Using deep learning to denoise and detect gravitational waves von Ma, CunLiang, Li, ShuoQiu, Cao, Zhoujian, Jia, Mingzhen

Volltext

Focused ReAct: Improving ReAct through Reiterate and Early Stop von Li, Shuoqiu, Xu, Han, Chen, Haipeng

Volltext bestellen

Focused ReAct: Improving ReAct through Reiterate and Early Stop von Li, Shuoqiu, Xu, Han, Chen, Haipeng

Volltext

The reliability of estimating visual working memory capacity von Dai, Mengnuo, Li, Yanju, Gan, Shuoqiu, Du, Feng

Volltext

KBHN: A knowledge-aware bi-hypergraph network based on visual-knowledge features fusion for teaching image annotation von Li, Hao, Wang, Jing, Du, Xu, Hu, Zhuang, Yang, Shuoqiu

Volltext

Directed Self-Assembly by Sparsely Prepatterned Substrates with Self-Responsive Polymer Brushes von Song, Qingliang, Zhou, Jing, Dong, Qingshu, Tian, Shuoqiu, Chen, Yifang, Ji, Shengxiang, Xiong, Shisheng, Li, Weihua

Volltext

Shengmai Yin alleviated plaque vulnerability and ischemic myocardial damage in diesel exhaust particle-aggravated atherosclerosis with myocardial ischemia von Qu, Shuiqing, Deng, Shuoqiu, Yang, Ting, Yang, Yuanmin, Zhang, Yu, Zheng, Zhongyuan, Chen, Lina, Li, Yujie

Volltext

Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2 von Wu, Yongjun, Tao, Yi, Jin, Jing, Tong, Shuoqiu, Li, Sheng, Zhang, Lincheng

Volltext

The Investigation of Volatile Organic Compounds (VOCs) Emissions in Environmentally Friendly Modified Asphalt von Chen, Shuoqiu, Wang, Jiaqing, Li, Qiang, Zhang, Wenxuan, Yan, Chaojie

Volltext

Key candidate genes for male sterility in peppers unveiled via transcriptomic and proteomic analyses von Yang, Shimei, Luo, Xirong, Jin, Jing, Guo, Ya, Zhang, Lincheng, Li, Jing, Tong, Shuoqiu, Luo, Yin, Li, Tangyan, Chen, Xiaocui, Wu, Yongjun, Qin, Cheng

Volltext

Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes von Luo, Hao, Wu, Yongjun, Jin, Jing, Zhang, Lincheng, Tong, Shuoqiu, Li, Cen, Tan, Qibo, Han, Qiqin

Volltext

Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate von Li, Xinyang, Wu, Yongjun, Li, Cen, Tong, Shuoqiu, Zhang, Lincheng, Jin, Jin

Volltext

APOE ε4 allele status modulates the spatial patterns of progressive atrophy in the temporal lobes after mild traumatic brain injury von Gan, Shuoqiu, Sun, Yingxiang, Liu, Kejia, Jia, Xiaoyan, Li, Xuan, Zhang, Ming, Bai, Lijun

Volltext

The Protective Effects of Shengmai Formula Against Myocardial Injury Induced by Ultrafine Particulate Matter Exposure and Myocardial Ischemia are Mediated by the PI3K/AKT/p38 MAPK/... von Chen, Lina, Guo, Yuan, Qu, Shuiqing, Li, Kai, Yang, Ting, Yang, Yuanmin, Zheng, Zhongyuan, Liu, Hui, Wang, Xi, Deng, Shuoqiu, Zhang, Yu, Zhu, Xiaoxin, Li, Yujie

Volltext

Using multimodal analytics to systemically investigate online collaborative problem-solving von Tang, Hengtao, Dai, Miao, Yang, Shuoqiu, Du, Xu, Hung, Jui-Long, Li, Hao

Volltext

S-KMN: Integrating semantic features learning and knowledge mapping network for automatic quiz question annotation von Wang, Jing, Li, Hao, Du, Xu, Hung, Jui-Long, Yang, Shuoqiu

Volltext

Quality Improvement of Zao Pepper by Inoculation with Lactobacillus plantarum 5-1: Probiotic Ability and Fermentation Characteristics of Lactic Acid Bacteria von Cai, Yafei, Wu, Yongjun, Li, Cen, Zhang, Lincheng, Tong, Shuoqiu, Yuan, Shenglan

Volltext

Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry... von Chen, Zhaofeng, Wu, Yongjun, Tong, Shuoqiu, Jin, Jing, Zhang, Lincheng, Li, Chen, Tan, Qibo, Wen, Feng, Tao, Yi

Volltext

Reorganized Hubs of Brain Functional Networks after Acute Mild Traumatic Brain Injury von Bai, Lijun, Yin, Bo, Lei, Shuoyan, Li, Tianhui, Wang, Shan, Pan, Yizhen, Gan, Shuoqiu, Jia, Xiaoyan, Li, Xuan, Xiong, Feng, Yan, Zhihan, Bai, Guanghui

Volltext

Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2 von Tan, Qibo, Wu, Yongjun, Li, Cen, Jin, Jing, Zhang, Lincheng, Tong, Shuoqiu, Chen, Zhaofeng, Ran, Li, Huang, Lu, Zuo, Zeyan

Volltext