Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Ruiqi Bao"'
Autor:
Jiaxin Zhao, Antonio Fieramosca, Ruiqi Bao, Kevin Dini, Rui Su, Daniele Sanvitto, Qihua Xiong, Timothy C. H. Liew
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-9 (2024)
Abstract Transition-metal dichalcogenide monolayers possess large exciton binding energy and a robust valley degree of freedom, making them a viable platform for the development of spintronic devices capable of operating at room temperature. The deve
Externí odkaz:
https://doaj.org/article/6104094cb65e44a0b448dbd561d8a7a6
Autor:
Jiaxin Zhao, Antonio Fieramosca, Kevin Dini, Ruiqi Bao, Wei Du, Rui Su, Yuan Luo, Weijie Zhao, Daniele Sanvitto, Timothy C. H. Liew, Qihua Xiong
Publikováno v:
Nature Communications, Vol 14, Iss 1, Pp 1-8 (2023)
The authors embed a multiple quantum-well WS2 heterostructure in a planar microcavity and show the systematic control of the normal mode coupling-strength. They find a strong enhancement of the characteristic time scale, which they attribute to long-
Externí odkaz:
https://doaj.org/article/e1d944ac17974af4806a50107dc47aa3
Publikováno v:
Ecotoxicology and Environmental Safety, Vol 245, Iss , Pp 114102- (2022)
Although microplastics (MPs;
Externí odkaz:
https://doaj.org/article/478607091b834667be55ef520dd43a5a
Publikováno v:
New Journal of Physics, Vol 25, Iss 2, p 023028 (2023)
The emerging technology of quantum neural networks (QNNs) offers a quantum advantage over classical artificial neural networks (ANNs) in terms of speed or efficiency of information processing tasks. It is well established that nonlinear mapping betwe
Externí odkaz:
https://doaj.org/article/94628d091bcf436d8eee302a26096e01
Autor:
Cuicui Jiang, Mengyang Liu, Xu Yan, Ruiqi Bao, Aoxue Liu, Wenqing Wang, Zuoli Zhang, Huipeng Liang, Chaofan Ji, Sufang Zhang, Xinping Lin
Publikováno v:
Foods, Vol 10, Iss 11, p 2529 (2021)
This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, Suanzhayu. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of Lactobacillus. The
Externí odkaz:
https://doaj.org/article/e17a6fdb584248e48d8bc76612b007db
Autor:
Ruiqi Bao, Sasa Liu, Chaofan Ji, Huipeng Liang, Song Yang, Xiaoming Yan, Yingqin Zhou, Xinping Lin, Beiwei Zhu
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Chouguiyu, a Chinese traditional fermented fish, is famous for its uniquely strong odor and desirable taste. However, traditional spontaneous fermentation often resulted in contamination and unstable quality of products. In this study, individual or
Externí odkaz:
https://doaj.org/article/f17ee47d422648338d8fc6946ef59303
Publikováno v:
Nanomaterials, Vol 8, Iss 6, p 386 (2018)
Fluorescent carbon quantum dots (CQDs) have held great promise in analytical and environmental fields thanks to their congenitally fascinating virtues. However, low quantum yield (QY) and modest fluorescent stability still restrict their practical ap
Externí odkaz:
https://doaj.org/article/5744e646caab4c98ba4c7630ba9f3b99
Publikováno v:
Gondwana Research. 108:81-90
Publikováno v:
Applied Thermal Engineering. 230:120705
Publikováno v:
Environmental Pollution. 328:121643