Gotowe bibliografie tematyczne / Tofu

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Gotowa bibliografia na temat „Tofu”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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Artykuły w czasopismach na temat "Tofu"

Hadiyanto, Hadiyanto. "Ozone Application for Tofu Waste Water Treatment and Its Utilisation for Growth Medium of Microalgae Spirulina sp." E3S Web of Conferences 31 (2018): 03002. http://dx.doi.org/10.1051/e3sconf/20183103002.

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Tofu industries produce waste water containing high organic contents and suspendid solid which is harmful if directly discharged to the environment. This waste can lead to disruption of water quality and lowering the environmental carrying capacity of waters around the tofu industries. Besides, the tofu waste water still contains high nitrogen contents which can be used for microalgae growth. This study was aimed to reduce the pollution load (chemical oxygen demand-COD) of tofue wastewater by using ozone treatments and to utilize nutrients in treated tofu waste water as medium growth of microa

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Multiana, Sri, Muhammad Authar ND, and Hafni Zahara. "CONSUMER PREFERENCES FOR WARNO TOFU IN AEK PINING VILLAGE, BATANG TORU DISTRICT, SOUTH TAPANULI REGENCY, NORTH SUMATERA." Jurnal Mahasiswa Agribisnis 3, no. 2 (2025): 74–81. https://doi.org/10.29103/jma.v3i2.20802.

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This research was conducted in Aek Pining Village, Batang Toru District, South Tapanuli Regency, North Sumatra at the Warno Tofu Industry. This study aims to determine what attributes are consumer preferences for Warno Tofu and determine which attributes are most considered by consumers in making purchasing decisions for Warno Tofu. The data used in this study are primary and secondary data. The sampling technique was carried out by chance (accidental sampling). The data analysis methods used are Chi-Square and Multiattribute Fishbein analysis. The results showed that the attributes of tofu th

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Murwanto, Bambang. "Efektivitas Jenis Koagulan Poly Aluminium Chloride Menurut Variansi Dosis dan Waktu Pengadukan terhadap Penurunan Parameter Limbah Cair Industri Tahu." Jurnal Kesehatan 9, no. 1 (2018): 143. http://dx.doi.org/10.26630/jk.v9i1.771.

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Tofus industry is a business built in the framework of the development of activities in the field of food that has a positive and negative impact on the environment. The negative impact of the tofus industry in the form of waste disposal that causes pollution problems that damage the environment Pollution environment. The result of solid waste (tofus waste) and liquids waste. Most of the liquid wastes produced by the tofu manufacture industry are viscous liquids that are separated from the clump of tofu called whey. Objective: To determine the effect of Coagulant PAC (Polyaluminium Chloride) w

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Ciabotti, Sueli, Maria de Fátima Píccolo Barcellos, José Marcos Gontijo Mandarino, and Adriana Gadioli Tarone. "Avaliações químicas e bioquímicas dos grãos, extratos e tofus de soja comum e de soja livre de Lipoxigenase." Ciência e Agrotecnologia 30, no. 5 (2006): 920–29. http://dx.doi.org/10.1590/s1413-70542006000500015.

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Com este trabalho, objetivou-se avaliar a composição química e aspectos bioquímicos de soja comum, comum branqueada e livre de lipoxigenases e o efeito do processamento dos seus respectivos extratos de soja e tofus. A composição centesimal das cultivares de soja comum e livre de lipoxigenase não se diferenciaram (p>0,05). Alterações na composição centesimal e de minerais dos extratos de soja e dos tofus foram atribuídas ao tratamento térmico (98 ºC/5 minutos) a que foi submetido o grão de soja comum e à etapa de maceração dos grãos, ficando evidente que algumas substâncias hidrossolúveis, f

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Sugianto, Ahmad, Dahlan Dahlan, Endang Rusmana, Siti Aisyah, and Tety Suciaty. "The perception of tofu entrepreneurs on the factors affecting the decline of the tofu industry in Kuningan Regency." Indonesian Journal of Multidisciplinary Science 4, no. 5 (2025): 373–86. https://doi.org/10.55324/ijoms.v4i5.1097.

