Zobrazeno 1 - 10
of 25
pro vyhledávání: '"P. M. T. Hansen"'
Autor:
A. Baião Raposo, M. T. Hansen
Publikováno v:
Journal of High Energy Physics, Vol 2024, Iss 8, Pp 1-64 (2024)
Abstract The two-particle finite-volume scattering formalism derived by Lüscher and generalized in many subsequent works does not hold for energies far enough below the two-particle threshold to reach the nearest left-hand cut. The breakdown of the
Externí odkaz:
https://doaj.org/article/9ebd8d0d93684febab747325ead63dfc
Autor:
F. Rasyid, P. M. T. Hansen
Publikováno v:
CORD, Vol 09, Iss 02, Pp 13-31 (1993)
Coconut protein (CNP) was extracted from desiccated coconut in 1.0 M sodium chloride (1:15), precipitated by HCI, ultra filtered, and freeze‑dried. The physicochemical, functional, and sensory characteristics of the material were compared with thos
Externí odkaz:
https://doaj.org/article/5428a4aa99ac4d30ba2c665de85c1516
Autor:
M. Bruno, M. T. Hansen
Publikováno v:
Journal of High Energy Physics, Vol 2021, Iss 6, Pp 1-32 (2021)
Abstract We discuss a method to construct hadronic scattering and decay amplitudes from Euclidean correlators, by combining the approach of a regulated inverse Laplace transform with the work of Maiani and Testa [1]. Revisiting the original result of
Externí odkaz:
https://doaj.org/article/0176314f344d40288a41408e12e4b43a
Autor:
M. T. Hansen, A. Patella
Publikováno v:
Journal of High Energy Physics, Vol 2020, Iss 10, Pp 1-76 (2020)
Abstract The leading finite-volume and thermal effects, arising in numerical lattice QCD calculations of a μ HVP , LO ≡ g − 2 μ HVP , LO / 2 $$ {a}_{\mu}^{\mathrm{HVP},\mathrm{LO}}\equiv {\left(g-2\right)}_{\mu}^{\mathrm{HVP},\mathrm{LO}}/2 $$
Externí odkaz:
https://doaj.org/article/fb50bbcecab34b3b9252f05d2e566194
Publikováno v:
Nursing Research and Practice, Vol 2021 (2021)
Practical nursing skills are complex and involve technical, theoretical, and practical aspects, caring perspectives adjusted to both patient and circumstances, as well as ethical and moral considerations. Patients’ length of stay in hospitals is de
Externí odkaz:
https://doaj.org/article/5917d4972fc14d73ac28a15df3efa6fe
Publikováno v:
Journal of Food Science. 62:535-538
Calcium-fortified soy milk (200 mg/100g) was formulated by adding to water (85-90°C) full-fat soy flour (10%), sucrose (2.75%) and soy protein isolate (2.25%). Following homogenization, the blend was twice clarified and pasteurized at 65°C/30 min b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12b3d68f584b467ffcce47364a206744
https://doi.org/10.1111/j.1365-2621.1997.tb04424.x
https://doi.org/10.1111/j.1365-2621.1997.tb04424.x
Publikováno v:
Journal of Food Science. 62:457-461
Calcium-fortified soy milk yogurt containing 190 mg calcium/100g was produced and evaluated for textural and microstructural properties. The soy milk base contained 10% full fat soy flour, 2.25% soy protein isolate, 2.75% high fructose corn syrup, 1.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4944f3ef832151729498df7926b02023
https://doi.org/10.1111/j.1365-2621.1997.tb04406.x
https://doi.org/10.1111/j.1365-2621.1997.tb04406.x
Autor:
P. M. T. Hansen
Publikováno v:
Food Hydrocolloids ISBN: 9781461360599
Food hydrocolloids are used in a variety of manufactured dairy products as stabilizers and thickening or gelling agents. A more recent application relates to the use of some hydrocolloids for increasing the soluble fiber content of milk-based, dietar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d28cbb09eb9dfd9a309d4bc39aaaa39
https://doi.org/10.1007/978-1-4615-2486-1_32
https://doi.org/10.1007/978-1-4615-2486-1_32
Autor:
P. M. T. Hansen, F. Rasyid
Publikováno v:
CORD, Vol 09, Iss 02, Pp 13-31 (1993)
Coconut protein (CNP) was extracted from desiccated coconut in 1.0 M sodium chloride (1:15), precipitated by HCI, ultra filtered, and freeze‑dried. The physicochemical, functional, and sensory characteristics of the material were compared with thos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc940d6ce513c5786f2dde4659c2e396
https://doi.org/10.37833/cord.v9i02.271
https://doi.org/10.37833/cord.v9i02.271
Autor:
Mary W. Renoll, P. M. T. Hansen
Publikováno v:
Journal of Food Science. 39:103-107
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a27058b4af861a256119c1b31504b62
https://doi.org/10.1111/j.1365-2621.1974.tb00998.x
https://doi.org/10.1111/j.1365-2621.1974.tb00998.x