Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Shou-Wei Wang"'
Autor:
Yi-Lin Tsai, Sheng-Kai Huang, Huang-Hsiung Huang, Shu-Mei Yang, Kai-Ling Liang, Wei-Hung Kuo, Yen-Hsiang Fang, Chih-I Wu, Shou-Wei Wang, Hsiang-Yun Shih, Zhiyu Xu, Minkyu Cho, Shyh-Chiang Shen, Chien-Chung Lin
Publikováno v:
IEEE Photonics Journal, Vol 12, Iss 6, Pp 1-9 (2020)
We determined the optical and electrical characteristics of GaN-based, ultraviolet micro light emitting diodes (microLEDs). Such microLEDs are essential to next-generation high-resolution micro-displays. Square-shaped microLEDs of different sizes (si
Externí odkaz:
https://doaj.org/article/bfe0c5b6110a40bbabc727e4414d710a
Publikováno v:
European Food Research and Technology. 248:869-879
Autor:
Wei Lin, Hsiang Yun Shih, Shou Wei Wang, Chien-Chung Lin, Yi-Lin Tsai, Po Yen Lu, Huang Hsiung Huang
Publikováno v:
IEEE Photonics Technology Letters. 32:534-537
In this study, Fabry-Perot quantum well lasers with shortened cavity designs (25 and 50 μm) were fabricated. The devices had dry-etched and cleaved facets and exhibited an output power of up to 2.36 mW for a cavity length of 25 μm; good spectral pe
Autor:
Wei, Fan, Xiao-Yue, Gao, Ming-Wu, Zang, He-Nan, Li, Wen-Ping, Guo, Ying-Ying, Li, Shou-Wei, Wang
Publikováno v:
Applied biochemistry and biotechnology. 193(4)
A preliminary screening assay based on a microbial chromogenic reaction was developed to detect common antibiotic residues in meat rapidly. The assay comprised two bioassays: one for Escherichia coli and another for Geobacillus stearothermophilus. Th
Publikováno v:
Food chemistry. 344
This study investigated protein degradation and quality changes during the processing of dry-cured ham, and then established the multiple quality prediction model based on protein degradation. From the raw material to the curing period, proteolysis i
Autor:
Qiao Xiaoling, Li Su, Wu Qianrong, Zhu Ning, Zhao Bing, Zang Mingwu, Shou-wei Wang, Zhang Shunliang
Publikováno v:
Food Bioscience. 42:101163
In order to better understand the mechanisms of quality changes throughout the sauced beef process, amino acids, color, texture, flavor, digestibility, and proteome changes were investigated. Hierarchical cluster analysis and pairwise comparisons wer
Autor:
Chien-Chung Lin, Yi Yang Lee, Sheng Kai Huang, Shou Wei Wang, Shao Yi Weng, Hao-Chung Kuo, Huang Hsiung Huang, Yi-Lin Tsai
Publikováno v:
Optics Express. 28:38184
In this study, AlGaInP red light emitting diodes with sizes ranging from 5 to 50 micrometers were fabricated and characterized. The atomic layer deposition technology is applied to coat a layer of silicon dioxide for passivation and protection. The t
Autor:
Shou-Wei Wang, 王守緯
96
The traditional vehicle failure detection is basically done by the skilled technician in view of some abnormal phenomena or noises observed and heavily relied on his accumulated experiences. However, well experienced and skilled technician is
The traditional vehicle failure detection is basically done by the skilled technician in view of some abnormal phenomena or noises observed and heavily relied on his accumulated experiences. However, well experienced and skilled technician is
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/37886076786280688780
Autor:
Bing Zhao1,2,3, Su Li1,2,3, Hui-min Zhou1,2,3, Shun-liang Zhang1,2,3, Hui Wang1,2,3, Shou-wei Wang1,2,3 cmrcwang@163.com
Publikováno v:
Current Topics in Nutraceutical Research. May2019, Vol. 17 Issue 2, p188-194. 7p.
Publikováno v:
Proceedings of the 31st Chinese Control Conference; 1/ 1/2012, p6781-6783, 3p