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  1. 2221

    How Senses Work Together: Cross-Modal Interactions between Primary Sensory Cortices by Manuel Teichert, Jürgen Bolz

    Published 2018-01-01
    “…On our way through a town, the things we see can make us change the way we go. …”
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    On Topics Today by Nicholas McKay

    Published 2007-01-01
    Subjects:
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    Introduction of General Distributions on Sphere and Torus in View of Time Series Spectra by Masanobu Taniguchi, Yujie Xue

    Published 2025-01-01
    Subjects: “…distributions on sphere and torus…”
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    Article
  12. 2232

    Extension of the TOPSIS Method for Decision Making Problems under Complex Fuzzy Data Based on the Central Point Index by Salameh Barbat, Mahnaz Barkhordariahmadi, Vahidmomenaei Kermani

    Published 2022-01-01
    “…This paper presents the CP-TOPSIS Model in group decision-making using complex Fuzzy Data. …”
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    An Improved Direct Torque Control with an Advanced Broken-Bar Fault Diagnosis for Induction Motor Drives by Oualid Aissa, Abderrahim Reffas, Hicham Talhaoui, Djamel Ziane, Abdelhakim Saim

    Published 2023-01-01
    “…This paper presents an advanced strategy combining fuzzy logic and artificial neural networks (ANNs) for direct torque control (DTC) and broken-bar fault diagnosis in induction motors. …”
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    Utility of Pulmonary Angiography by 128-Slice Computed Tomographic Scanner in Diagnosis of Tetralogy of Fallot Cases by Abhishek Dwivedi, Ankur Sharma, Rachit Sharma, Prateek Awasthi, Satveer Singh Choudhary

    Published 2024-01-01
    “…With continued technological advances and the availability of 128-slice computed tomographic (CT) scans, they now play an important role in TOF preoperative evaluation and workup, assisting by minimizing routine invasive digital subtraction catheter angiography. …”
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  20. 2240

    Effect of seaweed coating on quality characteristics and shelf life of tomato (Lycopersicon esculentum mill) by Thahira Banu A, Sri Ramani P, Aswini Murugan

    Published 2020-06-01
    “…Quality characteristics and shelf life evaluation was based on water loss, texture, ascorbic acid content, juice content, total soluble solids (TSS), total acidity and TSS/total acidity ratio, respectively. …”
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