A5056941056- Fungal Biology and Applications
- Food Quality and Safety Studies
- Food composition and properties
- Polysaccharides and Plant Cell Walls
- Microbial Metabolites in Food Biotechnology
- Fermentation and Sensory Analysis
- Papaya Research and Applications
- Network Security and Intrusion Detection
- Internet Traffic Analysis and Secure E-voting
- Microbial Inactivation Methods
- Banana Cultivation and Research
- Anomaly Detection Techniques and Applications
- Food Science and Nutritional Studies
- biodegradable polymer synthesis and properties
- Medicinal plant effects and applications
- Software Testing and Debugging Techniques
- Microencapsulation and Drying Processes
- Seaweed-derived Bioactive Compounds
- Proteins in Food Systems
- Software Reliability and Analysis Research
- Meat and Animal Product Quality
- Biofuel production and bioconversion
- Adversarial Robustness in Machine Learning
Jiangsu University
2024
Tianjin University of Science and Technology
2013-2023
Jilin Agricultural University
2014
Anshun University
2012
Network intrusion data are characterized by high feature dimensionality, extreme category imbalance, and complex nonlinear relationships between features categories. The actual detection accuracy of existing supervised intrusion-detection models performs poorly. To address this problem, paper proposes a multi-channel contrastive learning network-based method (MCLDM), which combines in the stage extraction unsupervised to train an effective model. objective is research whether enrichment use...
Abstract BACKGROUND The present study was conducted to investigate the lipid‐lowering effect of polysaccharides from submerged fermentation concentrate Hericium caput‐medusae (Bull.:Fr.) Pers. (HFCP) in broilers. A total 480 female Arbor Acres broilers were randomly divided into four dietary treatments, each consisting six pens as replicates, and fed diets containing 0 (control), 1, 3 or 5 g kg −1 HFCP. RESULTS results revealed that average daily gain increased (linear (L), P < 0.01;...
The effects of high-pressure (HP) treatments (200, 300, 400 and 500MPa for 10 min, 2P to 5P) applied on day 1 accelerate the ripening hard cheeses. proteolysis, lipolysis, texture sensory properties were studied in 90 days at 10°C. HP increased proteolysis all stages treated cheeses, furthermore, higher hydrolysis found 3P However, had no positive cheeses lipolysis development, especially, 5P
Fuzz testing is a vulnerability discovery technique that tests the robustness of target programs by providing them with unconventional data. With rapid increase in software quantity, scale and complexity, traditional fuzzing has revealed issues such as incomplete logic coverage, low automation level insufficient test cases. Machine learning, its exceptional capabilities data analysis classification prediction, presents promising approach for improve fuzzing. This paper investigates latest...
Chinese rolls are prepared from hot water dough and wrapped with meat vegetable when consumption. Staling of results in loss texture eating quality. Moisture content, enthalpy change (H), sensory quality which significantly affected during staling at 4°C storage, were monitored over a storage period four days. content was founded to decrease steadily rolls. Enthalpy change, H, as measured by DSC increased time. The became progressively harder 4°C. A acceptability the observed storage. Most...