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1
Berwinkel, Holger. "Verwüsten und Belagern : Friedrich Barbarossas Krieg gegen Mailand (1158-1162) /." Tübingen : M. Niemeyer, 2006. http://opac.nebis.ch/cgi-bin/showAbstract.pl?u20=9783484821149.
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Keller, Hans-Jörg. "Der VI Parteitag der kommunistischen Partei Italiens (Mailand, 4.1. - 10.1.1948) /." Köln, 1997. http://catalogue.bnf.fr/ark:/12148/cb41003986c.
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Berwinkel, Holger. "Verwüsten und Belagern : Friedrich Barbarossas Krieg gegen Mailand (1158-1162) /." Tübingen : M. Niemeyer, 2007. http://catalogue.bnf.fr/ark:/12148/cb41119344m.
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Zawadka, Janusz. "Kardinal Carlo Maria Martini - Bischof von Mailand : ein Pastoralkonzept auf biblischem Fundament." Heimbach/Eifel Bernardus-Verl, 2008. http://d-nb.info/990236668/04.
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Zumhagen, Olaf. "Religiöse Konflikte und kommunale Entwicklung : Mailand, Cremona, Piacenza und Florenz zur Zeit der Pataria /." Köln : Böhlau Verl, 2002. http://catalogue.bnf.fr/ark:/12148/cb390501974.
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Hwang, Hun Sik [Verfasser], and Thomas [Akademischer Betreuer] Böhm. "Die Eucharistielehre des Ambrosius von Mailand : : zum eucharistischen Hochgebet seiner Schriften De sacramentis und De mysteriis." Freiburg : Universität, 2013. http://d-nb.info/1123477957/34.
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Zawadka, Janusz [Verfasser]. "Kardinal Carlo Maria Martini - Bischof von Mailand : ein Pastoralkonzept auf biblischem Fundament / vorgelegt von Janusz Zawadka." Heimbach/Eifel : Bernardus-Verl, 2008. http://d-nb.info/994397046/34.
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Riedo, Christoph [Verfasser]. "Kirchenmusik in Mailand von 1743 bis 1783 : Biritualität im Kontext der ambrosianischen und römischen Liturgie / Christoph Riedo." Bern : Peter Lang AG, Internationaler Verlag der Wissenschaften, 2021. http://d-nb.info/1234354632/34.
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Hermes, Raimund. "Totius libertatis patrona : die Kommune Mailand in Reich und Region während der ersten Hälfte des 13. Jahrhunderts /." Frankfurt am Main ; Berlin ; Bern : P. Lang, 1999. http://catalogue.bnf.fr/ark:/12148/cb38834930v.
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Zerfass, Alexander. "Mysterium mirabile Poesie, Theologie und Liturgie in den Hymnen des Ambrosius von Mailand zu den Christusfesten des Kirchenjahres." Tübingen Basel Francke, 2007. http://d-nb.info/986848719/04.
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Zerfass, Alexander. "Mysterium mirabile : Poesie, Theologie und Liturgie in den Hymnen des Ambrosius von Mailand zu den Christusfesten des Kirchenjahres /." Tübingen [u.a.] : Francke, 2008. http://d-nb.info/986848719/04.
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Winkler, Iris [Verfasser]. "Musik in Venedig und Mailand im Zeichen Napoleons : Kompositionen von und um Giovanni Simone Mayr ; Musik- und Kulturleben im Spannungsfeld politischer Macht / Iris Winkler." Eichstätt-Ingolstadt : Katholische Universität Eichstätt-Ingolstadt, 2013. http://d-nb.info/1052582745/34.
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Israel, Uwe. "Franz-Josef Arlinghaus, Legitimationsstrategien in schwieriger Zeit. Die Sentenzen der Mailänder Kommunalgerichte im 12. und 13.Jahrhundert: Buchbesprechungen Mittelalter." De Gruyter, 2017. https://tud.qucosa.de/id/qucosa%3A71358.
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Der schmale Band stellt bis auf ein kurzes, die Publikation begründendes Vorwort (S. 7–10), einen bereits im Jahre 1998 fertiggestellten Text dar. Er verzichtet auf die Einarbeitung von Literatur, die seitdem, also in den vergangenen zwei Jahrzehnten, erschienen ist. Eigentlich war er für einen Tagungsband des ein Jahr später beendeten Münsteraner Sonderforschungsbereichs „Träger, Felder, Formen pragmatischer Schriftlichkeit im Mittelalter“ vorgesehen, der bislang noch nicht erschienenen ist. Man merkt der Untersuchung an vielen Stellen an, dass sie im Diskussionszusammenhang mit dem damals von Hagen Keller geleiteten SFB-Teilprojekt „Der Verschriftlichungsprozess und seine Träger in Oberitalien (11.–13.Jahrhundert)“ entstand, was aber durchaus kein Schaden ist. Zwar wirkt die Abarbeitung an Thesen der Luhmann’schen Systemtheorie heute etwas antiquiert – und an manchen Stellen auch etwas bemüht („Herstellung von Legitimität im Verfahren“, Kap. 9) –, doch kommt der Vf. unter Anwendung des theoretischen Ansatzes durchaus zu interessanten Beobachtungen und überzeugenden Schlussfolgerungen.
14
Manová, Kateřina. "E-mailing." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-258711.
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The thesis analyzes the current use of e-mail communication in O2 company and suggests possible improvements according to the latest trends.
In the theoretical part is explained by synthesis of resources a comprehensive overview of the bases of e-mail marketing.
In the practical part is an analysis of the selected company, with addition of individual recommendations based on findings obtained in the theoretical part and knowhow
of experts in e-mailing domain.
15
Lang, Hauke. "Hepatozelluläres Karzinom." Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2014. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-137389.
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Harik, Mario A. (Mario Adel) 1980. "Mining mailing lists for content." Thesis, Massachusetts Institute of Technology, 2003. http://hdl.handle.net/1721.1/29557.
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Thesis (M.Eng.)--Massachusetts Institute of Technology, Dept. of Civil and Environmental Engineering, 2003.Includes bibliographical references (leaves 65-67).
