Projects
Easier, better, faster, stronger: developing statistical methods for conducting sample size planning in intensive longitudinal designs KU Leuven
The use of intensive longitudinal studies has skyrocketed in recent years as it allows researchers to investigate within-person psychological dynamic processes. However, intensive longitudinal research lacks an overarching framework to inform researchers on how to optimally design a study. Specifically, a key question that researchers need to address is how to select the sample size to be able to answer research questions and derive reliable ...
Topics in discrete choice experiments: Screening, framing, and sample size selection KU Leuven
Discrete Choice Experiments are now used in almost all fields to study choice behavior. The methods to design and analyze those experiments have been investigated and improved over the years, allowing researchers to yield more accurate and reliable information without putting a larger burden on the respondents. Despite these advancements, the literature on choice modeling recognizes that several areas are still open for improvement. In this ...
Atypical perceptual and socio-emotional processing in autism spectrum disorders: An integrated neurocognitive approach. KU Leuven
The proposed research program applies an integrative neurocognitive approach to investigate atypical sensory−perceptual and socio−affective processing in individuals with autism spectrum disorders (ASD). We will examine local versus global visual and auditory processing using a combination of behavioral (psychophysical), neurophysiologic (fMRI, EEG, ASSR, VSSR) and neuroanatomical (dMRI) techniques. In addition, we will investigate whether ...
Sub-Nyquist signal processing in marine radar. University of Antwerp
Influence of raw materials and processing on the structure of gel-type emulsified meat products KU Leuven
Cooked sausages can be classified as gel-type emulsified meat products. They are produced by finely comminuting a lean meat fraction, fat, ice and additives in order to obtain a raw meat batter. The raw meat batter is stuffed into casings, heated (pasteurized) and cooled to obtain the final meat product. The fat fraction, generally pork back fat, in raw meat batters is macroscopically solid due to the low temperature during processing. As ...