Mr. L. V. Lester-Garland
نویسندگان
چکیده
منابع مشابه
Mesoscopic Neural Networks - 3 - Lester Ingber V ′ = G Σ V ′ ′
A series of papers over the past decade [the most recent being L. Ingber, Phys. Rev. A 44, 4017 (1991)] has developed a statistical mechanics of neocortical interactions (SMNI), deriving aggregate behavior of experimentally observed columns of neurons from statistical electrical-chemical properties of synaptic interactions, demonstrating its capability in describing large-scale properties of sh...
متن کاملLester Workshop
Superfi cial scald of apples and pears, which manifests as brown or black patches on the fruit skin, results from necrosis of the hypodermal cortical tissue (Bain and Mercer, 1963) and is thought to be induced by oxidation products of the sesquiterpene (E,E)-α-farnesene (Anet, 1972a; Huelin and Coggiola, 1970a, 1970b; Huelin and Murray, 1966). Synthesis of sesquiterpenes in plant tissues occurs...
متن کاملASA Lessons Learned - 3 - Lester
Adaptive simulated annealing (ASA) is a global optimization algorithm based on an associated proof that the parameter space can be sampled much more efficiently than by using other previous simulated annealing algorithms. The author’s ASA code has been publicly available for over two years. During this time the author has volunteered to help people via e-mail, and the feedback obtained has been...
متن کاملContents and Cooking Loss of Three Quinic Acid Derivatives from Garland (Chrysanthemum coronarium L.)
Three quinic acid derivatives, i.e., chlorogenic acid (CA), 3,5-dicaffeoylquinic acid (SP-1), and 3,5dicaffeoyl-4-succinylquinic acid (SP-2), determined in five garland (Chrysanthemum coronarium L.) cultivars were analyzed using HPLC. Young leaves contained greater amounts of these compounds than other parts, and mean dry weight content was 5.4 mg/g for CA, 22.9 mg/g for SP-1, and 20.8 mg/g for...
متن کاملNoteStability and Bioavailability of Antioxidants in ( Chi : ysanthemum coronarium L . ) Garland JsgA
addition to their activity in vitro. Food ingredients usually have to undergo the processes of cooking, ingestion, absorption and metabolism before being transported to each organ and tissue in the body. They are exposed to seasonings and/or heat during cooking, and then to acidic gastric juice, alkaline intestinal juice, etc, in the digestive organs, They consequently have to be stable under t...
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ژورنال
عنوان ژورنال: Nature
سال: 1944
ISSN: 0028-0836,1476-4687
DOI: 10.1038/153613b0