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This study aims to understand tofu entrepreneurs' perceptions of the factors affecting the decline of the tofus industry both simultaneously and partially in Kuningan Regency. The study employs descriptive quantitative methods through a survey approach, aiming to explain and summarize various conditions and situations while revealing problems or facts in more depth. This study also utilizes measurements and analyses to explore the views of tofo entrepreneurs regarding the elements that contribute to the decline in the number of industries. The results indicate that the entrepreneurs' perceived

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Tanjung, Annisya, Cut Nabila Afifah, Cindy Miranti, Fadlilah Al Hasanah, Sakinah Warahmah, and Rabiah Afifah Daulay. "Proses Pembuatan Tahu Berbahan Dasar Kacang Kedelai di Pabrik Tahu Mabar Hilir." Jurnal Dirosah Islamiyah 5, no. 2 (2023): 553–60. http://dx.doi.org/10.47467/jdi.v5i2.3214.

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 One of the processed soybean products that is a good source of protein is tofu. for the body because of the amount of protein it contains and its high digestibility. Tofu was first made around 200 BC by one of the Chinese cooks who accidentally added nigari or salt solution to soybean juice until the clumping process occurred into a solid. Since then, tofu as a processed soybean product has been accepted as a source of health for Asians. The word tofu comes from the Chinese language, namely tao-hu or teu-hu. The word tao means soybeans, while hu means crushed or mush. In Japan, tofu is

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Yakubu, Ndatsu, Ganiyu Oboh, and Amuzat Aliyu Olalekan. "Antioxidant and Hepatoprotective Properties of Tofu (Curdle Soymilk) against Acetaminophen-Induced Liver Damage in Rats." Biotechnology Research International 2013 (February 28, 2013): 1–7. http://dx.doi.org/10.1155/2013/230142.

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The antioxidant and hepatoprotective properties of tofu using acetaminophen to induce liver damage in albino rats were evaluated. Tofus were prepared using calcium chloride, alum, and steep water as coagulants. The polyphenols of tofu were extracted and their antioxidant properties were determined. The weight gain and feed intake of the rats were measured. The analysis of serum alanine aminotransferase (ALT), alkaline phosphatase (ALP), aspartate aminotransferase (AST), and lactate dehydrogenase (LDH) activities and the concentrations of albumin, total protein, cholesterol, and bilirubin were

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Astuti, Wida, Danang Lenono, and Faizah Faizah. "Identifikasi Tahu Berformalin dengan Electronic Nose Menggunakan Jaringan Syaraf Tiruan Backpropagation." IJEIS (Indonesian Journal of Electronics and Instrumentation Systems) 6, no. 2 (2016): 211. http://dx.doi.org/10.22146/ijeis.15330.

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During this time to identify pure and formalin tofu based on color and aroma involving human taster. But this tofu tester still has weaknesses such as subjective. Besides that, the standard chemical analytical methods requires a high cost and need expertise to analyzing it. Basically aroma of tofu is determined by volatile compounds such as heksanal, ethanol, and 1-hexanol, while aroma of formalin tofu is determined by volatile compounds such as OH, CO, and hydrocarbon. Electronic nose based on unselected gas sensor array has the ability to analyze samples with complex compositions that can be

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Adril, Elvis, Asmed Asmed, Fardinal Fardinal, and Yulia Sasmita Angraini. "Perancangan Mesin Press Tahu Sistem Pnuematik Dengan Kapasitas 50 Kg." Jurnal Teknik Mesin 14, no. 2 (2021): 130–33. http://dx.doi.org/10.30630/jtm.14.2.659.

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This pneumatic system tofu press machine is a press machine that is used to compress tofu starch with a capacity of 50 kg to make tofu that is ready to be marketed. The pneumatic system tofu press machine is made to make it easier to press tofu. Previously, tofu was pressed manually, namely by using a stone as a tofu press which resulted in the length of the tofu compaction process. Pressing with stones can also cause work accidents. This tofu press machine uses pneumatics as a punch driver which will press the tofu. The way this tofu machine works is by pressing the on button on the machine t

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Junitasari, Assyifa. "Analysis of Aroma Compounds in Tofu from Lembang, Sumedang and Garut West Java, Indonesia." Science Education and Application Journal 3, no. 2 (2021): 60. http://dx.doi.org/10.30736/seaj.v3i2.365.

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Tofu from Lembang, Tofu from Sumedang and Tofu from Garut are three types tofu that are produced in different places, but still close. Although made from the same raw material that is soy, every tofu will produce a different tofu, both in terms of taste, aroma, texture and suppleness. Differences in the type of flavour compouds used can also be a factor causing divergence of any tofu product. The characteristic of the tofu were determined by identifying the flavour compouds GC-MS, as well as organoleptic tests. To determine differences in compound-producing falvour in the tofu. The results ext

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Rozprawy doktorskie na temat "Tofu"

Daniels, Juliano. "Desenvolvimento e caracterização de tofu defumado." Universidade Tecnológica Federal do Paraná, 2015. http://repositorio.utfpr.edu.br/jspui/handle/1/1105.

