Works matching AU 张鹏程


Results: 1189
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    基于联合图学习的多通道语音增强方法.

    Published in:
    Journal of Data Acquisition & Processing / Shu Ju Cai Ji Yu Chu Li, 2023, v. 38, n. 2, p. 283, doi. 10.16337/j.1004‑9037.2023.02.005
    By:
    • 张鹏程;
    • 郭海燕;
    • 王婷婷;
    • 杨震
    Publication type:
    Article
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    AWTV和高斯注意力引导的LDCT图像去噪网络.

    Published in:
    Journal of Computer Engineering & Applications, 2025, v. 61, n. 3, p. 253, doi. 10.3778/j.issn.1002-8331.2402-0037
    By:
    • 李志媛;
    • 刘祎;
    • 张鹏程;
    • 张丽媛;
    • 任时磊;
    • 芦婧;
    • 桂志国
    Publication type:
    Article
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    西南地区发展气候智慧型农业的对策建议.

    Published in:
    Journal of Agricultural Science & Technology (1008-0864), 2021, v. 23, n. 8, p. 8, doi. 10.13304/j.nykjdb.2020.0617
    By:
    • 杭晓宁;
    • 罗佳;
    • 张鹏程;
    • 李真熤;
    • 张健;
    • 胡留杰;
    • 余端;
    • 何为媛;
    • 周优良;
    • 廖敦秀
    Publication type:
    Article
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    基于全变分展开的低剂量 CT 重建网络.

    Published in:
    Journal of the University of Electronic Science & Technology of China, 2024, v. 53, n. 4, p. 617, doi. 10.12178/1001-0548.2023165
    By:
    • 张鹏程;
    • 侯瑞峰;
    • 刘祎;
    • 桂志国
    Publication type:
    Article
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    一种基于生物准则的 IMRT 方案优化方法.

    Published in:
    Application Research of Computers / Jisuanji Yingyong Yanjiu, 2017, v. 34, n. 5, p. 1303, doi. 10.3969/j.Issn.1001-3695.2017.05.005
    By:
    • 张丽媛;
    • 张鹏程;
    • 桂志国;
    • 舒华忠;
    • 杨婕
    Publication type:
    Article
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    白乌鱼鱼肉多肽的酶解工艺优化.

    Published in:
    China Condiment, 2024, v. 49, n. 6, p. 77, doi. 10.3969/j.issn.1000-9973.2024.06.011
    By:
    • 陈秋月;
    • 张佳怡;
    • 张鹏程;
    • 万欣;
    • 邹定燕;
    • 李玥颀;
    • 焦晓磊;
    • 张崟
    Publication type:
    Article
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    溶磷菌肥联合构树修复铜污染土壤效应研究.

    Published in:
    Acta Agriculturae Universitatis Jiangxiensis / Jiangxi Nongye Daxue Xuebao, 2023, v. 45, n. 1, p. 231, doi. 10.13836/j.jjau.2023024
    By:
    • 修玉冰;
    • 刘崇卿;
    • 刘耀辉;
    • 文洁;
    • 郑淇元;
    • 吴若鸿;
    • 汪加魏;
    • 张鹏程;
    • 王菲;
    • 李凡琪;
    • 张文元
    Publication type:
    Article
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    黄茶加工中主要品质成分的动态变化.

    Published in:
    Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 200, doi. 10.7506/spkx1002-6630-20181004-015
    By:
    • 张 娇;
    • 梁壮仙;
    • 张 拓;
    • 李宗琼;
    • 朱静静;
    • 张鹏程;
    • 肖文军
    Publication type:
    Article
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