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Predicting Future Rumours

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Chinese Journal of Electronics 2018年第3期27卷 514-520页

作者： qin yumeng Dominik Wurzer TANG Cunchen School of Computer Science (International School of Software) Wuhan University School of Information Management Wuhan University

Recent uproar of fake news and misinformation on social media platforms has sparked the interest in the scientific community to automatically detect and refute them. The most popular research task to counteract misinformation, Rumour detection, requires repeated signals to reach adequate detection accurate. Consequently,rumour detection recognizes rumours only when they have started spreading and causing harm. We introduce a new task called "rumour prediction" that assesses the possibility of a document arriving from a social media stream becoming a rumour in the future. Note that rumour prediction differentiates itself from rumour detection through instant decision making. This allows refuting misinformation before it spreads and causes harm. Our approach to rumour prediction harnesses content based features in combination with novelty based features and pseudo *** experiments show that we are able to accurately predict, whether a document will become a rumour in the future. Additionally, we show how rumour prediction can significantly improve the accuracy of state-of-the-art Rumour detection systems.

关键词： Real-time rumour prediction Social media Data stream Information retrieval K-term hashing Pseudo feedback

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面向区块链技术应用的能源交易系统效果评价

综合智慧能源 2024年第4期46卷 78-84页

作者：王永利王亚楠马子奔秦雨萌陈锡昌滕越华北电力大学经济与管理学院北京102206

随着我国能源体系的转型发展与新型电力系统的建设,以清洁能源为主的分布式能源成为重要供能方式。传统能源市场交易方式单一,大多采用集中化的运营管理方式,无法解决分散式能源系统的交易需求。区块链技术作为新兴技术手段,其去中心化... 详细信息

随着我国能源体系的转型发展与新型电力系统的建设,以清洁能源为主的分布式能源成为重要供能方式。传统能源市场交易方式单一,大多采用集中化的运营管理方式,无法解决分散式能源系统的交易需求。区块链技术作为新兴技术手段,其去中心化、不可篡改等技术特点与分布式能源系统相契合,能够解决新型能源交易现存的一些问题。基于此,提出一种基于区块链技术的新型能源交易流程,给出智慧能源一体化、智慧能源托管、区域共享能源3种商业模式,并将能源交易服务业务划分为运维管理服务、系统改造服务以及市场交易服务,构建区块链能源交易系统效果评价指标体系。应用层次分析-模糊综合评价方法进行评价,通过算例仿真分析,证明基于区块链技术的能源交易系统效果评价指标体系的有效性。

关键词：新型电力系统区块链技术能源交易模式能源服务业务评价指标体系交易效果评价

Prediction of specific spoilage organisms in smoked chicken legs with modified atmosphere packaging at 4 ℃ using multivariate statistical analysis

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Food Science and Human Wellness 2024年

作者： Qiang Wang Yubo Zhao yumeng Sui Qian Chen Zhiming Dong Qian Liu Baohua Kong Ligang qin College of Animal Science and Technology Northeast Agricultural University College of Food Science Northeast Agricultural University

The present study monitored bacterial succession， physicochemical properties， and volatile organic compounds (VOCs) changes in smoked chicken legs with modified atmosphere packaging (MAP， 60% CO2and 40% N2) during a 25-day storage period at 4 ℃. After 15 days of storage， Serratia proteamaculans and Pseudomonas fragi became the predominant bacteria. Furthermore， physicochemical properties changed significantly， as evidenced by an increase in thiobarbituric acid reactive substances and b* (yellowness) value， and a decrease in hardness. A total of 65 VOCs were identified during storage. Correlation between bacterial succession and quality indicators (including VOCs and physicochemical properties) allowed the identification of 26 core dominant bacteria， including S. proteamaculans， Psychrobacter alimentarius， Pseudomonas putide， and Pseudomonas poae， which were positively related to spoilage VOCs (e.g.， 1-octen-3-ol， 1-pentanol， and 3-methyl-1-butanol) and could be defined as specific spoilage organisms (SSOs). The results of this study provide a systematic approach to predict SSOs in smoked chicken legs during storage， which can also provide a basis for product safety.

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Collective decision-making and spatial patterns in orientation of an endemic ungulate on the Tibetan Plateau

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Current Zoology 2024年第1期70卷 45-58页

作者：严雪婷王旭赵雨梦祝芹杨乐李忠秋 Lab of Animal Behavior&Conservation School of Life SciencesNanjing UniversityNanjingJiangsu210023China Tibet Plateau Institute of Biology Lhasa850000China

Group living animals form striking aggregation patterns and display synchronization,polarization,and collective *** many col-lective behavioral studies have been conducted on small animals like insects and fish,research on large animals is still rare due to the limited availability of field collective *** used drones to record videos and analyzed the decision-making and behavioral spatial patterns in orienta-tion of Kiang(Tibetan wild ass,Equus kiang).Leadership is unevenly distributed among Kiang,with the minority initiating majority behavior-shift *** of individual to join are driven by imitation between group members,and are largely dependent on the number of members who have already *** respond to the behavior and position of neighbors through different *** strongly polarize when moving,therefore adopting a linear *** vigilant,orientation deviation increases as they form a tighter *** remain scattered while feeding and,in that context,adopt a side-by-side *** study reveals partially-shared decision-making among Kiang,whereby copying neighbors provides the wisdom to thrive in harsh *** study also suggests that animals'spatial patterns in orientation depend largely ontheirbehavioral states inachieving synchronization.

