Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Lingxi Xiong"'
Autor:
Minghong Yang, Lingxi Xiong, Qinyou Li, Shu Cheng, Yongxin Ye, Zhixiong Liu, Wenbin Hu, Donglai Guo
Publikováno v:
AIP Advances, Vol 12, Iss 4, Pp 045027-045027-5 (2022)
A facile and efficient approach to manufacturing optical devices with a plane graphene-coupled microfiber structure is proposed—attaching the optical microfiber onto a monolayer graphene-coated polydimethylsiloxane substrate. Such devices exhibit s
Externí odkaz:
https://doaj.org/article/39b7ff01d50a432daceae3757ea88143
Publikováno v:
Advanced Sensor Systems and Applications XII.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e85e5bac078e69277f2a98383a9fe0e
https://doi.org/10.1117/12.2643735
https://doi.org/10.1117/12.2643735
Publikováno v:
2020 International Conference on Optoelectronic Materials and Devices.
A hydrogen and humidity simultaneous measurement system based on an integrated FBG sensor is proposed. Experimentally results indicate the sensor shows a high degree of hydrogen discrimination ranging from 100ppm-8000ppm and a high degree of humidity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0938d9db01c594de9655eecd6aafae34
https://doi.org/10.1117/12.2592169
https://doi.org/10.1117/12.2592169
Autor:
Jiajia Wu, Zhongyan Xiong, Yanli Lu, Qingjun Liu, Qian Zhang, Yixuan Huang, Lingxi Xiong, Shuang Li, Qianqian Wan
Publikováno v:
Sensors and Actuators B: Chemical. 252:973-982
Except for the widely accepted taste primaries—sour, sweet, bitter, salty, and umami, increasing evidence indicated that the existence of a taste modality responsive to fat. Based on the hydrophobic nature of dietary fats, a new kind of gustatory b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7d9d5d722030e68a252e2fecc78fcbc
https://doi.org/10.1016/j.snb.2017.06.100
https://doi.org/10.1016/j.snb.2017.06.100