Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Xingyi Yu"'
Autor:
Xingyi Yu
Publikováno v:
BCP Business & Management. 30:96-104
The currency exchange market plays a critical role in international trade, but it has fluctuated more frequently since the trade conflict between the U.S. and China. By collecting the daily exchange rate of the U.S. dollar (USD) against the Chinese y
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c8dc02ff8bf40e1661929c7a3014080
https://doi.org/10.54691/bcpbm.v30i.2408
https://doi.org/10.54691/bcpbm.v30i.2408
Publikováno v:
Proceedings of the 2022 7th International Conference on Financial Innovation and Economic Development (ICFIED 2022).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::adbf0b3ff6589d5ccb43f260bcf026aa
https://doi.org/10.2991/aebmr.k.220307.096
https://doi.org/10.2991/aebmr.k.220307.096
Publikováno v:
Global Finance Review. 4:34
This is a report paper submitted for the 2021-2022 Global Youth Program of the Wharton School, and we present our investment strategy here. Among more than 2,000 participating teams, we were around the 150th. Therefore, our strategy and report may be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bb1558751f75a811eb9fa921bf5d497
https://doi.org/10.18282/gfr.v4i1.2652
https://doi.org/10.18282/gfr.v4i1.2652
Autor:
Xingyi Yu
Publikováno v:
Proceedings of the 2nd International Symposium on Social Science and Management Innovation (SSMI 2019).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff39fd2b895ae9b1e4bd8aa8d2640674
https://doi.org/10.2991/ssmi-19.2019.2
https://doi.org/10.2991/ssmi-19.2019.2
Publikováno v:
Journal of Food Engineering. 140:9-18
A traditional method of cooking fish known as fish boiling in which microwave irradiation was used instead of conventional external gas heating was investigated, and the microwave cooking process was studied and simulated via a three-dimensional fini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2ad5b9b003f2eed90cb54afa1fd7745
https://doi.org/10.1016/j.jfoodeng.2014.04.017
https://doi.org/10.1016/j.jfoodeng.2014.04.017
Publikováno v:
Journal of Food Engineering. 129:12-20
Color changes at the beginning of grilling were estimated from protein denaturation. Samples of red sea bream (Pagrus major) were grilled under far-infrared radiation heating. The temperature and color (CIE L*, a*, and b* values) of the surface of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92b388b61b95ed5312cf730b5eca67dd
https://doi.org/10.1016/j.jfoodeng.2013.12.030
https://doi.org/10.1016/j.jfoodeng.2013.12.030
Publikováno v:
Food Science and Technology Research. 20:1051-1061
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7414554801c4433a66e2b1f745709103
https://doi.org/10.3136/fstr.20.1051
https://doi.org/10.3136/fstr.20.1051
Publikováno v:
Food Science and Technology Research. 20:537-545
Color plays an important role in indicating how well food is cooked. Thus, if the changes in food color, such as the occurrence of browning during cooking, can be predicted and effectively modeled, cooking methods such as grilling can be improved.In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4238d0c4162fae391efc0766dd3bd07
https://doi.org/10.3136/fstr.20.537
https://doi.org/10.3136/fstr.20.537
Publikováno v:
Food Science & Technology Research; May2014, Vol. 20 Issue 3, p537-545, 9p