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Produtos derivados da soja, como o tofu, são tipicamente orientais, mas apesar de suas propriedades funcionais e nutricionais, esses alimentos são pouco consumidos na dieta do brasileiro, devido ao sabor e odor característicos. Uma possibilidade para alterar esses atributos do tofu é a aplicação da defumação, que antigamente era usada somente como método de conservação, mas hoje é utilizada visando modificar as características sensoriais. Sendo assim, o objetivo deste trabalho foi elaborar e caracterizar tofus defumados. Os grãos de soja foram branqueados, macerados, triturados e centrifugados

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Ribeiro, Thaís Teresa Brandão Cavalheiro. "Detecção de indicadores de contaminação em queijo tofu." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/134845.

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Este estudo teve como objetivos avaliar a qualidade microbiológica de duas marcas de queijo tofu comercializadas em supermercado da cidade de Porto Alegre/RS. O queijo de soja foi primeiramente coletado e estocado refrigerado até chegar ao local de análise. Foram realizadas contagens de bactérias mesófilas, contagens e determinação de Staphylococcus coagulase positivo e negativo, contagens de coliformes a 35ºC e a 45ºC e confirmação de Escherichia coli, pesquisa de Bacillus cereus, de Salmonella sp. e de Listeria sp. Foi realizada a coleta de duas diferentes marcas, sendo um lote por mês, dura

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Blazek, Vladimir. "Chemical and Biochemical Factors That Influence the Gelation of Soybean Protein and the Yield of Tofu." Thesis, The University of Sydney, 2008. http://hdl.handle.net/2123/4084.

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Soybeans contain around 40% of high quality protein and 20 % of oil. Soy protein has long been used as ingredients for its emulsification and texturizing properties in a variety of foods, soymilk and tofu being the most popular. Soymilk is essentially a water extract of soybeans and there are many variations on the basic soymilk processing steps. Tofu, or bean curd, is made by coagulating soy milk, and then pressing the resulting curds into blocks. This thesis was mainly devoted to thermal denaturation and coagulation of soy proteins and targeted several selected important factors as they rela

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Blazek, Vladimir. "Chemical and Biochemical Factors That Influence the Gelation of Soybean Protein and the Yield of Tofu." University of Sydney, 2008. http://hdl.handle.net/2123/4084.

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Doctor of Philosophy(PhD) Soybeans contain around 40% of high quality protein and 20 % of oil. Soy protein has long been used as ingredients for its emulsification and texturizing properties in a variety of foods, soymilk and tofu being the most popular. Soymilk is essentially a water extract of soybeans and there are many variations on the basic soymilk processing steps. Tofu, or bean curd, is made by coagulating soy milk, and then pressing the resulting curds into blocks. This thesis was mainly devoted to thermal denaturation and coagulation of soy proteins and targeted several selected i

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Joo, Woojeong. "The flavour of tofu : Ozu, history and the representation of the everyday." Thesis, University of Warwick, 2011. http://wrap.warwick.ac.uk/49454/.

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This thesis deals with the issue of the everyday represented in the films of Japanese film director Ozu Yasujiro (1903-1963) from a socio-historical perspective. Recognised as one of the masters of Japanese cinema, Ozu is well-known for his depiction of the everyday life of Japanese people consistently throughout his long career. Ozu’s cinema, however, has been mainly studied from a formal point of view that pays attention to his particular cinematic styles. This thesis aims to revise this tendency by adopting the socio-historical methodology that actively draws upon the knowledge of modern Ja

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Brown, Sabrina L. "The effect of environment on seed composition of tofu and natto soybean cultivars." Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/4509.

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Thesis (M.S.) University of Missouri-Columbia, 2006. The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 22, 2007) Includes bibliographical references.

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Murate, Elenice Haruko. "Estudo e avaliação do enriquecimento de produtos lacteos e tofu com acido folico." [s.n.], 2002. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254280.

