Diagnosing COVID-19 from CT Image of Lung Segmentation & Classification with Deep Learning Based on Convolutional Neural Networks

Wireless Personal Communications - Real-time data transmission is one of the objectives of MANET (mobile ad-hoc network) to handle emergencies like a forest fire, flood, and earthquake. In this...     

Revised anonymous authentication protocol for adaptive client‐server infrastructure

Rapid evolution in information and communication technologies has facilitated us to experience mobile communication in our daily routine. Mobile user can only avail the services from the server, once he/she is able to accomplish authentication process successfully. In the recent past, several researchers have contributed diverse authentication protocols for mobile client‐server environment. Currently, Lu et al designed two‐factor protocol for authenticating mobile client and server to exchange key between them. Lu et al emphasized that their scheme not only offers invincibility against potential security threats but also offers anonymity. Although this article reveals the facts that their protocol is vulnerable against client and server impersonation, man‐in‐the‐middle, server key breach, anonymity violation, client traceability, and session‐specific temporary attacks, therefore, we have enhanced their protocol to mitigate the above mention vulnerabilities. The enhanced protocol's security strength is evaluated through formal and informal security analysis. The security analysis and performance comparison endorses the fact that our protocol is able to offer more security with least possible computation complexity.     

Multi-segment MPA with T-feed for multi-band wireless communication

The propagation constants for electrostatic waves in warm plasmas with random electron density are developed. It has been found that for a collisionless plasma attenuation exists. Although the attenuation coefficient depends on the statistical condition of the plasma at all frequencies, the phase constant is relatively unaffected by randomness at frequencies far greater than the mean plasma frequency. Finally, the group velocity of the wave changes sign in the frequency range close to the mean plasma frequency.     

Effect of soil moisture stress from flowering to grain maturity on functional properties of Sri Lankan rice flour

Functional properties of flour from rice variety BG 250 (short‐season) and BG 359 (long‐season) exposed to soil water stress from flowering to grain maturity were investigated. Protein content was reduced in both varieties but lipid was reduced only in BG 359 in response to soil moisture stress. AAM content decreased in BG 250 but unaffected in BG 359. Water stress increased swelling power, onset of pasting, peak viscosity, granular breakdown, gel hardness, and cohesiveness in both varieties. Gelatinization temperatures in both varieties were unaffected by water stress, while gelatinization enthalpy was increased in BG 359 but unchanged in BG 250. A double endotherm (type I and type II) appeared in AM–lipid complex in all the flour samples. Type I AM–lipid complex was reduced in BG 359 in response to water stress. Only a single endotherm appeared in the re‐formed AM–lipid complex in gelatinized starch. The magnitude of the ΔH of re‐formed AM–lipid complex was reduced in BG 359 in response to soil moisture stress, but unaffected in BG 250. Water stress decreased AP retrogradation in BG 359 while it was unaffected in BG 250.     

Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition

In the present study, the influence of Beta vulgaris root powder (BVP) incorporated at 0%, 5%, 7.5%, 10% and 12.5% levels on the empirical and fundamental rheological characteristics; dough texture properties; nutritional and bioactive components in the doughnut were carried out. The addition of BVP, decreased the WAC (58.4%–51.2%), DDT (6.19–1.31 min), extensibility (148–95 mm), and springiness (4.56–3.24 N) and viscosity parameters to varying extent. The frequency sweep test indicated that both the dynamic moduli increased and G' was higher than G" at all levels indicating the solid elastic structure of the dough. The dimensional characteristics of the doughnuts indicated a decrease in volume (103.3–85 mL) and an increase in weight (35.8–46.7 g) and compression force (11.6–14.5 N). The sensory studies indicated that 10% BVP incorporated doughnut was highly acceptable with higher dietary fibre content. The higher retention of betacyanin (17.88 mg 100 g⁻¹), betaxanthin (12.9 mg 100 g⁻¹), betanin (6.61 mg 100 g⁻¹), TPC (25.74 mg GAE 100 g⁻¹), TFC (77.08 mg QE 100 g⁻¹) and TAC (28.76 mMTE 100 g⁻¹) was observed.