In large decentralized institutions such as MIT, finding information about events and activities on a campus-wide basis can be a strenuous task. This is mainly due to the ephemeral nature of events and the inability to impose a centralized information system to all event organizers and target audiences. For the purpose of advertising events, Email is the communication medium of choice. In particular, there is a wide-spread use of electronic mailing lists to publicize events and activities. These can be used as a valuable source for information mining. This dissertation will propose two mining architectures to find category-specific event announcements broadcasted on public MIT mailing lists. At the center of these mining systems is a text classifier that groups Emails based on their textual content. Classification is followed by information extraction where labeled data, such as the event date, is identified and stored along with the Email content in a searchable database. The first architecture is based on a probabilistic classification method, namely naive-Bayes while the second uses a rules-based classifier. A case implementation, FreeFood@MIT, was implemented to expose the results of these classification schemes and is used as a benchmark for recommendations.
by Mario A. Harik.
M.Eng.
17
Liggins, Jason. "Fructose and the Maillard reaction." Thesis, Open University, 1995. http://oro.open.ac.uk/57550/.
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It is widely accepted that the Maillard reaction, specifically the development of Advanced Glycation End-products (AGEs) in vivo, is linked to the pathogenesis of diabetic secondary complications. The same diseases that occur in old age are similarly thought to develop as a function of the accumulation of AGEs. This thesis presents an in vitro investigation into glycation by fructose (fructation) and discusses the potential for in vivo fructation. The contribution of in vivo fructation to degenerative diseases is unknown, largely because assays for glycation underestimate, or do not detect, fructation (Ahmed N& Furth A. J. 1992, Clin. Chem. X8,1301-1303). In vitro radiolabelling illustrates that incorporation of fructose into protein, through the Maillard reaction, is more swift than glucose. The development of AGE-fluorescence reflects the incorporation of the two sugars, i. e. higher upon fructation. A novel colorimetric assay for glycation (including fructation), based on the reaction of 2,4-dinitrophenylhydrazine (DNPH) with protein-bound carbonyl groups, is presented. The DNPH assay detects compounds that are intermediates in post-Amadori, or post-Heyns reactions, and precede development of fluorescence. The production of the protein-bound carbonyl intermediates is largely dependent on the presence of lipid and free metal. The same group of compounds are probably the principle site of action of aminoguanidine, which blocks the production of AGEs. An in vitro model is presented, to show how protein glycated in one part of the body, can long after maintenance of euglycaemia, become covalently cross-linked to a second protein. Lysozyme was glycated with low concentrations of fructose, or using short periods of fructation, and the free fructose removed. The fructated lysozyme was subsequently incubated in sugar-free buffer with native ßlactoglobulin and produced a 32kD heterodimer of the two covalently cross-linked proteins.
18
Bates, Lisa. "Analysis of the colour of an intermediate moisture Mailland system." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308102.
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Lang, Hauke. "Hepatozelluläres Karzinom." Karger, 2009. https://tud.qucosa.de/id/qucosa%3A27731.
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Pigné, Catherine. "Réaction de Maillard : historique et intérêts." Paris 5, 1989. http://www.theses.fr/1989PA05P155.
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Seifert, Steffen. "Synthese und Komplexbildungseigenschaften ausgewählter Maillard-Reaktionsprodukte." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2009. http://nbn-resolving.de/urn:nbn:de:bsz:14-ds-1232923513056-87374.
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Zahlreiche Studien belegen, dass Maillard-Reaktionsprodukte (MRP) in vivo einen Einfluss auf den physiologischen Metallionenhaushalt haben können. Da bisher noch keine Korrelation zwischen dem Entstehen von definierten MRP und einem erhöhten Metallionenbindungsvermögen ermittelt werden konnte, war es das Ziel dieser Arbeit, die Komplexbildungseigenschaften der ausgewählten MRP Nε-Carboxymethyllysin, Isomaltol und Maltosin sowie deren Strukturanaloga Maltol, Deferipron, Mimosin und Pyridosin mit den physiologisch relevanten Metallionen Cu(II), Zn(II), Fe(III), Al(III) und Mn(II) zu untersuchen. Dazu wurden die MRP Nε-Carboxymethyllysin und Maltosin sowie die parallel untersuchten Substanzen Pyridosin, Maltosin-3-benzylether, Nα-Hippuryl- und Nα-Acetylmaltosin in ausreichender Menge und Reinheit synthetisiert. Dabei gelang es, für Maltosin und Pyridosin neue und effiziente Synthesewege zu entwickeln, bei welchen zum ersten Mal beide Substanzen gezielt aufgebaut wurden. Die Komplexbildungskonstanten der Liganden mit den Metallionen wurden pH-potentiometrisch bestimmt (I[KNO3] = 0,15 M; θ = 25 °C). Durch die Auswertung der Protonierungskonstanten der gebildeten Komplexe und das Vermessen geeigneter Derivate konnten für die untersuchten Komplexe zusätzlich die Koordinationsstellen der Liganden aufgeklärt werden. Die Untersuchungen zu den Komplexbildungseigenschaften bestätigten erstmals die Vermutung, dass MRP in der Lage sind, Metallionen zu binden. Dabei wurde weiterhin ermittelt, dass die Bindung von Cu(II) durch Nε-Carboxymethyllysin und von Fe(III), Al(III) und Cu(II) durch Maltosin durchaus von physiologischer Relevanz sind. Die Bedeutung der Ergebnisse wurde qualitativ durch Versuche mit Maltosin-derivatisiertem Rinderserumalbumin unterstrichen. Als besonderes Ergebnis der Arbeit ist herauszustellen, dass das MRP Maltosin und die Verbindung Pyridosin deutlich stabilere Komplexe mit Fe(III) bilden als das zur Fe(III)-Chelattherapie eingesetzte Medikament Deferipron. Diese festgestellte Eigenschaft bietet interessante Perspektiven für zukünftige Studien zur möglichen Anwendung von z. B. Maltosin als PharmakonSeveral studies show that Maillard reaction products (MRP) may influence the physiological metal ion balance. But none of these studies prove a correlation between the formation of defined MRP and an enhanced metal ion binding. Therefore it was the aim of this work to investigate the complex formation characteristics of the selected MRP Nε-carboxymethyllysine, isomaltol and maltosine as well as the structural analogues maltol, deferiprone, mimosine and pyridosine with the physiological relevant metal ions Cu(II), Zn(II), Fe(III), Al(III) and Mn(II). For that purpose the MRP Nε-carboxymethyllysine and maltosine plus the parallel analysed substances pyridosine, maltosine-3-benzylether, Nα-hippuryl- and Nα-acetylmaltosine were synthesised. Thereby new and efficient syntheses for maltosine and pyridosine were developed. The stability constants of the ligands with the metal ions were determined by pH-potentiometry (I(KNO3) = 0,15 M; θ = 25 °C). Furthermore the donor atoms within the formed complexes were determined by the evaluation of the protonation constants of the formed complexes and by the analysis of adequate derivatives. The studies to the complex formation characteristics confirm for the first time the assumption, that MRP are able to form stable complexes with metal ions. Withal it was ascertained that the coordination of Cu(II) by Nε-carboxymethyllysine and of Fe(III), Al(III) and Cu(II) by maltosine may be of physiological relevance. The significance of the results was pointed out by experiments with maltosine derivatised bovine serum albumine. The fact that the MRP maltosine and the compound pyridosine form more stable complexes with Fe(III) as the medicament for the Fe(III) chelate therapy deferiprone is a particular result of this work. This property affords interesting perspectives for future studies about a possible appliance of e.g. maltosine as pharmaceutical
22
Seifert, Steffen. "Synthese und Komplexbildungseigenschaften ausgewählter Maillard-Reaktionsprodukte." Doctoral thesis, Technische Universität Dresden, 2008. https://tud.qucosa.de/id/qucosa%3A23758.
