Academic literature on the topic 'Onion model'
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Journal articles on the topic "Onion model"
Reichenbach, Michael. "Onion Model." ATZ worldwide 117, no. 11 (October 27, 2015): 3. http://dx.doi.org/10.1007/s38311-015-0077-y.
Full textVictors, Jesse, Ming Li, and Xinwen Fu. "The Onion Name System." Proceedings on Privacy Enhancing Technologies 2017, no. 1 (January 1, 2017): 21–41. http://dx.doi.org/10.1515/popets-2017-0003.
Full textUmap, H. P. "Onion Inventory Model." International Journal of Mathematics Trends and Technology 26, no. 1 (October 25, 2015): 40–42. http://dx.doi.org/10.14445/22315373/ijmtt-v26p509.
Full textMagfiroh, Illia Seldon, Ahmad Zainuddin, Intan Kartika Setyawati, and Rena Yunita Rahman. "RESPON HARGA PRODUSEN TERHADAP PERUBAHAN HARGA KONSUMEN BAWANG MERAH DI INDONESIA." JSEP (Journal of Social and Agricultural Economics) 10, no. 3 (April 30, 2018): 7. http://dx.doi.org/10.19184/jsep.v10i3.6481.
Full textFeibert, Erik B. G., Clinton C. Shock, and Lamont D. Saunders. "A Comparison of Onion Production Under Sprinkler, Subsurface Drip, and Furrow Irrigation." HortScience 30, no. 4 (July 1995): 839A—839. http://dx.doi.org/10.21273/hortsci.30.4.839a.
Full textG, Vonny Faradila, Ernoiz Antriyandarti, and Isti Khomah. "Analysis of Factors Affecting the Supply of Onion in Brebes Regency." Journal of Agribusiness and Community Empowerment (JACE) 5, no. 1 (March 27, 2022): 21–36. http://dx.doi.org/10.32530/jace.v5i1.376.
Full textSobowale, Sunday Samuel, Oluwole Benjamin Omotoso, Yusuf Olamide Kewuyemi, and Olawale Paul Olatidoye. "Influence of temperature and thickness on thin layer drying characteristics of onion (Allium cepa L.) varieties and rehydration capacity." Croatian journal of food science and technology 12, no. 2 (November 30, 2020): 165–76. http://dx.doi.org/10.17508/cjfst.2020.12.2.04.
Full textSobowale, Sunday Samuel, Oluwole Benjamin Omotoso, Yusuf Olamide Kewuyemi, and Olawale Paul Olatidoye. "Influence of temperature and thickness on thin layer drying characteristics of onion (Allium cepa L.) varieties and rehydration capacity." Croatian journal of food science and technology 12, no. 2 (November 30, 2020): 165–76. http://dx.doi.org/10.17508/cjfst.2020.12.2.04.
Full textJamieson, L. E., A. Chhagan, and M. Griffin. "Temperature development and damage rates of onion thrips." New Zealand Plant Protection 65 (January 8, 2012): 126–32. http://dx.doi.org/10.30843/nzpp.2012.65.5381.
Full textCho, Sumin, Jeong-Eun Oh, Jong-Hyun Baek, and Byung Min Soon. "Modeling the Onion Market Using Sentiment Analysis with Deep Learning." Korean Agricultural Economics Association 63, no. 3 (September 30, 2022): 33–54. http://dx.doi.org/10.24997/kjae.2022.63.3.33.
Full textDissertations / Theses on the topic "Onion model"
Kamoi, T. "Developing an optimal method for producing a tearless onion." Diss., Lincoln University, 2008. http://hdl.handle.net/10182/1008.
Full textSoukup, Jan. "Podnikatelské modely na deep webu." Master's thesis, Vysoká škola ekonomická v Praze, 2015. http://www.nusl.cz/ntk/nusl-204848.
Full textCook, Ethan L. "Near-Salt Stratal Geometries and Implications for the Evolution of the Onion Creek Diapir Moab, UT." BYU ScholarsArchive, 2017. https://scholarsarchive.byu.edu/etd/6327.
Full textNesterenko, Mykola. "Implementation of E-Government services : Analysis of factors in case of Ukraine." Thesis, Linnéuniversitetet, Institutionen för informatik (IK), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-37935.
Full textRodrigues, Dirceu Zeferino. "Redes neurais, identidade de modelos e resposta da cebola à adubação nitrogenada." Universidade Federal de Viçosa, 2013. http://locus.ufv.br/handle/123456789/4064.
