Reliability verification of synthetic data. di Jianwei Dong (1549075)

DownloadVerificationData.js di Wenbo Yu (16957422)

Model accuracy verification results. di Yue Guo (695495)

Procedure of zero-watermarking verification. di Qizheng Huang (13698956)

Robustness Verification Experiment Diagram. di Jiahui Gan (22793753)

Modification of MAUQ*. di Dwi Sisca Kumala Putri (16985871)

Test dataset for system functionality verification di Anqi Lu (21170600)

VeRIF-ID workflow and equipment. di Emily C. Patterson (17411650)

Test dataset for system functionality verification di Anqi Lu (21170600)

Text-to-SQL Verification Methods and Benchmark di Tarfah Alrashed (15442229)

Soggetti:

Verification of predictive signature in the ICGC cohort. di Zhaobin He (12220724)

Verification of DiD labeling efficiency. di Da An (21627567)

The results to action framework for community verifications. di Trina Gorman (22127282)

Soggetti:

Verification results of the strength prediction model di Wenyuan Xu (2553028)

The solutions generated by the software for verification experiment. di Birhanu Zeleke (21587479)

“...<p>The solutions generated by the software for verification experiment.</p>...”

Experimental verification software interface diagram. di Jiahui Gan (22793753)

“...<p>Experimental verification software interface diagram.</p>...”

Experimental verification of BMX expression in SCI. di Tianbao Feng (21722233)

Description of patients selected for community verification. di Trina Gorman (22127282)

Soggetti:

Verification of velocity change in Z-direction. di Li Hu (326656)

Table 1_Nutritional and sensory enhancement of traditional wheat-based yeasted steamed dumplings through oat flour fortification.xlsx di Michaela Havrlentová (22620473)

“...Oat Inovec-enriched samples exhibited superior protein and lipid content yet were more prone to sensory degradation at high inclusion rates. Overall, fortification with oat flours at levels of up to 10–15% is identified as an effective strategy for developing nutritionally enriched, fiber-rich yeasted steamed products with minimal sensory compromise. ...”