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Zahlreiche Studien belegen, dass Maillard-Reaktionsprodukte (MRP) in vivo einen Einfluss auf den physiologischen Metallionenhaushalt haben können. Da bisher noch keine Korrelation zwischen dem Entstehen von definierten MRP und einem erhöhten Metallionenbindungsvermögen ermittelt werden konnte, war es das Ziel dieser Arbeit, die Komplexbildungseigenschaften der ausgewählten MRP Nε-Carboxymethyllysin, Isomaltol und Maltosin sowie deren Strukturanaloga Maltol, Deferipron, Mimosin und Pyridosin mit den physiologisch relevanten Metallionen Cu(II), Zn(II), Fe(III), Al(III) und Mn(II) zu untersuchen. Dazu wurden die MRP Nε-Carboxymethyllysin und Maltosin sowie die parallel untersuchten Substanzen Pyridosin, Maltosin-3-benzylether, Nα-Hippuryl- und Nα-Acetylmaltosin in ausreichender Menge und Reinheit synthetisiert. Dabei gelang es, für Maltosin und Pyridosin neue und effiziente Synthesewege zu entwickeln, bei welchen zum ersten Mal beide Substanzen gezielt aufgebaut wurden. Die Komplexbildungskonstanten der Liganden mit den Metallionen wurden pH-potentiometrisch bestimmt (I[KNO3] = 0,15 M; θ = 25 °C). Durch die Auswertung der Protonierungskonstanten der gebildeten Komplexe und das Vermessen geeigneter Derivate konnten für die untersuchten Komplexe zusätzlich die Koordinationsstellen der Liganden aufgeklärt werden. Die Untersuchungen zu den Komplexbildungseigenschaften bestätigten erstmals die Vermutung, dass MRP in der Lage sind, Metallionen zu binden. Dabei wurde weiterhin ermittelt, dass die Bindung von Cu(II) durch Nε-Carboxymethyllysin und von Fe(III), Al(III) und Cu(II) durch Maltosin durchaus von physiologischer Relevanz sind. Die Bedeutung der Ergebnisse wurde qualitativ durch Versuche mit Maltosin-derivatisiertem Rinderserumalbumin unterstrichen. Als besonderes Ergebnis der Arbeit ist herauszustellen, dass das MRP Maltosin und die Verbindung Pyridosin deutlich stabilere Komplexe mit Fe(III) bilden als das zur Fe(III)-Chelattherapie eingesetzte Medikament Deferipron. Diese festgestellte Eigenschaft bietet interessante Perspektiven für zukünftige Studien zur möglichen Anwendung von z. B. Maltosin als Pharmakon.Several studies show that Maillard reaction products (MRP) may influence the physiological metal ion balance. But none of these studies prove a correlation between the formation of defined MRP and an enhanced metal ion binding. Therefore it was the aim of this work to investigate the complex formation characteristics of the selected MRP Nε-carboxymethyllysine, isomaltol and maltosine as well as the structural analogues maltol, deferiprone, mimosine and pyridosine with the physiological relevant metal ions Cu(II), Zn(II), Fe(III), Al(III) and Mn(II). For that purpose the MRP Nε-carboxymethyllysine and maltosine plus the parallel analysed substances pyridosine, maltosine-3-benzylether, Nα-hippuryl- and Nα-acetylmaltosine were synthesised. Thereby new and efficient syntheses for maltosine and pyridosine were developed. The stability constants of the ligands with the metal ions were determined by pH-potentiometry (I(KNO3) = 0,15 M; θ = 25 °C). Furthermore the donor atoms within the formed complexes were determined by the evaluation of the protonation constants of the formed complexes and by the analysis of adequate derivatives. The studies to the complex formation characteristics confirm for the first time the assumption, that MRP are able to form stable complexes with metal ions. Withal it was ascertained that the coordination of Cu(II) by Nε-carboxymethyllysine and of Fe(III), Al(III) and Cu(II) by maltosine may be of physiological relevance. The significance of the results was pointed out by experiments with maltosine derivatised bovine serum albumine. The fact that the MRP maltosine and the compound pyridosine form more stable complexes with Fe(III) as the medicament for the Fe(III) chelate therapy deferiprone is a particular result of this work. This property affords interesting perspectives for future studies about a possible appliance of e.g. maltosine as pharmaceutical.
23
Fahim, A. Benkhayal. "Antioxidant properties of early maillard products." Thesis, University of Leeds, 1998. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.602379.
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Mandeville, Sylvain. "Extraction and identification of Maillard reaction precursors from shrimp and GCMS investigation of related Maillard model systems." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41704.
