Quality Attribute Driven Agile Development

2011 ◽  
Author(s):  
Sanghoon Jeon ◽  
Myungjin Han ◽  
Eunseok Lee ◽  
Keun Lee
Keyword(s):  
Agile Development ◽  
Quality Attribute

scholarly journals Estimation of software quality parameters for hybrid agile process model

2021 ◽  
Vol 3 (3) ◽  
Author(s):  
Lalband Neelu ◽  
D. Kavitha
Keyword(s):  
Software Quality ◽  
Process Model ◽  
Quality Attributes ◽  
Parameter Analysis ◽  
Agile Development ◽  
Software Project ◽  
Quality Attribute ◽  
Functional Features ◽  
Agile Process ◽  
Agile Model

AbstractThis study aims to motivate a new hybrid agile methodology is a combination of agile models from Scrum, Extreme Programming, and Lean Software Development. The main aim of the hybrid agile model is the timely delivery of projects to clients with high quality at a reduced rate. But the main difficulty in hybrid agile model to effectively reflect the software quality attributes. Basically, the failure of a software project is mainly not because of inefficiency of functional features but due to inefficiency of quality attributes, like performance, reliability and effective usability. The work presents the introduction of Hybrid Agile Quality Parameter Analysis (HAQPE) that is a quality attribute driven agile development method. The outcome of developed quality attribute HAQPE was evaluated through hybrid agile process assessment by applying it to a commercial project of software industry. The results demonstrated that the developed quality attribute model is more efficient than the legacy agile development process.

Agile Development with 3D Data Modeling

2015 ◽  
Vol 10 (6) ◽  
pp. 558 ◽  
Author(s):  
Kristian Sestak ◽  
Zdenek Havlice
Keyword(s):  
Data Modeling ◽  
Agile Development ◽  
3D Data

scholarly journals Influence of Bagging on the Development and Quality of Fruits

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 358
Author(s):  
Muhammad Moaaz Ali ◽  
Raheel Anwar ◽  
Ahmed F. Yousef ◽  
Binqi Li ◽  
Andrea Luvisi ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Consumer Choice ◽  
Abiotic Factors ◽  
Market Value ◽  
Quality Attribute ◽  
Export Markets ◽  
External Appearance ◽  
The Usa ◽  
Main Determinants

Fruit quality is certainly influenced by biotic and abiotic factors, and a main quality attribute is the external appearance of the fruit. Various possible agronomical approaches are able to regulate the fruit microenvironment and, consequently, improve fruit quality and market value. Among these, fruit bagging has recently become an integral part of fruits’ domestic and export markets in countries such as Japan, China, Korea Australia and the USA because it is a safe and eco-friendly technique to protect fruits from multiple stresses, preserving or improving the overall quality. Despite increasing global importance, the development of suitable bagging materials and, above all, their use in the field is quite laborious, so that serious efforts are required to enhance and standardize bagging material according to the need of the crops/fruits. This review provides information about the effects of bagging technique on the fruit aspect and texture, which are the main determinants of consumer choice.

Managing User-Centered Design Activities in Distributed Agile Development

2021 ◽  
Author(s):  
Sultan Alyahya ◽  
Ohoud Almughram
Keyword(s):  
Participatory Design ◽  
Agile Development ◽  
Design Teams ◽  
User Centered Design ◽  
Management Tools ◽  
Daily Work ◽  
Development Teams ◽  
Design Activities ◽  
Computer Based ◽  
User Centered

Abstract The integration of user-centered design (UCD) activities into agile information systems development has become more popular recently. Despite the fact that there are many ways the merging of UCD activities into agile development can be carried out, it has been widely recognized that coordinating design activities with development activities is one of the most common problems, especially in distributed environments where designers, developers and users are spread over several sites. The main approach to coordinate UCD activities with distributed agile development is the use of informal methods (e.g. communication through using video conference tools). In addition to the temporal, geographical and socio-cultural barriers associated with this type of methods, a major limitation is a lack of awareness of how UCD activities and development activities affect each other. Furthermore, some agile project management tools are integrated with design platforms but fail to provide the necessary coordination that helps team members understand how the design and development activities affect their daily work. This research aims to support the effective management of integrating UCD activities into distributed agile development by (i) identifying the key activity dependencies between UX design teams and development teams during distributed UCD/agile development and (ii) designing a computer-based system to provide coordination support through managing these activity dependencies. In order to achieve these objectives, two case studies are carried out. Our findings revealed 10 main dependencies between UCD design teams and development teams as shown by six types of activity. In addition, the participatory design approach shows that developing a computer-based system to manage seven of these selected dependencies is achievable.

scholarly journals Cubing Fabrication/Costing and Machine Performance on African Fermented Condiment Quality Attributes Compared with Commercial Bouillon Types

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 481
Author(s):  
Eunice O. Uzodinma ◽  
Chigozie F. Okoyeuzu ◽  
Nneka N. Uchegbu ◽  
Charles Odilichukwu R. Okpala ◽  
Waheed A. Rasaq ◽  
...  
Keyword(s):  
Vitamin E ◽  
Food Processing ◽  
Quality Attributes ◽  
The Other ◽  
Throughput Capacity ◽  
Quality Attribute ◽  
Crude Fibre ◽  
Machine Performance ◽  
Calcium Iron ◽  
Carbohydrate Contents

Cubing machines in food processing have evolved over the years, which have made products like Star®, Knorr®, and Chicken® bouillon cubes become commercially available today, even in many parts of Africa. On the other hand, the fermented mesquite seed “okpeye” food condiment, traditionally produced by well-trained artisans and widely utilised in Nigeria, requires further product development in order to compete with bouillon cubes. Quality comparisons between the cubed “okpeye” condiment and commercially available bouillon cube products have not yet been reported. Therefore, cubing fabrication/costing and machine performance on African fermented “okpeye” condiment quality attributes, compared with commercial bouillon types, were done. The processing of mesquite seeds into the “okpeye” condiment resembled those of artisans. Bouillon cube products involved the Star®, Knorr®, and Chicken® types. Quality attributes involved proximate, micronutrient, phytochemical, and microbial aspects. Results showed that the throughput capacity of a cubing machine increased with an efficiency of 48 condiment cubes/min, forming properly without separation. Across all studied samples, the protein, ash, moisture, crude fat, crude fibre, and carbohydrate contents were in the range of 1.45–42.50%, 5.29–6.75%, 8.50–12.29%, 2.56–18.54%, 2.45–3.19%, and 18.16–25.56%, respectively. The protein, fat, moisture, calcium, iron, magnesium, and manganese contents of “okpeye” condiment were significantly higher (p < 0.05) than those of bouillon cubes. Fair amounts of vitamins B1, B2, B3, and E were found, with the “okpeye” condiment higher in vitamin E. Besides the flavonoids (0.12–0.18%), alkaloids (0.08–0.15%), saponins (0.19–0.55%), and tannins (0.69–0.93%) present, the microbial loads were similar (p > 0.05) across all samples. Indeed, the “okpeye” condiment can be cubed, and by quality attribute, it competes favourably, and very promising substitute to commercial bouillon cubes.

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