Results 181 to 190 of about 15,389 (265)

Evaluating FaaS Platforms

This thesis focuses on evaluating open-source FaaS systems. There are many open-source FaaS systems available, and testing and evaluating them is time-intensive. This thesis aims to help by looking at popular systems and comparing them based on quantitative and qualitative factors. This is done to help companies looking for a FaaS system find a product
openaire   +1 more source

Analysis of the Umami Taste and Volatile Flavor Components of <i>Lentinus edodes</i> Stipe Hydrolysates Derived After Different Enzymatic Treatments. [PDF]

Foods
Zhu Q, Du J, Gu J, Guo J, Wu Y, Wang S, Jiang J, Yang S.   +7 more
europepmc   +1 more source

Characterization of Species- and Sex-Dependent Volatile and Non-Volatile Flavor Profiles in Three Commercially Important Mussel Species. [PDF]

Foods
Li R, Xiu X, Xiang J, Qu W, Chen L, Wang X, Jiang X, Liu H, Feng T, Xue C.   +9 more
europepmc   +1 more source

The FAA and Aviation Education

Journal of Aviation/Aerospace Education & Research, 1991
openaire   +2 more sources

Alginate-coated cobalt ferrite nanocomposite for preconcentration of heavy metals using dispersive solid phase extraction. [PDF]

RSC Adv
Khan M, Baig JA, Talpur FN, Perveen S, Afridi HI, Akhtar K, Raza N.   +6 more
europepmc   +1 more source

Value-adding soybean meal via solid-state fermentation with <i>Bacillus</i> species: Protein hydrolysis, nutritional enhancement, and bioactivity improvement. [PDF]

Food Chem X
Zhu X, Lv L, Wang Q, Shi X, Ouyang B, Zhou J, Jin S, He S, Li X.   +8 more
europepmc   +1 more source

The C2H2-GGAT Regulatory Module Fine-Tunes Glutamate Homeostasis to Improve Fruit Flavour and Enhance Disease Resistance in Peach. [PDF]

Plant Biotechnol J
Su Y, Yang X, Wu C, Jin X, Zhang Y, Zhang Y, Chen K, Yu M, Zhang B.   +8 more
europepmc   +1 more source

Ultrasound-assisted maillard reaction: a novel strategy for debittering, flavor enhancement, and antioxidant activity improvement of walnut peptides. [PDF]

Food Chem X
Wang X, Li X, Sun M, Liu H, Leng Y, Jiang B, Zhao J, Ren D, Wang J.   +8 more
europepmc   +1 more source

Investigation on the dynamic change of key odor compounds, free amino acids and chroma during soy sauce fermentation. [PDF]

Food Chem X
Zhou Y, Xin R, Guan W, Guo P, Zhou S, Wu C, Liu Y.   +6 more
europepmc   +1 more source

Effects of <i>Allium mongolicum</i> Essential Oil on Meat Quality and Flavor-Related Free Amino Acids in Finishing Lambs. [PDF]

Animals (Basel)
Erdene K, Wang X, Zhao Y, Cao Q, Zheng Y, Ao C, Bai C.   +6 more
europepmc   +1 more source