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Gelato
Known as:
Gelato (disambiguation)
, Gelato renderer
, NVIDIA Gelato
Gelato (from Italian language: "Frozen", or "Icecream") is a hardware-accelerated, offline renderer created by graphics card manufacturer Nvidia. It…
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18 relations
3D computer graphics
Blue Moon Rendering Tools
CUDA
Catmull–Clark subdivision surface
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Papers overview
Semantic Scholar uses AI to extract papers important to this topic.
2016
2016
MEN OF HONOUR AND MEN OF ORDER: SOCIAL CONFLICT IN THE COUNTRYSIDE AND THE RISE OF THE SICILIAN MAFIA
Daron Acemoglu
,
Giuseppe De Feo
,
G. Luca
2016
Corpus ID: 189808418
25 November IHR University of London, Senate House 26 November ICI Italian Cultural Institute Belgrave Square Daron Acemoglu…
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2015
2015
GELATO and SAGE: An Integrated Framework for MS Annotation
Khalifeh AlJadda
,
René Ranzinger
,
+6 authors
W. York
arXiv.org
2015
Corpus ID: 1050280
Several algorithms and tools have been developed to (semi) automate the process of glycan identification by interpreting Mass…
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2015
2015
Optimización del overrun (aireado), de la dureza, la viscosidad y los costos de un helado mediante el diseño de mezclas
Jorge Efraín Michue Mango
,
C. E. Zelada
,
F. Urquizo
2015
Corpus ID: 114824397
This research had as main principal aim use amix design to optimize four factors in studied: overrun, hardness, viscosity and…
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2015
2015
L’evoluzione del marchio nel comparto alimentare italiano
C. Maiolino
2015
Corpus ID: 162569044
L’economia alimentare nell’economia italiana tra secondo dopoguerra e miracolo economico. Il made in Italy alimentare nel…
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2014
2014
Gelateria Romana in USABusiness Plan
Debora Spaliviero
2014
Corpus ID: 70500024
2013
2013
Improvement of Recognition : Recognition Improvement of Gelateria Nuvole’s Servicescape and Brand
Patricia Ljungqvist
2013
Corpus ID: 167774111
2012
2012
Gelateria D.C. : "Todos los sabores en un solo lugar"
Dayra Alejandra Borrego Muñoz
,
Esther Lucia González Ospina
2012
Corpus ID: 193935958
Somos una empresa innovadora, comercializadora de helado artesanal; encargados de compartir con nuestros clientes y consumidores…
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2010
2010
Effect of egg yolk substitution by sweet whey protein isolate on texture, stability and colour of Gelato-style vanilla ice cream
M. S. Alfaifi
,
C. Stathopoulos
2010
Corpus ID: 54654611
Gelato samples were made with two levels of egg-yolk (4.5 and 9%). For each level, samples were prepared with and without whey…
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1999
1999
CATENA INTERNAZIONALE DI NEGOZI-GELATERIA
E. Faroldi
,
M. Vettori
1999
Corpus ID: 185575443
1996
1996
Gelateria High Tech
E. Faroldi
,
Maria Pilar Vettori
1996
Corpus ID: 114152872
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