Search results for " Additivi"

showing 5 items of 5 documents

Uncertainty measures—Problems concerning additivity

2009

Additivity of an uncertainty measure on an MV-algebra has a clear meaning. If the divisibility is dropped, we come up to a so-called Girard algebra. There we discuss strong resp. weak additivity based on so-called divisible disjoint unions resp. on additivity for all sub-MV-algebras. We obtain a description of those extensions from additive measures on an MV-algebra to the canonical Girard algebra extension of pairs which are strongly additive and valuation measures. Finally, we prove the non-existence of strongly additive measure extensions, if the underlying MV-algebra is a finite chain with more than two non-trivial elements.

Discrete mathematicsArtificial IntelligenceLogicAdditive functionMV-algebraExtension (predicate logic)Divisibility ruleDisjoint setsSigma additivityMeasure (mathematics)Valuation (algebra)MathematicsFuzzy Sets and Systems
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From interval-valued probability assessments to conditional probabilities with quasi additive classes of conditioning events

2005

Generalized coherence quasi additivitySettore MAT/06 - Probabilita' E Statistica Matematica
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Analisi NMR su gel di tipo Fricke irradiati con fasci routinari per la radioterapia: stabilità e sensibilità in funzione degli additivi

2016

In questo lavoro sono presentate le misure effettuate tramite rilassometria NMR su campioni costituiti da una matrice gelatinosa drogata con ioni ferrosi comunemente chiamati dosimetri gel di tipo Fricke (FXG). La dosimetria con gel Fricke si basa sulla ossidazione degli ioni ferrosi (Fe2+) in ioni ferrici (Fe3+) all’interno di una matrice gelatinosa a seguito di irraggiamento (Schreiner, 2004). Tale processo è fortemente dipendente dalla dose somministrata (Marrale, 2014a). I dosimetri di Fricke sono tessuto-equivalenti, rispondono ad ogni tipo di radiazione ionizzante ed, assumendo la forma del contenitore in cui avviene la gelificazione, possono essere utilizzati per studiare l’effetto d…

Settore ING-IND/20 - Misure E Strumentazione NucleariSettore FIS/01 - Fisica SperimentaleDosimetria Clinica NMR MRI Dosimetria Gel AdditiviSettore FIS/07 - Fisica Applicata(Beni Culturali Ambientali Biol.e Medicin)
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From imprecise probability assessments to conditional probabilities with quasi additive classes of conditioning events

2012

In this paper, starting from a generalized coherent (i.e. avoiding uniform loss) intervalvalued probability assessment on a finite family of conditional events, we construct conditional probabilities with quasi additive classes of conditioning events which are consistent with the given initial assessment. Quasi additivity assures coherence for the obtained conditional probabilities. In order to reach our goal we define a finite sequence of conditional probabilities by exploiting some theoretical results on g-coherence. In particular, we use solutions of a finite sequence of linear systems.

conditional eventFOS: Computer and information sciencesSettore MAT/06 - Probabilita' E Statistica MatematicaArtificial Intelligence (cs.AI)Computer Science - Artificial Intelligencequasi additivityProbability (math.PR)FOS: MathematicsG-coherenceconditional probabilityinterval-valued probability assessmentMathematics - Probability
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Application of bacteriocins in vegetable food biopreservation.

2007

Bacteriocins are generally recognized as "natural" compounds able to influence the safety and quality of foods. In the past years, a lot of works have been aimed to the detection, purification and characterisation of bacteriocins, as well as to their use in food preservation strategies. A list of review articles dealing with the application of bacteriocins to the protection of foods of animal origin is also available in literature, but it lacks for a summary on the utilization of bacteriocins in vegetable foods. These biopreservatives can be used in a number of ways in food systems and this paper mainly focuses on the state-of-the-art application of bacteriocins from lactic acid bacteria (L…

food.ingredientFood ContaminationBiologyMicrobiologyfoodBacteriocinBacteriocinsFood Preservationbiopreservazione additivi alimentari alimenti vegetaliVegetablesFood microbiologyHumansFood scienceFood PreservativesBacteriabusiness.industryFood additivedigestive oral and skin physiologyFood preservationfood and beveragesGeneral Medicinebiochemical phenomena metabolism and nutritionBiopreservationBiotechnologyLactobacillusConsumer Product SafetyFermentationFood MicrobiologyFood PreservativesbacteriaFood systemsbusinessFood ScienceFood contaminantInternational journal of food microbiology
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