Zobrazeno 1 - 10
of 341
pro vyhledávání: '"Chen, Yeming"'
The key to integrating visual language tasks is to establish a good alignment strategy. Recently, visual semantic representation has achieved fine-grained visual understanding by dividing grids or image patches. However, the coarse-grained semantic i
Externí odkaz:
http://arxiv.org/abs/2310.13447
Goal-conditioned hierarchical reinforcement learning (HRL) presents a promising approach for enabling effective exploration in complex, long-horizon reinforcement learning (RL) tasks through temporal abstraction. Empirically, heightened inter-level c
Externí odkaz:
http://arxiv.org/abs/2309.13508
With the success of self-supervised learning, multimodal foundation models have rapidly adapted a wide range of downstream tasks driven by vision and language (VL) pretraining. State-of-the-art methods achieve impressive performance by pre-training o
Externí odkaz:
http://arxiv.org/abs/2308.09455
Visual question answering (VQA) has been intensively studied as a multimodal task that requires effort in bridging vision and language to infer answers correctly. Recent attempts have developed various attention-based modules for solving VQA tasks. H
Externí odkaz:
http://arxiv.org/abs/2307.14142
Publikováno v:
Zhongguo youzhi, Iss 5, Pp 42-47 (2024)
旨在为工业去衣核桃仁的烘烤处理条件提供参考,选择我国4个品种核桃仁作为研究对象,比较了4种核桃仁的蛋白质和脂肪含量,分析了其氨基酸和脂肪酸组成,并考察了烘烤(60~140 ℃烘烤1
Externí odkaz:
https://doaj.org/article/ff84749600b840649f46339223a1b053
Autor:
樊继源,张彩猛,孔祥珍,李兴飞,陈业明,华欲飞 FAN Jiyuan,ZHANG Caimeng,KONG Xiangzhen,LI Xingfei, CHEN Yeming,HUA Yufei
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 4, Pp 118-126 (2024)
旨在为可溶性大豆多糖(SSPS)的纯化工艺改进和豆渣资源综合利用提供参考,采用动态法从干豆渣中提取得到SSPS粗品后,通过酶解、活性炭吸附以及醇沉等步骤进行纯化,优化了纯化工艺,并
Externí odkaz:
https://doaj.org/article/4b35713e09314eddbbc0c82883a8d64c
Publikováno v:
In Food Research International November 2024 196
Publikováno v:
In LWT 15 June 2024 202
Autor:
Zhou, Qianqian, Wang, Lili, Zhang, Yaowen, Zhang, Caimeng, Kong, Xiangzhen, Hua, Yufei, Chen, Yeming
Publikováno v:
In Food Chemistry 1 June 2024 442
Publikováno v:
In Food Hydrocolloids March 2024 148 Part A