Full textThe study of the productivity curves compared with the amount of nitrogen absorbed by the onion crop is fundamentally important for the elaboration of a more efficient fertilization plan in technical terms as well as in economic terms. Many statistical techniques have been proposed, tested, and improved in order to help boost research in this direction. The justification for this research is the need to assess and improve new statistical techniques that help in obtaining accurate information in order to assist in decision making for improving productivity. For this case, this study aimed to use and evaluate two statistical methods with different specific objectives with respect to the evaluation of nitrogen application in the production of onion cultivars. In the first evaluation, statistical techniques based on regression models were used for adjusting curves for some nitrogen levels related to productivity, performing a survey with four onion cultivars in different locations, and then to carry out the evaluation of the grouping possibility of these statistical models using the models identity test. In this step, it was tried to estimate a curve that could represent together the fertilization response pattern in all four evaluated sites. In the second study, the goal was to verify the techniques efficiency based on neural networks. So, the proposal was to see the possibility of using safely this new concept based on artificial neural networks in research related to the onion cultivars response to nitrogen fertilization. In general, this study describes the successful use of new statistical techniques with emphasis on neural networks that help improve the onion productivity and thereafter to implement and disseminate techniques based on computational intelligence for purposes of study prediction and modeling.
O estudo das curvas de produtividade comparadas com a quantidade de nitrogênio absorvido pela cultura da cebola é de fundamental importância para a formulação de um plano de adubação que seja mais eficiente tanto em termos técnicos quanto econômicos. Diversas técnicas estatísticas têm sido propostas, testadas e aprimoradas com o intuito de contribuir para alavancar pesquisas nesta direção. A justificativa para este trabalho de pesquisa está na necessidade de avaliar e aprimorar novas técnicas estatísticas que ajudem na obtenção de informações precisas com a finalidade de auxiliar na tomada de decisão visando melhorar a produtividade. Para isso, este estudo teve como objetivo empregar e avaliar duas metodologias de auxílio à estatística, mas com objetivos específicos distintos com respeito à avaliação da aplicação de nitrogênio na produção dos cultivares da cebola. Na primeira avaliação, objetivou-se utilizar técnicas estatísticas baseadas em modelos de regressão e ajustar curvas para alguns níveis de doses de nitrogênio, relacionadas à produtividade, para uma pesquisa realizada com quatro cultivares em locais distintos de cebola e, em seguida, avaliar a possibilidade de agrupamento desses modelos estatísticos obtidos, utilizando o teste de identidade de modelos. Nesta etapa, procurou-se estimar uma curva que representasse, em conjunto, o padrão de resposta à adubação em todos os quatro locais avaliados. No segundo estudo, a meta era verificar a eficiência de técnicas baseadas em redes neurais. Assim, a proposta foi constatar se já é possível utilizar, com segurança, esse novo conceito baseado em redes neurais artificiais em pesquisas relacionadas à resposta de cultivares de cebola à adubação nitrogenada. De uma maneira geral, o trabalho descreve o êxito da utilização de novas técnicas estatísticas com ênfase em redes neurais que ajudem melhorar a produtividade da cebola para, a partir daí, permitir aplicar e difundir técnicas baseadas em inteligência computacional para fins de estudos de predição e modelagem.
Šafránková, Lucie. "Diagnostika organizační kultury ve vybrané organizaci." Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-136245.
Full textGlue, Joshua Barnaby. "Engineering Allium White Rot Disease Resistance in Allium Species and Tobacco Model Species." Thesis, University of Canterbury. School of Biological Sciences, 2009. http://hdl.handle.net/10092/3513.
Full textPaixão, Nathália Magalhães. "Estudo teórico de interações não covalentes entre complexos trinucleares de platina (II) e DNA." Universidade Federal de Juiz de Fora (UFJF), 2017. https://repositorio.ufjf.br/jspui/handle/ufjf/4505.