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Proximate analysis of the commercial shrimp meat waste samples indicated the presence of 94.6% protein and 4.2% fat on a dry basis. The HPLC analysis revealed the presence of 17 amino acids (proline most abundant) and 7 sugars (ribose being the most abundant). The changes in the concentration of the amino acids and sugars after heat treatment, are explained based on their interaction through the Maillard reaction and by the thermal hydrolysis of proteins and polysaccharides present in tissue. Carotenoid pigments ($ beta$-carotene, canthaxanthin, astacene, and astaxanthin monopalmitate) were extracted and separated by thick layer chromatography. Their structures were identified tentatively by thick layer chromatography (TLC) and subsequently confirmed by Fourier transformed infrared (FT-IR) spectroscopy. Lipids were separated and categorized into glycerides, sterols, and phospholipids by thin layer chromatography while flavor-active components were extracted by different organic solvents into acidic, basic, and neutral fractions and their sensory properties determined. The flavor profile of the raw and cooked shrimp meat waste revealed the presence of 59 compounds in raw shrimp compared to 44 in cooked. The components identified were of different functional groups, including fatty acid esters, long chain alcohols, aldehydes, ketanes and hydrocarbons. Many fractions provided desirable aroma (nutty, fruity, floral, green woody, meaty) indicating the presence of important flavor compounds in the commercial shrimp waste.Model studies were carried out under different experimental conditions (water content, pH), to observe the influence of these parameters on the formation of Maillard reaction products. Furthermore, a comparative study between direct injection of the aqueous solutions and its organic extracts was conducted. The direct injection of aqueous solutions revealed the presence of many water soluble components that were not detected by organic solvent extraction such as droserone and 3,9-diazatricyclo$ lbrack7.3.0.0 sp{*}.3 sp{*}.7 sp{ *} rbrack$-dodecan-2,8-dione while maltoxazine and acetanilide are example of compounds identified only in the dichloromethane extracts. Results also demonstrated that monosaccharides affected the yield of the compounds produced whereas the amino acids influenced the sensory properties of these models. Fructose and ribose were found to be the most reactive sugars in their respective categories. Thiazoles were found to be more water soluble whereas $ beta$-carbolines were more abundant in the organic extracts. The influence of water content was investigated in model systems containing fructose or glucose. It was found that water free systems decreased the yield of pyrazines and thiazoles while the formation of pyrrole and pyridine derivatives increased under dry heating conditions. The formation of Maillard reaction products were studied under different pH conditions in order to assess the effect of pH on the formation of heterocyclic compounds. Pyrazine and furan derivatives were the most affected by pH and alanine was found to be a better nitrogen source than lysine in the formation of pyrazines under different pH conditions. Finally, based on energy minimization studies using MM2 force field, a plausible mechanism was proposed for the formation of maltol in Maillard model systems.
25
Sivasundaram, Lalitha R. "On-line monitoring of the Maillard reaction." Thesis, University of Nottingham, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.402922.
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Rodda, Nicola. "Protein cross-linking in the Maillard reaction." Thesis, Open University, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.326580.
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Bersuder, Philippe. "Investigation of Maillard reaction products as antioxidants." Thesis, University of Lincoln, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319773.
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Bellion, Ian Richard. "Kinetics of the sulphite- inhibited Maillard reaction." Thesis, University of Leeds, 1992. http://etheses.whiterose.ac.uk/2604/.
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The kinetics of the inhibition of Maillard browning of glucose and glycine by suIphur(IV) oxospecies, S(IV), are reported in detail in water, and solutions containing either 40% w/w ethanol, 40% w/w polyethylene glycol 400 or up to 81.5% w/w glycerol. The progress of the reaction was followed by measuring free and reversibly bound S(IV), production of H+ and formation of sulphate ion. Equilibria between S(IV)-species were investigated by Fourier Transform Infrared (FTIR) Spectroscopy. Kinetic data show that despite earlier reports demonstrating a lack of an effect of pH on this reaction, maintaining of reaction mixtures at a constant pH causes considerable increases in rate. Overall the kinetics support the following 3-step mechanism, [diagram available in .pdf] S(IV) glycine hydroxysulphonate hydroxysulphonate hydroxysulphonate where DH, DDH and DSH represent 3-deoxyhexosulose, 3,4-dideoxyhexosulos-3-ene and 3,4-dideoxy-4-sulphohexosulose. Some autoxidation of S(IV) also takes in practice. The kinetically measured dissociation constant of the hydroxysulphonate of DH is found to be 0.28 M and this is the first report of kinetic evidence for such an interaction in the S(IV)-inhibited Maillard reaction. Hydrogen ion production during the reaction is the result of a condensation reaction between glucose and glycine, and autoxidation of S(IV). FTIR spectroscopy shows that addition of glycerol as a humectant does not cause the expected conversion of HSO3-t0 S2O52- in solution. Instead new species, e.g. ion pairs such as NaS205_, are formed and S2O52' is probably less important in concentrated foods, than once thought. The effect of humectant is to increase both k] and k2 (aw 1-0.43) and the effects are explained in terms of equilibria involving water as a reactant and interactions between transition states of the solvent.
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Kaminski, Eva. "Isolation and identification of non-volatile water-soluble Maillard reaction products." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0018/MQ37134.pdf.
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Tateyama, Miho. "Development of polymer-supported synthetic procedure for Heyns rearrangement products." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ55092.pdf.
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Martin, Fiona L. "Development of flavour in potato crisps and related model systems." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342147.
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Norckauer, Heber Regal. "Duplicate entry detection in mailing and participation lists." Thesis, Massachusetts Institute of Technology, 1990. http://hdl.handle.net/1721.1/61059.
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Bohn, Angela, Ingo Feinerer, Kurt Hornik, and Patrick Mair. "Content-Based Social Network Analysis of Mailing Lists." The R Foundation for Statistical Computing, 2011. http://epub.wu.ac.at/5435/1/RJournal_2011%2D1_Bohn~et~al.pdf.
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Social Network Analysis (SNA) provides
tools to examine relationships between
people. Text Mining (TM) allows capturing the
text they produce inWeb 2.0 applications, for example,
however it neglects their social structure.
This paper applies an approach to combine the
two methods named "content-based SNA". Using
the R mailing lists, R-help and R-devel, we
show how this combination can be used to describe
people's interests and to find out if authors
who have similar interests actually communicate.
We find that the expected positive
relationship between sharing interests and communicating
gets stronger as the centrality scores
of authors in the communication networks increase.
34
Rosenstock, Raymond Hugh. "Jean Maillard (Fl.1538-1572) : French Renaissance composer /." Ann Arbor : UMI, 2000. http://catalogue.bnf.fr/ark:/12148/cb37059830p.
