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Modelling the response of a laminated tempered glass for different configurations of damage by a rigid body spring model

The mechanical response of a plate made of a three layers laminated tempered glass (LG) with different damage configurations has been investigated and modelled by a rigid body-spring numerical approach. Experiments showed that the mechanical contribution of one or more fractured glass p...

Deciphering the Ecology of Cystic Fibrosis Bacterial Communities: Towards Systems-Level Integration

Download PDF [2 MB] Figures Save Share Reprints Request Top Deciphering the Ecology of Cystic Fibrosis Bacterial Communities: Towards Systems-Level Integration Annamaria Bevivino @ Giovanni Bacci Pavel Drevinek Maria T. Nelson Lucas Hoffman Alessio ...

Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches

A reliable and robust tool for supporting the panel test in virgin olive oil classification is still required. We propose four chemometric approaches based on t test, principal component analysis (PCA) and linear discriminant analysis (LDA), applied for combining sensorial data, and che...

Implementation of the sono-heat-exchanger in the extra virgin olive oil extraction process: End-user validation and analytical evaluation

The use of innovative systems, such as the heat exchanger, for production of extra virgin olive oil should allow maintenance of the same quality of those oils derived from traditional processes, and presents specific advantages. The performance of this system was evaluated by (i)&#...

The EFSA health claim on olive oil polyphenols: Acid hydrolysis validation and total hydroxytyrosol and tyrosol determination in Italian virgin olive oils

The health claims of olive oil represent an important marketing lever in raising the willingness to pay for a product, but world producers of extra virgin olive oil (EVOO) do not take advantage of it because there are still obstacles to their use. Among these, one is...

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