Hasil Pencarian - Yuyu Zhang

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  1. 1
    Transcribing the Sacred in the Printing Era: A Study of Handwritten Buddhist Canon during the Northern Song Dynasty

    Transcribing the Sacred in the Printing Era: A Study of Handwritten Buddhist Canon during the Northern Song Dynasty oleh Yuyu Zhang

    Diterbitkan 2023-11-01
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  2. 2
    Optimization of Discrete Element Method Model to Obtain Stable and Reliable Numerical Results of Mechanical Response of Granular Materials

    Optimization of Discrete Element Method Model to Obtain Stable and Reliable Numerical Results of Mechanical Response of Granular Materials oleh Yuyu Zhang, Li Li

    Diterbitkan 2024-07-01
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  3. 3
    Automatic detection of mind wandering in a simulated driving task with behavioral measures.

    Automatic detection of mind wandering in a simulated driving task with behavioral measures. oleh Yuyu Zhang, Takatsune Kumada

    Diterbitkan 2018-01-01
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  4. 4
    Relationship between workload and mind-wandering in simulated driving.

    Relationship between workload and mind-wandering in simulated driving. oleh Yuyu Zhang, Takatsune Kumada

    Diterbitkan 2017-01-01
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  5. 5
    Research Progress on Aroma Compounds and Biological Activity and Their Metabolic Pathways in Litsea pungens Hemsl

    Research Progress on Aroma Compounds and Biological Activity and Their Metabolic Pathways in Litsea pungens Hemsl oleh Dandan PU, Yimeng SHAN, Yuyu ZHANG

    Diterbitkan 2022-09-01
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  6. 6
    Pungency Perception and the Interaction with Basic Taste Sensations: An Overview

    Pungency Perception and the Interaction with Basic Taste Sensations: An Overview oleh Wei He, Li Liang, Yuyu Zhang

    Diterbitkan 2023-06-01
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  7. 7
    Research on 3D Visualization of Real Scene in Subway Engineering Based on 3D Model

    Research on 3D Visualization of Real Scene in Subway Engineering Based on 3D Model oleh Xuejian Wang, Jiayuan Wang, Yuyu Zhang

    Diterbitkan 2023-09-01
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  8. 8
    Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup

    Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup oleh Li Liang, Chenchen Zhou, Yuyu Zhang, Baoguo Sun

    Diterbitkan 2021-12-01
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  9. 9
    Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods

    Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods oleh Yige Shi, Dandan Pu, Xuewei Zhou, Yuyu Zhang

    Diterbitkan 2022-10-01
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  10. 10
    The Impact of Food Additives on the Abundance and Composition of Gut Microbiota

    The Impact of Food Additives on the Abundance and Composition of Gut Microbiota oleh Xuewei Zhou, Kaina Qiao, Huimin Wu, Yuyu Zhang

    Diterbitkan 2023-01-01
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  11. 11
    Facial Expression Recognition Using Weighted Mixture Deep Neural Network Based on Double-Channel Facial Images

    Facial Expression Recognition Using Weighted Mixture Deep Neural Network Based on Double-Channel Facial Images oleh Biao Yang, Jinmeng Cao, Rongrong Ni, Yuyu Zhang

    Diterbitkan 2018-01-01
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  12. 12
    Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China

    Analysis of Sodium Content in 4082 Kinds of Commercial Foods in China oleh Zhilin Hao, Li Liang, Dandan Pu, Yuyu Zhang

    Diterbitkan 2022-07-01
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  13. 13
    Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source

    Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source oleh Ku Li, Kaina Qiao, Jian Xiong, Hui Guo, Yuyu Zhang

    Diterbitkan 2023-12-01
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  14. 14
    Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests

    Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, ar... oleh Cong Lu, Yuyu Zhang, Ping Zhan, Peng Wang, Honglei Tian

    Diterbitkan 2023-01-01
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  15. 15
    Exploring the Extraction Methods of Phenolic Compounds in Daylily (<i>Hemerocallis citrina</i> Baroni) and Its Antioxidant Activity

    Exploring the Extraction Methods of Phenolic Compounds in Daylily (<i>Hemerocallis citrina</i> Baroni) and Its Antioxidant Activity oleh Zhilin Hao, Li Liang, He Liu, Yi Yan, Yuyu Zhang

    Diterbitkan 2022-05-01
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  16. 16
    Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods

    Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods oleh Ping Zhan, Honglei Tian, Baoguo Sun, Yuyu Zhang, Haitao Chen

    Diterbitkan 2017-01-01
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  17. 17
    The complete chloroplast genome sequence of stachys sieboldii Miquel. (Labiatae), a kind of vegetable crop and Chinese medicinal material plant

    The complete chloroplast genome sequence of stachys sieboldii Miquel. (Labiatae), a kind of vegetable crop and Chinese medicinal material plant oleh Weinan Huang, Xiang Gao, Yuyu Zhang, Chaoge Jin, Xianguo Wang

    Diterbitkan 2020-04-01
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  18. 18
    Physiological and metabolomics responses of Hydrangea macrophylla (Thunb.) Ser. and Hydrangea strigosa Rehd. to lead exposure

    Physiological and metabolomics responses of Hydrangea macrophylla (Thunb.) Ser. and Hydrangea strigosa Rehd. to lead exposure oleh Jing Jin, Ziyi Song, Bing Zhao, Yuyu Zhang, Ruirui Wang

    Diterbitkan 2022-09-01
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  19. 19
    The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

    The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis oleh Yan Huang, Dandan Pu, Zhilin Hao, Xiao Yang, Yuyu Zhang

    Diterbitkan 2021-11-01
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  20. 20
    Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS

    Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS oleh Yan Huang, Wen Duan, Linhan Wang, Junfei Xiao, Yuyu Zhang

    Diterbitkan 2019-01-01
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