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Diss.--Philosophie--New York--City Univ. of NY, 1981.Catalogue raisonné des oeuvres de J. Maillard p. 169-203. Réunit la musique de messes, motets et autres oeuvres vocales sacrées p. 204-281. Bibliogr. p. 289-309.
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Azhar, Mat Easa. "Factors affecting Maillard induced gelation of protein-sugar systems." Thesis, University of Nottingham, 1996. http://eprints.nottingham.ac.uk/11601/.
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Gelation due to the Maillard reaction took place when solutions containing a low level of bovine serum albumin were heated in the presence of carbonyl compounds. The Maillard reaction caused a change in colour, a decrease in the pH and induced gelation. These changes were dependent on the type and concentration of sugars or protein and on the heating conditions used. Reducing sugar and Maillard reaction products (e.g. glyoxal) affected these changes, yet their order of reactivity for browning and gelation were not necessarily the same. Loss of available lysine and arginine plus changes in the thio amino acids showed that these were implicated in the reaction. The gelation kinetics (gelation time and development of storage modulus) were followed in real time using a Bohlin CS Rheometer at a temperature of 90 °C. These studies showed that the gels did not form at a specific pH, the pH being lower for samples where the more reactive carbonyl compounds were used. Measurement of the charge on the protein after the Maillard reaction showed an increased negative charge, hence causing a lowering in the protein's isoelectric point. This had the effect of changing the critical protein concentration necessary for gelation at any pH above the isoelectric point. This reasoning would also explain the low syneresis seen in the Maillard gels. Hydrodynamic studies on dilute solution showed that the protein molecules heated in the presence of xylose associated in an orderly manner despite having a low pH. The aggregates could be described as "stiff and rod like". The linkages holding *the aggregates together were mostly attributed to additional non-disulfide linkages resulting from the Maillard reaction. Similar types of crosslinks were formed in the Maillard gels heated at 90°C and were thought to have enhanced the gel strength. Extrusion of soya grits with reducing sugars did not form a retort-stable product. However, microwave heating of the extruded product was successful in producing a product that survived a typical canning process. This suggests that formation of crosslinks may be controlled to produce novel food products.
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Mackison, Dionne. "Enhanced Nutrition Communications - Mailing the Best of Food Labels." Thesis, University of Dundee, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.521657.
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Food labels are considered fundamental in communicating nutrition information and can assist consumers to make informed dietary choices. Recent legislative developments within the European Union (EU) have put food labelling high on the policy agenda with commentators calling into question how best to deliver nutrition communication to guide healthy food choices in the retail setting. In addition, the provision of nutrition information in catering outlets is currently being explored in the United Kingdom (UK). The current study examines the British consumers' use, perception and comprehension of nutrition information provision in retail and catering settings. The study methodology comprised of a short postal questionnaire (distributed across the UK) and eight focus group discussions (FGOs) (conducted in Scotland). The questionnaire was designed following a literature review of the topic area. Content validity, face validity, item analysis, readability, repeat and internal reliability were assessed and indicated the questionnaire was a valid and reliable instrument. The final tool contained 19 questions (49 items) and assessed frequency of reading food labels, perceived importance of food labels, regularity of dining out, desire to have nutrition information at catering outlets and ability to perform nutrition information tasks. The questionnaire was distributed to a sample representative of gender, age, country of residence and social background for the UK population. Responses from 786 adults indicated that the majority (>90%) of respondents read food labels, with 53.4% reportedly reading nutrition information on food labels 'frequently'. Ability to perform nutrition label tasks was good with 61.3% obtaining a high label performance score. Eating outside the home was common (42.0% reported eating out once a week or more and 75.3% reported eating out once a month or more). Respondents claimed to welcome nutrition information in the catering arena.FGDswere informed by the questionnaire results and conducted to elicit a detailed perspective on label comprehension and usage. A non-probabilistic sampling strategy was employed with participants purposively recruited to include those from the most and least deprived locations. Pre-existing groups (e.g. church, parent and community groups) were recruited across Scotland, with a combination of analytic frameworks utilised for data analysis. Findings from the FGDsindicated that motivation (to read labels and eat a healthy diet) was a key determinant of nutrition label reading behaviour. Knowledge of nutrition, time pressures and label reading practicalities were reported barriers to reading and using food labels. The impact of product price on label reading behaviour varied between affluent and non-affluent groups. Participants who used labels described doing so to make 'healthier' food choices and compare similar products. Lack of motivation to eat a healthy diet and interest yvere common reasons cited by participants for non-label use. The introduction of nutrition information in the catering setting received a mixed response. Many participants expressed concerns about the impact of nutrition information on their dining experience, others however accepted nutrition information could be of benefit to those consumers dining out frequently. In conclusion, a range of approaches can be identified to enhance nutrition communications (e.g. the use of innovative technologies and communication platforms, the provision of tailored nutrition education interventions, and the modification and simplification of information currently provided) although impact will be influenced by the wider marketing environment. For enhanced nutrition communications to be successful, consumers first need to be motivated to eat a healthy diet and to read and use nutrition information available on food labels.
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Missagia, de Marco Leticia. "Inhibition of zinc-dependent peptidases by Maillard reaction products." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2015. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-162093.
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The Maillard reaction is a network of different non-enzymatic reactions between carbonyl groups of reducing sugars and amino groups from amino acids, peptides, or proteins, which progresses in three major stages and originates a very heterogeneous mixture of reaction products. It is also known as non-enzymatic browning, due to the brown macromolecular pigments formed in the final stage of the reaction. The chemistry underlying the Maillard reaction is complex. It encloses not only one reaction pathway, but a whole network of various transformations. As virtually all foods contain both proteins and carbohydrates, Maillard reaction products are present in the daily diet in considerable amounts. The endogenous formation of Maillard reaction products, especially related to ageing and diabetes, aroused intense discussions about the health consequences of the “glycation”, the term that describes the in vivo reaction corresponding to the Maillard reaction in foods.
Melanoidins are the final brown products of the Maillard reaction. They are responsible for the color formed during the heat processing of foods like coffee, bread, malt, and beef. Melanoidins are high molecular weight polydisperse polymers containing nitrogen. Their structure is largely unknown. Coffee melanoidins, which are object of the present study, contain thermally transformed polysaccharides, proteins, and phenolic compounds. Since the mechanisms involved on the formation of these macromolecules, and the chemical transformations which take place during the heat treatment are not completely elucidated, key structural features were analyzed. Especially the incorporation of chlorogenic acids in the melanoidin skeleton was object of attention of the present work.
