The Experts below are selected from a list of 252 Experts worldwide ranked by ideXlab platform
Ehab F Abdelfattah - One of the best experts on this subject based on the ideXlab platform.
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saddlepoint p p values and confidence intervals for the class of linear rank tests for censored data under generalized Randomized Block Design
Computational Statistics, 2015Co-Authors: Ehab F AbdelfattahAbstract:One of the commonly used classes of tests for testing treatment effects for censored data is the linear rank class. The underlying distribution of this class is determined by the randomization Design used to collect the data. Many randomization Designs are used in clinical trials. The Randomized Block Design is an important Design that reduces selection bias and accidental bias. In this paper, a double saddlepoint approximation for the exact underlying randomization distribution for the linear rank class under generalized Randomized Block Design is presented. Extensive simulation studies are used to assess the performance of the saddlepoint approximation. This approximation shows a great improvement in accuracy over the asymptotic normal approximation. This accuracy enables us to calculate almost exact confidence intervals for the treatment effect.
Lilik Eka Radiati - One of the best experts on this subject based on the ideXlab platform.
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The Utilization of Different Starter and Incubation Time on Texture, Fat Content and Organoleptic Properties of Nata de Milko
2011Co-Authors: Khothibul Umam Al Awwaly, Anindhita Puspadewi, Lilik Eka RadiatiAbstract:The purpose s of this study w ere to determine starter level and incubation time on the quality of nata de milko and to obtain an appropriate starter concentration and incubation time to produce a good nata de milko in terms of texture, fat content and organoleptic properties. The material used was nata de milko. The research method used was factorial experiment using a Randomized Block Design with 2 factors, namely starter concentrations were 5%, 7.5% and 10% of media, and incubation times were 7, 9 , and 11 days. Variables observed were texture, fat content and organoleptic properties. Tunjukkan huruf latinThe results showed that gave no effect (P>0.05) between starter concentrations and incubation times on texture and fat content, and gave an effect (P
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PENGARUH PENGGUNAAN PERSENTASE STARTER DAN LAMA INKUBASI YANG BERBEDA TERHADAP TEKSTUR, KADAR LEMAK DAN ORGANOLEPTIK NATA DE MILKO The Utilization of Different Starter and Incubation Time on Texture, Fat Content and Organoleptic Properties of Nata de
2011Co-Authors: Anindhita Puspadewi, Lilik Eka RadiatiAbstract:The purposes of this study were to determine starter level and incubation time on the quality of nata de milko and to obtain an appropriate starter concentration and incubation time to produce a good nata de milko in terms of texture, fat content and organoleptic properties. The material used was nata de milko. The research method used was factorial experiment using a Randomized Block Design with 2 factors, namely starter concentrations were 5%, 7.5% and 10% of media, and incubation times were 7, 9 , and 11 days. Variables observed were texture, fat content and organoleptic properties. The results showed that gave no effect (P>0.05) between starter concentrations and incubation times on texture and fat content, and gave an effect (P
Vance W Berger - One of the best experts on this subject based on the ideXlab platform.