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Orientador: Helena Teixeira Godoy Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Made available in DSpace on 2018-08-02T11:27:10Z (GMT). No. of bitstreams: 1 Murate_EleniceHaruko_D.pdf: 28219052 bytes, checksum: 50b65b2408ff93e7ad5c2707dbeb8a0f (MD5) Previous issue date: 2002 Resumo: A demanda nutricional por folatos é particularmente alta durante a gestação e a suplementação antes da concepção pode reduzir significativamente a incidência de malformações congênitas, principalmente defeitos do tubo neural e anencefalia. Em muitos países, on

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Khuu, Ellin, and Emi Khuu. "A Melting Pot of Bagels and Tofu : A Study of Acculturation and Food Consumption." Thesis, Högskolan Kristianstad, Sektionen för Hälsa och Samhälle, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-8238.

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Today‟s globalization enables people to move across borders for various reasons. When people move there are consequences they need to face; local customs that need to be taken into consideration. As individuals undergo the process of adapting to a new culture, acculturation occurs. The purpose of this study is to investigate the relationship between the degree of acculturation and preference for American food. The study is applied on East Asian students residing in Texas, USA. Length of residence in the U.S. and sex are two demographic factors that are used to measure the influence on the degr

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Kuba, Erica Elaine [UNESP]. "Desenvolvimento de uma sobremesa probiótica mista de tofu e extrato hidrossolúvel de soja fermentado." Universidade Estadual Paulista (UNESP), 2013. http://hdl.handle.net/11449/88332.

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Made available in DSpace on 2014-06-11T19:23:25Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-10-26Bitstream added on 2014-06-13T18:09:33Z : No. of bitstreams: 1 kuba_ee_me_arafcf.pdf: 816726 bytes, checksum: 855ca4798f7fb494846e5bded4c923c4 (MD5) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Os alimentos probióticos representam uma classe muito importante para a manutenção do estado de saúde. No mercado, esses produtos são predominantemente iogurtes e leites fermentados, havendo uma demanda por alimentos probióticos não-lácteos para ampliar as opções dos

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Skiba, Mateusz. "Making TOFu : Fusion Plasma Neutron Emission Spectrometry with a Fully Digital Data Acquisition System." Doctoral thesis, Uppsala universitet, Tillämpad kärnfysik, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-304383.

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TOFu (Time-Of-Flight upgrade) is a fully digital data acquisition system based on 1 GSPS, 12 bit digitisers for the TOFOR (Time-Of-Flight spectrometer Optimised for Rate) fusion neutron spectrometer at JET. The system has been assessed, developed and subsequently tested during experimental campaigns at JET. A detailed presentation is provided, describing the electronics setup, as well as solutions to challenges related to time-alignment and synchronisation of the signal lines and digitisers. The system enables kinematic discrimination of spectral background, based on associated time and energy

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Książki na temat "Tofu"

Li, Mucun. Tofu! tofu! tofu!: Chinese style = [To fu]. Edited by Huang Shuhui. Wei-Chuan Pub., 1994.

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Hagler, Louise. Tofu cookery. Book Pub. Co., 1991.

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Housez, Brita. Tofu mania: 120 easy recipes for the dishes you love-- with the added benefits of tofu. Marlowe & Co., 2000.

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Abrams, Maribeth. Tofu 1-2-3. J. Wiley & Sons, 2005.

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Leneman, Leah. The tofu cookbook. Thorsons, 1998.

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Kelly, Donna. 101 things to do with tofu: By Donna Kelly and Anne Tegtmeier. Gibbs Smith Publishser, 2007.

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William, Shurtleff. Tofu as a potentially hazardous food: Crisis or opportunity? Soyfoods Center, 1989.

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Williamson, Kerri Bennett. The taming of tofu. Pacific Press Pub. Association, 1991.

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Noviello, Mónica. Aunque usted no lo crea, es tofu. Editorial Diana, 2000.

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Jean, Conil, ed. The secrets of tofu. Foulsham, 1986.

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Części książek na temat "Tofu"

Tsai, S. J., T. L. Hong, and S. C. S. Tsou. "Predicting Tofu Productivities of Soybean Varieties by Tofu Gel Centrifugation." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_339.

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Kover, T. R. "Flesh, Death, and Tofu." In Hunting Philosophy for Everyone. Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9781444327694.ch14.

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Mouritsen, Ole G. "Soybeans: tofu, shōyu, and miso." In SUSHI Food for the eye, the body & the soul. Springer US, 2009. http://dx.doi.org/10.1007/978-1-4419-0618-2_7.

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Mouritsen, Ole G. "Sojabohnen: Tofu, Shõyu & Miso." In Sushi. Spektrum Akademischer Verlag, 2011. http://dx.doi.org/10.1007/978-3-8274-2670-3_7.

