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The 3rd ACS/IEEE International Conference onComputer Systems and Applications, 2005., 2005
Summary form only given. Mining user access patterns from clickstream data has attracted much attention from the research community. However, the scalability testing of corresponding mining algorithms has been virtually ignored. Memory requirements of these algorithms may be quite large due to the fact that in-memory data structures whose size depends ...
J. Mizher +3 more
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Summary form only given. Mining user access patterns from clickstream data has attracted much attention from the research community. However, the scalability testing of corresponding mining algorithms has been virtually ignored. Memory requirements of these algorithms may be quite large due to the fact that in-memory data structures whose size depends ...
J. Mizher +3 more
openaire +2 more sources
Nutritive value of oat flour and oat bran
Journal of Animal Science, 1990Oat flour, the by-product resulting from commercial production of oat bran, was analyzed to contain 7.7% moisture, 11% CP, 6% crude fat, 8.8% NDF, 1.56% ash (.10% Ca, .23% P), 4,265 kcal/kg GE, .41% lysine, .36% threonine, .17% tryptophan, .21% methionine and .34% cystine.
J D, Hahn, T K, Chung, D H, Baker
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Oat Caryopsis Size and Genotype Effects on Wild Oat–Oat Competition
Crop Science, 2005The inherent similarity between wild oat (Avena fatua L.) and oat (A. sativa L.) precludes selective herbicide control of wild oat. Previous studies have reported improved crop yield and competitiveness with the use of large seed. Therefore, a greenhouse experiment was conducted in 2002 and 2003 to examine the effect of caryopsis (dehulled kernel) size
Christian J. Willenborg +2 more
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2009
Oat hulls comprise approximately 30% by weight of the grain. Traditionally, oat hulls were discarded during processing or used as animal feeds (Dougherty et al. 1988). Recently it has become an important ingredient that can be incorporated in several food formulations due to its high ber content (about 90%), higher than wheat (42% to 47%) or corn ...
Jon Bodner, Susan Cho
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Oat hulls comprise approximately 30% by weight of the grain. Traditionally, oat hulls were discarded during processing or used as animal feeds (Dougherty et al. 1988). Recently it has become an important ingredient that can be incorporated in several food formulations due to its high ber content (about 90%), higher than wheat (42% to 47%) or corn ...
Jon Bodner, Susan Cho
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Key Aroma Compounds in Oats and Oat Cereals
Journal of Agricultural and Food Chemistry, 2019Oats possess a unique flavor, comprising grain and nut-like sensory characteristics. The first comprehensive study of oat flavor by Heydanek and McGorrin [ Heydanek , M. G. ; McGorrin , R. J. Gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat groats . J. Agric. Food Chem. 1981 , 29 ( 5 ), 950 - 954 , 10.1021/jf00107a016 ]
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