Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Valentin Marchal"'
Publikováno v:
Materials Science in Additive Manufacturing. 2:49
Material extrusion (MEX) is an additive manufacturing process that uses thermoplastic layer-by-layer building. The use of continuous fiber-reinforced filament enhances mechanical properties, making MEX suitable for use in aerospace, automotive, and r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e918f6c1f72eb2755bf64db5bf9ec5bb
https://doi.org/10.36922/msam.49
https://doi.org/10.36922/msam.49
Autor:
Beaulieu, Aleksandr1 (AUTHOR), Giraud, Valentin1 (AUTHOR), Magro, Pierre1 (AUTHOR), Nougarede, Sylvain1 (AUTHOR), Maza, Elie1 (AUTHOR), Samson, Alain2 (AUTHOR), Geffroy, Olivier3 (AUTHOR), Chervin, Christian1 (AUTHOR) christian.chervin@ensat.fr
Publikováno v:
Journal of Sensory Studies. Oct2022, Vol. 37 Issue 5, p1-6. 6p.
Publikováno v:
Rapid Prototyping Journal; 2024, Vol. 30 Issue 5, p1000-1010, 11p
Autor:
Ameca‐Veneroso, Carolina1 (AUTHOR), Sánchez‐Arellano, Lucia1 (AUTHOR), Ramón‐Canul, Lorena Guadalupe2 (AUTHOR), Herrera‐Corredor, José Andrés3 (AUTHOR), Cuervo‐Osorio, Víctor Daniel4 (AUTHOR), Quetz‐Aguirre, Elvira María4 (AUTHOR), Rodríguez‐Miranda, Jesús5 (AUTHOR), Cabal‐Prieto, Adán1 (AUTHOR) acabalp@huatusco.tecnm.mx, Ramírez‐Rivera, Emmanuel de Jesús6 (AUTHOR) ejramirezrivera@zongolica.tecnm.mx
Publikováno v:
Journal of Sensory Studies. Dec2021, Vol. 36 Issue 6, p1-10. 10p.
Publikováno v:
Food Quality & Preference. Oct2017, Vol. 61, p6-14. 9p.
Autor:
Kemp, Belinda1,2 bkemp@brocku.ca, Pickering, Gary1,2,3,4, Willwerth, James1,2, Inglis, Debra1,2
Publikováno v:
Journal of Wine Research. Dec2018, Vol. 29 Issue 4, p302-309. 8p. 1 Diagram, 1 Chart, 2 Graphs.
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2017, 61, pp.6-14. 〈10.1016/j.foodqual.2017.05.002〉
Food Quality and Preference, Elsevier, 2017, 61, pp.6-14. ⟨10.1016/j.foodqual.2017.05.002⟩
Food Quality and Preference, 2017, 61, pp.6-14. ⟨10.1016/j.foodqual.2017.05.002⟩
Food Quality and Preference, Elsevier, 2017, 61, pp.6-14. 〈10.1016/j.foodqual.2017.05.002〉
Food Quality and Preference, Elsevier, 2017, 61, pp.6-14. ⟨10.1016/j.foodqual.2017.05.002⟩
Food Quality and Preference, 2017, 61, pp.6-14. ⟨10.1016/j.foodqual.2017.05.002⟩
International audience; The Pivot Profile (PP) was proposed recently by Thuillier, Valentin, Marchal, and Dacremont (2015) as an alternative to classical descriptive methods. Its principle is to describe each product by comparing it to a stable refer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd2069a4c12aeaddd84574912c849bb3
https://hal.archives-ouvertes.fr/hal-01594872
https://hal.archives-ouvertes.fr/hal-01594872
Autor:
Marc Picard, Author
This dictionary contains data not only on the origins of French surnames in Québec and Acadia, a great many of which eventually spread to many parts of North America, but also on those which arrived in the United States directly from various French-
Autor:
Andrew G. Reynolds
Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental anal
Autor:
Maurice O'Sullivan
Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing co