Results 81 to 90 of about 725,128 (242)

Toward Perception‐Native Electronic Skin: Bio‐Inspired In‐/Near‐Sensor and Neuromorphic Computing for Humanoid Robots

open access: yesAdvanced Materials Technologies, EarlyView.
Dense tactile streams from across the humanoid body converge on collide in a central wiring and data bottleneck. By relocating computation closer to and then into the skin itself, near‐ and in‐sensor architectures, together with neuromorphic computing, chart a path toward perception‐native electronic skin, in which the conversion of stimulus into ...
Mijin Kim   +6 more
wiley   +1 more source

Impact of incorporating inorganic additives in processed meat production [PDF]

open access: yesE3S Web of Conferences
This study explores the complex effects of inorganic chemicals on the quality of meat and the health of consumers at different stages of processing.
Dissanayake Kasun   +7 more
doaj   +1 more source

Clean Ocean Advocate, July 2007

open access: yes, 2007
The monthly Clean Ocean Advocate newsletter informs citizens about critical ocean pollution issues, important meeting dates, proposed legislation, special events, and other notes of interest.

core   +1 more source

Unlocking Terahertz Steganography: Authentication of Hidden Images in Flexible Media

open access: yesAdvanced Materials Technologies, EarlyView.
Hidden information in multilayered devices, such as steganographic portraits, is detected and authenticated using reflection‐mode terahertz time‐domain imaging. Image reconstruction relies on a dedicated figure‐of‐merit obtained by integrating the signal intensity over the time‐window associated with the reflection from the metallic mirror backing the ...
Tiziana Ritacco   +4 more
wiley   +1 more source

Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review

open access: yesAntioxidants, 2020
Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products.
Paulo E. S. Munekata   +3 more
doaj   +1 more source

Clean Ocean Advocate, May 2009

open access: yes, 2009
The monthly Clean Ocean Advocate newsletter informs citizens about critical ocean pollution issues, important meeting dates, proposed legislation, special events, and other notes of interest.

core   +1 more source

Gait Analysis of Pak Biawak: A Necrobot Lizard Built using the Skeleton of an Asian Water Monitor (Varanus Salvator)

open access: yesAdvanced Robotics Research, EarlyView.
Pak Biawak, a necrobot, embodies an unusual fusion of biology and robotics. Designed to repurpose natural structures after death, it challenges conventional boundaries between nature and engineering. Its movements are precise yet unsettling, raising questions about sustainability, ethics, and the untapped potential of biointegrated machines.
Leo Foulds   +2 more
wiley   +1 more source

Clean Ocean Advocate, October 2008

open access: yes, 2008
The monthly Clean Ocean Advocate newsletter informs citizens about critical ocean pollution issues, important meeting dates, proposed legislation, special events, and other notes of interest.

core   +2 more sources

ChicGrasp: Imitation‐Learning‐Based Customized Dual‐Jaw Gripper Control for Manipulation of Delicate, Irregular Bio‐Products

open access: yesAdvanced Robotics Research, EarlyView.
Automated poultry processing lines still rely on humans to lift slippery, easily bruised carcasses onto a shackle conveyor. Deformability, anatomical variance, and hygiene rules make conventional suction and scripted motions unreliable. We present ChicGrasp, an end‐to‐end hardware‐software co‐designed imitation learning framework, to offer a ...
Amirreza Davar   +8 more
wiley   +1 more source

Strategies for replacing phosphates in meat processing

open access: yesFood Science of Animal Resources
Phosphates are widely used in processed meat products because of their multifunctional technological properties, including enhancing water-holding capacity, improving myofibrillar protein solubilization, stabilizing emulsions, increasing cooking yield ...
Tae-Kyung Kim   +5 more
doaj   +1 more source

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