Log in

Relevant bibliographies by topics / Ingredient

Contents

Journal articles
Dissertations / Theses
Books
Book chapters
Conference papers
Reports

Academic literature on the topic 'Ingredient'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Ingredient.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Ingredient"

1

Buettner-Schmidt, Kelly, Katherine Steward, Maciej L. Goniewicz, Kolby Schaeffer Fraase, Megan Orr, and Donald R. Miller. "Development of a Flavor Ingredient Wheel Linking E-Liquid Additives to the Labeled Flavor of Vaping Products." Toxics 12, no. 5 (2024): 372. http://dx.doi.org/10.3390/toxics12050372.

Full text

Abstract:

E-liquids contain combinations of chemicals, with many enhancing the sensory attractiveness of the product. Studies are needed to understand and characterize e-liquid ingredients, particularly flavorings, to inform future research and regulations of these products. We identified common flavor ingredients in a convenience sample of commercial e-liquids using gas chromatography–mass spectrometry. E-liquid flavors were categorized by flavor descriptors provided on the product packaging. A Flavor Ingredient Wheel was developed to link e-liquid flavor ingredients with flavor categories. An analysis

APA, Harvard, Vancouver, ISO, and other styles

2

Fu, Kun, and Ying Dai. "Recognizing Multiple Ingredients in Food Images Using a Single-Ingredient Classification Model." International Journal of Intelligent Information Technologies 20, no. 1 (2024): 1–21. http://dx.doi.org/10.4018/ijiit.360782.

Full text

Abstract:

Recognizing food images presents unique challenges due to the variable spatial layout and shape changes of ingredients with different cooking and cutting methods. This study introduces a new approach for recognizing multiple ingredients segmented from food images. The method localizes the candidate regions of the ingredients, and then, these regions are assigned into ingredient classes using a CNN-based single-ingredient classification model trained on a dataset of single-ingredient images covering 110 kinds of foundational ingredient categories. Subsequently, the multi-ingredient identificati

APA, Harvard, Vancouver, ISO, and other styles

3

Jagim, Andrew, Patrick Harty, and Clayton Camic. "Common Ingredient Profiles of Multi-Ingredient Pre-Workout Supplements." Nutrients 11, no. 2 (2019): 254. http://dx.doi.org/10.3390/nu11020254.

Full text

Abstract:

Multi-ingredient pre-workout supplements are a popular class of dietary supplements which are purported to improve exercise performance. However, the composition of these products varies substantially between formulations, thus making comparisons challenging. Therefore, the purpose of this study was to identify a common ingredient profile of top-selling pre-workout supplements and to compare ingredient dosages to established efficacious values. The top 100 commercially available pre-workout products were analyzed for listed ingredients and amounts, if available, from the supplement facts panel

APA, Harvard, Vancouver, ISO, and other styles

4

Rosyadi, Ahmad Wahyu, Siti Ma’shumah, Muhammad Qomaruz Zaman, and Moh. Rizki Fajar. "Ingredients Identification Through Label Scanning Using PaddleOCR and ChatGPT for Information Retrieval." Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) 8, no. 6 (2024): 758–67. https://doi.org/10.29207/resti.v8i6.6119.

Full text

Abstract:

Human health depends on choosing food ingredients that align with dietary needs and avoid allergens. However, consumers often encounter unfamiliar ingredients that require additional information. Traditionally, they search online by typing in the ingredient's name which can be time-consuming and may not yield relevant results. Therefore, a system to identify and display ingredient information is necessary. This study proposes a new system that identifies ingredients by scanning the composition label on packaging using PaddleOCR and retrieving information through ChatGPT on a smartphone. The pr

APA, Harvard, Vancouver, ISO, and other styles

5

Ying, Peng Zhan, Hong Fu, Liang Ju Jia, Lei Yu, and Dong Yong Chen. "The Effect of Nanometer Accessory Ingredient on the Function of Water Paint." Advanced Materials Research 92 (January 2010): 277–82. http://dx.doi.org/10.4028/www.scientific.net/amr.92.277.

