for many years, assessment of olive oil quality and itsauthenticity confimation has been of great importanceto guarantee olive oil safety in compliance with legislations. these include the investigation of olive oil purityand quality by analyzing several parameters such as fattyacid composition, sterols, phenolic compounds, triacylglycerol and etc, through performing conventional andadvanced hy...

This research investigates the methods for improving the quality of IT services (electronic services) in the Melli Banks branches in Mashhad province, where QFD and ANP models were operated. To this concern, three-dimensional, usability, service interaction and information quality to improve IT service quality were examined. The results of the analysis of the opinion of Melli Bank Customers ind...

Security and quality of service (QoS) are two critical network services in today’s inter-networked world. Security mechanisms are used to provide proof of identity, preserve protected information, and ensure that information received has not been tampered with. Quality of service enables multi-media and other real-time services to use public data networks instead of a more expensive dedicated n...

Several attempts to integrate visual saliency information in quality metrics are described in literature, albeit with contradictory results. The way saliency is integrated in quality metrics should reflect the mechanisms underlying the interaction between image quality assessment and visual attention. This interaction is actually two-fold: (1) image distortions can attract attention away from t...

Many factors can affect wheat gluten properties and functionality. One of the most important, of these factors, is wheat bug damages. Insect injects a salivary proteinase into wheat kernel that results a significant weakening effect on the gluten, in substantial losses in physical quality, dough properties and baking performance. Bread baked with the insect – damaged flour had poor quality and ...