Articles with "formula math" as a keyword



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On the Discrete Orlicz Electrostatic q -Capacitary Minkowski Problem

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Published in 2020 at "Journal of Function Spaces"

DOI: 10.1155/2020/3067985

Abstract: We establish the existence of solutions to the Orlicz electrostatic q -capacitary Minkowski problem for polytopes. This contains a new result of the discrete L p electrostatic q -capacitary Minkowski problem for p read more here.

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The 3-Good-Neighbor Connectivity of Modified Bubble-Sort Graphs

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Published in 2020 at "Mathematical Problems in Engineering"

DOI: 10.1155/2020/7845987

Abstract: Let G = V G , E G be a connected graph. A subset F ⊆ V G is called a g -good-neighbor cut if G − F is disconnected and each vertex of G… read more here.

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The Least Eigenvalue of the Complement of the Square Power Graph of G

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Published in 2021 at "Complexity"

DOI: 10.1155/2021/5885834

Abstract: Let G n , m represent the family of square power graphs of order n and size m , obtained from the family of graphs F n , k of order n and size k… read more here.

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Alternating Minimization Methods for Solving Multilinear Systems

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Published in 2021 at "Mathematical Problems in Engineering"

DOI: 10.1155/2021/6629243

Abstract: Recent works on the multilinear system A x m − 1 = b with an order- m and dimension- n tensor A and a vector b of dimension- n have been motivated by their applications… read more here.

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The Characterizing Properties of (Signless) Laplacian Permanental Polynomials of Almost Complete Graphs

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Published in 2021 at "Journal of Mathematics"

DOI: 10.1155/2021/9161508

Abstract: Let G be a graph with n vertices, and let L G and Q G denote the Laplacian matrix and signless Laplacian matrix, respectively. The Laplacian (respectively, signless Laplacian) permanental polynomial of G is defined… read more here.

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Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality

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Published in 2023 at "Journal of Food Processing and Preservation"

DOI: 10.1155/2023/1405758

Abstract: The current study is aimed at fortifying Barbari bread with different levels ( T Co : 0, T 5 % : 5%, T 10 % : 10%, and T 15 % : 15) of olive… read more here.

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On Generalizations of Projective QTAG-Modules

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Published in 2023 at "Journal of Mathematics"

DOI: 10.1155/2023/3175455

Abstract: In this manuscript, we define the class of ω 1 -weakly α -projective QTAG-modules for the infinite ordinal α and provide its systematic study for the finite ordinal. Furthermore, we generalize this class to ω… read more here.

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Mathematical Modeling of Microwave-Assisted Foam-Mat Drying of Kefir

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Published in 2023 at "Journal of Food Processing and Preservation"

DOI: 10.1155/2023/3917292

Abstract: Kefir is a traditional drink produced by the fermentation of milk with kefir grain. In this study, foam-mat drying of kefir using a microwave oven was made, and drying kinetics was determined at various microwave… read more here.

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Effect of the Incorporation of Virgin Coconut Oil Byproduct in the Optimization Process of a Baked Snack

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Published in 2023 at "Journal of Food Processing and Preservation"

DOI: 10.1155/2023/4851416

Abstract: Snack consumption contributes to the prevalence of noncommunicable diseases because snacks contain high quantities of fat, sodium, and sugar. It is possible to reformulate these foods to improve their nutritional composition by incorporating coconut byproducts.… read more here.

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Analysis of Numerical Method for Diffusion Equation with Time-Fractional Caputo–Fabrizio Derivative

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Published in 2023 at "Journal of Mathematics"

DOI: 10.1155/2023/7906656

Abstract: In this paper, we propose a high-precision discrete scheme for the time-fractional diffusion equation (TFDE) with Caputo-Fabrizio type. First, a special discrete scheme of C-F derivative is used in time direction and a compact difference… read more here.

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Stress-Strain Relationship of Clay in Dongting Lake Area Based on Three Damage Factors

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Published in 2023 at "Geofluids"

DOI: 10.1155/2023/8765916

Abstract: CU test and CD test were performed to capture the stress-strain characteristics of the clay in Dongting Lake area, China. Since the classical constitutive model cannot ideally describe the strain hardening behavior of the clay,… read more here.

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