Results 41 to 50 of about 205,256 (277)

Is Youth's Engagement in Agribusiness an Opportunity or a Necessity? A Closer Look at the Situation in South Kivu, Eastern Democratic Republic of the Congo

Agribusiness, EarlyView.
ABSTRACT Despite the broad focus on necessity‐ and opportunity‐driven entrepreneurship in research and policy, the entrepreneurial dichotomy within the agribusiness context has not been adequately addressed. This study contributes to closing this knowledge gap by examining youth's perceptions of agribusiness through the lens of the push‐pull motivation
Cool Dady Mangole, Paul Martin Dontsop Nguezet, Shiferaw Feleke, Victor Manyong, Kamala Kaghoma Christian, Zoumana Bamba, Tahirou Abdoulaye   +6 more
wiley   +1 more source

Haptic In‐Sensor Computing Device Based on CNT/PDMS Nanocomposite Physical Reservoir

Advanced Intelligent Systems, Volume 7, Issue 3, March 2025.
Using a porous carbon nanotube‐polydimethylsiloxane nanocomposite, a sensor array integrated with a physical reservoir computing paradigm capable of in‐sensor computing is demonstrated. The device is able to classify between nine objects with an accuracy above 80%, opening the possibility for low‐power sensing/computing for future robotics.
Kouki Kimizuka, Saman Azhari, Shoshi Tokuno, Ahmet Karacali, Yuki Usami, Shuhei Ikemoto, Hakaru Tamukoh, Hirofumi Tanaka   +7 more
wiley   +1 more source

Cookie Lover's Crash [PDF]

Clinical Chemistry, 2012
A 35-year-old man was brought by ambulance to the emergency department after a single-vehicle collision; he was eating cookies while being extricated from the car. Upon arrival, his face was covered with purple icing. He was not oriented to time or place, his speech was garbled, and he could not follow commands. Vital signs demonstrated tachycardia and
James M, Kelley, James, Watkins, Petr, Jarolim   +2 more
openaire   +2 more sources

Effects of additives and ingredient sizing on the shelf-life of "Amaretti" cookies [PDF]

, 2007
Cookies are characterised by moisture and water activity (aw) higher than 7% and 0.5, respectively. Cookies have the capacity of bending after baking, when they are fresh, unlike biscuits that break when bent.
Catzeddu, Pasquale, Piga, Antonio <1965- >, Roggio, Tonina, Scano, Efisio Antonio, Secchi, Nicola, Stara, Giuseppe   +5 more
core  

Language‐Guided Robot Grasping Based on Basic Geometric Shape Fitting

Advanced Intelligent Systems, EarlyView.
This article presents a language‐guided, model‐free grasping framework that integrates multimodal perception with primitive‐based geometric fitting. By explicitly modeling object geometry from RGB‐D data, the method enables semantically controllable grasp pose generation and achieves robust performance in both structured and cluttered real‐world ...
Qun Niu, Chuanlin Zhang, Tianyu Zhang, Jieliang Zhao, Tie Fu, Xuemei Chen   +5 more
wiley   +1 more source

ANALISA PROKSIMAT COOKIES DENGAN SUBSTITUSI TEPUNG LOKAL

Agrointek, 2022
Snacking the activities food into the habit of someone. One of the snacks that are commonly consumed is cookies. Cookies are made from wheat flour as the main ingredient. Wheat imports in 2020 are as many as a million tons and are still high.
Wahyu Kanti Dwi, Anita Wulandari
doaj   +1 more source

Karakteristik Cookies Sumber Protein dan Energi Berbahan Baku Campuran Mocaf, Tepung Tempe Telur, Tepung Kacang Hijau, dan Tepung Ikan Lele [PDF]

, 2016
Tujuan dari penelitian ini adalah untuk menentukan formula cookies sumber protein dan energi yang disukai berdasarkan karakteristik sensori, dan untuk mengetahui sifat kimia dan fisik cookies sumber protein dan energi.
KHUSNIA, NIA
core  

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source

Excited Random Walk in One Dimension

, 2004
We study the excited random walk, in which a walk that is at a site that contains cookies eats one cookie and then hops to the right with probability p and to the left with probability q=1-p. If the walk hops onto an empty site, there is no bias. For the
Abramowitz M, Amit D J, Angel O, Benjamini I, Dickman R, Feller W, Gradshteyn I S, Graham R L, Graham R L, Madras N, Pemantle R, Redner S, S Redner, Similar arguments were used in Antal T, T Antal, Tóth B, Tóth B, Weiss G H, Zerner M P W   +18 more
core   +2 more sources

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source