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Fritz, Klaus-Peter, and Elisabeth Sailer. "Würstl, Tofu oder doch Ananas?" In Forschungsfeld Gastronomie. Springer Fachmedien Wiesbaden, 2014. http://dx.doi.org/10.1007/978-3-658-05195-2_2.

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Goyal, Megh R., Junaid Ahmad Malik, and Ademola Olabode Ayeleso. "Antidiabetic Potency of Tofu (Soybean Meal)." In Curative and Preventive Properties of Medicinal Plants. Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003328544-19.

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Ke, Wangjing, and Ronald Ross Watson. "Tofu in Menopause Therapy and Prevention." In Nutrition and Diet in Menopause. Humana Press, 2013. http://dx.doi.org/10.1007/978-1-62703-373-2_11.

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Trauth, Erin. "“Friends don’t let friends eat tofu”." In The Routledge Handbook of Vegan Studies. Routledge, 2021. http://dx.doi.org/10.4324/9781003020875-35.

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Wicaksono, Yudha Ardy, Farida Djumiati Sitania, and Theresia Amelia Pawitra. "Green Productivity Analysis in Tofu Industry (Case Study: Pak Sadino Tofu Industry on Selili Village)." In Advances in Engineering Research. Atlantis Press International BV, 2025. https://doi.org/10.2991/978-94-6463-732-8_5.

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Fried, Robert. "Tofu … If Fish Is Not Your Thing." In Evidence-based Nutritional Guidance for Health Management. CRC Press, 2025. https://doi.org/10.1201/9781003546894-47.

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Streszczenia konferencji na temat "Tofu"

Olaniran, Abiola Folakemi, Faith Oluwatoyosi Agaja, and Seno Isidore Ebong. "Impacts of Recent Techniques in "Tofu" Production." In 2024 International Conference on Science, Engineering and Business for Driving Sustainable Development Goals (SEB4SDG). IEEE, 2024. http://dx.doi.org/10.1109/seb4sdg60871.2024.10629996.

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Erliana, Cut Ita, Iskandar Hasanuddin, Yuwaldi Away, Raja Ariffin Raja Ghazilla, and Rajagukguk Rizky Maisaroh. "Incorporating Time and Motion Analysis into Modular Arrangement of Predetermined Time Standard." In International Conference on Experimental and Computational Mechanic in Engineering 2023. Trans Tech Publications Ltd, 2025. https://doi.org/10.4028/p-tojl9e.

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Micro, small, and medium enterprises (MSMEs) play a crucial role in driving economic growth and absorbing labor. MSMEs' contribution to the Indonesian economy includes their ability to absorb 97% of the total workforce available. Tofu is one of Indonesia's micro, small, and medium enterprises. According to previous research results on posture assessment in the filtering workstation, the assessment workstation's working posture received a score of 13, indicating a very high risk of musculoskeletal disorders (MSDs) and necessitating immediate corrective action. This research aims to analyze work

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Zhou, Li, Taelin Karidi, Wanlong Liu, et al. "Does Mapo Tofu Contain Coffee? Probing LLMs for Food-related Cultural Knowledge." In Proceedings of the 2025 Conference of the Nations of the Americas Chapter of the Association for Computational Linguistics: Human Language Technologies (Volume 1: Long Papers). Association for Computational Linguistics, 2025. https://doi.org/10.18653/v1/2025.naacl-long.496.

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Wistort, Ryan, and Cynthia Breazeal. "TOFU." In the 8th International Conference. ACM Press, 2009. http://dx.doi.org/10.1145/1551788.1551862.

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Ajima, Yuichiro, Yuzo Takagi, Tomohiro Inoue, Shinya Hiramoto, and Toshiyuki Shimizu. "The Tofu Interconnect." In 2011 IEEE 19th Annual Symposium on High-Performance Interconnects (HOTI). IEEE, 2011. http://dx.doi.org/10.1109/hoti.2011.21.

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Walfield, Neal H., and Werner Koch. "TOFU for OpenPGP." In the 9th European Workshop. ACM Press, 2016. http://dx.doi.org/10.1145/2905760.2905761.

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Ajima, Yuichiro, Takahiro Kawashima, Takayuki Okamoto, et al. "The Tofu Interconnect D." In 2018 IEEE International Conference on Cluster Computing (CLUSTER). IEEE, 2018. http://dx.doi.org/10.1109/cluster.2018.00090.

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Ajima, Yuichiro, Tomohiro Inoue, Shinya Hiramoto, et al. "The Tofu Interconnect 2." In 2014 IEEE 22nd Annual Symposium on High-Performance Interconnects (HOTI). IEEE, 2014. http://dx.doi.org/10.1109/hoti.2014.21.