Full text

Abstract:

The addition of nanometer accessory ingredient in the paint to improve the function of the traditional paint has been the hot topic in the field of anticorrosive paint research. In this paper, three kinds of water nanometer accessory ingredients including anti-abrasive cleaner, hydrophobing agent and anti-aging agent has been added into the paint to combine the nanometer denaturizing paint. The functions of nanometer denaturizing paint such as shellac’s adhesive force, resistance to water, resistance to alkali , and hydrophobic property were measured to evaluate the effect of the accessory ing

APA, Harvard, Vancouver, ISO, and other styles

6

Wang, Linli, Zheng Li, Qing Shao, et al. "Dissecting active ingredients of Chinese medicine by content-weighted ingredient–target network." Mol. BioSyst. 10, no. 7 (2014): 1905–11. http://dx.doi.org/10.1039/c3mb70581a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Chen, Jingjing, Liangming Pan, Zhipeng Wei, Xiang Wang, Chong-Wah Ngo, and Tat-Seng Chua. "Zero-Shot Ingredient Recognition by Multi-Relational Graph Convolutional Network." Proceedings of the AAAI Conference on Artificial Intelligence 34, no. 07 (2020): 10542–50. http://dx.doi.org/10.1609/aaai.v34i07.6626.

Full text

Abstract:

Recognizing ingredients for a given dish image is at the core of automatic dietary assessment, attracting increasing attention from both industry and academia. Nevertheless, the task is challenging due to the difficulty of collecting and labeling sufficient training data. On one hand, there are hundred thousands of food ingredients in the world, ranging from the common to rare. Collecting training samples for all of the ingredient categories is difficult. On the other hand, as the ingredient appearances exhibit huge visual variance during the food preparation, it requires to collect the traini

APA, Harvard, Vancouver, ISO, and other styles

8

Boyer, Ivan J., Wilma F. Bergfeld, Bart Heldreth, Monice M. Fiume, and Lillian J. Gill. "The Cosmetic Ingredient Review Program—Expert Safety Assessments of Cosmetic Ingredients in an Open Forum." International Journal of Toxicology 36, no. 5_suppl2 (2017): 5S—13S. http://dx.doi.org/10.1177/1091581817717646.

Full text

Abstract:

The Cosmetic Ingredient Review (CIR) is a nonprofit program to assess the safety of ingredients in personal care products in an open, unbiased, and expert manner. Cosmetic Ingredient Review was established in 1976 by the Personal Care Products Council (PCPC), with the support of the US Food and Drug Administration (USFDA) and the Consumer Federation of America (CFA). Cosmetic Ingredient Review remains the only scientific program in the world committed to the systematic, independent review of cosmetic ingredient safety in a public forum. Cosmetic Ingredient Review operates in accordance with pr

APA, Harvard, Vancouver, ISO, and other styles

9

Pradeep Shetye, Ms Maitrayee. "A Study of Active Pharmaceutical Ingredients Disposition of Waste." MET Management Review 09, no. 02 (2022): 48–51. http://dx.doi.org/10.34047/mmr.2020.9206.

Full text

Abstract:

API (Active Pharmaceutical Ingredient) means the active ingredient which is contained in medicine. For example, an active ingredient to relieve pain is included in a painkiller. Developing and producing Active Pharmaceutical Ingredients (APIs) includes various processing steps, such as reaction, crystallization, separation and purification, solvent swap, and solvent exchange. Active Pharmaceutical Ingredients or APIs are also known as bulk drugs and a term that is often heard in business news. An active ingredient is the ingredient in a pharmaceutical drug or pesticide that is biologically act

APA, Harvard, Vancouver, ISO, and other styles

10

Fabà, Lluís, David Solà-Oriol, Aitor Balfagon, Jaume Coma, and Josep Gasa. "Assessing the effect of ingredients variability on the composition of the final complete feed for swine." Canadian Journal of Animal Science 99, no. 1 (2019): 7–14. http://dx.doi.org/10.1139/cjas-2017-0157.

