Results 301 to 310 of about 1,915,001 (343)
An all‐in‐one analog AI accelerator is presented, enabling on‐chip training, weight retention, and long‐term inference acceleration. It leverages a BEOL‐integrated CMO/HfOx ReRAM array with low‐voltage operation (<1.5 V), multi‐bit capability over 32 states, low programming noise (10 nS), and near‐ideal weight transfer.
Donato Francesco Falcone +11 more
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Physical Chemistry of Photosynthesis
1991Some of the main features of the relation between structure and function of the “Enzymes for Light” (Reaction Centers and Antennas) in photosynthetic organisms are discussed in the light of classic and new ...
GIACOMETTI, GIOVANNI +1 more
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Adventures in Physical Chemistry
Annual Review of Biophysics, 2010My research has included chemical physics, electron and NMR spectroscopy, membrane biophysics, and immunology. This research was curiosity driven as well as problem and technique oriented. A theoretical equation was developed for relating nuclear hyperfine splittings to electron spin distributions in free radicals.
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Physics and Chemistry of Impacts
Earth, Moon, and Planets, 1998In last decades (mostly due to extensive planetary investigations) the role of impact processes in the evolution of the Earth, Moon and other terrestrial group planets was re-evaluated. Impact processes appeared to be not exotic single events, but an important factor in the formation and evolution of planets and their satellites.
M. V. Gerasimov +3 more
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2002
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, this text describes the physicochemical principles essential to the comprehension and prediction of reactions and conversions that occur during the manufacture, handling, and storage of foods.
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Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, this text describes the physicochemical principles essential to the comprehension and prediction of reactions and conversions that occur during the manufacture, handling, and storage of foods.
openaire +3 more sources
The physics and chemistry of surfaces
Journal of Chemical Education, 1931MANY branches of science have had their seeds planted some forty years ago and in the intervening period have germinated, grown and flourished to such an extent that massive trees now stand on previously bare earth. The physics and chemistry of surfaces is in this category, and the historian follows this growth first by means of a monograph and then ...
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