Results 31 to 40 of about 72,528 (205)

A Parametric Study of a Deep Reinforcement Learning Control System Applied to the Swing-Up Problem of the Cart-Pole

open access: yesApplied Sciences, 2020
In this investigation, the nonlinear swing-up problem associated with the cart-pole system modeled as a multibody dynamical system is solved by developing a deep Reinforcement Learning (RL) controller. Furthermore, the sensitivity analysis of the deep RL
Camilo Andrés Manrique Escobar   +2 more
doaj   +1 more source

Microbiota Diversity During Grape Drying and Spontaneous Fermentations of Vin Santo

open access: yesFermentation
Vin Santo is a passito wine produced mainly in Tuscany. In the traditional production of Vin Santo, fermentation occurs naturally. Only a few reports have explored the microbial ecology of Vin Santo.
Damiano Barbato   +6 more
doaj   +1 more source

Biocellulose Masks as Delivery Systems: A Novel Methodological Approach to Assure Quality and Safety

open access: yesCosmetics, 2018
Bacterial cellulose (BC) has become of great interest in recent years, as a delivery system in several areas of application, including food, drugs, and cosmetics, thanks to its exclusive advantages, such as high biocompatibility, water holding capacity ...
Paola Perugini   +3 more
doaj   +1 more source

Entrepreneurial Orientation of Academic Spin-Offs: Statistical Correlations [PDF]

open access: yesProblemy Zarządzania, 2019
The main goal of this article is to present statistical correlations as regards the impact of certain determinants on entrepreneurial orientation of academic spin-off companies.
Jarosław Korpysa, PhD (habilitated), Professor of University of Szczecin
doaj   +1 more source

Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine

open access: yesFermentation
Low-temperature treatments can be applied to grapes or must before alcoholic fermentation to enhance the wine’s sensory characteristics. Several studies have shown that such practices have a positive effect on the polyphenol profile of the wine, but only
Simona Guerrini   +3 more
doaj   +1 more source

Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds

open access: yesFoods, 2021
The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers ...
Ambrogina Albergamo   +14 more
doaj   +1 more source

Modelo para la gestión sostenible de las Spin-off en la Universidad de la Costa [PDF]

open access: yes, 2019
The Universidad de la Costa (CUC) has been promoting the creation of Spin-Off since 2014, however, it is detected that there is poor monitoring on the progress processes that these small companies have after their creation.
García Bolier, Vanessa Esther   +2 more
core  

ФАКТОРЫ И МОТИВЫ ПРОВЕДЕНИЯ СДЕЛОК SPIN-OFF

open access: yes, 2016
This article is about the factors that encourage managers to use spin offs as a restructuring tool, and about the main motives of spin-off transactions. Attention is focused on the nature of spin-offs.
Игорь Борисович Хмелев   +3 more
core   +1 more source

Design of Experiments Approach for Structural Optimization of Urban Air Mobility Vehicles

open access: yesActuators
The current global context demands the development of new solutions that prioritize energy efficiency, time optimization, safety, and sustainability. Urban transportation is one of the sectors undergoing significant transformation.
Marco Claudio De Simone   +3 more
doaj   +1 more source

Evaluating Performance of University Spin-Off Companies: Lessons from Italy

open access: yesJournal of Technology Management & Innovation, 2013
Academic spin-offs are very special start-up companies that are founded by an academic inventor with the aim to exploit technological knowledge that originated within a University setting in order to develop products or services.
Barbara Bigliardi   +2 more
doaj   +1 more source

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