The Impact of Refactoring to Patterns on Software Quality Attributes

2011 ◽  
Vol 36 (7) ◽  
pp. 1241-1251 ◽  
Author(s):  
Mohammad Alshayeb
Keyword(s):  
Software Quality ◽  
Quality Attributes ◽  
The Impact

Impact of Clone Refactoring on External Quality Attributes of Open Source Softwares

2018 ◽  
pp. 86-94
Author(s):  
Himanshi Vashisht ◽  
Sanjay Bharadwaj ◽  
Sushma Sharma
Keyword(s):  
Open Source ◽  
Internal Structure ◽  
Software Quality ◽  
Source Code ◽  
Quality Attributes ◽  
Software Component ◽  
External Quality ◽  
Code Refactoring ◽  
Observable Behaviour

Code refactoring is a “Process of restructuring an existing source code.”. It also helps in improving the internal structure of the code without really affecting its external behaviour”. It changes a source code in such a way that it does not alter the external behaviour yet still it improves its internal structure. It is a way to clean up code that minimizes the chances of introducing bugs. Refactoring is a change made to the internal structure of a software component to make it easier to understand and cheaper to modify, without changing the observable behaviour of that software component. Bad smells indicate that there is something wrong in the code that have to refactor. There are different tools that are available to identify and emove these bad smells. A software has two types of quality attributes- Internal and external. In this paper we will study the effect of clone refactoring on software quality attributes.

Special Issue: Trade-off Analysis of Software Quality Attributes

2005 ◽  
Vol 13 (4) ◽  
pp. 327-328 ◽  
Author(s):  
Claes Wohlin ◽  
Lars Lundberg ◽  
Michael Mattsson
Keyword(s):  
Software Quality ◽  
Quality Attributes ◽  
Special Issue ◽  
Trade Off

scholarly journals The impact of Caesalpinia sappan L. powder addition on the quality attributes of white and milk chocolates

2021 ◽  
Vol 332 ◽  
pp. 01002
Author(s):  
Elinda Okstaviyani ◽  
Kawiji ◽  
Raden Baskara Katri Anandhito ◽  
Asri Nursiwi ◽  
Dimas Rahadian Aji Muhamnmad
Keyword(s):  
Quality Attributes ◽  
Physical Analysis ◽  
Wood Powder ◽  
Polyphenol Content ◽  
Caesalpinia Sappan ◽  
Randomized Design ◽  
Powder Addition ◽  
Completely Randomized Design ◽  
The Impact

Sappan wood (Caesalpinia sappan L.) is a spice that has a high polyphenol content and has the potential to enrich the chocolate taste. This study evaluated the panelists’ acceptance and physical analysis (color and hardness) of white and milk compound chocolate with the addition of Sappan wood powder (0 %, 5%, 10%, 15%) by implementing a completely randomized design (CRD) experiment with one factor. The results showed that the addition of Sappan wood powder could reduce the panelists’ preference at the parameters of color, aroma, taste, texture and overalls. Hence, Panelists preferred white and milk compound chocolate without the addition of Sappan wood powder. Results of the physical analysis showed that the addition of Sappan wood powder decreased the chocolate brightness and increased the chocolate hardness.

Investigating the impact of design debt on software quality

2011 ◽  
Author(s):  
Nico Zazworka ◽  
Michele A. Shaw ◽  
Forrest Shull ◽  
Carolyn Seaman
Keyword(s):  
Software Quality ◽  
The Impact

Chinese consumer preference for processed food quality attributes and the impact of trust in information sources

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Erpeng Wang ◽  
Zhifeng Gao ◽  
Xuqi Chen
Keyword(s):  
Food Quality ◽  
Private Information ◽  
Information Sources ◽  
Consumer Preference ◽  
Quality Attributes ◽  
Processed Food ◽  
Sources Of Information ◽  
Content Type ◽  
And Behavior ◽  
The Impact

PurposeThe purpose of this paper is to determine important attributes of processed food, consumers’ trust in different information resources, and the impact of trust, demographic and behavior variables on the preference of processed food attributes among Chinese consumers.Design/methodology/approachData of 1,267 participants were collected from four cities in China. A five-point Likert scale was used to measure consumer preference for 12 juice attributes. Consumer trust in nine sources of information on product quality was measured. Cluster analysis was used to segment consumers into groups based on their preference for juice attributes and trust in information sources, respectively. A multinomial logistic model was used to determine the impact of trust, demographic and behavior variables on the preference of juice attributes.FindingsConsumers rate manufacture date, taste and food safety labels as the most important attributes of fruit juice products. Among different information sources, consumers place more trust in private information sources and traditional media. The low trust in different information sources impedes consumer preference for processed food quality attributes.Originality/valueThis research is among the few that examine consumer preference for processed food, such as juice. It identifies four distinct preference groups and trust groups, respectively, based on consumer preference for juice attributes and trust in different information sources. This paper provides important information for processed food companies and policymakers to effectively enact marketing strategies in China.

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