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Proximate Composition Analysis

2015
The proximate composition of foods includes moisture, ash, lipid, protein and carbohydrate contents. These food components may be of interest in the food industry for product development, quality control (QC) or regulatory purposes. Analyses used may be rapid methods for QC or more accurate but time-consuming official methods.
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Compositional data analysis

Terra Nova, 1989
ABSTRACTCompositional data occur naturally in the geosciences — tables of chemical analyses, rock‐compositions, sedimentary proportions, pollen‐analytical tables, etc. The statistical analysis of such data requires special techniques and it is not possible to use standard methods of computing correlation coefficients and carry out multivariate ...
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Compositional timing analysis

2010 International Conference on Embedded Computer Systems: Architectures, Modeling and Simulation, 2010
Computing the worst-case execution time (WCET) of real-time tasks is mandatory for the correct functioning of real-time systems. In component-based development (CBD) of real-time embedded systems, a task is typically constructed by composing appropriate software components together.
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Monosaccharide Composition Analysis

2018
Monosaccharide composition analysis is critical for understanding the structure of polysaccharides, as it could provide the first clue of the structural information. For example, polysaccharides containing arabinose and xylose are mostly assigned to arabinoxylan family; polysaccharides composed of galactose and mannose mostly belong to galactomannan ...
Qingbin Guo, Lianzhong Ai, Steve W. Cui
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Composite Structure Analysis

2010
Abstract Analyzing the structure of composite materials is essential for understanding how the part will perform in service. Assessing fiber volume variations, void content, ply orientation variability, and foreign object inclusions helps in preventing degradation of composite performance.
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Proximate Composition Analysis.

Progress in drug research. Fortschritte der Arzneimittelforschung. Progres des recherches pharmaceutiques, 2016
The proximate composition of foods includes moisture, ash, lipid, protein and carbohydrate contents. These food components may be of interest in the food industry for product development, quality control (QC) or regulatory purposes. Analyses used may be rapid methods for QC or more accurate but time-consuming official methods.
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Nondestructive Compositional Analysis

1979
X-ray spectroscopy is about the only nondestructive method for quantitative chemical analysis. Portable x-ray machines can be carried directly to the material to be analyzed but laboratory x-ray machines are more common in industrial use. Historically, x-ray spectroscopy began with Moseley’s 1913 demonstration that each chemical element emits ...
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CPA: Compositional Performance Analysis

2016
Robin Hofmann   +2 more
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Compositional analysis of foods

2013
M. Herrero   +3 more
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