Ground-to-satellite quantum teleportation

Ji‐Gang Ren, Ping Xu, Hai-Lin Yong, +29

Nature

Quantum ScienceGround-to-satellite Quantum TeleportationEngineeringQuantum ComputingQuantum Teleportation +8

A 1.7 ps Equivalent Bin Size and 4.2 ps RMS FPGA TDC Based on Multichain Measurements Averaging Method

Qi Shen, Shubin Liu, B. Qi, +5

IEEE Transactions on Nuclear Science

Electrical EngineeringEngineeringClock RecoveryTiming AnalysisComputer Engineering +6

Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics

Wang Qia, Xiefei Li, Bei Xue, +6

LWT

FlavoromicsFood ContaminantMeat QualityFeed AdditiveFood Microbiology +15

Mechanisms of cooking methods on flavor formation of Tibetan pork

Lujie Cheng, Xin Li, Yuting Tian, +7

Food Chemistry X

Detection of Cotton Verticillium Wilt Disease Severity Based on Hyperspectrum and GWO-SVM

Nannan Zhang, Xiao Zhang, Peng Shang, +4

Remote Sensing

Search OptimizationPrecision AgricultureEngineeringBotanyDiagnosis +17

Enhanced electromagnetic microwave absorption of SiC nanowire-reinforced PDC-SiC ceramics catalysed by rare earth

Pei Feng, Hanjun Wei, Peng Shang, +7

Ceramics International

Materials ScienceEngineeringNanomaterialsCeramic MaterialApplied Physics +4

Formation of structured clots, gastric emptying and hydrolysis kinetics of yak milk during in vitro dynamic gastrointestinal digestion: Impact of different heat treatments

Zhendong Liu, Qunpei Suolang, Jingjing Wang, +5

Food Research International

Yak MilkHydrolysis KineticsFood DigestionGastroenterologyFood Engineering +4

Treatment of thoracolumbar fracture with pedicle screws at injury level: a biomechanical study based on three-dimensional finite element analysis

Qinliang Li, Xiu-Zhong Li, Yi Liu, +6

European Journal of Orthopaedic Surgery & Traumatology

Skeletal TraumaThoracolumbar FractureEngineeringMechanical EngineeringBiomechanics +9

Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure

Junmei Liu, Xiefei Li, Jing Rong, +6

Food Quality and Safety

NutritionProlonged CookingFood AnalysisFood BiophysicsMeat Quality +15

An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy

Kai Dong, Wang Qia, Xiefei Li, +8

LWT