Full text

Abstract:

To characterize the variability of 11 feed ingredients and their impact on the final feed, 728 ingredient samples were collected during 5 months in a feed-plant and were analyzed by near-infrared spectrophotometry (NIRS). Six diets for fattening pigs and gestating sows were formulated using regional information of ingredient chemical composition (reference): LIM, limited; EU, common European; and MULT, multi-ingredient; respectively, including 5, 7, and 10 ingredients. The formulas were replicated 15 times using actual chemical composition (NIRS) from three samples per ingredient and month. Th

APA, Harvard, Vancouver, ISO, and other styles

More sources

Dissertations / Theses on the topic "Ingredient"

1

Hardy, John George. "Dendrons for active ingredient formulation." Thesis, University of York, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.437583.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Radighieri, Jeffrey P. "Feedback effects in ingredient branded offerings." Pullman, Wash. : Washington State University, 2010. http://www.dissertations.wsu.edu/Dissertations/Spring2010/j_radighieri_041410.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Tao, Zhisong. "Pricing efficiency in the Quebec feed ingredient market." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape11/PQDD_0002/MQ44295.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Eggie, Kael. "Development of an extruded flax-based feed ingredient." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=96997.

Full text

Abstract:

Increasing the content of omega-3 fatty acids in the fatty acid profile of the animal products humans consume is becoming increasingly important as a way of promoting health and reducing the risk of disease. To achieve an improved fatty acid profile in milk and meat from dairy cows, it is necessary to feed the animals with high omega-3 fatty acid content feed. Flaxseed is a feed ingredient which may suffice these needs, however the nature of the omega-3 fatty acids present certain problems at the level of digestion -biohydrogenation in the rumen. Also, the extrusion method of producing a co

APA, Harvard, Vancouver, ISO, and other styles

5

Eltayeb, M. "Electrohydrodynamic spraying techniques for food ingredient component nanocapsulation." Thesis, University College London (University of London), 2015. http://discovery.ucl.ac.uk/1470546/.

Full text

Abstract:

Nanoparticles are being widely investigated for food purposes and are beginning to see application in food production. There are numerous techniques to produce such nanoparticles, including emulsion-based techniques and spray drying, each with their advantages. Electrohydrodynamic spraying provides an alternative technique for preparing food component loaded particles in the nano-scale with a good control of important particle characteristics, such as size. In this work, Electrohydrodynamic spraying was used to investigate its potential for producing nanoparticles intended for nanoencapsulatio

APA, Harvard, Vancouver, ISO, and other styles

6

Bazerghi, Audrey. "Inventory modeling for active pharmaceutical ingredient supply chains." Thesis, Massachusetts Institute of Technology, 2020. https://hdl.handle.net/1721.1/126946.

Full text

Abstract:

Thesis: M.B.A., Massachusetts Institute of Technology, Sloan School of Management, in conjunction with the Leaders for Global Operations Program at MIT, May, 2020<br>Thesis: S.M., Massachusetts Institute of Technology, Department of Civil and Environmental Engineering, in conjunction with the Leaders for Global Operations Program at MIT, May, 2020<br>Cataloged from the official PDF of thesis.<br>Includes bibliographical references (pages 66-68).<br>Pharmaceutical companies traditionally manufactured drugs in-house, and have only recently been increasingly outsourcing production to contract man

APA, Harvard, Vancouver, ISO, and other styles

7

Zainol, Siti Nurzahirah Zakiah Binti. "Conceptualizing ‘Country-of-Ingredient-Authenticity’ for Luxury Brands." Thesis, Curtin University, 2015. http://hdl.handle.net/20.500.11937/558.

Full text

Abstract:

The study investigates the influence of “consumers’ need for ingredient authenticity” towards product and brand evaluations and purchase intentions of luxury brands. A scale to measure ‘consumer needs for ingredient authenticity’ and a new construct ‘country-of-ingredient-authenticity’ were developed. The methodology entails a 3X2X2 factorial experimental design to examine the effects of three luxury brands from two levels of country image (high vs low) and two authenticity cues (raw materials vs artisan skills).

APA, Harvard, Vancouver, ISO, and other styles

8

Sjökvist, Frida, Joakim Kaldemark, and Steinstö Jakob. "Varumärkning inom B2B : En kvalitativ studie om möjligheter och risker med etisk ingrediensvarumärkning." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-35810.

Full text

Abstract:

Branding is becoming increasingly important to companies within the B2B-sector and they put a lot of effort and capital to develop and strengthen their brands. One way of working with brands is through ingredient branding. An ingredient brand is an alliance between two brands where the ingredient brand is applied on a host brand and works as an ingredient on the product. The purpose of ingredient branding is to create competiveness, differentiation and to create quality associations. Ingredient brands can be divided into emotional and functional categories. The functional fills a function for

APA, Harvard, Vancouver, ISO, and other styles

9

Marques, João Nuno Alves do Vale. "Health and career risks surrounding consumption of dietary supplements." Bachelor's thesis, [s.n.], 2020. http://hdl.handle.net/10284/9335.

Full text

Abstract:

Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Licenciado em Ciências da Nutrição<br>Objetivos: Este artigo tem como objetivo identificar a existência de substâncias dopantes ou quantidades perigosas de qualquer outro componente, no rótulo dos suplementos alimentares em questão, e fazer uma declaração sobre possíveis implicações de carreira ou saúde para o consumidor. Metodologia: Várias marcas que possuíam os suplementos divididos em pré-workout e pós-workout foram analisadas, tendo sido selecionados 40 suplementos alimenta

APA, Harvard, Vancouver, ISO, and other styles

10

Christie, Annette Louise. "Synthesis of biodegradable microparticles for controlled active ingredient release." Thesis, University of Warwick, 2017. http://wrap.warwick.ac.uk/103479/.

Full text

Abstract:

This thesis investigates the degradation and release of a fluorescent dye from biodegradable microparticles. Particular attention is given to determining the effect of polymeric properties on the subsequent microparticle degradation and release rate. Chapter 1 reviews the current polymerisation techniques for the synthesis of polyesters and introduces the synthetic procedures and degradability currently attainable for biodegradable microparticles. The concept of ‘smart’ release technology is introduced and the potential for using biodegradable ‘smart’ particles for enhanced agricultural formul

APA, Harvard, Vancouver, ISO, and other styles

More sources

Books on the topic "Ingredient"

1

Inc, Dairy Management, ed. Whey ingredients: Dairy ingredient application guide. Dairy Management, 1996.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

2

Inc, Dairy Management. Milkfat and butter ingredients: Dairy ingredient application guide. Dairy Management Inc., 1996.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

3

Havenstein, Moritz. Ingredient Branding. Deutscher Universitätsverlag, 2004. http://dx.doi.org/10.1007/978-3-322-95306-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Kotler, Philip, and Waldemar Pfoertsch. Ingredient Branding. Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-04214-0.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Theatre, Royal Court, ed. Ingredient X. Methuen Drama, 2010.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

6

Doeser, Linda. Just 4 ingredients: [quick and simple 4-ingredient recipes. Love Food, 2007.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

7

Inc, Dairy Management, ed. Dairy ingredient application guide: Butter and other milkfat ingredients. Dairy Management Inc., 1996.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

8

Wornall, Ruthie. Essential 3-ingredient cookbook, 4-ingredient cookbook, 5 -ingredient cookbook: 1000 quick & easy recipes. Cookbook Resources, 2005.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

9

Jean, Coates, Jones Barbara C, and Cookbook Resources LLC, eds. Essential 3-ingredient cookbook, 4-ingredient cookbook, 5 -ingredient cookbook: 1000 quick & easy recipes. Cookbook Resources, 2005.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

