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Food Science and Technology (Brazil)(2)
2022 IEEE Colombian Conference on Applications of Computational Intelligence, ColCACI 2022 - Proceedings(1)
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Circulating cell-free mitochondrial DNA levels correlate with body mass index and age
ArticleAbstract:Palabras claves:aging, body mass index, Circulation cell-free mtDNA, mitochondrial DNA, obesity, ROSAutores:Andrés Caicedo, Danny Navarrete, Enrique Terán, Santiago D. Padilla-SánchezFuentes:googlescopusAnalyzing the Effect of Basic Data Augmentation for COVID-19 Detection through a Fractional Factorial Experimental Design
ArticleAbstract: The COVID-19 pandemic has created a worldwide healthcare crisis. Convolutional Neural Networks (CNNsPalabras claves:convolutional neural networks, Covid-19 Detection, design of experiments, Fractional Factorial Design, Image Data Augmentation, Medical Image ClassificationAutores:Bernardo Puente-Mejia, Daniel Riofrio, Danny Navarrete, Diego S. Benitez, Juan Jose Murillo, Maria G. Baldeon Calisto, Mateo Hidalgo Davila, Noel Perez, Ricardo Flores MoyanoFuentes:scopusA new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design
ArticleAbstract: Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a prPalabras claves:Agro-Industrial waste, Bread production, design of experiments, SustainabilityAutores:Annel Saavedra, Danny Navarrete, Dominique Almendariz, Gabriela VernazaFuentes:scopusAll for one and one for all research: Moringa oleifera Lam. In food, health and environmental applications
Conference ObjectAbstract: The Moringa oleifera Lam. (MO) plant has characteristics that makes it suitable for various uses relPalabras claves:Autores:Alina L. Trávez, Andrea Álvarez, Andrea C. Landázuri, Andrés Caicedo, Andrés S. Lagos, Danny Navarrete, Emilia Morales, Gabriela Vernaza, Gualle A., Javier Garrido, Javier R. Gándara, Juan S. Villarreal, Lorena Bejarano M., Lourdes M. Orejuela-Escobar, Lucía Ramírez-Cárdenas, Renata D. Paz, Verónica CastañedaFuentes:scopusGluten-free pasta: Development of a new formulation based on rice and lupine bean flour (Lupinus mutabilis) using a mixture-process design
ArticleAbstract: Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tPalabras claves:celiac disease, Gluten-free pasta, LUPINUS MUTABILIS, Mixture-process designAutores:Christian Yépez, Danny Navarrete, David Albuja-Vaca, Gabriela VernazaFuentes:scopusPartial substitution of wheat flour by lupine flour (Lupinus mutabilis sweet) in the elaboration of long pasta
ArticleAbstract: The partial substitution of wheat flour by lupine flour (Lupinus mutabilis Sweet) in the elaborationPalabras claves:Central composed design, Desirability function, LUPINUS MUTABILIS SWEET, pasta, Surface responseAutores:Danny Navarrete, Gabriela Vernaza, Mateo PonceFuentes:scopusMeasuring the Impact of Data Augmentation Techniques in Lung Radiograph Classification Using a Fractional Factorial Design: A Covid-19 Case Study
Conference ObjectAbstract: Convolutional neural networks (CNNs) have become dominant in various computer vision tasks, obtaininPalabras claves:convolutional neural networks, Covid-19 Detection, design of experiments, Fractional Factorial Design, Image Data Augmentation, Medical Image ClassificationAutores:Bernardo Puente-Mejia, Daniel Riofrio, Danny Navarrete, Diego S. Benitez, Jose Murillo J., Maria G. Baldeon Calisto, Mateo Hidalgo Davila, Noel Perez, Ricardo Flores MoyanoFuentes:scopusLead (Pb<sup>2+</sup>) adsorption by means of pristine and prewashed residual Moringa oleifera Lam. seed husk biomass for water treatment applications
ArticleAbstract: Moringa oleifera Lam. (MO) seed husk waste was used to remove Pb during batch and filtration processPalabras claves:Biosorption, Characterisation, Filtration, lead, Moringa oleiferaLam, water qualityAutores:Andrea C. Landázuri, Danny Navarrete, Javier R. Gándara, Juan S. Villarreal, Lorena Bejarano M.Fuentes:scopusStudy of Lupinus mutabilis sweet flour incorporation on the rheological, physical, chemical, and sensory properties of wheat bread
ArticleAbstract: Changes in nutritional and quality characteristics of bread with lupin flour (LF; 0%–20% w/w), yeastPalabras claves:Autores:Bonilla S., Calderón A., Danny Navarrete, Gabriela Vernaza, Schmiele M.Fuentes:scopus