Recent Submissions

  • Walking Recognition in Mobile Devices 

    Casado, Fernando E.; Rodríguez García, Germán; Iglesias Rodríguez, Roberto; Regueiro, Carlos V.; Barro, Senén; Canedo-Rodriguez, Adrián (M D P I AG, 2020-02-21)
    [Abstract] Presently, smartphones are used more and more for purposes that have nothing to do with phone calls or simple data transfers. One example is the recognition of human activity, which is relevant information for ...
  • Sequence Tagging for Fast Dependency Parsing 

    Strzyz, Michalina; Vilares, David; Gómez-Rodríguez, Carlos (2019)
    [Abstract] Dependency parsing has been built upon the idea of using parsing methods based on shift-reduce or graph-based algorithms in order to identify binary dependency relations between the words in a sentence. In this ...
  • Cognitive Constraints Built into Formal Grammars: Implications for Language Evolution 

    Gómez-Rodríguez, Carlos; Christiansen, Morten H.; Ferrer-i-Cancho, Ramon (Ravignani, A., Barbieri, C., Martins, M., Flaherty, M., Jadoul, Y., Lattenkamp, E., Little, H., Mudd, K., Verhoef, T., 2020-04-17)
    [Abstract] We study the validity of the cognitive independence assumption using an ensemble of artificial syntactic structures from various classes of dependency grammars. Our findings show that memory limitations have ...
  • Modelado para operación óptima de un sistema de refrigeración industrial 

    Marcos, María P.; Pitarch, José Luis; Jasch, Christian; Prada, César de (Área de Ingeniería de Sistemas y Automática, Universidad de Extremadura, 2018)
    [Resumen] Este trabajo trata el problema de modelado y distribución óptima de agua en una red de refrigeración asociada a plantas de evaporación. El fin último es desarrollar una herramienta de optimización en tiempo real ...
  • Real time optimization of the sterilization process in a canning industry 

    Vilas, Carlos; Alonso, Antonio A. (Área de Ingeniería de Sistemas y Automática, Universidad de Extremadura, 2018)
    [Abstract] Sterilization process is aimed to inactivate potentially harmful microorganisms. To that purpose the packaged food is subject to a time/temperature profile. In the canning industry such profiles are chosen based ...

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