Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Keming Dong"'
Publikováno v:
EURASIP Journal on Information Security, Vol 2020, Iss 1, Pp 1-13 (2020)
Abstract Pattern substitution (PS) method (Ho et al., Comput. Stand. Interfaces 31:787–794, 2009) is a recent reversible data hiding method for binary images. It generates one pattern pair, the patterns in which are called PM and PF, and substitute
Externí odkaz:
https://doaj.org/article/262180153bd345f88c4e5bb32ac5de8a
Publikováno v:
Dianxin kexue, Vol 35, Pp 67-78 (2019)
As a hot researching area,compressive sensing has advantages in signal process,image processing and data gathering and analysis.How to effectively and safely apply compressive sensing technology to collect data in wireless sensor networks is studied.
Externí odkaz:
https://doaj.org/article/e48d86c54b5d4d7eb6b1f41e388a807c
Publikováno v:
Multimedia Tools and Applications.
Publikováno v:
J Food Sci Technol
This is the first report on the effect of low temperature stress applied during initial moromi fermentation on the quality and taste of soy sauce. Koji was prepared to yield initial moromi under three comparative fermentation conditions over 9 days:
Publikováno v:
Food Chemistry. 268:504-512
Soy protein isolate (SPI) was first treated with glutaminase to yield modified SPI (E-SPI) before its complexation with curcumin. Comparisons were made between SPI and E-SPI concerning their characteristics and effectiveness in complexing with curcum
Publikováno v:
EURASIP Journal on Information Security, Vol 2020, Iss 1, Pp 1-13 (2020)
Pattern substitution (PS) method (Ho et al., Comput. Stand. Interfaces 31:787–794, 2009) is a recent reversible data hiding method for binary images. It generates one pattern pair, the patterns in which are called PM and PF, and substitutes between
Publikováno v:
LWT. 96:315-321
White particulates, observed on the surface of sufu, were mainly composed of tyrosine (Tyr, 83.12 g/100 g) and phenylalanine (Phe, 5.12 g/100 g). This issue was tackled through a γ-glutamyl transfer reaction catalyzed by l -glutaminase of Bacillus a
Publikováno v:
International Journal of Food Science & Technology. 53:2308-2315
Publikováno v:
International Journal of Food Science & Technology. 53:1166-1175
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:8696-8703
The transpeptidase activity of glutaminase from Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO) to yield γ-[Glu]n-Phe peptides were verified for the first time. In the presence of Gln and Phe, γ-Glu-Phe and γ-Glu-γ-Glu-Phe were synt