SAM: Recent submissions
Now showing items 3710-3716 of 6449
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Article dans une revue avec comité de lecture(Springer Verlag, 2019)In the paradigm of data-intensive science, automated, unsupervised discovering of governing equations for a given physical phenomenon has attracted a lot of attention in several branches of applied sciences. In this work, ...
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Article dans une revue avec comité de lecture(Elsevier, 2018)Variability is unavoidable in the realization of products. While design must specify ideal geometry, it shall also describe limits of variability (tolerances) that must be met in order to maintain proper product function. ...
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Article dans une revue avec comité de lecture(MDPI, 2018)Large volumes of trajectory-based data require development of appropriate data manipulation mechanisms that will offer efficient computational solutions. In particular, identification of meaningful geometric points of such ...
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Article dans une revue avec comité de lecture(Association for Computing Machinery, 2018)The main achievements of spatio-temporal modelling in the field of Geographic Information Science that spans over the past three decades are surveyed. This article offers an overview of: (i) the origins and history of ...
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Article dans une revue avec comité de lecture(MDPI, 2018)The rapid proliferation of sensors and big data repositories offer many new opportunities for data science. Among many application domains, the analysis of large trajectory datasets generated from people’s movements at the ...
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Article dans une revue avec comité de lecture(Elsevier, 2018)The size of representative volume element (RVE) for 3D polycrystalline material is investigated. A statistical RVE size determination method is applied to a Voronoi tessellation-based pure copper microstructure. The ...
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Communication avec acte(Elsevier BV, 2018)Resource selection (RS) is one of the prime phases of product design that have substantiating impact on the manufacturing of products. Material and manufacturing process selection are considered an important ingredient of ...