Detalhe da pesquisa
1.
High Amplitude Spike Generator in Au Nanodot-Incorporated NbOx Mott Memristor.
Nano Lett
; 23(11): 5399-5407, 2023 Jun 14.
Artigo
em Inglês
| MEDLINE | ID: mdl-36930534
2.
Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage.
J Food Sci Technol
; 54(2): 326-332, 2017 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-28242931
3.
Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat.
J Food Sci Technol
; 53(1): 658-66, 2016 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-26787985
4.
Memristive Explainable Artificial Intelligence Hardware.
Adv Mater
; : e2400977, 2024 Mar 20.
Artigo
em Inglês
| MEDLINE | ID: mdl-38508776
5.
Fully Memristive Elementary Motion Detectors for a Maneuver Prediction.
Adv Mater
; 36(18): e2309708, 2024 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-38251443
6.
Threshold Modulative Artificial GABAergic Nociceptor.
Adv Mater
; 35(47): e2304148, 2023 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-37527440
7.
Probabilistic computing with NbOx metal-insulator transition-based self-oscillatory pbit.
Nat Commun
; 14(1): 7199, 2023 Nov 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-37938550
8.
Ternary Logic with Stateful Neural Networks Using a Bilayered TaOX -Based Memristor Exhibiting Ternary States.
Adv Sci (Weinh)
; 9(5): e2104107, 2022 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-34913617
9.
Self-clocking fast and variation tolerant true random number generator based on a stochastic mott memristor.
Nat Commun
; 12(1): 2906, 2021 May 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-34006879
10.
Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.
Korean J Food Sci Anim Resour
; 37(1): 38-43, 2017.
Artigo
em Inglês
| MEDLINE | ID: mdl-28316469
11.
Effects of Whey Powder Supplementation on Dry-Aged Meat Quality.
Korean J Food Sci Anim Resour
; 36(3): 397-404, 2016.
Artigo
em Inglês
| MEDLINE | ID: mdl-27433111
12.
Production of sesaminol and antioxidative activity of fermented sesame with Lactobacillus plantarum P8, Lactobacillus acidophilus ATCC 4356, Streptococcus thermophilus S10.
Food Sci Biotechnol
; 25(1): 199-204, 2016.
Artigo
em Inglês
| MEDLINE | ID: mdl-30263258
13.
Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork.
Korean J Food Sci Anim Resour
; 36(6): 729-736, 2016.
Artigo
em Inglês
| MEDLINE | ID: mdl-28115883
14.
Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage.
Korean J Food Sci Anim Resour
; 35(5): 585-96, 2015.
Artigo
em Inglês
| MEDLINE | ID: mdl-26761885
15.
Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork.
Korean J Food Sci Anim Resour
; 35(6): 824-30, 2015.
Artigo
em Inglês
| MEDLINE | ID: mdl-26877643
16.
Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties.
Korean J Food Sci Anim Resour
; 35(1): 41-9, 2015.
Artigo
em Inglês
| MEDLINE | ID: mdl-26761799
17.
Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham.
Korean J Food Sci Anim Resour
; 35(5): 660-8, 2015.
Artigo
em Inglês
| MEDLINE | ID: mdl-26761895