Reliability verification of synthetic data. -н Jianwei Dong (1549075)

DownloadVerificationData.js -н Wenbo Yu (16957422)

Model accuracy verification results. -н Yue Guo (695495)

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

Robustness Verification Experiment Diagram. -н Jiahui Gan (22793753)

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

Test dataset for system functionality verification -н Anqi Lu (21170600)

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

Test dataset for system functionality verification -н Anqi Lu (21170600)

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

Нөхцлүүд:

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

Verification of DiD labeling efficiency. -н Da An (21627567)

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

Нөхцлүүд:

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

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

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

Experimental verification software interface diagram. -н Jiahui Gan (22793753)

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

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

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

Нөхцлүүд:

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

Table 1_Nutritional and sensory enhancement of traditional wheat-based yeasted steamed dumplings through oat flour fortification.xlsx -н 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. …”