Zobrazeno 1 - 10
of 220
pro vyhledávání: '"Xiaoguang Gao"'
Autor:
Junye Yin, Dandan Zhao, Jian Song, Ran Gao, Xuan Wang, Huan Rao, Xiaoguang Gao, Jianxiong Hao
Publikováno v:
Foods, Vol 13, Iss 22, p 3696 (2024)
It is inevitable for polyphenols and polysaccharides to interact during food preparation. Modifications in microstructure can lead to changes in the physical and chemical properties of food systems, which in turn may influence the nutritional charact
Externí odkaz:
https://doaj.org/article/695c491252ae4a8db839542eec57359d
Publikováno v:
Biomimetics, Vol 9, Iss 6, p 350 (2024)
Causal discovery is central to human cognition, and learning directed acyclic graphs (DAGs) is its foundation. Recently, many nature-inspired meta-heuristic optimization algorithms have been proposed to serve as the basis for DAG learning. However, a
Externí odkaz:
https://doaj.org/article/7cbf5faa9d6a4b74891b03175be80b9e
Autor:
Yinchu Liu, Sai Gao, Yue Cui, Lin Wang, Junya Duan, Xinyu Yang, Xiaochang Liu, Songshan Zhang, Baozhong Sun, Haojie Yu, Xiaoguang Gao
Publikováno v:
Foods, Vol 13, Iss 2, p 198 (2024)
The aim of this study was to explore the potential of commercial lactic acid bacteria (LAB) as probiotic starters in fermented sausages. We initially investigated the growth activity, acid production capability, and tolerance to fermentation conditio
Externí odkaz:
https://doaj.org/article/4f7c45d7e86a44f5a2f8fa0caca8c476
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-13 (2022)
Abstract The combination of TCGA and GTEx databases will provide more comprehensive information for characterizing the human genome in health and disease, especially for underlying the cancer genetic alterations. Here we analyzed the gene expression
Externí odkaz:
https://doaj.org/article/fe7cc9568a4a46b5af2d43939852af81
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 3, Pp 456-462 (2022)
Fermented sausage is popular with consumers because of its unique flavor, rich nutrition and long shelf life. In recent years, It has become a hot topic to endow the fermented sausage with functional characteristics under the premise of ensuring safe
Externí odkaz:
https://doaj.org/article/f6dc322695404454b0dd3f9a73407b9f
Publikováno v:
Entropy, Vol 25, Iss 7, p 1003 (2023)
Feature selection plays an important role in improving the performance of classification or reducing the dimensionality of high-dimensional datasets, such as high-throughput genomics/proteomics data in bioinformatics. As a popular approach with compu
Externí odkaz:
https://doaj.org/article/2f276206018245dfa7ea2edce9adb4ae
Publikováno v:
Biomolecules, Vol 13, Iss 4, p 701 (2023)
Gastrointestinal (GI) cancer accounts for one in four cancer cases and one in three cancer-related deaths globally. A deeper understanding of cancer development mechanisms can be applied to cancer medicine. Comprehensive sequencing applications have
Externí odkaz:
https://doaj.org/article/d008e0160cc640dba4059e64f13b2769
Publikováno v:
IEEE Access, Vol 9, Pp 98665-98678 (2021)
Fuzzy Cognitive Map is recognized as an important model in soft computing. The Fuzzy Cognitive Map theory studies often treat uncertainty modeling and dynamic modeling separately. So far, there is no single Fuzzy Cognitive Map that can deal with unce
Externí odkaz:
https://doaj.org/article/3483c687b3ec4957acfe5b4886ef740f
Publikováno v:
IEEE Access, Vol 9, Pp 21939-21950 (2021)
Restricted Boltzmann machines (RBMs) are commonly used as pre-training methods for deep learning models. Contrastive divergence (CD) and parallel tempering (PT) are traditional training algorithms of RBMs. However, these two algorithms have shortcomi
Externí odkaz:
https://doaj.org/article/670076506bd441819c7d275d7b5041bf
Autor:
Yangyang Wang, Xiaoguang Gao, Jing Lv, Yuhong Zeng, Qingmei Li, Liping Wang, Yuanyuan Zhang, Wenjie Gao, Jihan Wang
Publikováno v:
Frontiers in Cellular and Infection Microbiology, Vol 12 (2022)
ObjectiveOsteoporosis (OP), clinically featured with a low bone mineral density (BMD) and high risk of bone fracture, has become a major risk factor of disability and death in the elders, especially in postmenopausal women. The gut microbiome (GM) is
Externí odkaz:
https://doaj.org/article/4f3e69ba43f542c0917a549dbbf08ab2