Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sicheng Su"'
Publikováno v:
Transportation Safety and Environment. 3
Active muscle response is a key factor in the motion and injury of the human head and neck. Due to the limitations of experimentation and the shortcomings of previous finite element models, the influence of material parameters of cervical muscle on m
Autor:
Ming Yang, Hsiao Chang Chan, Antonio Iavarone, Wenming Xu, Jerry Pelletier, Anna Lasorella, Ching-Wen Chang, Simon S. Wing, Mira Katz-Egorov, Kin Lam Fok, Regina Cencic, Rohini Bose, Ye Chun Ruan, Makoto Nagano, Martine Culty, Kai Sheng, Sicheng Su
Publikováno v:
Endocrinology. 158:4000-4016
Spermatogenesis is sustained by a heterogeneous population of spermatogonia that includes the spermatogonial stem cells. However, the mechanisms underlying their establishment from gonocyte embryonic precursors and their maintenance thereafter remain
Publikováno v:
Transportation Safety & Environment; Dec2021, Vol. 3 Issue 4, p1-14, 14p
Publikováno v:
Computer and Information Science. 12:58
Signal monitoring and waveform analysis play a significant role in state-of-the-art signal processing and electronic measurement. Traditional oscilloscopes tend to be heavy and huge, which makes it impossible for outdoor signal measurement. In additi
Publikováno v:
Journal of Mechanics in Medicine and Biology. 16:1650082
Muscle activation plays an important role in head–neck dynamic response in vehicle accidents, especially in low speed impacts. The aim of the present study was to analyze the mechanical characteristics and dynamic stability of the muscle using coup
Publikováno v:
IEEE Access, Vol 9, Pp 35034-35044 (2021)
In urban expressways, when an on-ramp and off-ramp pair are closely spaced, the operational condition of the downstream diverge area influences that of the adjacent upstream merge area because of the weaving movement and queuing. Although lane-changi
Externí odkaz:
https://doaj.org/article/e0b348f23cba4930a0cce39a72670011
Publikováno v:
Current Research in Food Science, Vol 3, Iss , Pp 158-165 (2020)
Our recent studies and several publications suggest that the low water activity (aw) of oil in thermal processing might be a major contributing factor towards the increased thermal resistance of bacteria in oils. In this study, we developed a reliabl
Externí odkaz:
https://doaj.org/article/6106700d5142454cb826c6d16b84b3ba