Another major aim of this work was to investigate the influence of the Maillard reaction on the inhibitory potential of food components against zinc metalloproteases. The studied enzymes were three human matrix metalloproteases (MMP-1, -2 and -9), which are able to degrade matrix proteins and participate in many physiological processes, including tissue turnover and repair, but also constitute important targets in malignant and degenerative diseases. A microbial collagenase from Chlostridium histolyticum was chosen due to its subtract similarity to MMPs. Furthermore, Angiotensin Converting Enzyme (ACE), which plays a central role in cardiovascular pathologies such as hypertension and cardiac hypertrophy, was investigated. As a prototypical Maillard reaction product, coffee melanoidin was adopted.
Due to the roast dependent inhibitory activity of the coffee melanoidin fractions against matrix metalloproteases, the functionalization caused by the non-enzymatic browning was closer investigated. Na-carboxyalkylated derivatives of a sequence of relevant peptides were synthesized, in a variation of the process-induced formation of Nε-carboxymethyllysine, a major advanced glycation end-product (AGE). The inhibitory activity against zinc metalloproteases of the sequence of selected peptides and their Na-carboxymethyl- (CM-) and Na-carboxyethyl- (CE-) derivates was investigated.
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Bristow, Mark John. "The effect of high pressure on the Maillard reaction." Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.265631.
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Saavedra, Fernandez Giselle. "Effet du régime alimentaire sur les teneurs en Produits de Maillard dans le plasma, l'urine et les fèces de sujets sains." Thesis, Paris, AgroParisTech, 2011. http://www.theses.fr/2011AGPT0043.
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Les produits de glycation avancée (AGEs) sont trouvés en excès dans le plasma et les tissus au cours du diabète, de l'insuffisance rénale et du vieillissement. Ils se forment aussi pendant la cuisson domestique et industrielle des aliments. Actuellement, la plus forte consommation de denrées alimentaires transformées contenant des quantités importantes des AGEs augmente le risque d'exposition de la population aux AGEs et à leurs effets biologiques. C'est ainsi que l'étude de la biodisponibilité des AGEs devient un sujet d'actualité dans la compréhension de la pathogenèse de certaines maladies chroniques, particulièrement le diabète. Deux études cliniques ont été menées dans le but d'étudier l'impact de l'ingestion des AGEs alimentaires sur les fluctuations des concentrations de ces mêmes molécules retrouvées dans les fluides biologiques des individus sains étudiés. Une première étude qui compare la teneur des AGEs ingérés à travers deux régimes alimentaires administré à 62 jeunes adultes. Une deuxième étude qui évalue la teneur en AGEs d'une alimentation basée sur du lait maternel ou du lait de formules infantiles donné à 161 bébés. La quantification de la carboxyméthyllysine (CML) et des AGEs fluorescents comme indicateurs de la réaction de Maillard a été effectuée dans les aliments administrés aux sujets de l'étude ainsi que dans leurs matrices biologiques : plasma, urine et fèces. Les résultats montrent qu'un régime contenant 2,5 fois moins de CML et 1,7 fois moins des AGEs fluorescents, en comparaison avec un régime courant ou standard, peut provoquer des baisses importantes de ces indicateurs dans le plasma, l'urine et la matière fécale des individus sains. Ces diminutions sont plus accentuées au niveau de l'excrétion urinaire. D'autre part, une plus forte présence de la CML dans le lait de formules infantiles correspond à une plus forte quantité de CML dans le plasma et dans l'urine des enfants ayant ingéré cet aliment, à la différence des enfants nourris avec le lait maternel, caractérisé par de faibles quantités de la CML. Chez les adultes soumis au régime bas en AGEs ainsi que les bébés nourris avec le lait maternel, les niveaux de certains paramètres métaboliques tels que le stress oxydatif, les antioxydants importants et des facteurs de l'inflammation cellulaire et systémique ont été normaux mais inférieurs à ceux des adultes et des enfants ayant ingéré de plus fortes quantités d'AGEs. Ces effets indiquent que de plus faibles quantités de produits de Maillard alimentaires pourraient avoir un impact sur la prévention des maladies chroniquesAdvanced Glycation End Products (AGEs) are found in excess in plasma and tissus during diabetes, renal diseases and aging. AGEs are known to form in foods during industrial processes or home cooking. Nowadays, an excessive intake of technologically transformed foods riches in AGEs, increase the risk of the population to their possible pathophysiological effects. In this contexte, the study of bioavailability of AGEs formed in foods may have a significant impact in understanding the pathogenesis of some chronic diseases as diabetes.Two clinical studies were conducted to study the impact of dietary intake of AGEs on fluctuating levels of these same molecules found in biological fluids of healthy individuals studied. A first study that compared the content of AGEs ingested through two diets administered to 62 young adults. A second study evaluates the AGE content of a diet based on breast milk or infant formula milk given to 161 babies. Quantification of CML and fluorescent AGEs as indicators of the Maillard reaction was performed in the food administered to the subjects and their biological matrices: plasma, urine and feces. The results show that a diet containing less than 2.5 times and 1.7 times of CML and fluorescent AGEs respectively, compared with a current or standard diet, can cause significant declines in these indicators in plasma, urine and fecal matter of healthy individuals. These decreases are more pronounced at the level of urinary excretion. A stronger presence of CML in the milk of infant formula is a higher amount of CML in plasma and urine of children who ingested this food, unlike the children fed with milk breast, characterized by low levels of CML. In adults subjected to diet low in AGEs and babies fed breast milk, the levels of some metabolic parameters such as oxidative stress, antioxidants and important factors of cellular and systemic inflammation, were lower than normal levels of adults and children who ingested higher amounts of AGEs. These effects indicate that lower amounts of dietary Maillard products could have an impact on chronic disease prevention
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Wnorowski, Andrzej. "Applications of Py-GCMS to the study of maillard reaction : mechanistic and food quality aspects." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84856.
