Removal of impurities accumulated on the surface of nanosecond laser-treated Titanium.

Autor: Sha, Kun, Lin, Yue, Chen, Zhenhui, Feng, Daolun

Publikováno v: Proceedings of the Institution of Mechanical Engineers, Part L: Journal of Materials: Design & Applications (Sage Publications, Ltd.); Nov2024, Vol. 238 Issue 11, p2273-2282, 10p

Living alone, health and preventive care use among the elderly in Shanghai, China

Autor: LIU, Lijuan, SHA, Kun, REN, Weimin, WANG, Yue

Publikováno v: In Journal of Medical Colleges of PLA August 2013 28(4):219-227

The Existing Problems and Intelligent Improved Strategies in Online Teaching during the Outbreak of of COVID-19

Autor: Chen Chong, Zhang Ming, Sha Kun, Chen Chen

Publikováno v: 2021 2nd International Conference on Big Data and Informatization Education (ICBDIE).

The breakout of a novel coronavirus (COVID-19) pandemic enormously threatens the human health. Many works, especially the education and training are blocked by such pandemic. The Ministry of Education of China has announced postponement of school wit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::86146767677e53a9d6c50f494c080f06
https://doi.org/10.1109/icbdie52740.2021.00157

The Construction and Discussion of Smart Learning Environment in the Context of 5G

Autor: Wang Yue, Chen Chen, Wang Yaping, Sha Kun

Publikováno v: 2020 International Conference on Big Data, Artificial Intelligence and Internet of Things Engineering (ICBAIE).

The deep combination of information technology and education has provided a complete technical support and deep foundation for smart education. With the advent of 5G, the smart learning environment based on the smart education system will be greatly

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d3e0ef12ac363485dd81cb243cce4151
https://doi.org/10.1109/icbaie49996.2020.00047

Investigation of Physicochemical and Textural Characteristics and Volatile Compounds of Kazakh Dry-cured Beef

Autor: Lei YuanHua, Zhang Yang, Lang Yumiao, Zhang Ze-jun, Sha Kun, Song Huan-lu, LI Hong‐Do, Sun Bao‐Zhong, Li Haipeng

Publikováno v: Food Science and Technology Research. 23:375-383

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1df68332c37d431f83fa799f42a1e50c
https://doi.org/10.3136/fstr.23.375