SAM: Recent submissions
Now showing items 925-931 of 6535
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Article dans une revue avec comité de lecture(King Mongkut's University of Technology North Bangkok, 2009, 2009-03)This paper deals with the design of experimental systems, which are necessary to the study and understanding of new phenomena. Usually, the design of such systems depends on two persons, the researcher and the designer, ...
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Article dans une revue avec comité de lecture(Elsevier BV, 2023-01)Direct numerical simulations of temporally evolving boundary layer flows are considered with solutions restricted to self-similar profiles. A new set of modified Navier–Stokes equations is solved with periodic boundary ...
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Article dans une revue avec comité de lecture(American Physical Society (APS), 2021-02)The simplified model by W. R. Dean, based on a low-curvature assumption, provided an early understanding of the laminar flow in curved ducts. However, most of the following studies relied on computer simulations of the ...
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Article dans une revue avec comité de lecture(MDPI AG, 2023-02-23)We propose a semi-automatic Scan-to-BIM reconstruction approach, making the most of Artificial Intelligence (AI) techniques, for the classification of digital architectural heritage data. Nowadays, Heritage- or Historic-Building ...
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Article dans une revue avec comité de lecture(Cambridge University Press, 2023-01)The stability and sensitivity of two- and three-dimensional global modes developing on steady spanwise-homogeneous laminar separated flows around NACA 4412 swept wings are numerically investigated for different Reynolds ...
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Article dans une revue avec comité de lecture(Taylor & Francis Online, 2020-11)Numerous processes are involved in 10 meter air pis-tol performance such as physiological (Tremayne andBarry2001), sensorimotor (Cheng et al.2017), or psy-chological (Baeck et al.2012). From a biomechanicalpoint of view, ...
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Article dans une revue avec comité de lecture(Elsevier BV, 2023-04)This data paper presents the values of CO2 solubility at different temperatures and main compositional parameters (protein, fat, moisture, sugars and salt content) for food products from different categories: dairy products, ...
