Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jinghao Jiang"'
Comparison of the effects of using feedback devices for training or simulated cardiopulmonary arrest
Publikováno v:
Journal of Cardiothoracic Surgery, Vol 19, Iss 1, Pp 1-6 (2024)
Abstract Background High-quality chest compression is essential for successful cardiac arrest resuscitation. High-quality cardiopulmonary resuscitation (CPR) can effectively improve the survival rate of patients with cardiopulmonary arrest. However,
Externí odkaz:
https://doaj.org/article/a2ae34fa89644b2aae4d10fbc0d0f3fe
Publikováno v:
Frontiers in Surgery, Vol 11 (2024)
ObjectiveThe aim of this study was to evaluate the efficacy of the pedicle screw-U rod system in treating double-level lumbar spondylolysis with or without spondylolisthesis.MethodsA retrospective study was conducted. Twenty-six patients were include
Externí odkaz:
https://doaj.org/article/c797999ac3f4485a9eeb7d2420b4fff3
Jumbo squid (Dosidicus gigas) quality enhancement using complex bio-preservative during cold storage
Publikováno v:
Journal of Food Measurement and Characterization. 12:78-86
Effects of chitosan combined with nisin on quality enhancement in jumbo squid (Dosidicus gigas) were investigated during cold storage (4 ± 1 °C). 1% chitosan combined with different concentrations of nisin (0, 2 and 6 g/L) were utilized as preserva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d8b42c64549c3702a05a5ebcd0785c8
https://doi.org/10.1007/s11694-017-9618-y
https://doi.org/10.1007/s11694-017-9618-y
Publikováno v:
Analytical Methods. 7:9928-9939
In this paper, a Chinese bayberry (Myrica rubra Sieb. et Zucc.) quality determination method using an electronic nose (e-nose) and non-linear stochastic resonance (SR) technique has been studied. E-nose responses to bayberry samples stored at 4 °C f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d81449d4624cfb2fddbe9a308c4c0608
https://doi.org/10.1039/c5ay02198g
https://doi.org/10.1039/c5ay02198g
Publikováno v:
Journal of Food Measurement & Characterization; Dec2015, Vol. 9 Issue 4, p541-549, 9p