Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Ding Shengchao"'
Autor:
Ding, Shengchao, Yan, Xin, Guo, Hui, Yin, Feng, Sun, Xiaodong, Yang, Anchao, Yao, Wei, Zhang, Jianguo *
Publikováno v:
In Clinical Neurology and Neurosurgery November 2020 198
Autor:
Yang, Qing, Ding, Shengchao
Hypervolume indicator is a commonly accepted quality measure for comparing Pareto approximation set generated by multi-objective optimizers. The best known algorithm to calculate it for $n$ points in $d$-dimensional space has a run time of $O(n^{d/2}
Externí odkaz:
http://arxiv.org/abs/0704.1196
Quantum oracles play key roles in the studies of quantum computation and quantum information. But implementing quantum oracles efficiently with universal quantum gates is a hard work. Motivated by genetic programming, this paper proposes a novel appr
Externí odkaz:
http://arxiv.org/abs/quant-ph/0610105
Autor:
Ding, Shengchao
We make remarks on the paper of Du et al (quant-ph/0011078) by pointing out that the quantum strategy proposed by the paper is trivial to the card game and proposing a simple classical strategy to make the game in classical sense fair too.
Comme
Comme
Externí odkaz:
http://arxiv.org/abs/quant-ph/0606001
Autor:
Tang, Lu, Yang, Qiong, Liu, Xiaolu, Tian, Danyang, Wu, Chenying, Han, Qi, Yan, Xin, Ding, Shengchao, Fan, Dongsheng
Publikováno v:
In Neurobiology of Aging June 2021 102:220-220
We explore the clinical characteristics of neurocutaneous melanosis (NCM) in adult patients to further understanding of the disease. Methods We present a rare case of an adult patient suffering from neurocutaneous melanosis with anepia and review the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f09f306abd9e293d73998cea0af2fb04
https://doi.org/10.21203/rs.3.rs-1909633/v1
https://doi.org/10.21203/rs.3.rs-1909633/v1
Autor:
Liping Guo, Yan Li, Yinglian Zhu, Jiying Yu, Harvey Ho, Jingxin Sun, Baowei Wang, Ding Shengchao, Ming Huang, Bin Pang
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
In the present study, we investigated the characteristics of chicken meat fermented with Penicillium nalgiovense and Penicillium chrysogenum. Hardness and springiness gradually decreased, while gumminess gradually increased during fermentation. Ferme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1146122654abc427df9c45fd83eb6e1c
https://doi.org/10.1155/2021/8845552
https://doi.org/10.1155/2021/8845552
Akademický článek
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Akademický článek
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Publikováno v:
High Performance Computing & Applications; 2010, p465-472, 8p