Zhen Gu, Ph.D
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Zhen Gu, Ph.D
Curriculum Vitae ZHEN GU, PH.D. Professor Department of Bioengineering University of California, Los Angeles (UCLA) 4121-I Engineering V, Los Angeles, CA 90095, USA Phone: (310) 794-5956; Fax: (310) 794-5956 Email: [email protected] Website: https://imedicationlab.net POSITIONS AND EMPLOYMENT Professor 2018- Department of Bioengineering University of California, Los Angeles (UCLA) Founding Director 2016-2018 Biomedical Engineering Translational Innovation (BME-TraIn) Practice Master of Science Program University of North Carolina at Chapel Hill | North Carolina State University Associate Professor 2016-2018 Joint Department of Biomedical Engineering, Pharmacoengineering Program University of North Carolina at Chapel Hill | North Carolina State University (Joint Position) Division of Molecular Pharmaceutics and Center for Nanotechnology in Drug Delivery Eshelman School of Pharmacy (Joint Position) Department of Medicine, Division of Endocrinology and Metabolism University of North Carolina at Chapel Hill Assistant Professor 2012-2016 Joint Department of Biomedical Engineering, Pharmacoengineering Program University of North Carolina at Chapel Hill | North Carolina State University (Joint Position) Division of Molecular Pharmaceutics and Center for Nanotechnology in Drug Delivery Eshelman School of Pharmacy (Joint Position) Department of Medicine, Division of Endocrinology and Metabolism University of North Carolina at Chapel Hill EDUCATION AND TRAINING Massachusetts Institute of Technology (MIT) | Harvard Medical School (HMS) Cambridge, -
Classification of Multiple Chinese Liquors by Means of a QCM-Based E-Nose and MDS-SVM Classifier
Article Classification of Multiple Chinese Liquors by Means of a QCM-based E-Nose and MDS-SVM Classifier Qiang Li, Yu Gu * and Jing Jia School of Automation and Electrical Engineering, University of Science and Technology Beijing, Beijing 100083, China; [email protected] (Q.L.); [email protected] (J.J.) * Correspondence: [email protected]; Tel.: +86-10-8237-7825 Academic Editor: Ki-Hyun Kim Received: 8 November 2016; Accepted: 25 January 2017; Published: 30 January 2017 Abstract: Chinese liquors are internationally well-known fermentative alcoholic beverages. They have unique flavors attributable to the use of various bacteria and fungi, raw materials, and production processes. Developing a novel, rapid, and reliable method to identify multiple Chinese liquors is of positive significance. This paper presents a pattern recognition system for classifying ten brands of Chinese liquors based on multidimensional scaling (MDS) and support vector machine (SVM) algorithms in a quartz crystal microbalance (QCM)-based electronic nose (e-nose) we designed. We evaluated the comprehensive performance of the MDS-SVM classifier that predicted all ten brands of Chinese liquors individually. The prediction accuracy (98.3%) showed superior performance of the MDS-SVM classifier over the back-propagation artificial neural network (BP-ANN) classifier (93.3%) and moving average-linear discriminant analysis (MA-LDA) classifier (87.6%). The MDS-SVM classifier has reasonable reliability, good fitting and prediction (generalization) performance in classification of the Chinese liquors. Taking both application of the e-nose and validation of the MDS-SVM classifier into account, we have thus created a useful method for the classification of multiple Chinese liquors. -
View the Herbs We Stock, Many Of
