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pro vyhledávání: '"Liu, Taorong"'
Online Domain Adaptation (OnDA) is designed to handle unforeseeable domain changes at minimal cost that occur during the deployment of the model, lacking clear boundaries between the domain, such as sudden weather events. However, existing OnDA metho
Externí odkaz:
http://arxiv.org/abs/2409.01072
Autor:
Liao, Liang, Liu, Taorong, Chen, Delin, Xiao, Jing, Wang, Zheng, Lin, Chia-Wen, Satoh, Shin'ichi
Image inpainting for completing complicated semantic environments and diverse hole patterns of corrupted images is challenging even for state-of-the-art learning-based inpainting methods trained on large-scale data. A reference image capturing the sa
Externí odkaz:
http://arxiv.org/abs/2306.11528
Existing learning-based image inpainting methods are still in challenge when facing complex semantic environments and diverse hole patterns. The prior information learned from the large scale training data is still insufficient for these situations.
Externí odkaz:
http://arxiv.org/abs/2207.14498
Autor:
Xu, Lirong, Wang, Shihao, Tian, Ailing, Liu, Taorong, Benjakul, Soottawat, Xiao, Gengsheng, Ying, Xiaoguo, Zhang, Yuhong, Ma, Lukai
Publikováno v:
In Food Chemistry: X 30 March 2023 17
Publikováno v:
In Food Research International September 2022 159
Akademický článek
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Millimeter wave wide-band imaging is widely studied for a variety of applications. However real-time millimeter wave wide-band imaging at frequencies above 30GHz for moving targets in a large field of view has not been realized commercially. A 2D spa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=sharePrprorg::fb196e58eb7bcb279812fb10b6ca9be5
Autor:
Xu L; Institute of Nutrition and Health, Qingdao University, 266071 Qingdao, China., Wang S; Institute of Nutrition and Health, Qingdao University, 266071 Qingdao, China., Tian A; Institute of Nutrition and Health, Qingdao University, 266071 Qingdao, China., Liu T; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Benjakul S; International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90110, Thailand., Xiao G; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China., Ying X; Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, China., Zhang Y; Institute of Agricultural Product Development and Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China., Ma L; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.; Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, China.
Publikováno v:
Food chemistry: X [Food Chem X] 2022 Dec 01; Vol. 17, pp. 100530. Date of Electronic Publication: 2022 Dec 01 (Print Publication: 2023).