J
Jun Lu
Researcher at Chinese Academy of Sciences
Publications - 3187
Citations - 131399
Jun Lu is an academic researcher from Chinese Academy of Sciences. The author has contributed to research in topics: Medicine & Computer science. The author has an hindex of 135, co-authored 1526 publications receiving 99767 citations. Previous affiliations of Jun Lu include Drexel University & Argonne National Laboratory.
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Effect of Componential Proportion in Bimetallic Electrocatalysts on the Aprotic Lithium‐Oxygen Battery Performance
Xiangyi Luo,Le Ge,Lu Ma,Arthur Jeremy Kropf,Jianguo Wen,Xiaobing Zuo,Yang Ren,Tianpin Wu,Jun Lu,Khalil Amine,Khalil Amine,Khalil Amine +11 more
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Development of the Superconducting Outserts for the Series-Connected-Hybrid Program at the National High Magnetic Field Laboratory
A. Bonito Oliva,Mark D. Bird,S. Bole,K.R. Cantrell,A.V. Gavrilin,Cesar Luongo,Iain R. Dixon,Ke Han,Jun Lu,G.E. Miller,P. D. Noyes,T.A. Painter,J. Toth,Hubertus W. Weijers,Robert Walsh,Yuhu Zhai +15 more
TL;DR: The National High Magnetic Field Laboratory (NHMFL) has embarked on an innovative program to develop a number of Series-Connected-Hybrid magnetic systems as discussed by the authors, where a set of resistive coils (insert) and superconducting cable-in-conduit conductor (outert) coils are electrically driven in series, rather than independently as in previous hybrid systems.
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Thermal annealing effect on electrical properties of metal nitride gate electrodes with hafnium oxide gate dielectrics in nano-metric MOS devices
TL;DR: In this paper, the work function of the nitride gate electrode was dependent on the material and the post-metal annealing (PMA) temperature, i.e., the oxide-trapped charges increased and the interface state densities decreased with the increase of the HfO"2 thickness.
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Culture-Dependent and -Independent Methods to Investigate the Predominant Microorganisms Associated with Wet Processed Coffee.
TL;DR: A large number of microorganisms which can produce pectinase were found, and the contents of organic acids, oxalic was the highest, followed by acetic and lactic acids, and Butyrate and propionate, which were unfavorable during the fermentation period, were barely discovered.