BASTYR CENTER FOR NATURAL HEALTH Chinese and Ayurvedic Herbal Dispensary Ayurvedic Herb List Retail price Retail price Ayurvedic Herb Name Ayurvedic Herb Name per gram per gram Amalaki $0.15 Tagar/Valerian $0.15 Arjuna $0.15 Talisadi $0.30 Ashoka $0.15 Trikatu $0.15 Ashwagandha $0.15 Triphala $0.15 Avipattikar $0.15 Triphala Guggulu $0.50 Bacopa $0.15 Tulsi $0.15 Bala $0.15 Vacha $0.15 Bibhitaki $0.15 Vidanga $0.15 Bilva $0.15 Vidari Kanda $0.15 Brahmi/Gotu Kola $0.15 Yashtimadhu/Licorice root $0.15 Bhumyamalaki $0.15 Yogaraj Guggulu $0.50 Calamus Root $0.15 Chandana/Red Sandalwood $0.30 Chitrak $0.15 Dashamula $0.15 Gokshura $0.15 Guduchi $0.15 Haridra/Turmeric $0.15 Haritaki $0.15 Hingvastak Churna $0.15 Kaishore Guggulu $0.50 Kalmegh $0.15 Kapikacchu $0.15 Kumari $0.15 Kutaja $0.15 Kutki $0.30 Manjishtha $0.15 Musta $0.15 Neem $0.15 Pippali $0.15 Punarnava $0.15 Punarnava Guggulu $0.50 Sat isapgul $0.15 Shankpushpi $0.15 Shardunika $0.15 Shatavari $0.15 Shilajit $0.50 Shunti/Ginger Root $0.15 Sitopaladi $0.30 Prices subject to change without notice Updated: 10/2018 BASTYR CENTER FOR NATURAL HEALTH Chinese and Ayurvedic Herbal Dispensary Chinese Raw Herb List Retail price Retail price Chinese Raw Herb Name Chinese Raw Herb Name per gram per gram Ai Ye $0.05 Cao Guo $0.10 Ba Ji Tian $0.10 Cao Wu (Zhi) $0.05 Ba Yue Zha $0.05 Ce Bai Ye $0.05 Bai Bian Dou $0.05 Chai Hu $0.15 Bai Bu $0.05 Chan Tui $0.25 Bai Dou Kou $0.10 Che Qian Zi $0.05 Bai Fu Zi (Zhi) $0.10 Chen Pi $0.05 Bai Guo (Granule) $0.27 Chi Shao Yao $0.10 Bai He $0.10 Chi Shi -
Classification of Multiple Chinese Liquors by Means of a QCM-Based E-Nose and MDS-SVM Classifier
sensors Article Classification of Multiple Chinese Liquors by Means of a QCM-based E-Nose and MDS-SVM Classifier Qiang Li, Yu Gu * and Jing Jia School of Automation and Electrical Engineering, University of Science and Technology Beijing, Beijing 100083, China; [email protected] (Q.L.); [email protected] (J.J.) * Correspondence: [email protected]; Tel.: +86-10-8237-7825 Academic Editor: Ki-Hyun Kim Received: 8 November 2016; Accepted: 25 January 2017; Published: 30 January 2017 Abstract: Chinese liquors are internationally well-known fermentative alcoholic beverages. They have unique flavors attributable to the use of various bacteria and fungi, raw materials, and production processes. Developing a novel, rapid, and reliable method to identify multiple Chinese liquors is of positive significance. This paper presents a pattern recognition system for classifying ten brands of Chinese liquors based on multidimensional scaling (MDS) and support vector machine (SVM) algorithms in a quartz crystal microbalance (QCM)-based electronic nose (e-nose) we designed. We evaluated the comprehensive performance of the MDS-SVM classifier that predicted all ten brands of Chinese liquors individually. The prediction accuracy (98.3%) showed superior performance of the MDS-SVM classifier over the back-propagation artificial neural network (BP-ANN) classifier (93.3%) and moving average-linear discriminant analysis (MA-LDA) classifier (87.6%). The MDS-SVM classifier has reasonable reliability, good fitting and prediction (generalization) performance in classification of the Chinese liquors. Taking both application of the e-nose and validation of the MDS-SVM classifier into account, we have thus created a useful method for the classification of multiple Chinese liquors. -
Spirits Selection by Concours Mondial 2020 Prize List
Spirits Selection by Concours Mondial 2020 Prize list Armenia Belgium Gold Medals Gold Medals V & M 3 Yo (Brandy) Filliers Barrel Aged Genever 8 Years Old (Genever) Producer: Armenia Wine Factory LLC Producer: Filliers Distillery Australia Ginbee's (Gin) Producer: Dard-Dard Srl Silver Medals Gouden Carolus Single Malt (Whisky) Coffee Storm (Flavoured Rum) Producer: Brouwerij Het Anker - Stokerij De Queensland Molenberg Producer: Milton Distillery Pty LTD Le passionné Rhumantic (Flavoured Rum) Producer: Fabian Pierre - Rhumantic Austria Pastis Patinette (Aniseed) Gold Medals Producer: Distillerie Gervin Distillery Krauss London Dry Gin Bergamot Pepper Plus Oultre Distillery Bitter (Bitter) (Gin) Producer: Plus Oultre Distillery Producer: Distillery Krauss GmbH Shack Pecans Spiced Rum (Spiced Rum) G+ Classic Edition Gin (Gin) Producer: Plan B International BVBA Producer: Distillery Krauss GmbH Silver Medals G+ Lemon Edition Gin (Gin) Producer: Distillery Krauss GmbH Amaretto Noblesse (Liquor-Cream) Producer: Noblesse 1882 SPRL Silver Medals Belgian Owl - Passion (Whisky) Distillery Krauss Distilled Anise (Aniseed) Producer: The Owl Distillery S.A. Producer: Distillery Krauss GmbH Biercine (Liquor-Cream) G+ Flower Edition Gin (Gin) Producer: Brass des Légendes sprl-Distillerie de Producer: Distillery Krauss GmbH Biercée Cosmik Pure Diamond Vodka (Vodka) Producer: Wave Distil srl Dr.Clyde Classic Rum (Rum) Producer: Dr.Clyde Distillery Filliers Barrel Aged Genever 17 Years Old (Genever) Producer: Filliers Distillery Gin.be (Gin) Producer: -
