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Fuyan Zhang. 64 Accesses. 5 Citations. 3 Altmetric. Explore all metrics. Abstract. A new method to obtain spline outline description of Chinese font based on stroke extraction is presented. It has two primary advantages: (1) the quality of Chinese output is greatly improved; (2) the memory requirement is reduced.
- Xiaohu Ma, Zhigeng Pan, Fuyan Zhang
- 1995
Abstract. Flour colour, kernel hardness, grain protein content and wet gluten content are important quality properties that determine end use in bread wheat. Here, a wheat 90K genotyping assay was used for a genome-wide association study (GWAS) of the six quality-related traits in Chinese wheat cultivars in eight environments over four years.
- Jianhui Chen, Fuyan Zhang, Chunjiang Zhao, Guoguo Lv, Congwei Sun, Yubo Pan, Xinyu Guo, Feng Chen
- 2019
Xiaohu Ma, Zhigeng Pan, Fuyan Zhang. Published in Journal of Computational… 2008. Computer Science. A new method to obtain spline outline description of Chinese font based on stroke extraction is presented. It has two primary advantages: (1) the quality of Chinese output is greatly improved; (2)… Expand. View on Springer. Save to Library.
Oct 14, 2015 · Nature - A collection of 47 anatomically modern human teeth from the Fuyan Cave in Daoxian, southern China, shows that anatomically modern humans were in the region at least 80,000 years ago,...
- Wu Liu, María Martinón-Torres, Yan Jun Cai, Song Xing, Hao Wen Tong, Shu Wen Pei, Mark Jan Sier, Mar...
- 2015
†Chen Jianhui and Zhang Fuyan equally contributed to this paper. Keywords: bread wheat (Triticum aestivum L.), quality traits, genome-wide association study, QTL mapping, TaRPP13L1 gene. Summary Flour colour, kernel hardness, grain protein content and wet gluten content are important quality properties that determine end use in bread wheat.
- Jianhui Chen, Fuyan Zhang, Chunjiang Zhao, Guoguo Lv, Congwei Sun, Yubo Pan, Xinyu Guo, Feng Chen
- 10/8/2019 6:34:41 PM
- 2019
Jun 7, 2021 · Fuyan Zhang, Fuyan Zhang CIMMYT-China Joint Center of Wheat and Maize Improvement / National Key Laboratory of Wheat and Maize Crop Science / Agronomy College, Henan Agricultural University
Nov 1, 2019 · Fuyan Zhang c. , Yuhang Zhang c. , Feng Chen a e. Show more. Add to Mendeley. https://doi.org/10.1016/j.foodchem.2019.124959 Get rights and content. Highlights. •. First report for analysis of VSCs in Chinese Baijiu by GC × GC–SCD. •. A total of 65 odor-active compounds were detected by GC–olfactometry. •.