关键词： decision-making imitation spatial position Tibetan wild ass

Network analysis of suicide ideation and depression-anxiety symptoms among Chinese adolescents

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General Psychiatry 2024年第2期37卷 216-223页

作者： Shuyin Xu yumeng Ju Xiyu Wei Wenwen Ou Mohan Ma Guanyi Lv Xiaotian Zhao Yaqi qin Yunjing Li Liang Li Mei Huang Siqi Yang Yimei Lu Yafei Chen Junwu Liu Jin Liu Bangshan Liu Yan Zhang Department of Psychiatry National Clinical Research Center for Mental Disordersand National Center for Mental DisordersThe Second Xiangya Hospital of Central South UniversityChangshaHunanChina Mental Health Institute of Central South University China National Technology Institute on Mental DisordersHunan Technology Institute of PsychiatryHunan Key Laboratory of Psychiatry and Mental HealthHunan Medical Center for Mental HealthChangshaHunanChina

Background The co-occurrence of depression and anxiety among adolescents is typically associated with suicide *** The study aimed to investigate the symptom-level relationship between suicide ideation and the comorbidity of depression and *** 1501 adolescents aged 12-19 years were assessed using the Patient Health Questionnaire(PHQ-9)and the Generalized Anxiety Disorder Scale,and 716 adolescents who scored≥5 on both scales were selected as *** analysis was used to identify the network structure of depressive symptoms and anxiety *** were categorised into either the suicide ideation or non-suicide ideation groups based on their scoring on the suicide-related item in PHQ-9.A comparison was made between the depression-anxiety symptom networks of the two ***‘Restlessness’,‘sad mood’and‘trouble relaxing’were the most prominent central symptoms in the depression-anxiety symptom network,and‘restlessness’,‘nervousness’and‘reduced movement’were the bridge symptoms in this network.‘Sad mood’was found to be directly related to‘suicide ideation’with the highest *** network structure was significantly different in properties between the suicide ideation group and the non-suicide ideation group,with‘restlessness’and‘sad mood’exhibiting significantly higher influence in the network of the suicide ideation group than that in the non-suicide ideation *** Restlessness and sad mood could be targeted for the intervention of depression-anxiety symptoms among adolescents with suicide ideation.

关键词： symptoms adolescent assessed

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摩托车消声器用耐高温防腐涂料的研制

涂料工业 2007年第B7期37卷 37-43页

作者：秦玉猛广州市南方制漆有限公司广州511434

介绍了耐高温防腐涂料研制的基本原理,选择适当的树脂、颜填料,通过控制配方PVC值、固含量、密度、黏度制得双涂层耐热防腐涂料,解决了耐热后防腐这一关健性能。

关键词：耐热后防腐 PVC值硅烷偶联剂纳米氧化锌

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香菇酸辣酱配方优化及其品质分析

食品工业科技 2023年第10期44卷 185-194页

作者：管庆林周笑犁覃志成王艳丽秦宇蒙钟定江贵阳学院食品与制药工程学院贵州贵阳550005 威宁县农产品质量安全检测中心贵州毕节553100 麻江县明洋食品有限公司贵州凯里556000

为丰富贵州地方特色调味品和提高香菇的综合利用价值,研发具有民族风味的香菇调味酱。本研究以黔产等外级香菇、糟辣椒为主料,采用模糊数学综合评价法和正交试验优化其配方,并对其感官品质、理化及微生物指标进行分析。结果表明,香菇酸... 详细信息

为丰富贵州地方特色调味品和提高香菇的综合利用价值,研发具有民族风味的香菇调味酱。本研究以黔产等外级香菇、糟辣椒为主料,采用模糊数学综合评价法和正交试验优化其配方,并对其感官品质、理化及微生物指标进行分析。结果表明,香菇酸辣酱在基础配方(15.1%糍粑辣椒、7.5%番茄酱、3.8%豆瓣酱、0.7%味精、1.4%芝麻、1.4%料酒和90 g食用油)下,添加53%香菇丁、15.1%糟辣椒、0.7%食盐和0.7%白砂糖后酱体感官评分为86.7±2.36,产品亮度值(L)、红度值(a)、黄度值(b)分别为33.62、14.76、13.01,香菇丁的硬度、咀嚼性、弹性、挤压恢复力达到969.04、636.87、0.87、0.32 g。该产品水分和微生物指标均符合该类产品的安全限值,且氨基酸态氮、蛋白质和碳水化合物分别为7.95、5.21 g/100 g和346.61 mg/g;气相色谱-质谱分析结果表明香菇酸辣酱中的主效风味物质是糟辣椒在炒制过程中形成的醇类、烯类、酮类等物质。本研究为香菇及其他食用菌与地方风味特色调味品有机结合的精深加工提供理论依据。