Le Chevalier Errant
期 49 总第 JUILLET 2018 | MAGAZINE CULTUREL EN CHINOIS ET FRANÇAIS ISSN : 16749715 CN115961/C N°49 二零一八年七月刊 《孔子学院》中法文对照版 武侠 Le chevalier errant Le chevalier 孔 子 学 院 INSTITUT CONFUCIUS N.49 | JUILLET 2018 WWW.CIM.CHINESECIO.COM RMB 16 / EURO 5,99 NEOMA CONFUCIUS INSTITUTE FOR BUSINESS Le seul centre accrédité par Hanban en France et dans les pays francophones pour la formation et l’examen de CTCSOL (Certificate for Teachers of Chinese to Speakers of Other Languages). Le CTCSOL est un certificat international, délivré par Hanban, aux candidats ayant réussi l’examen de qualification professionnelle en tant que professeurs de chinois internationaux. PROCHAINES SESSIONS DE FORMATION ET D’EXAMEN L’INSTITUT CONFUCIUS DE Examen oral Formation à l’examen oral • Session 2018 : • 1re session : 2–4 janv. 2019 L’UNIVERSITÉ DE LORRAINE 5–6 janv. ; 13–14 janv. 2019 • 2e session : 3–5 juil. 2019 Situé à Metz, chef-lieu de l’ancienne région de Lorraine, • 1re session 2019 : • 3e session : 11–13 déc. 2019 l’institut Confucius de l’Université de Lorraine est une structure 6–7 juil. ; 13–14 juil. 2019 universitaire de coopération franco-chinoise (Université de Lorraine, e • 2 session 2019 : Formation à l’examen écrit Université de Technologie de Wuhan et Hanban). Il est également re 14–15 déc. ; 21–22 déc. 2019 • 1 session : 5–8 janv. 2019 soutenu par les autorités territoriales. Depuis sa création en 2011, • 2e session : 6–9 juil. 2019 il reste fidèle à sa vocation d’être un lieu d’échange et de découverte Examen écrit • 3e session : 14–17 déc. -
Stage 2 Stage 2 Ointments
Stage 2 Stage 2 Ointments 1. Extra Strength Gold Yellow Ointment:(Jin Huang Gao) Extra Strength Gold Yellow Ointment is the classic Gao for 2nd stage sinew injuries or late 1st stage injuries where redness and heat are not present, but there is stagnation of fluids and blood with swelling. Directions: Apply a thick coating of the ointment over the injured area. Cover with a bandage and leave on for 12-24 hours. External Use Only! Do not use over open skin lesions or rashes. Ingredients: da huang; huang bai; jiang huang; bai zhi; tian nan xing; chen pi; cang zhu; hou po; gan cao; tian hua fen; xi hong hua, beeswax and sesame oil base 2. Trauma Ointment Stage 2 (Die Da Gao Stage 2) Trauma Ointment 2 is an alternative to Extra Strength Gold Yellow Ointment for 2ndstage sinew and bone injuries, with blood stasis and bruising. It is more warming that Trauma Ointment Stage 1, making it more appropriate for Stage 2 injuries. Directions: Apply a thick coating of the ointment over the injured area. Cover with a bandage and leave on for 12-24 hours. External Use Only! Do not use over open skin lesions or rashes. Ingredients: ze lan; xu duan; dang gui wei; bai zhi, su mu; gui zhi; gu sui bu; tie bao jin; ci ji li; san leng; hong hua; jiang xiang; fang feng; wu jia pi; da huang; beeswax and sesame oil base Stage 2 Liniments 1. Dragon’s Blood Tendon Lotion (Xue Jie Jin Yao Shui) For 2nd and 3rd stage injuries to the tendon and ligaments. -
2017 36Th Chinese Control Conference (CCC 2017)
2017 36th Chinese Control Conference (CCC 2017) Dalian, China 26-28 July 2017 Pages 1-776 IEEE Catalog Number: CFP1740A-POD ISBN: 978-1-5386-2918-5 1/15 Copyright © 2017, Technical Committee on Control Theory, Chinese Association of Automation All Rights Reserved *** This is a print representation of what appears in the IEEE Digital Library. Some format issues inherent in the e-media version may also appear in this print version. IEEE Catalog Number: CFP1740A-POD ISBN (Print-On-Demand): 978-1-5386-2918-5 ISBN (Online): 978-9-8815-6393-4 ISSN: 1934-1768 Additional Copies of This Publication Are Available From: Curran Associates, Inc 57 Morehouse Lane Red Hook, NY 12571 USA Phone: (845) 758-0400 Fax: (845) 758-2633 