Zobrazeno 1 - 10
of 1 095
pro vyhledávání: '"multiple factor analysis"'
Autor:
Dandan Jiao, Shaomin Liu, Ziwei Xu, Lisheng Song, Yan Li, Rui Liu, Jiaxing Wei, Xinlei He, Dongxing Wu, Tongren Xu, Jingxin Guo
Publikováno v:
Journal of Hydrology: Regional Studies, Vol 55, Iss , Pp 101941- (2024)
Study region: Heihe River Basin (HRB), Northwest China. Study focus: The study proposes an analytical scheme to identify trend, periodicity, and scale-correlation in climate, water, land, and vegetation resources over the past four decades using mult
Externí odkaz:
https://doaj.org/article/45c9d0c7e92b49a2af096b4f23ec286e
Autor:
Ana Paula Del Medico, Maria Susana Vitelleschi, Andrea Lina Lavalle, Gerardo Carlos Tenaglia, Guillermo Raúl Pratta
Publikováno v:
Agriculture, Vol 14, Iss 11, p 1904 (2024)
Banana (Musa spp.) is an important crop in the economies of many developing countries. In the north of Argentina, a subtropical region, banana plants grow in a suboptimal environment that limits yield because only one harvest per year is achieved. Th
Externí odkaz:
https://doaj.org/article/3c29e94db30148349fe57b3c5a7a49ea
Autor:
Juyoun Lee, Seyoung Ju
Publikováno v:
Foods, Vol 13, Iss 22, p 3593 (2024)
The purpose of this study was to investigate sensory attributes identified using a CATA questionnaire and consumer acceptance of cookies using plant-based oils and to determine which sensory attributes influence and improve purchase intention of cook
Externí odkaz:
https://doaj.org/article/f53b1d34042f4b65a7b9a4b781acd5a9
Autor:
Xin-Ke Zhang, Pei-Tong Liu, Xiao-Wei Zheng, Ze-Fu Li, Jian-Ping Sun, Jia-Shuo Fan, Dong-Qing Ye, De-Mei Li, Hai-Qi Wang, Qing-Quan Yu, Zi-Yuan Ding
Publikováno v:
Molecules, Vol 29, Iss 17, p 4279 (2024)
The microbial terroir is an indispensable part of the terroir panorama, and can improve wine quality with special characteristics. In this study, eight autochthonous yeasts (Saccharomyces cerevisiae), selected in Huailai country, China, were trailed
Externí odkaz:
https://doaj.org/article/fbff43ab3e6743aa9616e1fd764739d2
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100698- (2024)
Sensory analysis is crucial for optimizing experiences in various fields, including food, cosmetics, and product design. Traditional methods can be inefficient and imprecise. This study introduces a novel approach by blending Virtual Reality (VR) tec
Externí odkaz:
https://doaj.org/article/a884342b179b48a8aceaa64b1ad5142c
Autor:
Marharyta Sobczak, Rafał Pawliczak
Publikováno v:
Frontiers in Public Health, Vol 11 (2023)
BackgroundAfter 3 years of the COVID-19 pandemic and zero-COVID policy, a rapid increase in the number of daily COVID-19 infections was observed in China from November to December 2022. Therefore, we decided to analyze the factors that have been rela
Externí odkaz:
https://doaj.org/article/b10339f88e6241d28b4a28fb866bb72e
Autor:
Valerii Dembitskyi, Vitalij Grabovets
Publikováno v:
Transportation Engineering, Vol 14, Iss , Pp 100216- (2023)
In spite of numerous researches concerning a power consumption by the vehicles, during everyday operation there are the significant deviations from the consumptions indicated by the factories-manufacturers. It is caused by a great number of different
Externí odkaz:
https://doaj.org/article/dcb7625197bb4bdaba8f8bd342fc4351
Publikováno v:
Горные науки и технологии, Vol 8, Iss 1, Pp 5-12 (2023)
The program for the development of the national economy based on own mineral raw materials as adopted in the Socialist Republic of Vietnam requires an increase the volumes of minerals. This includes both liquid hydrocarbons, and non-traditional solid
Externí odkaz:
https://doaj.org/article/aa795e3c97d944a18074df73b0e5e027
Autor:
Kraemer R, Gardin F, Smith HJ, Baty F, Barandun J, Piecyk A, Minder S, Salomon J, Frey M, Brutsche MH, Matthys H
Publikováno v:
International Journal of COPD, Vol Volume 17, Pp 2723-2743 (2022)
Richard Kraemer,1,2,* Fabian Gardin,3,* Hans-Jürgen Smith,4 Florent Baty,5 Jürg Barandun,3 Andreas Piecyk,3 Stefan Minder,1 Jörg Salomon,1 Martin Frey,6 Martin H Brutsche,5 Heinrich Matthys7 1Centre of Pulmonary Medicine, Hirslanden Privat
Externí odkaz:
https://doaj.org/article/2380c4c365a5472cba5030ba9d563377
Publikováno v:
Foods, Vol 13, Iss 3, p 375 (2024)
Virtual reality (VR) technology has gained significant attention in various fields, including education for health professionals, sensory science, psychology, and consumer research. The first aim of the paper is to explore the self-assessed experienc
Externí odkaz:
https://doaj.org/article/4c04e6f097b6467db66e8d3656f5144e