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CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Câncer é um processo de crescimento e disseminação incontrolado de células e tem sido considerado como uma questão de saúde pública. Os compostos polinucleares de Platina (II) têm se mostrado muito promissores contra células cancerosas devido a interações mais rápidas e efetivas em comparação com os compostos mononucleares, como por exemplo, o complexo BBR3464. A partir disso, diversos estudos vêm sendo realizados com intuito de descrever os modos de interação de tais compostos. Este trabalho tem como objetivo fornecer um estudo teórico sistemático do complexo trinuclear de platina (II), AH78, através do uso de diferentes níveis de cálculo. Os compostos trinucleares de platina (II) estudados nesse trabalho não são capazes de formar ligações covalentes com o DNA, interagindo através da formação de grampos de fosfato, que são preferencialmente interações de hidrogênio e eletrostáticas. Dessa forma, este trabalho teve como motivação avaliar a interação dos complexos trinucleares de platina (II) não covalentes com o DNA por meio da formação de grampos de fosfato, analisadas através de modelos miméticos demonstrando presença de tais interações a partir de uma análise mais rápida e eficaz. Foram obtidas estruturas contendo uma fração de DNA que contém 6 pares de bases nitrogenadas e o complexo AH78, utilizando o método ONIOM, que comprovam a existência dos grampos de fosfato entre o complexo e o DNA.
Cancer is a process of uncontrolled growth and spread of cells and has now been considered a public health issue. Polynuclear Platinum (II) Complexes (PPCs) have shown very promising against cancer cells because of faster and more effective interactions compared to mononuclear compounds, such as the BBR3464 complex. From this, several studies have been carried out to describe the modes of interaction of such compounds. This work provides an extensive and systematic theoretical study of the platinum (II) trinuclear complex, AH78, using different base set functions for C, N and H atoms, including diffusive and polarization functions and different ECPs for platinum. The platinum (II) trinuclear compounds studied in this work are not able to form covalent bonds with DNA, interacting by the formation of phosphate bonds, which are preferably hydrogen type and electrostatic interactions. Thus, this work had the motivation to evaluate the interaction of non-covalent platinum (II) trinuclear complexes with DNA by means of the formation of phosphate clamps, analyzed using mimetic models, demonstrating that the presence of such interactions from a faster analysis is efficient. Structures containing a DNA fraction were obtained with six purine base pairs and AH78 complex using the ONIOM method, which demonstrate the existence of the phosphate clamps between the complex and the DNA.
Lin-YenKo and 柯伶燕. "Investigate the Effect of Alendronate , Teriparatide and onion on Steroid-induced Femoral Head Trabecular Architecture Using Animal Model." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/68647944338246610326.
Full textChen, Yen-Ni, and 陳燕妮. "Studies on the Contribution of Flavor Precursors to the Flavor Formation of Thermally Processed Shallot and Welsh Onion by Model Reactions." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/02791746497325119194.
Full text大葉工學院
食品工程研究所
84
Shallot (Allium cepa L. Var. aggregalum) and welsh onion (Allium fistulosumL.) are two important flavoring vegetables used in a wide range of Chinesefoods. nonvolatile flavor precursors, i.e., S-alk(en)yl-L-cysteine sulfoxides,have been found in the intact cells of shallot and welsh onion. After thephysically break down of the shallot clove or welsh onion tissue, some of theseprecursors can be transformed enzymatically to the primary flavor compounds withthe pungent odor. These primary flavor compounds, which are mainlythiosulfinates, thiosulfinates can further break down or transform to othersulfur-containing volatile compounds. Most of the researches on Allium flavorbefore have only been focused on the enzymatic flavor formation. Only a fewresearches focused on the probable contribution of the amino-typesulfur-containing nonvolatile flavor precursors of Allium to the flavor ofthermally processed Allium plants through the thermal degradation or thermalinteractions of these precursors with ot her components in the Allium species. In this study, the potential contributions of nonvolatile flavor precursorsof shallot and welsh onion to the flavor of thermally processed shallot andwelsh onion were therefore studied. This thesis included four parts: (1) Volatile compounds of fried blanchedshallot and fried shallot slices were isolated by using instantaneousLikens-Nickerson steam distillation/ dichloromethane extraction method. Theextracts were further fractionated into four fractions by using acid/ basefractionation method. After being concentrated, the isolates were applied to GCand GC-MS analysis. (2) volatile compounds of shallot, baked shallot, friedshallot, blanched shallot, baked blanched shallot, and fried blanched shallotwere isolated, concentrated, and analyzed by using the same method as that shownin (1). (3) Wesh onion tissue was divided into two parts, i.e., green leaf andwhite sheath. Volatile compounds of green leave and