E-mail: [email protected] Web: www.proceedings.com Proceedings of the 36th Chinese Control Conference, July 26-28, 2017, Dalian, China Contents Systems Theory and Control Theory Robust H∞filter design for continuous-time nonhomogeneous markov jump systems . BIAN Cunkang, HUA Mingang, ZHENG Dandan 28 Continuity of the Polytope Generated by a Set of Matrices . MENG Lingxin, LIN Cong, CAI Xiushan 34 The Unmanned Surface Vehicle Course Tracking Control with Input Saturation . BAI Yiming, ZHAO Yongsheng, FAN Yunsheng 40 Necessary and Sufficient D-stability Condition of Fractional-order Linear Systems . SHAO Ke-yong, ZHOU Lipeng, QIAN Kun, YU Yeqiang, CHEN Feng, ZHENG Shuang 44 A NNDP-TBD Algorithm for Passive Coherent Location . ZHANG Peinan, ZHENG Jian, PAN Jinxing, FENG Songtao, GUO Yunfei 49 A Superimposed Intensity Multi-sensor GM-PHD Filter for Passive Multi-target Tracking . -
Consumer Behaviours in China Beer Market (Sample Report)
Consumer Behaviours in China Beer Market (Sample Report) January 2005 All rights reserved. National Library Board 2005. Researcher: Harry Zheng Publisher: Publishing & Research Services, National Library Board, Singapore For more information about the National Library Board research services and products, please contact: Publishing & Research Services National Library Board Email: [email protected] The contents of this Report, including news, quotes, data and other information, is provided by the National Library Board, Singapore and its third party content providers for your personal information only, and is not intended for trading purposes. Contents stated in this Report are not appropriate for the purposes of making a decision to carry out a transaction or trade. Nor does it provide any form of advice (investment, tax, legal) amounting to investment advice, or make any recommendations regarding particular financial instruments, investments or products. Neither the National Library Board, Singapore nor its third party content providers shall be liable for any errors, inaccuracies or delays in content, or for any actions taken in reliance thereon. THE NATIONAL LIBRARY BOARD, SINGAPORE EXPRESSLY DISCLAIMS ALL WARRANTIES, EXPRESSED OR IMPLIED, AS TO THE ACCURACY OF ANY THE CONTENT PROVIDED, OR AS TO THE FITNESS OF THE INFORMATION FOR ANY PURPOSE. Although the National Library Board, Singapore makes reasonable efforts to obtain reliable content from third parties, the National Library Board, Singapore does not guarantee the accuracy of or endorse the views or opinions given by any third party content provider. This Report may point to other Internet sites that may be of interest to you, however the National Library Board, Singapore does not endorse or take responsibility for the content on such other sites. -
Traditional Grain Alcohol (Bai Jiu, 白酒) Production and Use in Rural Central China: Implications for Public Health
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Educational Psychology Papers and Publications Educational Psychology, Department of 11-2015 Traditional grain alcohol (bai jiu, 白酒) production and use in rural central China: implications for public health Ling Qian Chinese Center for Health Education Ian M. Newman University of Nebraska-Lincoln, [email protected] Wen Xiong Heng-Gou Town Central Health Center, Xianning, Hubei Yanyu Feng Health and Family Planning Commission of Chaoyang District, Beijing Follow this and additional works at: https://digitalcommons.unl.edu/edpsychpapers Part of the Child Psychology Commons, Clinical and Medical Social Work Commons, Cognitive Psychology Commons, Developmental Psychology Commons, Other Mental and Social Health Commons, School Psychology Commons, and the Substance Abuse and Addiction Commons Qian, Ling; Newman, Ian M.; Xiong, Wen; and Feng, Yanyu, "Traditional grain alcohol (bai jiu, 白酒) production and use in rural central China: implications for public health" (2015). Educational Psychology Papers and Publications. 203. https://digitalcommons.unl.edu/edpsychpapers/203 This Article is brought to you for free and open access by the Educational Psychology, Department of at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Educational Psychology Papers and Publications by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Qian et al. BMC Public Health (2015) 15:1261 DOI 10.1186/s12889-015-2594-4 RESEARCH ARTICLE Open Access Traditional grain alcohol (bai jiu, 白酒) production and use in rural central China: implications for public health Ling Qian1, Ian M. Newman2*, Wen Xiong3 and Yanyu Feng4 Abstract Background: An estimated 25 % of the alcohol consumed in China is traditional unrecorded alcohol produced and distributed informally. -