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The ability of Pyrolysis-GC/MS analytical system---developed earlier to study the mechanism of Maillard reaction---was further enhanced to include chemical ionization, tandem mass spectrometry and a sample pre-concentration trap essential to detect minor components. Furthermore, the sample delivery during Py-GC/MS analysis was optimized and its relevance to the study of aqueous Maillard model systems was also characterized. The results of these investigations have indicated that the use of higher values of carrier gas flow rates or high constant pressures, during Py-GC/MS analysis can increase the total number of peaks and total area counts of the pyrograms. The influence of the reaction phase on the mechanism of formation of Maillard products was studied by comparison of 13C-label incorporation patterns of the common products formed in model systems consisting of labeled glycine and D-glucoses subjected to both pyrolysis and heating in aqueous solutions. Although pyrolysis reaction produced higher number of products, however, the major pathways of formation of variety of important Maillard products followed the same mechanism under both pyrolytic and aqueous systems. Furthermore, the advantages of the optimized system, were demonstrated both in the investigation of the mechanism of Maillard reaction, using L-serine and L-threonine as model systems and in the study of formation of Maillard generated carcinogens and chemical markers. Analyses of the pyrolysis products of [13C-1], [13C-2] and [13C-3] labeled L-serines and L-threonines have indicated the presence of three initial degradation pathways. Decarboxylation followed by deamination; a retro-aldol reaction and dehydration followed by isomerization, deamination and hydrolysis leading to the formation of pyruvic and 2-ketobutanoic acids. Interestingly, the amino carbonyl interaction between the resulting pyruvic acid and the aminoethanol can lead to the formation of an Amadori product i
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Keyhani, Anahita. "PYGCMS investigation of the mechanism of Maillard reaction using isotopically enriched amino-acids and d-glucoses." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=42066.
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Pyrolysis/GC/MS was utilized as an integrated reaction, separation and identification system to study the thermal degradation products of non-volatile Maillard flavor precursors. Model systems of scL-phenylalanine (aromatic amino acid), glycine and scL-alanine (aliphatic amino acids), scL-serine ($ beta$-hydroxy amino acids) and scL-methionine (sulphur containing amino acid) were investigated. Quartz tube pyrolysis of scD-glucose/amino acid or dicarbonyl/amino acid mixtures shortened the analysis time (from hours to minutes) and eliminated the need for extraction since the volatiles generated from the precursors are directly transferred into the GC column.Phenylalanine Amadori product and different model systems containing phenylalanine and different reducing sugars were studied. Ribbon pyrolysis was used to study the effect of temperature (150, 200, 250$ sp circ$C) on the efficiency of formation of initial pyrolysis products from phenylalanine and Amadori phenylalanine. Quartz tube pyrolysis was used at 250$ sp circ$C to enhance the secondary reactions. These studies revealed the formation of pyridine and naphthalene derivatives such as 3,5-diphenylpyridine, 1(2)-naphthaleneamine, N-methyl-1(2)-aminonaphthalene, 1-aminoanthracene, 2$ sp prime$-phenyl-pyrrolo (4,5-A) dihydronaphthalene, 1(2)-(N-phenethyl)napthaleneamine and 1(2)-(N-phenethyl-N-methyl)naphthaleneamine.
Model studies using scD- ($ sp{13}$C) glucoses and a series of dicarbonyl compounds with labeled ($ sp{15}$N/$ sp{13}$C) glycines and ($ sp{15}$N/$ sp{13}$C) alanines identified a new chemical transformation of $ alpha$-dicarbonyls, that lead to the addition of alkyl groups from the amino acid to the $ alpha$-dicarbonyl compounds, instead of the amino group as in the case of the Strecker type interaction between the two reactants. Thus, glyoxal and pyruvaldehyde can be transformed into pyruvaldehyde and 2,3-butanedione respectively, by glycine and 2-ketobutanal and 2,3-pentanedione respectively, by scL-alanine. The labeled glycine model studies indicated that methyl substituted pyrazines and pyrazinones formed in the model systems, have a common intermediate. Two pathways of pyrazinone formation were distinguished based on the labeling experiments, one involving the reaction of three moles of glycine and the other the interaction of the dipeptide glycylglycine with an $ alpha$-dicarbonyl compound.
A major product of the reaction of scD-glucose with excess glycine was detected by Py/GC/MS analysis and subsequently synthesized and isolated using focused microwave irradiation at atmospheric pressure conditions. Spectroscopic analysis by NMR, FTIR, MS and UV in conjunction with labeling studies have indicated the unknown compound to be 5-hydroxy-1,3-dimethyl-2 (1H) -quinoxalinone. The labeling studies indicated the incorporation of ten carbon atoms (six from sugar, one C-1 atom of glycine, and three C-2 atoms of glycine) and two nitrogens.
scL-Serine was found to be a unique amino acid generating in the absence of sugar a variety of heterocyclic compounds. Under pyrolytic conditions scL-serine can be viewed as a potential mixture of glycine, alanine, serine, formaldehyde and dicarbonyl compounds.
Model studies with scL-methionine provided evidence that methional (Strecker aldehyde) generated under Quartz tube pyrolysis undergoes secondary reactions with amino compounds generating 1,3-thiazines or 3-substituted pyridine in a similar fashion to that of scL-phenylalanine systems where 3-substituted pyridines were also identified. (Abstract shortened by UMI.)
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Ma, Jinyu, and 马金余. "Phloretin and phloridzin as modulators in maillard reaction model systems." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2011. http://hub.hku.hk/bib/B47146977.
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Hayashida, Yasuo. "The furanones in Japanese barley miso flavour." Thesis, Heriot-Watt University, 2000. http://hdl.handle.net/10399/566.
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Kuhn, Claudia. "Novel techniques in combinatorial chemistry and their applications." Thesis, University of East Anglia, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.247114.
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Duraisamy, Yasotha. "Glycation of basic fibroblast growth factor : relevance to diabetic wound healing." Thesis, Manchester Metropolitan University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342835.
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Bopp, Verena. "MAILAMM 1932-1941 : die Geschichte einer Vereinigung zur Förderung jüdischer Musik in den USA /." Wiesbaden : Harrassowitz, 2007. http://catalogue.bnf.fr/ark:/12148/cb41383671p.
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Arisseto, Adriana Pavesi 1977. "Acrilamida em alimentos : ocorrencia, metodos analiticos e estimativas de ingestão." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254995.