white sheath, baked greenleaf and white sheath, fried green leaf and white sheath, baked blanched greenleave and white sheath, and fried blanched green leave and white sheath wereisolated, concentrated, and analyzed by using the same method as that shown in(1). (4) Six nonvolatile sulfur-containing flavor precursors, they are,S-methyl-L-cysteine (MeCy), S-propyl-L-cysteine (PrCy), S-1-propenyl-L-cysteine(PrenCy), and the sulfoxides of these three cysteine derivatives (MeCySO, PrCySOand PrenCySO) were purchased or synthesized. The aqueous solutions of these sixprecursors were mixed with or without glucose, and then heated at 170 ℃ in aclosed stainless reaction container for 1 hr. The volatile compounds generatedwere isolated, concentrated, and analyzed by using the same me thod as thatshown in (1). Here were some important conclusions for this study: 1. The fried shallot sample with the best overall acceptance was that friedin initial oil temperature 200 ℃ and final oil temperature 170 ℃. 2. From the fact that only small amount of volatile compounds were generatedin the blanched shallot and blanched welsh onion, whereas abundance volatilecompounds were generated in unblanched, fried, and baked shallot and welshonion, it showed that blanched treatment could deactive the activity of flavorenzymes and stop the enzymic formation of volatile compounds from the precursorsin shallot and welsh onion. 3. From the fact that the yield of volatile compounds in fried blanched orbaked blanched shallot was higher than that in fried or baked shallot, and theyield of volatile compounds in fried blanched or baked blanched welsh onion wasvery close to that in fried welsh onion or baked welsh onion, the importance ofthe nonvolatile flavor precursors to the flavor of thermally processed shallotor welsh onion was then proved. 4. The volatile compounds isolated from shallot can be divided into (1)those probably generated from the thermal degradation of sulfur-containingnonvolatile flavor precursors; (2) those probably generated from thermaldegradation of lipids; (3) those probably generated from thermal degradation ofsugars; (4) those probably generated from Maillard reactions; and (5) thoseprobably generated from uncertain sources.The contributions of the flavor precursors of shallot to the flavor or thermally processed shallot were found both through the thermal degradation of these precursors and the Maillard type interactions of these precursors with others sugars in shallot. Whereas, he contributions of the flavor precursors of welsh onion to the flavor of thermally processed welsh onion were found to be mainly through the thermal degradation of these precursors. 5. The major sulfur-containing volatile compounds degraded from thenonvolatile sulfur-containing flavor precursors of shallot during frying orbaking treatment were the sulfur-containing volatile compounds carried themethyl and propyl group. Whereas, the major sulfur- containing volatile compoundsdegraded from the nonvolatile sulfur-containing flavor precursors of welsh onionduring frying or baking treatment were the sulfur-containing volatile compoundscarried the methyl and 1-propenyl group. 6. The IR spectrum analysis of the synthesized flavor precursors confirmedthe authencity of these compounds. The TLC analysis of the synthesizedprecursors showed that they had very high purity. 7. The major volatile compounds generated in the MeCy and MeCySO systemswere monosulfides and disulfides. 8. The major volatile compounds generated in the PrCy and PrCySO systemswere disulfides and trisulfides. 9. The major volatile compounds generated in the PrenCy and PrenCySO systemswere thiophenes and thiazoles.
Book chapters on the topic "Onion model"
Maizels, Linda. "The Onion Model." In What is Antisemitism?, 25–33. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003021827-3.
Full textFeigenbaum, Joan, Aaron Johnson, and Paul Syverson. "A Model of Onion Routing with Provable Anonymity." In Financial Cryptography and Data Security, 57–71. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-77366-5_9.
Full textSans, Thierry, Frédéric Cuppens, and Nora Cuppens-Boulahia. "OPA: Onion Policy Administration Model — Another approach to manage rights in DRM." In New Approaches for Security, Privacy and Trust in Complex Environments, 349–60. Boston, MA: Springer US, 2007. http://dx.doi.org/10.1007/978-0-387-72367-9_30.
Full textGuo, Zhi, Pei-Luen Patrick Rau, and Rüdiger Heimgärtner. "The “Onion Model of Human Factors”: A Theoretical Framework for Cross-Cultural Design." In Culture and Computing, 20–33. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-05434-1_2.
Full textLeisering, Lutz. "Social Protection in the Global South: An Ideational and Historical Approach." In One Hundred Years of Social Protection, 3–52. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-54959-6_1.
Full textHu, Aiqun. "The Early Rise of Social Security in China: Ideas and Reforms, 1911–1949." In One Hundred Years of Social Protection, 55–90. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-54959-6_2.
Full textGierens, Klaus M. "Interpretation of Low J 12CO and 13CO Observations of Orion a By Means of an Onion Shell Radiative Transfer Model." In Fragmentation of Molecular Clouds and Star Formation, 413–14. Dordrecht: Springer Netherlands, 1991. http://dx.doi.org/10.1007/978-94-011-3384-5_52.
