Zobrazeno 1 - 10
of 1 012
pro vyhledávání: '"Chih Fang"'
Publikováno v:
Visual Computing for Industry, Biomedicine, and Art, Vol 4, Iss 1, Pp 1-11 (2021)
Abstract A numerical simulation of a patient’s nasal airflow was developed via computational fluid dynamics. Accordingly, computerized tomography scans of a patient with septal deviation and allergic rhinitis were obtained. The three-dimensional (3
Externí odkaz:
https://doaj.org/article/b4f734aae3a74bd6a5000b130c417a8d
Publikováno v:
IEEE Access, Vol 12, Pp 89452-89466 (2024)
In recent years, “Artificial Intelligence (AI)” has become a focal point of discussion. AI music composition, an interdisciplinary field blending computer science and musicology, has emerged as a prominent area of research. Despite rapid advancem
Externí odkaz:
https://doaj.org/article/d9dac582a1324c478826d2c0a5e95da0
Autor:
Jeng, Po-Yuan, Chang, Mei-Chi, Chiang, Chun-Pin, Lee, Chih-Fang, Chen, Chun-Feng, Jeng, Jiiang-Huei
Publikováno v:
In Journal of Dental Sciences January 2024 19(1):11-20
Akademický článek
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Autor:
Chih Fang Wu, 吳芝芳
106
With the rapid development of information technology and computer technology and the widespread popularity of digital finance with unlimited business opportunities, a new way of insurance business is the Internet insurance. Insurance compani
With the rapid development of information technology and computer technology and the widespread popularity of digital finance with unlimited business opportunities, a new way of insurance business is the Internet insurance. Insurance compani
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/79q9fj
Autor:
Lin, Ya-Xun, Chao, Der-Sheng, Liang, Jenq-Horng, Shen, Yao-Luen, Huang, Chih-Fang, Hall, Steve, Mitrovic, Ivona Z.
Publikováno v:
In Solid State Electronics September 2023 207
Publikováno v:
HemaSphere, Vol 7, p e796010d (2023)
Externí odkaz:
https://doaj.org/article/556ea1da4d6c4dcaa96f4b8f7cb1e10e
Publikováno v:
In Microelectronics Reliability March 2023 142
Akademický článek
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Publikováno v:
Molecules, Vol 28, Iss 11, p 4376 (2023)
The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lip
Externí odkaz:
https://doaj.org/article/f4c6accc31c44c5d9d55d49d8cf042dc