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Reducing Spatial Discretization Error on Coarse CFD Simulations Using an OpenFOAM-Embedded Deep Learning Framework

Autor: Gonzalez-Sieiro, Jesus, Pardo, David, Nava, Vincenzo, Calo, Victor M., Towara, Markus

We propose a method for reducing the spatial discretization error of coarse computational fluid dynamics (CFD) problems by enhancing the quality of low-resolution simulations using deep learning. We feed the model with fine-grid data after projecting

Externí odkaz: http://arxiv.org/abs/2405.07441

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Akademický článek

Double intrastromal corneal ring segment implantation: a new approach for improved clinical outcomes in keratoconus patients

Autor: Sandro Coscarelli, Reinaldo de Oliveira Sieiro, Victoria Moreira Fernandes, Sandro P. Coscarelli, Leonardo Torquetti

Publikováno v: International Journal of Ophthalmology, Vol 17, Iss 11, Pp 2023-2030 (2024)

AIM: To evaluate the clinical outcomes after subsequent implantation of a new intrastromal corneal ring segment (ICRS) model followed by an additional short-arc ICRS implant in keratoconus patients. METHODS: This retrospective single-arm cohort study

Externí odkaz: https://doaj.org/article/b88cb64083b54135b7bb6706542b7693

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Akademický článek

Modelo agrometeorológico para el pronóstico del rendimiento agrícola de la caña de azúcar

Autor: Regla Z. Enrique Estévez, Grethel L. Sieiro Miranda

Publikováno v: Revista Cubana de Meteorología, Vol 30, Iss 3 (2024)

La investigación tiene como objetivo la elaboración de un modelo agrometeorológico de pronóstico del rendimiento agrícola azucarero. Se tomaron los rendimientos por cepas y totales, área de cada cepa y total, y edad de la plantación de 13 Unid

Externí odkaz: https://doaj.org/article/4df1fbcc1dc0444eab802f7d56480888

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Akademický článek

Potential probiotic and functional properties of Brettanomyces strains isolated from kombucha tea

Autor: Lara Areal-Hermida, Pedro Coelho, Ángeles Pichardo-Gallardo, Cristina Prudêncio, Carmen Sieiro

Publikováno v: Frontiers in Microbiology, Vol 15 (2024)

Kombucha, a beverage traditionally obtained through the fermentation of tea, is believed to have beneficial health properties. Therefore, characterizing the microorganisms responsible for this fermentation is essential to demonstrate its potential he

Externí odkaz: https://doaj.org/article/bd597060b7184087997c77c1cafe04f1

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