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Wiley StatsRef: Statistics Reference Online - Randomized Block Design: Nonparametric Analyses†
Wiley StatsRef: Statistics Reference Online, 2014Co-Authors: Vance W BergerAbstract:In a Randomized Block Design, there are, in addition to the experimental factor or factors of interest, one or more nuisance factors. The role of Blocking is to reduce or eliminate that part of the experimental error attributable to these nuisance factors. Standard parametric ANOVA can be used to analyze such Designs, but it requires the normality assumption, and may be misleading if the errors are not normally distributed or if there are outliers. In this article, we consider some distribution-free tests, such as the sign test, the Wilcoxon signed rank test, Friedman's test, aligned rank tests, Durbin's test, and the row mean score test. None of these methods require the normality assumption, and they can all be used to analyze such Designs. Keywords: aligned rank test; balanced incomplete Block Design; Cochran–Mantel–Haenszel row mean score statistic; Durbin's test; Friedman's test; paired comparison Design; Randomized Block Design; Randomized complete Block Design; sign test; Wilcoxon signed rank test
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Randomized Block Design nonparametric analyses
Encyclopedia of Statistics in Behavioral Science, 2005Co-Authors: Vance W BergerAbstract:In a Randomized Block Design, there are, in addition to the experimental factor or factors of interest, one or more nuisance factors. The role of Blocking is to reduce or eliminate that part of the experimental error attributable to these nuisance factors. Standard parametric ANOVA can be used to analyze such Designs, but it requires the normality assumption, and may be misleading if the errors are not normally distributed or if there are outliers. In this article, we consider some distribution-free tests, such as the sign test, the Wilcoxon signed rank test, Friedman's test, aligned rank tests, Durbin's test, and the row mean score test. None of these methods require the normality assumption, and they can all be used to analyze such Designs. Keywords: aligned rank test; balanced incomplete Block Design; Cochran–Mantel–Haenszel row mean score statistic; Durbin's test; Friedman's test; paired comparison Design; Randomized Block Design; Randomized complete Block Design; sign test; Wilcoxon signed rank test
Alapati Naga Venkata Chandana - One of the best experts on this subject based on the ideXlab platform.
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STUDIES ON THE EFFECT OF PLANT GROWTH REGULATORS ON PLANT GROWTH, FRUIT SET, YIELD AND QUALITY OF STRAWBERRY (Fragaria ananassa Duch) cv. CAMAROSA IN COASTAL ANDHRA PRADESH
2017Co-Authors: Alapati Naga Venkata ChandanaAbstract:The experiment was laid out in Randomized Block Design (RBD) with 7 treatments replicated thrice under open field and shade net conditions. The data on the effect of different plant growth regulators on plant growth, fruit set, yield and quality of strawberry was recorded and statistically analyzed.
Anindhita Puspadewi - One of the best experts on this subject based on the ideXlab platform.
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The Utilization of Different Starter and Incubation Time on Texture, Fat Content and Organoleptic Properties of Nata de Milko
2011Co-Authors: Khothibul Umam Al Awwaly, Anindhita Puspadewi, Lilik Eka RadiatiAbstract:The purpose s of this study w ere to determine starter level and incubation time on the quality of nata de milko and to obtain an appropriate starter concentration and incubation time to produce a good nata de milko in terms of texture, fat content and organoleptic properties. The material used was nata de milko. The research method used was factorial experiment using a Randomized Block Design with 2 factors, namely starter concentrations were 5%, 7.5% and 10% of media, and incubation times were 7, 9 , and 11 days. Variables observed were texture, fat content and organoleptic properties. Tunjukkan huruf latinThe results showed that gave no effect (P>0.05) between starter concentrations and incubation times on texture and fat content, and gave an effect (P
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PENGARUH PENGGUNAAN PERSENTASE STARTER DAN LAMA INKUBASI YANG BERBEDA TERHADAP TEKSTUR, KADAR LEMAK DAN ORGANOLEPTIK NATA DE MILKO The Utilization of Different Starter and Incubation Time on Texture, Fat Content and Organoleptic Properties of Nata de
2011Co-Authors: Anindhita Puspadewi, Lilik Eka RadiatiAbstract:The purposes of this study were to determine starter level and incubation time on the quality of nata de milko and to obtain an appropriate starter concentration and incubation time to produce a good nata de milko in terms of texture, fat content and organoleptic properties. The material used was nata de milko. The research method used was factorial experiment using a Randomized Block Design with 2 factors, namely starter concentrations were 5%, 7.5% and 10% of media, and incubation times were 7, 9 , and 11 days. Variables observed were texture, fat content and organoleptic properties. The results showed that gave no effect (P>0.05) between starter concentrations and incubation times on texture and fat content, and gave an effect (P
