Showing 1 - 10 results of 10 for search 'Wenhong ZHAO', query time: 0.03s Refine Results
  1. 1
    Backdoor Defence for Voice Print Recognition Model Based on Speech Enhancement and Weight Pruning

    Backdoor Defence for Voice Print Recognition Model Based on Speech Enhancement and Weight Pruning by Jiawei Zhu, Lin Chen, Dongwei Xu, Wenhong Zhao

    Published 2022-01-01
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  2. 2
    Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavor Baijiu

    Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavor Baijiu by Jinglong Liang, Jinglong Liang, Lichuan Deng, Lichuan Deng, Zhipu Li, Zhipu Li, Yongtao Fei, Yongtao Fei, Weidong Bai, Weidong Bai, Wenhong Zhao, Wenhong Zhao, Songgui He, Rongbing Cao

    Published 2024-06-01
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  3. 3
    Semantic-Enhanced Knowledge Graph Completion

    Semantic-Enhanced Knowledge Graph Completion by Xu Yuan, Jiaxi Chen, Yingbo Wang, Anni Chen, Yiou Huang, Wenhong Zhao, Shuo Yu

    Published 2024-01-01
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  4. 4
    Effect of Mixed Strains on Microbial Community and Flavor Metabolites in Fermentation Process of Chi-Flavor Baijiu

    Effect of Mixed Strains on Microbial Community and Flavor Metabolites in Fermentation Process of Chi-Flavor Baijiu by Puxi Fan, Xuyu Liang, Yongtao Fei, Wenhong Zhao, Jinglong Liang, Weidong Bai, Songgui He

    Published 2024-10-01
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  5. 5
    Robust Graph Neural Networks via Ensemble Learning

    Robust Graph Neural Networks via Ensemble Learning by Qi Lin, Shuo Yu, Ke Sun, Wenhong Zhao, Osama Alfarraj, Amr Tolba, Feng Xia

    Published 2022-04-01
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  6. 6
    Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC–MS and E-tongue analysis

    Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC–MS and E-tongue analysis by Wenhong Zhao, Fengxi Ruan, Min Qian, Xiaoyuan Huang, Xiangluan Li, Yanxin Li, Weidong Bai, Hao Dong

    Published 2023-12-01
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  7. 7
    Variation of volatile flavor substances in salt-baked chicken during processing

    Variation of volatile flavor substances in salt-baked chicken during processing by Hao Jiang, Shaobi Ou, Junjie Ye, Min Qian, Jinpei Wen, Heming Qi, Xiaofang Zeng, Wenhong Zhao, Weidong Bai

    Published 2024-12-01
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  8. 8
    Effects of pH Values and H<sub>2</sub>O<sub>2</sub> Concentrations on the Chemical Enhanced Shear Dilatancy Polishing of Tungsten

    Effects of pH Values and H<sub>2</sub>O<sub>2</sub> Concentrations on the Chemical Enhanced Shear Dilatancy Polishing of Tungsten by Liang Xu, Lin Wang, Hongyu Chen, Xu Wang, Fangyuan Chen, Binghai Lyu, Wei Hang, Wenhong Zhao, Julong Yuan

    Published 2022-05-01
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  9. 9
    Simulation and Experimental Study on the Effect of Edge Radius on the Cutting Condition of Carbide Inserts

    Simulation and Experimental Study on the Effect of Edge Radius on the Cutting Condition of Carbide Inserts by Shitao Chen, Zhiyuan Bao, Yuhong Yan, Binghai Lyu, Hongyu Chen, Wei Hang, Jinhu Wang, Wenhong Zhao, Julong Yuan, Xu Wang

    Published 2024-03-01
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  10. 10
    CMP Pad Conditioning Using the High-Pressure Micro-Jet Method

    CMP Pad Conditioning Using the High-Pressure Micro-Jet Method by Xin Li, Yinggang Wang, Hongyu Chen, Wenhong Zhao, Qianfa Deng, Tengfei Yin, Suet To, Zhe Sun, Xi Shen, Wei Hang, Julong Yuan

    Published 2023-01-01
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