The Drink That Shook the World
THE FIGHT FOR GAY RIGHTS IN CHINA LOOK OUT LADIES, HERE COMES JULIO IGLESIAS BEAUTIFUL BHUtaN ZHUHAI SEts THE staGE FOR WORLD MUSIC 城市漫步珠江三角洲英文版 001034 月份 CHA CHA CHA THE DRINK THAT SHOOK THE WORLD APRIL 2013 GNIS AISGAD General Manager Henry Zeng Operations Manager Rachel Tong 《城市漫步》珠江三角洲 英文月刊 Finance Assistant Annie Qi Production Supervisor Jason Liang Designer Mei Mei Sales Managers Celia Yu, Morri Qin 主管单位 :中华人民共和国国务院新闻办公室 Account Managers Justin Lu, Christy Cai Supervised by the State Council Information Office of the People's Republic Account Executive Naney Deng of China Sales Assistants Sunnie Lü, Kenni Ouyang, Nicole Tang 主办单位 :五洲传播出版社 Marketing Executive Rosalyn Cheng 地址 :中国北京 海淀区北小马厂 6 号华天大厦 23-26 层 Published by China Intercontinental Press CEO Leo Zhou Address: Huatian Building, 6 North Xiaomachang, Haidian District, Beijing Editorial Director Ned Kelly 100038, China http://www.cicc.org.cn Director of Digital Products Joshua Newlan 社长 President: 李红杰 Li Hongjie IT Projects Max Zhang, Roy Guo 期刊部负责人 Supervisor of Magazine Department: 邓锦辉 Deng Jinhui HR/Admin Manager Penny Li Managing Editor Shane Qin General enquiries and switchboard Editors Tom Bird, Simon Edward Smith (020) 8358 6125 Events Editor Ester Yang [email protected] Web Editor Will Wu Editorial (020) 8358 9847 ext 808 [email protected] Editorial Assistant Juliette Ding Sales (Guangzhou) (020) 8358 9847 ext 802 [email protected] Contributors Brad Phillips, Celine Song, Charles Lanceplane, Christine (Shenzhen) (0755) 8623 3210 ext 801 Gilbert,David -
Liu, Shuangping Ph.D., Assistant Professor Tel:+86-15006180852 E-Mail:[email protected] Areas of Expertise:Fermentation Food
Liu, Shuangping Ph.D., Assistant Professor Tel:+86-15006180852 E-mail:[email protected] Areas of Expertise:Fermentation Food 2005-Present Assistant Professor,Jiangnan University, PRC 2005-2015 Undergraduate Student, PhD Candidate, Jiangnan University, PRC Research Interest The microbial ecology of Chinese traditional fermentation food Chinese traditional fermentation foods have developed more than 5,000 years, and they are still very popular in Chinese. Their market was more than $2 trillion. Chinese rice wine, liquor, black vinegar, soy sauce, Chinese sauerkraut, stinky mandarin fish and Chinese ham are popular fermentation foods in China. These foods are still been produced in a traditional multispecies co-fermentation process which was naturally driven by reproducible microbiota. The flavor and healthy compounds in these foods were mostly produced by microbiota in food ecosystem, while, some harmful compounds like biogenic amines and ethyl carbamate were also produced by them. However, the associations between microbiota and key compound-producing are still poorly understood. Thus the fermentation process of Chinese rice wine was takes as a typical multispecies co-fermentation process. Microbial metabolism of food production Aromatic compounds like phenylethanol and phenylacetic acid are key flavors in most fermentation foods. Their biosynthesis pathway was one of the most complicate metabolic pathways in microorganisms. A phenylpyruvate derivatives producing chasis was constructed using systems level engineering, then the metabolic pathways and regulation sites were reviewed for aromatic compounds synthesis. Then it was found that Saccharomyces cerevisiae CRWY for huangjiu brewing possessed a distinct metabolic regulation mechanism in β-phenylethanol synthetic pathway, especially the Pha2p was feedback inhibited by L-phenylalanine.