Search Results - Li-hao WANG

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  1. 1

    Least Squares Support Vector Machine for Minimizing VC Dimensional Expectation Upper Bound by LI Hao, WANG Shitong

    Published in Jisuanji kexue yu tansuo (2023-07-01)
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  2. 2

    Study on predictors for treatment efficacy of rituximab in patients with PLA2R-negative primary membranous nephropathy by XU Lili, HU Xiaofan, LI Hao, WANG Weiming

    Published in Zhenduanxue lilun yu shijian (2025-06-01)
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  3. 3

    Environmental Friendliness Evaluation of Construction Waste Coarse Fly Ash Filling Materials by LIU Yin, WU Haifeng, LI Hao, WANG Kai, YAN Ruyu

    Published in Meikuang Anquan (2020-02-01)
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  4. 4

    Mechanism Analysis of Highly Effective Imidazole-Schiff Corrosion Inhibitor on P110 in HCl Solution by LIU Wenchao, WANG Pengjie, TANG Zijie, LI Hao, WANG Ming'an, LIU Wanying, LIN Yuanhua

    Published in Cailiao Baohu (2025-03-01)
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  5. 5

    Effect of Low Light on the Characteristics of Photosynthesis and Chlorophyll a Fluorescence During Leaf Development of Sweet Pepper by Xiao-lei SUI, Sheng-li MAO, Li-hao WANG, Bao-xi ZHANG, Zhen-xian ZHANG

    Published in Journal of Integrative Agriculture (2012-10-01)
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  6. 6

    Cloning and characterization of CaGID1s and CaGAI in Capsicum annuum L. by Ya-cong CAO, Zheng-hai ZHANG, Li-hao WANG, Xiao-lei SUI, Zhen-xian ZHANG, Bao-xi ZHANG

    Published in Journal of Integrative Agriculture (2016-04-01)
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  7. 7

    Genetic diversity of pepper (Capsicum spp.) germplasm resources in China reflects selection for cultivar types and spatial distribution by Xiao-min ZHANG, Zheng-hai ZHANG, Xiao-zhen GU, Sheng-li MAO, Xi-xiang LI, Joël Chadœuf, Alain Palloix, Li-hao WANG, Bao-xi ZHANG

    Published in Journal of Integrative Agriculture (2016-09-01)
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  8. 8

    Genetic diversity and population structure analysis of Capsicum germplasm accessions by Xiao-zhen GU, Ya-cong CAO, Zheng-hai ZHANG, Bao-xi ZHANG, Hong ZHAO, Xiao-min ZHANG, Hai-ping WANG, Xi-xiang LI, Li-hao WANG

    Published in Journal of Integrative Agriculture (2019-06-01)
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  9. 9

    Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with <i>Corynebacterium</i> and <i>Lactiplantibacillus</i> Strains by Li-Hao Wang, Wen-Hui Qu, Ya-Nan Xu, Song-Gang Xia, Qian-Qian Xue, Xiao-Ming Jiang, Hong-Ying Liu, Chang-Hu Xue, Yun-Qi Wen

    Published in Foods (2024-04-01)
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