Zobrazeno 1 - 10
of 218
pro vyhledávání: '"Hu, Jialiang"'
Autor:
Chen, Yuhao, Hu, Jialiang, Cheng, Guanchong, Ye, Jing, Mei, Zhixing, Shen, Chengcai, Lin, Jun
New emerging flux (NEF) has long been considered a mechanism for solar eruptions, but detailed process remains an open question. In this work, we explore how NEF drives a coronal magnetic configuration to erupt. This configuration is created by two m
Externí odkaz:
http://arxiv.org/abs/2411.13839
Magnetic reconnection plays a crucial role in the energy release process for different kinds of solar eruptions and activities. The rapid solar eruption requires a fast reconnection model. Plasmoid instability in the reconnecting current sheets is on
Externí odkaz:
http://arxiv.org/abs/2404.18983
We propose a mechanism for the excitation of large-scale quasi-periodic fast-propagating magnetoacoustic (QFP) waves observed on both sides of the coronal mass ejection (CME). Through a series of numerical experiments, we successfully simulated the q
Externí odkaz:
http://arxiv.org/abs/2312.17048
Autor:
Chen, Yuhao, Liu, Zhong, Chen, Pengfei, Webb, David F., Hao, Qi, Hu, Jialiang, Cheng, Guanchong, Mei, Zhixing, Ye, Jing, Wang, Qian, Lin, Jun
A current sheet (CS) is the central structure in the disrupting magnetic configuration during solar eruptions. More than 90\% of the free magnetic energy (the difference between the energy in the non-potential magnetic field and that in the potential
Externí odkaz:
http://arxiv.org/abs/2309.06432
Publikováno v:
Shipin yu jixie, Vol 40, Iss 5, Pp 11-20,136 (2024)
Objective: Pile fermentation is an important process for the formation of Liuyang Douchi flavor, the initial moisture of the douchi qu during pile fermentation could induce the temperature changes which might further affected the microbial community
Externí odkaz:
https://doaj.org/article/19a6367399b64fd08f4b37bc2ecb70f6
Publikováno v:
Shipin Kexue, Vol 45, Iss 1, Pp 42-49 (2024)
In order to investigate the metabolic differences among Liuyang Douchi fermented by different starter cultures, the contents of total acid and amino nitrogen in Douchi fermented naturally and by using Aspergillus flavus 7214 (AF 7214), A. flavus 7622
Externí odkaz:
https://doaj.org/article/3ea09bb24c0c447baf82c60d15acf36e
Autor:
Xiao, Zheng, Yang, Xuerui, Gu, Hongming, Hu, Jialiang, Zhang, Tongguang, Chen, Jianian, Pan, Xukang, Xiu, Guangli, Zhang, Wei, Lin, Mingyue
Publikováno v:
In Atmospheric Environment 15 June 2024 327
Autor:
Xiao, Zhengbing, Zhao, Dahong, Hu, Jiawei, Dai, Zhijie, Xiao, Sunhang, Hu, Jialiang, Jianping, Lai
Publikováno v:
In Materials Today Communications June 2024 39
Autor:
WU Ziqian, LIU Jingjing, DENG Gaowen, ZHOU Xiao, JIANG Liwen, HU Jialiang, QIN Yeyou, LIU Yang
Publikováno v:
Shipin Kexue, Vol 44, Iss 22, Pp 267-275 (2023)
To investigate the effect of enhanced fermentation with different species of Aspergillus on the flavor of Douchi, the quality differences between enhanced fermentation by A. flavus 7214, A. flavus 7622 or A. oryzae and natural fermentation were compa
Externí odkaz:
https://doaj.org/article/9a81e16f6e8c48f3b9d22cdff6b2e272
Publikováno v:
In Construction and Building Materials 10 November 2023 404