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Continuous families of Holder functions that are not of bounded variation
(Akademiai KiadoBudapestHungria, 2004)
Functional Analyses, Mechanistic Explanations and Explanatory Tradeoffs
(International Association for Cognitive Science, 2013-04)
Recently, Piccinini and Craver have stated three theses concerning the relations between functional analysis and mechanistic explanation in cognitive sciences: No Distinctness: functional analysis and mechanistic explanation ...
A refined FSDT for the static analysis of functionally graded sandwich plates
(Elsevier, 2015-05)
This paper presents a static analysis of functionally graded plates (FGPs) by using a new first shear deformation theory (FSDT). This theory contains only four unknowns, with is even less than the classical FSDT. In this ...
Radii of starlikeness and convexity of some q-Bessel functions
(2016-03-01)
Geometric properties of the Jackson and Hahn-Exton q-Bessel functions are studied. For each of them, three different normalizations are applied in such a way that the resulting functions are analytic in the unit disk of ...
M-affine functions of means with a simple functional weight
(Academic Press Inc Elsevier Science, 2020-07)
Several sufficient conditions are presented in order that the M-affine (continuous) functions corresponding to a (strict continuous) mean M be all affine functions.
Vibration of cracked functionally graded microplates by the strain gradient theory and extended isogeometric analysis
(Elsevier Ltd, 2019)
In this study, the vibration behaviours of functionally graded microplates with cracks are investigated by means of a simple yet rigorous version of Mindlin's generialised continuum and the extended isogeometric analysis ...
Radical behaviorism and cultural analysis
(2018-01-01)
This book shows how the three-term contingency paradigm created by B.F. Skinner can be applied to describe and explain cultural practices phenomena produced by complex relations between behavior and environment. It updates ...
Functional food formulation by the addition of whole grain flour and linseed
(Journal of Food Industry, 2017-12-08)