Zobrazeno 1 - 10
of 775
pro vyhledávání: '"Feifei, Gao"'
Autor:
Yi Wei, Meiyi Yang, Meng Zhang, Feifei Gao, Ning Zhang, Fubi Hu, Xiao Zhang, Shasha Zhang, Zixing Huang, Lifeng Xu, Feng Zhang, Minghui Liu, Jiali Deng, Xuan Cheng, Tianshu Xie, Xiaomin Wang, Nianbo Liu, Haigang Gong, Shaocheng Zhu, Bin Song, Ming Liu
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-14 (2024)
Abstract Diagnosing liver lesions is crucial for treatment choices and patient outcomes. This study develops an automatic diagnosis system for liver lesions using multiphase enhanced computed tomography (CT). A total of 4039 patients from six data ce
Externí odkaz:
https://doaj.org/article/dfd99ddafff148c8955a72ea1e2ed39a
Autor:
Mingzhu Deng, Feifei Gao, Tianfeng Liu, Weiqiang Zhan, Juanhua Quan, Ziquan Zhao, Xuyang Wu, Zhuolan Zhong, Hong Zheng, Jiaqi Chu
Publikováno v:
Journal of Orthopaedic Surgery and Research, Vol 19, Iss 1, Pp 1-16 (2024)
Abstract Background Bone defects, resulting from substantial bone loss that exceeds the natural self-healing capacity, pose significant challenges to current therapeutic approaches due to various limitations. In the quest for alternative therapeutic
Externí odkaz:
https://doaj.org/article/d17d789a5bf14e58b3d52c9e5178df59
Autor:
Yun Xie, Jianqiao Jiang, Miao Cui, Yiwen Chen, Yongkang Li, Yue Hu, Ruonan Yin, Xiaomei Ma, Jianming Niu, Weidong Cheng, Feifei Gao
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101978- (2024)
To investigate the effects of origin and storage time on wine quality, HPLC and HS-SPME-GC–MS were employed to analyze the chemical compositions and VOCs of Cabernet Sauvignon wines from four sub-regions in Xinjiang and with five storage times. Res
Externí odkaz:
https://doaj.org/article/b96dac7f56fd4b20b3ae3e5c5230afc6
Publikováno v:
Blood Pressure, Vol 33, Iss 1 (2024)
Objective Hypertension refers to the elevated blood pressure (BP) in arteries, with a BP reading of 140/90 mm Hg or higher in adults. Over 40% of >25-year-old population have suffered from hypertension. Thus, this study aimed to find novel diagnostic
Externí odkaz:
https://doaj.org/article/9bfc96efeb3346169101d089799768c3
Publikováno v:
Ecological Indicators, Vol 166, Iss , Pp 112591- (2024)
Historical unsustainable mining activities have led to significant ecological degradation, emphasizing the importance and urgency of ecological restoration and its effectiveness assessment. This study evaluates the economic, ecological, and social be
Externí odkaz:
https://doaj.org/article/cb1f7f1ea30a4d2b9f73572ff64d3ac5
Publikováno v:
Journal of Isotopes, Vol 37, Iss 1, Pp 36-41 (2024)
A water calorimeter based on thermistor is developed in this paper, and for the correction of chemical thermal defects in the absolute measurement of absorbed dose to water from proton beam, the design of gas saturated ultrapure water system is compl
Externí odkaz:
https://doaj.org/article/66b0a13cda4d4350b6943be45dbffb7c
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101503- (2024)
To explore the effect of postharvest dehydration on grape berries and wine quality, we determined physicochemical properties, polyphenols, antioxidant activities, volatile compounds and sensory characteristics for wines brewed by ‘Marselan’ (Viti
Externí odkaz:
https://doaj.org/article/9be939751f874a6482c82b26254e8cf8
Autor:
Jianqiao Jiang, Ruonan Yin, Yun Xie, Xiaomei Ma, Miao Cui, Yiwen Chen, Yongkang Li, Yue Hu, Jianming Niu, Weidong Cheng, Feifei Gao
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101502- (2024)
To determine the effect of cofermentation of Saccharomyces cerevisiae and different LABs on prune wine quality, this study compared phenolic compounds, organic acids, soluble sugars, biogenic amines and volatile flavor compounds among different treat
Externí odkaz:
https://doaj.org/article/2f789c8aa1934bf5a043125d65246b88
Publikováno v:
Electronics Letters, Vol 60, Iss 5, Pp n/a-n/a (2024)
Abstract Integrated sensing and communication (ISAC) is a promising technique for unmanned aerial vehicle‐empowered 6G networks. This letter proposes a novel, adaptable ISAC mechanism. Firstly, both the communication and sensing channel models unde
Externí odkaz:
https://doaj.org/article/f47290cb507f486594bcf401eb1122d9
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101091- (2024)
Chemical and sensory attributes play a vital role in evaluating the quality of grapes and wines. This study compared basic physicochemical parameters, organic acids, phenolic compounds, and aroma profiles of grapes and wines of six cultivars using ch
Externí odkaz:
https://doaj.org/article/9e95d3d5a12440f89af4ef74096e219f