Results 281 to 290 of about 174,988 (350)
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ACM Transactions on Asian and Low-Resource Language Information Processing, 2017
While research on English opinion mining has already achieved significant progress and success, work on Arabic opinion mining is still lagging. This is mainly due to the relative recency of research efforts in developing natural language processing (NLP) methods for Arabic, handling its morphological complexity, and the lack of large-scale
Ahmad Al-Sallab +5 more
openaire +2 more sources
While research on English opinion mining has already achieved significant progress and success, work on Arabic opinion mining is still lagging. This is mainly due to the relative recency of research efforts in developing natural language processing (NLP) methods for Arabic, handling its morphological complexity, and the lack of large-scale
Ahmad Al-Sallab +5 more
openaire +2 more sources
Proceedings of the 9th international conference on Autonomic computing, 2012
Distributed data processing framework MapReduce is increasingly deployed in Clouds to leverage the pay-per-usage cloud computing model. Popular Hadoop MapReduce environment expects that end users determine the type and amount of Cloud resources for reservation as well as the configuration of Hadoop parameters. However, such resource reservation and job
Palden Lama, Xiaobo Zhou
openaire +1 more source
Distributed data processing framework MapReduce is increasingly deployed in Clouds to leverage the pay-per-usage cloud computing model. Popular Hadoop MapReduce environment expects that end users determine the type and amount of Cloud resources for reservation as well as the configuration of Hadoop parameters. However, such resource reservation and job
Palden Lama, Xiaobo Zhou
openaire +1 more source
Food Research International, 2019
The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB) and the interactions among the corresponding key compounds causing these two characteristic aromas were investigated. A total of 68 and 64 odorants were identified in
Wei Dong +10 more
semanticscholar +1 more source
The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB) and the interactions among the corresponding key compounds causing these two characteristic aromas were investigated. A total of 68 and 64 odorants were identified in
Wei Dong +10 more
semanticscholar +1 more source
Separation Science and Technology, 2020
This study aimed to evaluate the extraction efficiency of six alternative solvents compared to hexane, conventionally used, for extraction of aromas from herbs and spices.
Emna Chaabani +6 more
semanticscholar +1 more source
This study aimed to evaluate the extraction efficiency of six alternative solvents compared to hexane, conventionally used, for extraction of aromas from herbs and spices.
Emna Chaabani +6 more
semanticscholar +1 more source
Proceedings of the 6th international conference on Multimodal interfaces, 2004
This work explores the properties of different output modalities as notification mechanisms in the context of messaging. In particular, the olfactory (smell) modality is introduced as a potential alternative to visual and auditory modalities for providing messaging notifications.
Adam Bodnar +2 more
openaire +1 more source
This work explores the properties of different output modalities as notification mechanisms in the context of messaging. In particular, the olfactory (smell) modality is introduced as a potential alternative to visual and auditory modalities for providing messaging notifications.
Adam Bodnar +2 more
openaire +1 more source
Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine.
Food ChemistryTo explore the volatile markers of typical sweet berry flavors in dry red wine, Marselan, Cabernet Sauvignon, Merlot, and Cabernet Franc wines were pretreated using solid-phase microextraction (SPME) and liquid-liquid extraction-solvent-assisted flavor ...
Na Li +4 more
semanticscholar +1 more source
Pattern-based colorimetric sensor array chip for discrimination of Baijiu aromas.
Food ChemistryGas mixtures are comprised of numerous complex components, making the accurate identification a continuing challenge due to the significant limitations of existing detection methods.
Zhengfan Shui +6 more
semanticscholar +1 more source
Chemical characterization of aromas in beer and their effect on consumers liking.
Food Chemistry, 2019Identification of volatiles in beer is important for consumers acceptability. In this study, triplicates of 24 beers from three types of fermentation (top/bottom/spontaneous) were analyzed using Gas Chromatograph with Mass-Selective Detector (GC-MSD ...
Claudia Gonzalez Viejo +4 more
semanticscholar +1 more source
Food Quality and Preference, 2019
It is still not fully clear how particular aromas in wine may affect consumers’ liking and emotional responses, and whether these change in different contexts and seasons.
R. Ristić +6 more
semanticscholar +1 more source
It is still not fully clear how particular aromas in wine may affect consumers’ liking and emotional responses, and whether these change in different contexts and seasons.
R. Ristić +6 more
semanticscholar +1 more source
Food Chemistry, 2019
To test the effects of bentonite addition at various stages of fermentation, five Malvazija istarska white grape must vinification treatments were performed with 100 g/hL of bentonite added in clear juice, at the beginning, in the middle, and at the end ...
I. Horvat +3 more
semanticscholar +1 more source
To test the effects of bentonite addition at various stages of fermentation, five Malvazija istarska white grape must vinification treatments were performed with 100 g/hL of bentonite added in clear juice, at the beginning, in the middle, and at the end ...
I. Horvat +3 more
semanticscholar +1 more source