Titlebook: Smell, Taste, Eat: The Role of the Chemical Senses in Eating Behaviour; Lorenzo D. Stafford Book 2024 The Editor(s) (if applicable) and Th

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he data and quantifies their uncertainties. The third method recognises precursors of thermoacoustic instability from pressure measurements. It is demonstrated on a turbulent bunsen flame, an industrial fuel spray nozzle, and full scale aeroplane engines. With this method, Bayesian Neural Network En

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Lorenzo D. Stafford,Carl Philpottlearning rate, sample size, etc. Afterward, the effectiveness of the two strategies is examined by comparing with conventional LES and LEMLES approaches by considering canonical premixed and non-premixed configurations. Finally, we describe the key challenges and future outlook of the use of ML base

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Robert Pellegrino,Alexander Fjældstadhe scientific plenary talks. Part III contains the full papers of the contributions presented in the industrial track, short papers describing demonstration, the nectar papers, and the abstracts of the industrial plenary talks..978-3-319-46130-4978-3-319-46131-1Series ISSN 0302-9743 Series E-ISSN 1611-3349

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Lewis Dalyhe scientific plenary talks. Part III contains the full papers of the contributions presented in the industrial track, short papers describing demonstration, the nectar papers, and the abstracts of the industrial plenary talks..978-3-319-46130-4978-3-319-46131-1Series ISSN 0302-9743 Series E-ISSN 1611-3349

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Multisensory Sweetness Enhancement: Comparing Olfaction and Visionbrief review, I take a closer look at the putatively special status of those food odours that happen to take on the quality of sweetness and contrast this form of multisensory sweetness enhancement with that resulting from the use of food colours (e.g. pink and red) to help set the customer’s expectations of sweetness.