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The W3C Data Catalog Vocabulary,Version 2:Rationale,Design Principles,and Uptake

Data Intelligence 2024年第2期6卷 457-487页

作者： Riccardo Albertoni david browning Simon Cox Alejandra N.Gonzalez-Beltran Andrea Perego Peter Winstanley Istituto di Matematica Applicata e Tecnologie Informatiche"Enrico Magenes" Consiglio Nazionale delle Ricerche(IMATI-CNR)GenoaItaly Independent Consultant United Kingdom LandandWater CSiROMelbourneAustralia Scientific Computing Rutherford Appleton LaboratoryScience and Technology Facilities CouncilHarwell Cam-pusOx110QXUnited Kingdom European Parliament Luxembourg Semantic Arts Fort CollinsCO80524USA

DCAT is an RDF vocabulary designed to facilitate interoperability between data catalogs published on the *** its first release in 2014 as a W3C Recommendation,DCAT has seen a wide adoption across communities and domains,particularly in conjunction with implementing the FAIR data principles(forfindable,accessible,interoperable and reusable data).These implementation experiences,besides demonstrating the fitness of DCAT to meet its intended purpose,helped identify existing issues and ***,over the last few years,additional requirements emerged in data catalogs,given the increasing practice of documenting not only datasets but also data services and *** paper illustrates the new version of DCAT,explaining the rationale behind its main revisions and extensions,based on the collected use cases and requirements,and outlines the issues yet to be addressed in future versions of DCAT.

关键词： Data Catalogs Interoperability Discoverability FAIR data

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酒渣鼻致眼部损害

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国际眼科纵览 1988年第1期 48-50页

作者： david J browning 虞瑞尧

酒渣鼻是一种原因不明的侵犯皮肤和眼的综合征。作者复习有关文献,对其皮肤和眼部表现、漏诊问题、病理学和治疗等方面,分别进行了综述。一、酒渣鼻的临床表现 (一)酒渣鼻的皮肤表现主要特点是:红斑、毛细血管扩张、丘疹、脓疱和皮脂腺... 详细信息

酒渣鼻是一种原因不明的侵犯皮肤和眼的综合征。作者复习有关文献,对其皮肤和眼部表现、漏诊问题、病理学和治疗等方面,分别进行了综述。一、酒渣鼻的临床表现 (一)酒渣鼻的皮肤表现主要特点是:红斑、毛细血管扩张、丘疹、脓疱和皮脂腺肥大。这些损害仅见于潮红区,包括颊、额、鼻、颏和颈的“V”字区。某些病例潮红见于其它部位,如上腹部。酒渣鼻与寻常痤疮不同。前者病变限于潮

关键词：酒渣鼻眼病病人皮肤损害角膜缘角膜炎聚星障角膜疾病

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莫利·塞弗:电视新闻的传奇人物

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疯狂英语（新悦读） 2016年第10期 18-21页

作者： david browning 旭文

2016年5月，他以84岁高龄宣布退休，遗憾的是，他还没来得及享受退休生活，就在一周后因病去世，可以说工作到生命的最后。从24岁起，他就在电视新闻业打拼。他曾在中东和越战前线采访，先后采访过九场战争，

关键词：电视新闻业传奇人物塞弗退休生活采访

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互联网围攻战

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作者： (美)大卫·J. 布朗宁(david J. browning)

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Phase segregation mechanisms of small molecule-polymer blends unraveled by varying polymer chain architecture

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SmartMat 2021年第3期2卷 367-377页

作者： Jihua Chen Sanjib Das Ming Shao Guoliang Li Huada Lian Jian Qin James F.browning Jong K.Keum david Uhrig Gong Gu Kai Xiao Center for Nanophase Materials Sciences Oak Ridge National LaboratoryOak RidgeTennesseeUSA Department of Electrical Engineering and Computer Science University of TennesseeKnoxvilleTennesseeUSA Wuhan National Laboratory for Optoelectronics Huazhong University of Science and TechnologyWuhanChina Department of Materials Science and Engineering University of TennesseeKnoxvilleTennesseeUSA Department of Chemical Engineering Stanford UniversityStanfordCaliforniaUSA Neutron Scattering Division Oak Ridge National LaboratoryOak RidgeTennesseeUSA

As phase separation between the small-molecule semiconductor and the polymer binder is the key enabler of blend-based organic field-effect transistors(OFETs)fabricated by low-cost solution processing,it is crucial to understand the underlying phase separation mechanisms that determine the phase morphology,which significantly impacts device *** the parameter space investigated in previous work,here we investigate the formation of blends by varying the branch architecture of the polymer binder and by shortening the solvent dry time using ultrasonic spray *** phase morphologies of the resulting blend films have been thoroughly characterized with a variety of techniques in three dimensions over multiple length scales,including AFM,energy-filtered transmission electron microscope,and neutron reflectivity,and have been correlated with electrical transport *** the results,we have inferred that the phase morphology is kinetically determined,limited by the inherent slow movement of polymer *** kinetic picture,supported by molecular dynamics modeling,not only consistently explains our observations but also resolves inconsistencies in previous *** achieved mechanistic understanding will guide further optimization of blend-based organic electronics,such as OFETs and organic photovoltaics.