10

Anthony, Osborne, and Ready-mixed Concrete Bureau, eds. The Essential ingredient. Ready-Mixed Concrete Bureau, 1994.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

More sources

Book chapters on the topic "Ingredient"

1

Tunder, Ralph, and Sebastian Behre. "Ingredient Branding." In B-to-B-Markenführung. Gabler, 2010. http://dx.doi.org/10.1007/978-3-8349-8742-6_10.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Gassmann, Oliver, Karolin Frankenberger, and Michaela Csik. "Ingredient Branding." In Geschäftsmodelle entwickeln. Carl Hanser Verlag GmbH & Co. KG, 2013. http://dx.doi.org/10.3139/9783446437654.025.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Gassmann, Oliver, Karolin Frankenberger, and Michaela Choudury. "Ingredient Branding." In Geschäftsmodelle entwickeln. Carl Hanser Verlag GmbH & Co. KG, 2020. http://dx.doi.org/10.3139/9783446467620.025.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Freter, Hermann. "Ingredient Branding." In Handbuch Markenführung. Gabler Verlag, 2004. http://dx.doi.org/10.1007/978-3-663-01557-4_9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Smit, Marc. "Ingredient Branding." In Co-Branding. Palgrave Macmillan UK, 1999. http://dx.doi.org/10.1057/9780230599673_5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Bährle-Rapp, Marina. "ingredient(s)." In Springer Lexikon Kosmetik und Körperpflege. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5196.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Gassmann, Oliver, Karolin Frankenberger, and Michaela Csik. "Ingredient Branding." In Geschäftsmodelle entwickeln. Carl Hanser Verlag GmbH & Co. KG, 2017. http://dx.doi.org/10.3139/9783446452848.025.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Havenstein, Moritz. "Einführung." In Ingredient Branding. Deutscher Universitätsverlag, 2004. http://dx.doi.org/10.1007/978-3-322-95306-3_1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Havenstein, Moritz. "Begriffliche und konzeptionelle Grundlagen." In Ingredient Branding. Deutscher Universitätsverlag, 2004. http://dx.doi.org/10.1007/978-3-322-95306-3_2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Havenstein, Moritz. "Theoretischer Teil." In Ingredient Branding. Deutscher Universitätsverlag, 2004. http://dx.doi.org/10.1007/978-3-322-95306-3_3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Ingredient"

1

Alviano, Mario, and Luis Angel Rodriguez Reiners. "ASP Chef: Draw and Expand." In 21st International Conference on Principles of Knowledge Representation and Reasoning {KR-2023}. International Joint Conferences on Artificial Intelligence Organization, 2024. http://dx.doi.org/10.24963/kr.2024/68.

Full text

Abstract:

ASP Chef is a versatile tool built upon the principles of Answer Set Programming (ASP), offering a unique approach to problem-solving through the concept of ASP recipes. In this paper, we explore two key components of ASP Chef: the Graph ingredient and one of its extension mechanisms for registering new ingredients. The Graph ingredient serves as a fundamental feature within ASP Chef, allowing users to interpret instances of a designed predicate to construct graphs from the data. Through this capability, ASP Chef facilitates the visualization and analysis of complex relationships and structure