关键词：香菇糟辣椒工艺优化品质分析

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番茄酵素自然发酵过程中主要功效酶的变化

食品工业科技 2022年第20期43卷 60-66页

作者：秦宇蒙王艳丽周笑犁董平坤吴栋斐贵阳学院食品与制药工程学院贵州贵阳550005 贵州省普通高等学校功能食品重点实验室贵州贵阳550005

以自然发酵番茄酵素为研究对象,采用分光光度法测定蛋白酶、脂肪酶、纤维素酶、淀粉酶和果胶酶活性,并对超氧化物歧化酶活性与抗氧化能力之间的相关性进行分析。结果表明,在番茄自然发酵过程中,主要功效酶的活性变化均存在一定差异。其... 详细信息

以自然发酵番茄酵素为研究对象,采用分光光度法测定蛋白酶、脂肪酶、纤维素酶、淀粉酶和果胶酶活性,并对超氧化物歧化酶活性与抗氧化能力之间的相关性进行分析。结果表明,在番茄自然发酵过程中,主要功效酶的活性变化均存在一定差异。其中纤维素酶和淀粉酶活力随着发酵时间的延长逐渐增强,在90 d时其酶活力分别为38.180、79.289 U/g;果胶酶、脂肪酶活力则呈先上升后下降的趋势,分别于发酵20、60 d时达到了最大值;而蛋白酶活力于0~60 d时呈波动性变化,随后显著上升(P<0.05),90 d时达到了45.6 U/g。另外,与抗氧化紧密相关的SOD酶活也随着发酵时间的延长呈先快速上升后平缓增加的趋势,于发酵60 d达最大值413.709 U/g;并且它与DPPH和ABTS^(+)自由基清除能力呈极显著正相关(P<0.01)。本实验说明番茄酵素经自然发酵后其功效酶发生了显著变化,该研究结果可以为番茄酵素的综合性开发利用提供理论依据,也为探究果蔬酵素的发酵机制奠定一定的技术参考。

关键词：番茄酵素自然发酵功效酶

传统发酵食品中基于微生物多样性的生物胺形成研究进展

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食品工业科技 2024年第2期45卷 356-363页

作者：隋雨萌王慧平刘嘉琪孔保华秦立刚陈倩东北农业大学食品学院黑龙江哈尔滨150030 东北农业大学动物科学技术学院黑龙江哈尔滨150030

传统发酵食品中微生物群落复杂,代谢途径多样,其中具有脱羧酶活性的微生物可代谢游离氨基酸形成潜在的危害因子—生物胺(biogenic amines,BAs)。BAs是一类具有生理活性的低分子碱性含氮化合物,主要由氨基酸脱羧酶脱羧产生。BAs根据其含... 详细信息

传统发酵食品中微生物群落复杂,代谢途径多样,其中具有脱羧酶活性的微生物可代谢游离氨基酸形成潜在的危害因子—生物胺(biogenic amines,BAs)。BAs是一类具有生理活性的低分子碱性含氮化合物,主要由氨基酸脱羧酶脱羧产生。BAs根据其含氨量可分为单胺、二胺和多胺,根据其化学结构又可分为脂肪类胺、芳香类胺和杂环类胺,其主要形成途径包括微生物脱羧作用以及醛、酮氨基化和转胺作用。传统发酵食品中含有脱羧酶活性的乳酸菌、假单胞菌和肠杆菌等微生物是主要产胺菌。少量的BAs可以调节人体正常生理功能,但摄入过多则会导致中毒,甚至死亡。因此,传统发酵食品中的BAs问题一直备受关注。解析微生物多样性与BAs形成之间的关系,有利于探明发酵食品中BAs形成途径和机制,可以有效控制BAs的产生与积累,以期为提高传统发酵食品安全性及品质提供参考,保证食品安全。本文重点综述了发酵蔬菜、发酵豆制品、发酵乳制品、发酵肉制品以及发酵水产品等传统发酵食品中微生物多样性与BAs形成之间的相关性,明确了各种发酵食品中的主要产胺菌株,解析BAs形成机制,以期为提高传统发酵食品安全性及品质提供参考。

关键词：发酵食品微生物多样性生物胺形成机制相关性

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