A Comparative Assessment of Different Approaches of Segmentation and Classification Methods on Childhood Medulloblastoma Images

A comparative assessment of classification methods

Decision Support Systems ◽

10.1016/s0167-9236(02)00110-0 ◽

2003 ◽

Vol 35 (4) ◽

pp. 441-454 ◽

Cited By ~ 119

Author(s):

Melody Y. Kiang

Keyword(s):

Comparative Assessment ◽

Classification Methods

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A comparative assessment of classification methods for resonance frequency prediction of Langevin piezoelectric transducers

Applied Mathematical Modelling ◽

10.1016/j.apm.2011.01.018 ◽

2011 ◽

Vol 35 (7) ◽

pp. 3334-3344 ◽

Cited By ~ 1

Author(s):

Yeong-Chin Chen

Keyword(s):

Resonance Frequency ◽

Comparative Assessment ◽

Piezoelectric Transducers ◽

Classification Methods

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Skill decay: A comparative assessment of training protocols and individual differences in the loss and reacquisition of complex skills

PsycEXTRA Dataset ◽

10.1037/e430042005-001 ◽

2002 ◽

Cited By ~ 2

Author(s):

Winfred Arthur ◽

Winston Bennett ◽

Eric A. Day ◽

Theresa L. McNelly

Keyword(s):

Individual Differences ◽

Comparative Assessment ◽

Complex Skills ◽

Training Protocols

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Comparing Classification Methods for Use in Predicting School-Based Outcomes

PsycEXTRA Dataset ◽

10.1037/e514982007-001 ◽

2006 ◽

Author(s):

Erin T. Dowdy ◽

Randy W. Kamphaus

Keyword(s):

Classification Methods ◽

School Based

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EEG Signal Processing: Feature extraction, selection and classification methods

10.1049/pbhe016e ◽

2019 ◽

Keyword(s):

Signal Processing ◽

Feature Extraction ◽

Eeg Signal ◽

Classification Methods ◽

Eeg Signal Processing

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Comparative assessment of polyphenolic content and antioxidant capacity of Arnica montana samples differentiated on organ types from wild populations in the Romanian Eastern Carpathians

Planta Medica ◽

10.1055/s-0035-1565813 ◽

2015 ◽

Vol 81 (16) ◽

Author(s):

CP Stefanache ◽

T Adriana ◽

D Doina ◽

M Anca

Keyword(s):

Antioxidant Capacity ◽

Comparative Assessment ◽

Wild Populations ◽

Arnica Montana ◽

Eastern Carpathians ◽

Polyphenolic Content

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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