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Name Disambiguation Method Based on Attribute Match and Link Analysis

机译：基于属性匹配和链接分析的名称歧义消除方法

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Yu-Feng Yao;
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年度 2012
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1. Name Disambiguation Method Based on Attribute Match and Link Analysis [J] . Yu-Feng Yao Journal of Software Engineering and Applications . 2012,第1期

机译：基于属性匹配和链接分析的名称歧义消除方法
2. A Scholar Disambiguation Method Based on Heterogeneous Relation-Fusion and Attribute Enhancement [J] . Deng Chunhui, Deng Huifang, Li Chaoran Quality Control, Transactions . 2020,第期

机译：基于异构关系融合和属性增强的学者消除歧义方法
3. Scalable and distributed methods for entity matching, consolidation and disambiguation over linked data corpora [J] . Aidan Hogan, Antoine Zimmermann, Juergen Umbrich, Journal of web semantics: . 2012,第Jana期

机译：可扩展和分布式的方法，用于对链接的数据集进行实体匹配，合并和消歧
4. A Fundamental Study on an Input Operation of the Communication Aids by Eyeblink Using Image Analysis Methods - Change of the Feature of an Eyeblink Waveforms Resulting from Attributed to Conscious Actions Accompanying Voluntary Eyeblink - [C] . Yuya ONISHI, Tetsuya OHYA, Yohei NOMOTO International Conference on Biomedical Engineering . 2014

机译：使用图像分析方法对eyeBlink的通信辅助辅助输入操作的基本研究 - 因伴随自愿eedblink而归因于有意识的动作产生的eyeblink波形的特征的变化 -
5. Analytical methods for designing linkages to match force specifications. [D] . Raghavan, Madhusudan. 1989

机译：设计连杆以匹配力规格的分析方法。
6. Methods for a similarity measure for clinical attributes based on survival data analysis [O] . Christian Karmen, Matthias Gietzelt, Petra Knaup-Gregori, 2019

机译：基于生存数据分析的临床属性相似性度量方法
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Name Disambiguation Method Based on Attribute Match and Link Analysis

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