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Orientadores: Maria Cecilia de Figueiredo ToledoTese (doutorado) Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Uma importante descoberta de pesquisadores suecos em abril de 2002 mostrou que acrilamida, uma substância provavelmente carcinogênica a seres humanos, pode ser formada em determinados alimentos que são submetidos a tratamento térmico em altas temperaturas. No presente estudo, 111 amostras de diferentes categorias de alimentos foram coletadas em supermercados, lojas de ¿fast-foods¿ e restaurantes da cidade de Campinas-SP, entre os meses de setembro de 2004 e abril de 2006, e analisadas para verificar a presença de acrilamida. As amostras foram selecionadas em função dos resultados divulgados por outros países e incluíram, além de produtos à base de batata, trigo e café, alimentos tipicamente brasileiros à base de mandioca e milho, processados em altas temperaturas. Os níveis de acrilamida foram determinados por cromatografia líquida de alta eficiência e espectrometria de massas em série (LC-MS/MS), conforme método previamente desenvolvido. Como a aplicação deste método em matrizes de cacau não apresentou resultados satisfatórios, o mesmo foi modificado através da inclusão de uma etapa de precipitação de proteínas e de alterações no procedimento de limpeza, o que resultou em melhor desempenho nesta matriz. As concentrações de acrilamida determinadas nas amostras analisadas confirmam que produtos à base de batata, tais como batatas fritas e batatas chips, biscoitos e café são os alimentos que apresentam os maiores níveis de acrilamida. Em etapa posterior, a ingestão potencial diária deste contaminante foi estimada combinando-se os dados analíticos de ocorrência de acrilamida obtidos no presente estudo com dados de consumo dos alimentos analisados, disponíveis para a população em geral e para uma população de adolescentes da cidade de Piracicaba-SP. Os valores médios de ingestão estimados para ambas as populações (0,14 e 0,12 µg/kg de peso corpóreo/dia, respectivamente) são inferiores aos valores relatados para populações de países da América do Norte e Europa (0,3 a 2 µg/kg de peso corpóreo/dia), o que pode ser parcialmente atribuído ao fato de que as estimativas de ingestão nestes países levaram em conta a contribuição de um maior número de alimentos. Dessa forma, é importante que mais amostras e grupos de alimentos sejam investigados para que, futuramente, possa ser calculada a contribuição da dieta total como fonte de acrilamida para a população brasileira e avaliados os possíveis riscos à saúde relacionados à exposição a este contaminante
Abstract: An important discovery of Swedish researchers in April 2002 showed that acrylamide, a probable carcinogen to humans, can be formed in certain foods which are submitted to thermal treatment at high temperatures. In the present study, 111 samples of different food categories were collected at supermarkets, fast-food restaurants and restaurants, in Campinas-SP, between September 2004 and April 2006, and analysed to verify the presence of acrylamide. The samples were selected according to results reported in other countries and included, beyond potato- and wheat-based products and coffee, typical Brazilian foods made from cassava and maize, and processed at high temperatures. The levels of acrylamide were determined by high performance liquid chromatography tandem mass spectrometry (LC-MS/MS), according to a method previously developed. As the application of this method in cocoa matrices did not presented satisfactory results, there was a need to modify it by the inclusion of a protein precipitation step and changes in the clean-up procedure, which improved its performance in this matrix. The concentrations of acrylamide determined in analysed samples confirm that potato-based products, such as French fries and potato chips, biscuits and coffee are the foods containing the highest levels of acrylamide. In a next step, the potential daily intake of this contaminant was estimated by combining analytical data on the occurrence of acrylamide obtained in the present study with data on food consumption for the analysed foods, available for the general population and for a population of adolescents from the city of Piracicaba-SP. The mean intakes estimated for both populations (0.14 e 0.12 µg/kg body weight/day, respectively) are below the values reported for populations from North American and European countries (0.3 to 2 µg/kg body weight/day), which may be partially attributed to the fact that intake estimates conducted in these countries took into account the contribution of a greater number of foods. In this way, it is important that more samples and food groups be investigated so that, in the future, it may be possible to calculate the contribution of the total diet as source of acrylamide for the Brazilian population, and to assess the possible risks to health with regard to the exposure to this contaminant
Doutorado
Doutor em Ciência de Alimentos
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Armstrong, Helen Jane. "Enhanced protein gelation using the Maillard reaction and elevated temperatures." Thesis, University of Nottingham, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240427.
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Vacalis, N. "Formation of 3-deoxyhexosulose in the sulphite-inhibited Maillard reaction." Thesis, University of Leeds, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.373476.
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Sun, Peng 1974. "Constructing learning models from data : the dynamic catalog mailing problem." Thesis, Massachusetts Institute of Technology, 2003. http://hdl.handle.net/1721.1/16927.
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Thesis (Ph. D.)--Massachusetts Institute of Technology, Sloan School of Management, Operations Research Center, 2003.Includes bibliographical references (p. 105-107).
This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
The catalog industry is a large and important industry in the US economy. One of the most important and challenging business decisions in the industry is to decide who should receive catalogs, due to the significant mailing cost and the low response rate. The problem is a dynamic one - when a customer is ready to purchase, s/he may order from a previous catalog if s/he does not have the most recent one. In this sense, customers' purchasing behavior depends not only on the firm's most recent mailing decision, but also on prior mailing decisions. From the firm's perspective, in order to maximize its long-term profit it should make a series of optimal mailing decisions to each customer over time. Contrary to the traditional myopic catalog mailing decision process that is generally implemented in the catalog industry, we propose a model that allows firms to design optimal dynamic mailing policies using their own business data. We constructed the model from a large data set provided by a catalog mailing company. The computational results from the historical data show great potential profit improvement. This application differs from many other applications of (approximate) dynamic programming in that an underlying Markov model is not a priori available, nor can it be derived in a principled manner. Instead, it has to be estimated or "learned" from available data. The thesis furthers the discussion on issues related to constructing learning models from data. More specifically, we discuss the so called "endogeneity problem" and the effects of inaccuracy in model parameter estimation. The fact that the model parameter estimation depends on data collected according to a specific policy introduces an endogeneity problem. As a result, the derived optimal policy depends on the original policy used to collect the data.
(cont.) In the thesis we discuss a specific endogeneity problem, "attribution error." We also investigate whether online learning can solve this problem. More specifically, we discuss the existence of fixed point policies for potential on-line learning algorithms. Imprecision in model parameter estimation also creates the potential for bias. We illustrate this problem and offer a method for detecting it. Finally, we report preliminary results from a large scale field test that tests the effectiveness of the proposed approach in a real business decision setting.
by Peng Sun.
Ph.D.