APA, Harvard, Vancouver, ISO, and other styles

2

Pandey, Diksha, Isha Kapoor, Ishika Singh, and Vijay Kumar Sharma. "Food Label Analysis and Ingredient Safety." In 2025 3rd International Conference on Communication, Security, and Artificial Intelligence (ICCSAI). IEEE, 2025. https://doi.org/10.1109/iccsai64074.2025.11063934.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Aungtanagul, Napat, Thitiwut Hoontamai, Theerada Chotiphan, and Supannada Chotipant. "ThinkMeal: Ingredient Classification and Recipe Recommendation Application." In 2024 16th International Conference on Information Technology and Electrical Engineering (ICITEE). IEEE, 2024. https://doi.org/10.1109/icitee62483.2024.10808549.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Maheshwari, Ekansh, Iishaan Jha, and D. Viji. "FoodVision: Real-Time Food Recognition and Ingredient Detection." In 2025 3rd International Conference on Inventive Computing and Informatics (ICICI). IEEE, 2025. https://doi.org/10.1109/icici65870.2025.11069511.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Sighakolli, Jahnavi Naga Sai, Viswanath Vangipurapu, Jai Rama Srinivas Nadella, Yashwanth Vennapu, S. Deva Kumar, and S. Venkatarama Phani Kumar. "Prediction of Food Ingredient Pairings using Siamese Neural Networks." In 2024 8th International Conference on Inventive Systems and Control (ICISC). IEEE, 2024. http://dx.doi.org/10.1109/icisc62624.2024.00037.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Kyaw, Theint Zar Lwin, Surapong Uttama, and Patcharaporn Panwong. "Leveraging Ingredient Profiles in Content-Based Skincare Product Recommendation." In 2024 8th International Conference on Information Technology (InCIT). IEEE, 2024. https://doi.org/10.1109/incit63192.2024.10810620.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Park, Donghyeon, Keonwoo Kim, Yonggyu Park, Jungwoon Shin, and Jaewoo Kang. "KitcheNette: Predicting and Ranking Food Ingredient Pairings using Siamese Neural Network." In Twenty-Eighth International Joint Conference on Artificial Intelligence {IJCAI-19}. International Joint Conferences on Artificial Intelligence Organization, 2019. http://dx.doi.org/10.24963/ijcai.2019/822.

Full text

Abstract:

As a vast number of ingredients exist in the culinary world, there are countless food ingredient pairings, but only a small number of pairings have been adopted by chefs and studied by food researchers. In this work, we propose KitcheNette which is a model that predicts food ingredient pairing scores and recommends optimal ingredient pairings. KitcheNette employs Siamese neural networks and is trained on our annotated dataset containing 300K scores of pairings generated from numerous ingredients in food recipes. As the results demonstrate, our model not only outperforms other baseline models,

APA, Harvard, Vancouver, ISO, and other styles

8

Yoshimaru, Naoki, Kazuma Kusu, Yusuke Kimura, Hidetsugu Nanba, and Kenji Hatano. "Construction of Ingredient Embedding Considering Both Cooking Recipes and Their Ingredients." In 2024 IEEE International Conference on Big Data and Smart Computing (BigComp). IEEE, 2024. http://dx.doi.org/10.1109/bigcomp60711.2024.00025.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

P, Divya Bharathi, Gobburu Harish, Guna R, Hemanth R, and Madhusudan B. "Ingredient Detection and Recipe Recommendation Using Deep Learning." In International Conference on Recent Trends in Computing & Communication Technologies (ICRCCT’2K24). International Journal of Advanced Trends in Engineering and Management, 2024. http://dx.doi.org/10.59544/sxsa3998/icrcct24p29.

Full text

Abstract:

In response to the hectic pace of modern life, there’s a growing need for a smartphone web app that streamlines meal preparation. Our project aims to address this need by developing a sophisticated recipe recommendation system powered by technologies such as computer vision and machine learning. The primary objective is to simplify the culinary experience for users who often find themselves uncertain about what to cook with the ingredients they have on hand. By leveraging computer vision techniques, our system can accurately identify the ingredients available to the user. This information is t

APA, Harvard, Vancouver, ISO, and other styles

10

Likman, A. R. "The OPEC Ingredient." In SPE Annual Technical Conference and Exhibition. Society of Petroleum Engineers, 1989. http://dx.doi.org/10.2118/19646-ms.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Ingredient"

1

Mudge, Christopher, and Kurt Getsinger. Comparison of generic and proprietary aquatic herbicides for control of invasive vegetation; part 3 : submersed plants. Engineer Research and Development Center (U.S.), 2021. http://dx.doi.org/10.21079/11681/42061.

