Social networks are the basis of the so called Web 2.0, raising many new challenges to the research community. In particular, the ability of these networks to allow the users to share their own personal information with other people opens new issues concerning privacy and access control. Nowadays the Web has further evolved into the Social Semantic Web where social networks are integrated and e...

Distributed Hash Tables (DHTs) have been used as a common building block in many distributed applications, including Peer-to-Peer (P2P), Cloud and Grid Computing. However, there are still important security vulnerabilities that hinder their adoption in today’s large-scale computing platforms. For instance, routing vulnerabilities have been a subject of intensive research but existing solutions ...

In the present study the relationship between the consumption of different beverage groups and body-weight status in 5 years of study participation in German adolescents was investigated. We used anthropometric and dietary data from 3 d weighed records of 244 subjects between 9 and 18 years of age participating in the Dortmund Nutritional and Anthropometric Longitudinally Designed (DONALD) stud...

Semantic web technologies are gaining momentum in the WoT (Web of Things) community for its promising ability to manage the increasing semantic heterogeneity between devices (Semantic Web of Things, SWoT) in ambient environments. However, most of the approaches rely on ad-hoc and static knowledge models (ontologies) designed for specific domains and applications. While it is a solution for hand...

Although modern hand-held devices, such as digital camcorders and smartphones, have enabled everyday users to capture high-quality video sequences, the quality of hand-held videos often suffers from unavoidable shaky camera motion. Video stabilization aims to remove this annoying hand-shaking motion from a video. Existing video stabilization algorithms [1, 2, 3, 4, 5] involve three major stages...

chitosan is a polysaccharide derived from chitin by n-deacetilation, which has the property of gel formation. the objective was to develop a chocolate milk beverage using modified (hydrogel) chitosan as a thickening agent, and to make a sensory and rheological evaluation of this beverage. in the sensory evaluation an acceptability and comparative test with 50 local consumers was carried out, wi...

∗ GIPSA-Lab, System Control Department, CNRS, 961 rue de la Houille Blanche, B.P. 4638402 Saint Martin d’Hères, France (e-mail: [email protected]) ∗∗ Laboratoire I3S, University of Nice Sophia Antipolis, CNRS, Les AlgorithmesBât. Euclide B, 2000 Route des lucioles, B.P. 121 06903 Sophia Antipolis Cedex, France, (Phone:+33 4 92 94 27 36, Fax: +33 4 92 94 28 96, e-mail: favier@i3s....