Showing 1 - 20 results of 871 for search '(((( a ((web decrease) OR (nn decrease)) ) OR ( _ tea decrease ))) OR ( ai large decrease ))', query time: 0.49s Refine Results
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    Data Sheet 1_Emotional prompting amplifies disinformation generation in AI large language models.docx by Rasita Vinay (21006911)

    Published 2025
    “…Introduction<p>The emergence of artificial intelligence (AI) large language models (LLMs), which can produce text that closely resembles human-written content, presents both opportunities and risks. …”
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    Global Land Use Change Impacts on Soil Nitrogen Availability and Environmental Losses by Jing Wang (6206297)

    Published 2025
    “…However, how global land use changes impact soil N supply and potential N loss remains elusive. By compiling a global data set of 1,782 paired observations from 185 publications, we show that land use conversion from natural to managed ecosystems significantly reduced NNM by 7.5% (−11.5, −2.8%) and increased NN by 150% (86, 194%), indicating decreasing N availability while increasing potential N loss through denitrification and nitrate leaching. …”
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    Side angle tea picking. by Chunhua Yang (346871)

    Published 2025
    “…<div><p>This study proposes the S-YOLOv10-ASI algorithm to improve the accuracy of tea identification and harvesting by robots, integrating a slice-assisted super-reasoning technique. …”
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    OUT Venn diagram. by Jun Sun (48981)

    Published 2025
    Subjects:
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    Table 1_Biochar-based fertilizer increases soil nutrients and enhances tea quality: a metabolomics-based analysis.docx by Zhenyu Yang (427524)

    Published 2025
    “…Notably, BF2 applied for 2 years significantly increased the content of free amino acids, total flavonoids, soluble sugar, while reduced the phenol-ammonia ratio (p < 0.05), thereby improving tea quality. Further metabolomics analysis revealed that BF2 treatment significantly elevated the levels of amino acids, including theanine, threonine, proline, valine, and glutamic acid, while decreasing catechins including C, EC, and EGCG, thus leading to reduced bitterness and astringency and enhanced freshness. …”
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