Full text

Abstract:

Herbicide selection is key to efficiently managing nuisance vegetation in our nation’s waterways. After selecting the active ingredient, there still remains multiple proprietary and generic products to choose from. Recent small-scale research has been conducted to compare the efficacy of these herbicides against floating and emergent species. Therefore, a series of mesocosm and growth chamber trials were conducted to evaluate subsurface applications of the following herbicides against submersed plants: diquat versus coontail (Ceratophyllum demersum L.), hydrilla (Hydrilla verticillata L.f. Roy

APA, Harvard, Vancouver, ISO, and other styles

2

McHugh, James J. The Media Factor: An Essential Ingredient to Operational Success. Defense Technical Information Center, 1997. http://dx.doi.org/10.21236/ada324813.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Mertz, Lynn. Building Trust: A Key Ingredient to Successful Community Engagement. AARP Thought Leadership, 2024. http://dx.doi.org/10.26419/int.00056.012.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Maharrey, Sean, Deneille Wiese-Smith, Aaron M. Highley, Jeffrey D. Steill, Richard Behrens, and Jeffrey J. Kay. Thermal Decomposition of IMX-104: Ingredient Interactions Govern Thermal Insensitivity. Office of Scientific and Technical Information (OSTI), 2015. http://dx.doi.org/10.2172/1179152.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Mudge, Christopher R., and Kurt D. Getsinger. Comparison of Generic and Proprietary Aquatic Herbicides for Control of Invasive Vegetation : Part 2. Emergent Plants. Engineer Research and Development Center (U.S.), 2021. http://dx.doi.org/10.21079/11681/39679.

Full text

Abstract:

Aquatic herbicides are one of the most effective and widespread ways to manage nuisance vegetation in the US After the active ingredient is selected, often there are numerous proprietary and generic branded products to select from. To date, limited efforts have been made to compare the efficacy of brand name and generic herbicides head to head; therefore, at tot al of 20 mesocosm trials were conducted to evaluate various 2,4 -D, glyphosate, imazapyr, and triclopyr products against alligatorweed (Alternanthera philoxeroides (Mart.) Griseb.), southern cattail (hereafter referred to as cattail, T

APA, Harvard, Vancouver, ISO, and other styles

6

Pagoria, P. Trinitromethyl Heterocycle Oxidizers as a Solid Propellant Ingredient, CRADA No. TC02146.0. Office of Scientific and Technical Information (OSTI), 2011. http://dx.doi.org/10.2172/1061529.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Houle, Edward H. An Independent Palestinian State. The Fundamental Ingredient for An Arab-Israeli Peace. Defense Technical Information Center, 1992. http://dx.doi.org/10.21236/ada437195.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Bejar, Ezra. Adulteration of Aloe Vera (Aloe vera) Leaf Ingredients. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2019. https://doi.org/10.59520/bapp.bapb/myxg9481.

Full text

Abstract:

The goal of this bulletin is to provide timely information and/or updates on issues of adulteration and mislabeling of aloe vera leaf juice ingredients that purport to meet the quality standard established by the International Aloe Science Council (IASC), an international trade association of aloe vera leaf juice ingredient producers and product manufacturers based in the United States and founded in 1980, applicable for use in dietary supplement, personal care, and cosmetic products. The bulletin may serve as guidance for quality control personnel, the international herbal products industry,

APA, Harvard, Vancouver, ISO, and other styles

9

Food Standards Agency. Safety Assessment RP1411 Schizochytrium sp. oil rich in DHA and EPA. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.pao657.

Full text

Abstract:

This section summarises outcome of assessment of an application under the assimilated regulation 2015/2283 EU for Schizochytrium sp. oil rich in DHA and EPA as a novel ingredient in meat and fish analogues.

APA, Harvard, Vancouver, ISO, and other styles

10

Muller, Wayne S., Alfred L. Allen, Anthony Sikes, Ken Racicot, and Andy Senecal. Development of Fermented Taro as a Food Preservative Ingredient in Intermediate Moisture Products. Defense Technical Information Center, 2005. http://dx.doi.org/10.21236/ada439715.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!