Time(s) and GFLOPs savings of single-agent tasks. by Hongjie Zhang (136127)

“…The inferences reduction significantly decreases the time and FLOPs required by the <i>LazyAct</i> algorithm to complete tasks. …”

Relationship between UCS and curing time. by Shoujie Wang (18326754)

“…The results show that the UCS and CBR values enhanced significantly with the increase in curing time. However, the moisture content and pH of the stabilized soil exhibited a decreasing trend. …”

Number of patients needed for further studies evaluating the increase in physical activity according to the number of steps. by Annaëlle Le Steunf (19838110)

Subjects:

Changes in objective value for increasing hospital capacity. by Tingting Zhang (264633)

Subjects:

Sensory attributes of beef sausages containing different fats and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Fatty acid composition of fats and raw beef. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Composition of beef sausage. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Textural profile of beef sausage containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

Subjects:

NeuN expression and neuronal apoptosis in Sham and severely injured groups. by Xinhui Zhang (1624039)

Subjects:

Constructing the T10 spinal cord injury model. by Xinhui Zhang (1624039)

Subjects:

Expression of NeuN and CIRBP proteins in Sham and severely injured groups. by Xinhui Zhang (1624039)

Subjects:

Expression of IBA1 and CIRBP proteins in Sham and severely injured groups. by Xinhui Zhang (1624039)

Subjects:

Statistically Significant Results for Heart Rate Variability (HRV) Indices with Judgment Variables as Covariates. by David Vagni (8060432)

Subjects: