Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Qingzheng Li"'
Autor:
Qingzheng Li, Amine Bermak
Publikováno v:
Journal of Low Power Electronics and Applications, Vol 1, Iss 1, Pp 45-58 (2011)
In this paper, we present a hardware friendly binary decision tree (DT) classifier for gas identification. The DT classifier is based on an axis-parallel decision tree implemented as threshold networks—one layer of threshold logic units (TLUs) foll
Externí odkaz:
https://doaj.org/article/8b6e37977a2f43f6b5949fcbdec1d794
Autor:
Qi Han, Li Jiang, Yun Liang, Tengchuan Kou, Qingzheng Li, Zhezhi He, Haibao Yu, Fangxin Liu, Tao Yang
Publikováno v:
ACM Transactions on Reconfigurable Technology and Systems. 14:1-28
Field-programmable Gate Array (FPGA) is a high-performance computing platform for Convolution Neural Networks (CNNs) inference. Winograd algorithm, weight pruning, and quantization are widely adopted to reduce the storage and arithmetic overhead of C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ad8d9162f43f4ba7b8c67392f710598
https://doi.org/10.1145/3467476
https://doi.org/10.1145/3467476
Publikováno v:
Frontiers in Cardiovascular Medicine, Vol 11 (2024)
Barth syndrome (BTHS) is a rare X-linked recessive genetic disorder characterized by a broad spectrum of clinical features including cardiomyopathy, skeletal myopathy, neutropenia, growth delay, and 3-methylglutaconic aciduria. This disease is caused
Externí odkaz:
https://doaj.org/article/c924f3763e0943468be6416a2682d174
Publikováno v:
ISCAS
Advanced Driver-Assistance Systems (ADAS) are complex systems consisting of many computer vision tasks including image classification, object detection and semantic segmentation. FPGA is a feasible solution for deep learning based computer vision acc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2f6a0a872477edffba525f8e12e236b
https://doi.org/10.1109/iscas51556.2021.9401751
https://doi.org/10.1109/iscas51556.2021.9401751
Autor:
Yang Huang, Xiaowei Liu, Bingqiu Chen, Hua Guo, H. F. Wang, X. Y. Li, Qingzheng Li, W. X. Sun
Using a sample of nearly 140,000 red clump stars selected from the LAMOST and Gaia Galactic surveys, we have mapped mean vertical velocity $\overline{V_{z}}$ in the $X$-$Y$ plane for a large volume of the Galactic disk (6 $< R < 16$ kpc; $-20
Co
Co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82f2f1ec377beaf29148602ae2bfd7d8
http://arxiv.org/abs/2007.06947
http://arxiv.org/abs/2007.06947
Autor:
Witoon Prinyawiwatkul, Beiwei Zhu, Longteng Zhang, Qingzheng Li, Yongkang Luo, Jinfeng Pan, Shiliang Jia, Dapeng Li
Publikováno v:
Innovative Food Science & Emerging Technologies. 42:25-32
In recent years, high voltage electrostatic field (HVEF) technology has been demonstrated to be a viable alternative to high-temperature treatments in processing for inhibiting microbial growth and maintaining post-thawing quality of foods. In this s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b575042b759f6f79a8105cd1e8a8b7d
https://doi.org/10.1016/j.ifset.2017.06.005
https://doi.org/10.1016/j.ifset.2017.06.005
Publikováno v:
Journal of Texture Studies. 49:56-64
Transglutaminase (TGase) is widely applied in the meat industry, and mixing of meat from various sources is an efficient way to enhance the quality of meat products. In this study, sensory scores, color, gel properties, water holding capacity and mic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0e4892ba67f99e0488e6fe3623b0cbb
https://doi.org/10.1111/jtxs.12281
https://doi.org/10.1111/jtxs.12281
Publikováno v:
Food Chemistry. 223:96-103
We wanted to clarify whether gel properties can be affected by in vivo or in vitro myofibrillar protein oxidation and, thus, to provide relevant information and a scientific foundation for the processing of gel products. To accomplish this, we measur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33bb165a1f76dff204972e89e9d0b095
https://doi.org/10.1016/j.foodchem.2016.11.143
https://doi.org/10.1016/j.foodchem.2016.11.143
Autor:
Jingbin Zhang, Jian Lyu, Qingzheng Li, Ligeng Feng, Yongkang Luo, Longteng Zhang, Zehong Dong
Publikováno v:
International Journal of Food Properties. 20:2286-2298
The effects of dry-curing with low concentrations of salt and sugar on the quality of rainbow trout (Oncorhynchus mykiss) fillets were studied over a 16-day storage period at 4°C. Physicochemical c...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1424424b017633413d54313ed56c485
https://doi.org/10.1080/10942912.2016.1236272
https://doi.org/10.1080/10942912.2016.1236272
Publikováno v:
Journal of Food Protection. 80:279-287
To estimate biogenic amines and changes in quality of rainbow trout ( Oncorhynchus mykiss ) fillets at different temperatures, we determined the sensory attributes, total volatile basic nitrogen (TVB-N), total viable counts (TVC), and biogenic amines
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed8ae2220db5f6012ecf952bfa31844c
https://doi.org/10.4315/0362-028x.jfp-16-136
https://doi.org/10.4315/0362-028x.jfp-16-136