Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Rumeng Yi"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 123-132 (2024)
In order to provide the special fermentation broth with traditional flavor for new-paocai permeation, in the investigation, six factors were selected including salt addition, bacterial inoculum, sucrose addition, fermentation temperature, mixed veget
Externí odkaz:
https://doaj.org/article/f2660535e9934191903f57e8a9001fb9
Autor:
Yage Xing, Xingmei Liao, Haijun Wu, Jiamin Qiu, Rufeng Wan, Xiaomin Wang, Rumeng Yi, Qinglian Xu, Xiaocui Liu
Publikováno v:
Foods, Vol 11, Iss 18, p 2788 (2022)
This study compared the quality and storage characteristics of four pineapple varieties to select those displaying adequate storage resistance and those suitable for freshly cut processing. Four varieties of pineapple, namely Tainong No.16, Tainong N
Externí odkaz:
https://doaj.org/article/b855248ce6fa49ffafdfed16d8a0e60e
Autor:
Yage Xing, Rumeng Yi, Hua Yang, Qinglian Xu, Ruihan Huang, Jing Tang, Xuanlin Li, Xiaocui Liu, Lin Wu, Xingmei Liao, Xiufang Bi, Jinze Yu
Publikováno v:
Molecules, Vol 26, Iss 15, p 4401 (2021)
Postharvest pathogens such as C. gloeosporioides (MA), C.oxysporum (ME) and P. steckii (MF) are the causal agents of disease in mangoes. This paper presents an in vitro investigation into the antifungal effect of a chitosan (CTS)/nano-titanium dioxid
Externí odkaz:
https://doaj.org/article/ed14c1a5e24f48ada29442f1cd261e88
Autor:
Rumeng Yi, Yaping Huang
Publikováno v:
IEEE Transactions on Multimedia. 24:4328-4341
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8be0f85ff7440f7ca1be4584da5e54ef
https://doi.org/10.1109/tmm.2021.3115635
https://doi.org/10.1109/tmm.2021.3115635
Publikováno v:
IEEE Transactions on Image Processing. 31:623-635
This paper addresses semi-supervised semantic segmentation by exploiting a small set of images with pixel-level annotations (strong supervisions) and a large set of images with only image-level annotations (weak supervisions). Most existing approache
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4e8dea327341382e91debaaadd3911e
https://doi.org/10.1109/tip.2021.3134142
https://doi.org/10.1109/tip.2021.3134142
Publikováno v:
Food Research International. 165:112431
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abf75cb685a2f2f004e405b78f80dbf6
https://doi.org/10.1016/j.foodres.2022.112431
https://doi.org/10.1016/j.foodres.2022.112431
Autor:
Xing, Yage, Liao, Xingmei, Wu, Haijun, Qiu, Jiamin, Wan, Rufeng, Wang, Xiaomin, Yi, Rumeng, Xu, Qinglian, Liu, Xiaocui
Publikováno v:
Foods; Sep2022, Vol. 11 Issue 18, pN.PAG-N.PAG, 19p
Publikováno v:
IEEE Transactions on Image Processing; 2022, Vol. 31, p623-635, 13p
Autor:
Yi, Rumeng, Huang, Yaping
Publikováno v:
IEEE Transactions on Multimedia; 2022, Vol. 24, p4328-4341, 14p
Publikováno v:
IEEE Sensors Journal; Apr2021, Vol. 21 Issue 7, p9523-9529, 7p