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Bibliografías temáticas / FHiVI²

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Literatura académica sobre el tema "FHiVI²"

Autor: Grafiati

Publicado: 23 de noviembre de 2024

Última modificación: 31 de julio de 2025

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Artículos de revistas sobre el tema "FHiVI²"

1

Gurpreet, Singh, Chhabra Amit, and Mittal Ajay. "AN IN-DEPTH ANALYSIS OF ATTENTION MECHANISMS IN BRAIN TUMOR DETECTION: EXPLORING DIVERSE ATTENTION MODALITIES." Frontiers in Health Informatics 13, no. 8 (2024): 2369–84. https://doi.org/10.52783/fhi.vi.1868.

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Brain tumors pose a significant challenge in medical diagnosis, requiring accurate and timely detection for optimal patient treatment. While traditional imaging methods have their advantages, they lack the necessary sensitivity and specificity, prompting the investigation of advanced computational approaches. This research examines the effectiveness of different attention mechanisms in improving the detection of brain tumors to enhance diagnostic accuracy, while also addressing challenges like the need for diverse datasets and model interpretability. The Visual Transformer model achieves an im

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2

J, Sangeetha, Mubeen G, Parameswari Prabhu, et al. "Preparation, Characterization and Cytotoxicity Evaluation of Curcuminoid Compound Loaded PLGA Nanoparticles for Chemotherapy of Cancer." Frontiers in Health Informatics 13, no. 7 (2025): 254–67. https://doi.org/10.52783/fhi.vi.1472.

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The current study aimed to evaluate the formulation, characterization, and in vitro drug release properties of polymeric nanoparticles loaded with a curcuminoid compound, using polyvinyl alcohol (PVA) as a surfactant and pegylated PLGA 50:50 as the polymer. Drug-excipient compatibility studies using FTIR confirmed no significant chemical interactions between the components, indicating the stability and compatibility of the formulation. Nanoparticles were prepared using the double emulsion solvent evaporation (DESE) method, yielding formulations with varying concentrations of PVA as the stabili

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3

Kafure, Ivette, and Jorge Luís Barreto Pereira. "Aspectos emocionais e cognitivos do usuário na interação com a informação: um estudo de caso no Laboratório de Inovações Tecnológicas para Ambientes de Experiência (ITAE)." Perspectivas em Ciência da Informação 21, no. 3 (2016): 222–39. http://dx.doi.org/10.1590/1981-5344/2546.

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RESUMO É uma experiência realizada no Laboratório de Inovações Tecnológicas para Ambientes de Experiência (ITAE) com estudantes de disciplinas do grupo de pesquisa Fatores Humanos na Interação e Comunicação da Informação (FHICI), do Programa de Pós-Graduação da Faculdade de Ciência da Informação (FCI) da Universidade de Brasília (UnB). O objetivo principal deste estudo é identificar a percepção dos aspectos emocionais e cognitivos do usuário na interação com a informação. Tem uma abordagem qualitativa na qual é realizada uma experiência que consiste na interação dos participantes com um jogo c

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Tesis sobre el tema "FHiVI²"

1

Jean-Marie-Désirée, Ronny. "Étude de la dynamique de décharges transitoires sub-microsecondes à haute et basse pressions dans le contexte du stockage solide de l’hydrogène." Electronic Thesis or Diss., Université de Lorraine, 2024. http://www.theses.fr/2024LORR0094.

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Le projet SYNERGY (ANR) dans lequel s’inscrit ma thèse se donne pour objectif long terme d’optimiser les propriétés de sorption et de désorption d’un matériau poreux (e.g. MOFs) en rassemblant et couplant dans un seul et même matériau différents mécanismes de sorption, à la fois physique et chimique. Pour ce faire, deux types de procédés plasmas sont retenus : le premier ayant pour but de fonctionnaliser la surface dudit matériau et le second d’imprégner dans son volume des éléments métalliques réagissant positivement au stockage de l’hydrogène. Dans le but de mettre en place de tels procédés

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2

Sun, Lu-Hsuan, and 孫麓軒. "Studies on Spontaneous Fermentation of Chinese Fhive for Its Microflora, Antioxidant and Flavor." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/11830821564903721238.

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碩士<br>國立宜蘭大學<br>食品科學系碩士班<br>102<br>Chinese chive (Allium tuberosum) is rich in sulphur-containing compounds. Its special pungent odor is not widely accepted by the public. Besides, it spoils easily and can not go withstand a long-term storage, which always result in a great loss. Therefore, in order to improve the Chinese chive flavor and taste and also its preservation, this study attempted to develop the lactic-acid-bacteria (LAB) fermented Chinese chive, which is a novel product. The results showed the lowest pH (3.71) and highest acidity (1.88%) of the fermented Chinese chive was obtained

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