Ara
Toplam kayıt 16, listelenen: 11-16
Design of a touch sensation application including surface tension sample using a haptic device in engineering education
(Wiley, 2019)
This paper illustrates the effects of force feedback haptic applications as an educational material on the attitudes of students in engineering education. For this purpose, a simulation design has been carried out on a ...
Determination of Seasonal Distribution of Aflatoxin M-1 Level in Cheese Production
(M H Schaper Gmbh Co Kg, 2019)
The aim of this study was to determine the Aflatoxin M-1 (AFM(1)) quantities in raw milk samples and cheese samples produced from the same lot. The samples were obtained from six dairy plants in four different seasons. ...
Dynamical analysis, sliding mode synchronization of a fractional-order memristor Hopfield neural network with parameter uncertainties and its non-fractional-order FPGA implementation
(Springer Heidelberg, 2019)
Recent developments in the applications of neural networks in various engineering and technology applications have motivated researchers to study the nonlinear behavior of such networks. In this work we investigate a ...
Design and development of an intelligent biomechatronic tumor prosthesis
(Elsevier Science Bv, 2019)
Nowadays, bone cancer patients using expandable prostheses (EPs) have to go to the clinic frequently to determine the limb length and to perform the extension if necessary, as long as their age-based growth lasts. This ...
Effect of Evaporated Ethyl Pyruvate on Reducing Salmonella Enteritidis in Raw Chicken Meat
(Facta-Fundacio Arnco Ciencia Tecnologia Avicolas, 2019)
In this study, the effect of evaporated ethyl pyruvate (EP) was evaluated for the decontamination of Salmonella Enteritidis on chicken leg meat as a safe alternative to antimicrobial agent. Also, total aerobic mesophilic ...
Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums
(Wiley, 2019)
BACKGROUND Wheat germ (WG) is a valuable by-product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) ...