关键词： neutron reflectivity organic field-effect transistors phase separation polymer binders

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Inactivation of Salmonella Species on New Mexico Green Chile Peppers by Flame Roasting

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Journal of Agricultural Science and Technology(A) 2012年第7期2卷 851-855页

作者： Ruben Zapata Paul browning Cecelia Garcia david Lucero Willis M. Fedio Food Safety Laboratory New Mexico State University Las Cruces NM 88001 USA Marketing and Development Division New Mexico Department of Agriculture Las Cruces NM 88001 USA

Salmonella spp. have been implicated in foodborne disease outbreaks involving chile peppers, usually in combination foods such as chile rellenos, salsa, pico de gallo, guacamole and others where the source of contamination is uncertain. Salmonella Typhimurium ATCC 14028 was used in this study to artificially inoculate green chile peppers. Green chile peppers were weighed and artificially contaminated by applying the calculated inoculation volumes of 4 o,L per g of pepper. No presumptive salmonellae were found on any of the peppers prior to inoculation with S. Typhimurium. Twenty inoculated chiles were transferred to a custom built lab-scale roaster and then flame roasted for five minutes until they were blistered on the surface, as is commonly at New Mexico supermarkets. The surface temperature of representative chiles was measured with an infrared thermometer. Flame roasting of green chile peppers is effective in reducing bacterial contaminants on fresh green chile peppers. Based on the TSAYE counts where inoculated chile peppers had a mean plate count of 7.21 and the roasted chile peppers 2.71 and 2.75, a 4.5 log reduction was seen. Results reveal the effectiveness of flame roasting on the microbiological safety and quality of roasted green chile peppers.

关键词： Salmonella spp. green chile peppers flame roasting.

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Comparison of physicochemical and antioxidant properties of monosaccharide and oligosaccharide modified egg white proteins

Comparison of physicochemical and antioxidant properties of ...

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中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛

作者： Melissa Yap Peter Y．Y．Wong david D．Kitts Food Nutrition and Health The University of British Columbia6640 N.W.Marine DriveVancouverBC V6T 1Z4Canada

The Maillard reaction(MR),a non-enzymatic browning reaction involving the condensation of a carbonyl group of reducing sugar and an amino group of protein,can change functional properties of *** this study,chemical characteristics and functional properties of glycosylated albumin,ovomucoid,and lysozyme(egg proteins)and casein with fructose and inulin through the Maillard reaction were *** protein-sugar mixtures were heated at 60℃ and 79% relative humidity for 3 *** characteristics of the Maillard reaction product(MRP)conjugates were evaluated by measuring fluorescence emission spectra to determine fluorescence development,UV-visible absorbance values(at 420 nm)to determine browning intensity,and HunterLab(tristimulus)to measure colour ***, functional properties were evaluated and compared;these included emulsifying activity,emulsion stability,and antioxidant *** reaction product conjugates were found to have significant(p＜0.05)changes in chemical characteristics compared to the controls(unheated protein-sugar samples),including fluorescence development,ultraviolet absorbance values at 420 nm,and HunterLab(tristimulus)colour *** protein-sugar MR models exhibited a change in emulsifying activity,with Csn/Fru MRP displaying the greatest significant(p＜0.05) *** addition,all protein-sugar MR models exhibited changes in emulsion stability,with Ovo/Inu MRP displaying the greatest significant(p＜0.05)*** protein-sugar MR models exhibited scavenging activity towards DPPH radical at MRP concentrations of 0.2,0.5,1.0 mg/mL With the exception of the 0.2 mg/mL MRP concentration,there was a significant difference(p≤0.05)between the heated protein/fructose and the heated protein/inulin MRPs. Based on the results of this study,the chemical modification of egg proteins and casein by way of the MR,appear to be a viable option in the enhancement of functionalities.

关键词： Maillard reaction monosaccharide oligosaccharide egg white proteins antioxidant ctivity emulsifying activity

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Peripheral Y1 receptor antagonism promotes browning of white adipose tissue and protects from diet-induced obesity

Peripheral Y1 receptor antagonism promotes browning of white...

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第三届中国生物物理学会代谢生物学分会学术研讨会

作者： Kim Loh Kailun Lee Ireni Clarks Felicia Reed Jackie Lau Will Hughes Kevin Wang david R Laybutt Mohammed Bensellam Herbert Herzog Yanchuan Shi Garvan Institute of medical Research

＜正＞Activation of BAT activity and WAT browning to increase energy expenditure is a promising strategy to combat *** NPY is a major regulator of energy expenditure and it decreases energy expenditure through the suppression of ***,the usefulness of targeting central NPY to reduce body weight and fat mass has been limited due to side *** we show that Y1

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