II ISBN: 9783030924256
[EN] In the 3D modeling of products, the use of an adequate methodology that ensures the capture of the design intention is very important. The sequence of operations is key, like for instance, the sketches have to be completely restricted and the re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61d0e959629027716d1dbae7c02db4ef
https://doi.org/10.1007/978-3-030-92426-3_39
https://doi.org/10.1007/978-3-030-92426-3_39
Autor:
Amanda Teixeira Badaró, João Pedro Hebling e Tavares, Jose Blasco, Nuria Aleixos-Borrás, Douglas Fernandes Barbin
Publikováno v:
electronico
ReDivia. Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
instname
ReDivia. Repositorio Digital del Instituto Valenciano de Investigaciones Agrarias
instname
Wheat flour is a food ingredient used in different processed food products, including pasta, cake, bread, among others. Therefore, the authentication and assurance of good quality are of great importance. Traditional techniques used for quality param
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69c38d821c9c538ef9f0dbdce755d95d
https://www.sciencedirect.com/science/article/abs/pii/S0956713522003085
https://www.sciencedirect.com/science/article/abs/pii/S0956713522003085
Publikováno v:
IECON
Once a new product has been designed, or when creating a new model, most of the times, variations are needed (different configurations) that allow us to study its behavior, feasibility, etc. In the way designers traditionally design, models and produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3205de43d6612a3e148c9437751c484e
https://doi.org/10.1109/iecon43393.2020.9254857
https://doi.org/10.1109/iecon43393.2020.9254857
Autor:
Douglas Fernandes Barbin, Sylvio Barbon Junior, Everton Jose Santana, Nuria Aleixos Borrás, Amanda Teixeira Badaró
Publikováno v:
Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis ISBN: 9789811564949
Spectral methods usually produce a large amount of data, and have been greatly applied to food and agricultural products. These products demand several analyses to determine different parameters, that will further indicate their quality. There have b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85d421b9562fde6f1bbc6fbc3f1c56e2
https://doi.org/10.1007/978-981-15-6495-6_5
https://doi.org/10.1007/978-981-15-6495-6_5
Currently, important advances are being carried out in CAD (Computer Aided Design) applications; however, these advances have not yet taken place for CAS (Computer Aided Sketching) applications. These applications are intended to replace complex menu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29383e8ffdcdc50aa305b209af986264
https://doi.org/10.4018/978-1-4666-1806-0.ch014
https://doi.org/10.4018/978-1-4666-1806-0.ch014