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Handayani, Trustorini. "Analysis of Product Innovation of Cibuntu Tofu at Cibuntu Tofu Center Bandung." In Proceedings of the International Conference on Business, Economic, Social Science and Humanities (ICOBEST 2018). Atlantis Press, 2018. http://dx.doi.org/10.2991/icobest-18.2018.113.

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Ito, Teruaki. "Air Bubble Detection for Product Quality Inspection." In ASME 2011 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2011. http://dx.doi.org/10.1115/detc2011-47630.

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Product quality is one of the critical issues to be competitive in the global market place. Especially, food production companies are strongly required to control high product quality in their production lines. The contaminations such as metallic, or plastic, organic materials are harmful to human body and should be eliminate as much as possible. Therefore, machine inspections, such as X-ray or fluorescence spectrum methods work effectively to eliminate these contamination substances. However, the final inspections are taken care of by human inspectors to make sure the product quality kept in

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Raporty organizacyjne na temat "Tofu"

Soha, Aria, Mickey Chiu, Eric Mannel, et al. PHENIX Fast TOF. Office of Scientific and Technical Information (OSTI), 2014. http://dx.doi.org/10.2172/1296763.

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Chiang, I.-Hung, Adam Rusek, and M. Sivertz. ToF Results From Run 06C. Office of Scientific and Technical Information (OSTI), 2006. http://dx.doi.org/10.2172/1775545.

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Peters, Jane S., Mithra Moezzi, Susan Lutzenhiser, James Woods, Linda Dethman, and Rick Kunkle. PowerChoice Residential Customer Response to TOU Rates. Office of Scientific and Technical Information (OSTI), 2009. http://dx.doi.org/10.2172/986914.

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Samaraweera, Himali, Sun Hee Moon, and Dong U. Ahn. Characterization of Phosvitin Phosphopeptides using MALDI-TOF Mass Spectrometry. Iowa State University, 2016. http://dx.doi.org/10.31274/ans_air-180814-1389.

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Brown, Jesse, Klaus H. Guber, and Dorothea Wiarda. Activation Study of Isotopically Enriched Samples During Neutron TOF Measurements. Office of Scientific and Technical Information (OSTI), 2019. http://dx.doi.org/10.2172/1606961.

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Lozev. L52022 Validation of Current Approaches for Girth Weld Defect Sizing Accuracy. Pipeline Research Council International, Inc. (PRCI), 2002. http://dx.doi.org/10.55274/r0011325.

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Computational tools based on probabilistic fracture mechanics have been developed to enable reliability-based fitness-for-service assessments of flawed girth welds. The same tools are readily adapted for establishing maximum allowable defect sizes to achieve targeted weld reliability. Sensitivity studies have shown that of the various input parameter uncertainties, measured defect height often has the greatest impact on the probabilities of both fracture and plastic collapse. A reduction in sizing uncertainty should thus dramatically improve predicted reliabilities. The increasing use of mecha

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Morgan, Lozev, and Spencer. L52051 Further Investigation of AUT Defect Detection and Sizing. Pipeline Research Council International, Inc. (PRCI), 2005. http://dx.doi.org/10.55274/r0011327.

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The objective of the work was to improve the reliability of detection and the accuracy of defect size measurement for defects in mechanised girth welds when using automated ultrasonic testing (AUT) methods. By amalgamating data from two previous studies in a single database the intention was to quantify the reliability of detection and accuracy of sizing for the different types of weld defects encountered in practice. Through the improved understanding of the impact of defect vagaries on ultrasonic signal responses the work intended to point the way to more robust procedures. The report conclu

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Lerche, R. Optimum detector distance for neutron TOF (time-of-flight) temperature measurements. Office of Scientific and Technical Information (OSTI), 1989. http://dx.doi.org/10.2172/6996615.

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Leichty, Sarah, Qian Zhao, Christopher Kasanke, Nikolla Qafoku, Karl Weitz, and Kirsten Hofmockel. Interrogating organo-mineral interactions by Py-GC/MS and ToF-SIMS. Office of Scientific and Technical Information (OSTI), 2022. http://dx.doi.org/10.2172/1987706.

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Adair, Mike, and OGC Portal Admin. Access Control and Terms of Use (ToU) "Click-through" IPR Management. Open Geospatial Consortium, Inc., 2006. http://dx.doi.org/10.62973/05-111r2.

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