Results 11 to 20 of about 6,311 (293)

Neutrosophic Crisp Open Set and Neutrosophic Crisp Continuity via Neutrosophic Crisp Ideals [PDF]

International Journal of Information Engineering and Electronic Business, 2014
The focus of this paper is to propose a new notion of neutrosophic crisp sets via neutrosophic crisp ideals and to study some basic operations and results in neutrosophic crisp topological spaces. Also, neutrosophic crisp L-openness and neutrosophic crisp L- continuity are considered as a generalizations for a crisp and fuzzy concepts.
A. A. Salama, Said Broumi, Florentin Smarandache   +2 more
openaire   +2 more sources

Cysteine-Rich Secretory Proteins (CRISPs) from Venomous Snakes: An Overview of the Functional Diversity in a Large and Underappreciated Superfamily

Toxins, 2020
The CAP protein superfamily (Cysteine-rich secretory proteins (CRISPs), Antigen 5 (Ag5), and Pathogenesis-related 1 (PR-1) proteins) is widely distributed, but for toxinologists, snake venom CRISPs are the most familiar members. Although CRISPs are found
Takashi Tadokoro, Cassandra M. Modahl, Katsumi Maenaka, Narumi Aoki-Shioi   +3 more
doaj   +1 more source

CRISPS coding scheme for complex casual leisure search requests — Auxiliary materials

, 2022
This repository contains auxiliary materials related to the CRISPS coding scheme for complex casual leisure search requests. The CRISPS coding scheme is described in the article "Understanding Complex Casual Leisure Information Needs: An Analysis of ...
Skov, Mette, Huygens Institute for the History of the Netherlands, Gäde, Maria, Koolen, Marijn, Computer Science, Bogers, Toine; id_orcid, Networks, Data, and Society, Humboldt University of Berlin, Petras, Vivien, Aalborg University   +9 more
core   +3 more sources

Effect of Different Pre-drying Methods on the Quality Attributes of Instant Controlled Pressure Drop Puffing Dried Shiitake (Lentinus edodes) Crisps

Shipin gongye ke-ji, 2023
In order to explore the effect of pre-drying methods on the quality attributes of instant controlled pressure drop puffing (DIC) dried whole shiitake (Lentinus edodes) crisps and develop ready-to-eat L.
Ya ZHAO, Yuexiang ZHANG, Yan XU, Qilong SHI   +3 more
doaj   +1 more source

Dietary acrylamide intake by potato crisps consumers: A case of Nairobi County

Open Agriculture, 2020
The levels of acrylamide intake because of potato crisps consumption remains unknown in Kenyan context. This study assessed the exposure to acrylamide because of consumption of potato crisps in Nairobi, Kenya.
Abong George Ooko, Ogolla Jackline Akinyi, Okoth Michael Wandayi, De Meulenaer Bruno, Kabira Jackson Ntongai, Karanja Paul, Liesbeth Jacxsens   +6 more
doaj   +1 more source

What will you want tomorrow? Children-But not adults- mis-predict another person's future desires.

PLoS ONE, 2021
Young children have difficulty predicting a future physiological state that conflicts with their current state. This finding is explained by the fact that children are biased by their current state (e.g., thirsty and desiring water) and thus have ...
Gema Martin-Ordas, Cristina M Atance
doaj   +2 more sources

Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage

Grasas y Aceites, 2001
Oxidative stability of crisps fried in two vegetable oils: sunflower oil (SO) and partially hydrogenated sunflower oil (PHSO), was studied. Crisps were stored at temperature at daylight, at 40ºC in oven, and a -23ºC as a control.
Paz Robert, Lilia Masson, Nalda Romero, M C Dobarganes, Macarena Izaurieta, Jaime Ortíz, Emma Wittig   +6 more
doaj   +1 more source

Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility

Molecules, 2019
A fractional factorial design was used to evaluate the effects of temperature, frying time, blanching treatment and the thickness of potato slices on acrylamide content in crisps.
Emmanuel Martinez, Jose A. Rodriguez, Alicia C. Mondragon, Jose Manuel Lorenzo, Eva M. Santos   +4 more
doaj   +1 more source

Pressure Difference Puffing Process of Surimi-Starch Chips

Shipin gongye ke-ji, 2022
Using glutinous rice flour and surimi as main raw materials, surimi-starch chips were prepared by pressure difference puffing technology. Using hardness, brittleness, puffing rate, color and sensory scores as evaluation indicators, the effects of surimi ...
Dandan WANG, Lan WANG, Jiangtao LI, Liu SHI, Wenjin WU, Anzi DING, Guangquan XIONG, Wenfang HAN   +7 more
doaj   +1 more source

Acrylamide concentrations in potato crisps in Europe from 2002 to 2011 [PDF]

, 2013
A dataset of manufacturers' measurements of acrylamide levels in 40,455 samples of fresh sliced potato crisps from 20 European countries for years 2002 to 2011 was compiled.
Andrew Curtis, Halford, Nigel G., Stephen J. Powers (95210), Mottram, D. S., Halford, N. G., Stephen J. Powers, Mottram, Donald S., Andrew Curtis (472987), Donald S. Mottram (472986), Powers, S. J., Curtis, A., Nigel G. Halford (95211), Curtis, Andrew, Donald S. Mottram, Powers, Stephen J., Nigel G. Halford   +15 more
core   +1 more source