Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Yujian Jiang"'
Publikováno v:
Frontiers in Psychology, Vol 13 (2022)
Color harmony is the focus of many researchers in the field of art and design, and its research results have been widely used in artistic creation and design activities. With the development of signal processing and artificial intelligence technology
Externí odkaz:
https://doaj.org/article/14b1b8b77ee54a48aa818e1782a8a1d7
Publikováno v:
Frontiers in Psychology, Vol 13 (2022)
Timbre fusion is the theoretical basis of instrument acoustics and Chinese and Western orchestral acoustics. Currently, studies on timbre fusion are mainly focused on Western instruments, but there are some studies on the timbre fusion of Chinese ins
Externí odkaz:
https://doaj.org/article/9fbbb53382514651b919aad81c100f5d
Publikováno v:
Sensors, Vol 22, Iss 15, p 5855 (2022)
Gesture recognition based on wearable devices is one of the vital components of human–computer interaction systems. Compared with skeleton-based recognition in computer vision, gesture recognition using wearable sensors has attracted wide attention
Externí odkaz:
https://doaj.org/article/58b6f700320048f1b7dc55339a220c2a
Publikováno v:
Symmetry, Vol 14, Iss 8, p 1547 (2022)
Skeleton-based action recognition is a research hotspot in the field of computer vision. Currently, the mainstream method is based on Graph Convolutional Networks (GCNs). Although there are many advantages of GCNs, GCNs mainly rely on graph topologie
Externí odkaz:
https://doaj.org/article/d9b9e8a912434143bed2f4582c1130a8
Publikováno v:
Applied Sciences, Vol 10, Iss 3, p 789 (2020)
A novel technique is proposed for the analysis and modeling of timbre perception features, including a new terminology system for evaluating timbre in musical instruments. This database consists of 16 expert and novice evaluation terms, including fiv
Externí odkaz:
https://doaj.org/article/0a8b81412db84a0cbc81a389de03d2d8
Publikováno v:
Color Research & Application. 47:1242-1258
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c14802cc0b996dbacbfd3240fe9f5a0f
https://doi.org/10.1002/col.22801
https://doi.org/10.1002/col.22801
Publikováno v:
2022 9th International Conference on Dependable Systems and Their Applications (DSA).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::671e2369a7459e8d2beadbc6cfce1ccb
https://doi.org/10.1109/dsa56465.2022.00135
https://doi.org/10.1109/dsa56465.2022.00135
Publikováno v:
Ceramics International. 46:26616-26625
New types of Ce-doped CexBi7-xTi4.5W0.5O21 (BTW-BIT-xCe) Aurivillius intergrowth ceramics with high Curie temperatures were synthesized to improve the piezoelectric performances as well as the conduction behaviour, and these ceramics exhibit great po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d939cf33c13b836c9c5e6cc281d282ba
https://doi.org/10.1016/j.ceramint.2020.07.130
https://doi.org/10.1016/j.ceramint.2020.07.130
Autor:
Xiaokun Huang, Yujian Jiang, Laiqi Zheng, Xin Nie, Junsheng Zhuang, Chao Chen, Xiangping Jiang, Zilong Chen, Xingan Jiang
Publikováno v:
Ceramics International. 46:8122-8129
In this work, BaBi8(Ti1-xTax)7O27 (x = 0, 0.005, 0.01, 0.015, 0.02 and 0.03) intergrowth bismuth layer-structured ferroelectric ceramics (BLSFs) were prepared by traditional solid reaction method, and Ta5+ was designed to replace Ti4+ to regulate cry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fceb639203e3ea8dcc3721d40d75233a
https://doi.org/10.1016/j.ceramint.2019.12.039
https://doi.org/10.1016/j.ceramint.2019.12.039
Publikováno v:
Food Chemistry. 404:134702
Zhejiang Rosy Vinegar (ZRV) is a traditional condiment in Southeast China. This study aimed to track the physicochemical, microbiological, sensory changes, and metabolomic profiles of ZRV during fermentation and aging. The increase of acidity and dec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d613ac8754c4be03f48e72c445dd2392
https://doi.org/10.1016/j.foodchem.2022.134702
https://doi.org/10.1016/j.foodchem.2022.134702