Full textChynoweth, R. W., R. M. Beresford, W. R. Henshall, and P. J. Wright. "Use of Disease Forecasting Models for Control of Onion Downy Mildew in New Zealand." In Advances in Downy Mildew Research — Volume 2, 91–97. Dordrecht: Springer Netherlands, 2004. http://dx.doi.org/10.1007/978-1-4020-2658-4_5.
Full textCho, Wanhyun, Junki Kim, Myung-Hwan Na, Sangkyoon Kim, and Hyejin Lee. "Estimation of Weights in Growth Stages of Onions Using Statistical Regression Models and Deep Learning Algorithm." In Advances in Computer Science and Ubiquitous Computing, 159–65. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-15-9343-7_22.
Full textPierce, Naomi E. "Peeling the Onion:." In Model Systems in Behavioral Ecology, 41–56. Princeton University Press, 2019. http://dx.doi.org/10.2307/j.ctvs32sm4.7.
Full textConference papers on the topic "Onion model"
Yilmaz, Aysegul. "Semi-Onion Model for Hall Thruster's." In 47th AIAA/ASME/SAE/ASEE Joint Propulsion Conference & Exhibit. Reston, Virigina: American Institute of Aeronautics and Astronautics, 2011. http://dx.doi.org/10.2514/6.2011-6078.
Full textAlashoor, Tawfiq, Richard Baskerville, and Ruilin Zhu. "Privacy and Identity Theft Recovery Planning: An Onion Skin Model." In 2016 49th Hawaii International Conference on System Sciences (HICSS). IEEE, 2016. http://dx.doi.org/10.1109/hicss.2016.461.
Full textFeigenbaum, Joan, Aaron Johnson, and Paul Syverson. "Probabilistic analysis of onion routing in a black-box model." In the 2007 ACM workshop. New York, New York, USA: ACM Press, 2007. http://dx.doi.org/10.1145/1314333.1314335.
Full textKhobragade, Anish, Ganesh Landge, Jayant Kalani, and Akash Patil. "Tracing Rumor Source in Large Scale Social Network Using Onion Model." In 2019 5th International Conference On Computing, Communication, Control And Automation (ICCUBEA). IEEE, 2019. http://dx.doi.org/10.1109/iccubea47591.2019.9128548.
Full textP.P.Sutar and Suresh Prasad. "Fluidized Bed Drying of Osmotically Dehydrated Onion Slices and Selection of Suitable Drying Model." In 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19593.
Full textLi, Zhiliang, Xiang Long, and Olusegun J. Ilegbusi. "A Novel Multi-Layer Poro-Elastic Model of Lung Deformation." In ASME 2011 International Mechanical Engineering Congress and Exposition. ASMEDC, 2011. http://dx.doi.org/10.1115/imece2011-62250.
Full textLin, Chen. "Cultivation of Chinese Undergraduates Academic Morality in Examinations Based on Weighted Analysis of Onion Model." In 2021 2nd International Conference on Artificial Intelligence and Education (ICAIE). IEEE, 2021. http://dx.doi.org/10.1109/icaie53562.2021.00082.
Full textWang, Xiaoping. "Research on Evaluation Index System of College Engineering Talents in Emerging Engineering Based on Onion Model." In Proceedings of the 2019 3rd International Conference on Economic Development and Education Management (ICEDEM 2019). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/icedem-19.2019.20.
Full textWassmer, Dominik, Felix Pause, Bruno Schuermans, Christian Oliver Paschereit, and Jonas P. Moeck. "An Onion Peeling Reconstruction of the Spatial Characteristics of Entropy Waves in a Model Gas Turbine Combustor." In ASME Turbo Expo 2017: Turbomachinery Technical Conference and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/gt2017-64717.
Full textT. G. Giorges, Aklilu, and Doug Britton. "Modeling and Simulation of the Cooling and Heating Processes of Onions." In ASME 2019 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/imece2019-11428.
Full textReports on the topic "Onion model"
Johnson, Aaron. A Model of Onion Routing With Provable Anonymity. Fort Belvoir, VA: Defense Technical Information Center, August 2006. http://dx.doi.org/10.21236/ada459411.
Full textDudley, Lynn M., Uri Shani, and Moshe Shenker. Modeling Plant Response to Deficit Irrigation with Saline Water: Separating the Effects of Water and Salt Stress in the Root Uptake Function. United States Department of Agriculture, March 2003. http://dx.doi.org/10.32747/2003.7586468.bard.
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