Results 21 to 30 of about 4,477,780 (283)
The clarity of taste sensation interaction is a key basis for promoting the food sensory science research and its application to the beverage and food additive industries.
Yuezhong Mao +3 more
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We aimed to examine rates of breast and cervical cancer screening in women with immune-mediated inflammatory diseases (IMID), including inflammatory bowel disease (IBD), multiple sclerosis (MS) and rheumatoid arthritis (RA) versus a matched cohort with ...
Ruth Ann Marrie +13 more
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A new equation to estimate glomerular filtration rate in Chinese elderly population. [PDF]
BACKGROUND: We sought to develop a new equation to estimate glomerular filtration rate (GFR) in Chinese elderly population. METHODS: A total of 668 Chinese elderly participants, including the development cohort (n = 433), the validation cohort (n = 235 ...
Xun Liu +9 more
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In this manuscript, off-set strip fin structures are presented which are adapted to the possibilities of additive manufacturing. For this purpose, the geometric parameters, including fin height, fin spacing, fin length, and fin longitudinal displacement,
Marco Fuchs, Nico Lubos, Stephan Kabelac
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Subconvexity for additive equations: Pairs of undenary cubic forms [PDF]
We investigate pairs of diagonal cubic equations with integral coefficients. For a class of such Diophantine systems with 11 or more variables, we are able to establish that the number of integral solutions in a large box is at least as large as the ...
Brueden, Joerg +4 more
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An improvement of two nonstandard finite difference schemes for two population mathematical models [PDF]
The aim of this paper is to design appropriate nonstandard finite difference (NSFD) schemes for two population mathematical models based on coupled nonlinear ordinary differential equations.
Calatayud, Julia, Jornet, Marc
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In the current research, production of watermelon rind (WMR) powder was studied as a promising additive to improve the quality characteristics of toast breads. The main formulation (WMR (4.6–11.4%)), and bread-baking process (temperature (166–233 °C) and
Maryam Shivapour +3 more
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Some representations of the general solution to a difference equation of additive type [PDF]
AbstractThe general solution to the difference equation$$x_{n+1}=\frac {ax_{n}x_{n-1}x_{n-2}+bx_{n-1}x_{n-2}+cx_{n-2}+d}{x_{n}x_{n-1}x_{n-2}},\quad n\in\mathbb{N}_{0}, $$xn+1=axnxn−1xn−2+bxn−1xn−2+cxn−2+dxnxn−1xn−2,n∈N0,where$a, b, c\in\mathbb{C}$a,b,c∈C,$d\in\mathbb{C}\setminus\{0\}$d∈C∖{0}, is presented by using the coefficients, the initial values ...
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This paper introduces a new dimension of an additive functional equation and obtains its general solution. The main goal of this study is to examine the Ulam stability of this equation in IFN-spaces (intuitionistic fuzzy normed spaces) with the help of direct and fixed point approaches and 2-Banach spaces.
N. Uthirasamy +2 more
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Limiting Values and Functional and Difference Equations
Boundary behavior of a given important function or its limit values are essential in the whole spectrum of mathematics and science. We consider some tractable cases of limit values in which either a difference of two ingredients or a difference equation ...
Praveen Agarwal +2 more
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