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Search Results: 1 - 10 of 151212 matches for " Li Hong "
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Survival Analysis for a Breast Cancer Data Set  [PDF]
Hong Li
Advances in Breast Cancer Research (ABCR) , 2017, DOI: 10.4236/abcr.2017.61001
Abstract: A survival analysis on a data set of 295 early breast cancer patients is performed in this study. A new proportional hazards model, hypertabastic model was applied in the survival analysis. We assume a proportional hazards model, and select two sets of risk factors for death and metastasis for breast cancer patients respectively by using standard variable selection methods. To evaluate the performance of the new model and compare it with other popular distributions, Cox, Weibull and log-logistic models were fitted to the data besides the hypertabastic model. Result shows that the hypertabastic proportional hazards model outperformed all the comparison models and provided the best fit for the breast cancer data. In addition, we observed that the gene expression variable, wound response signature, combined with other clinical variables, can provide an effective model to predict the overall survival and hazard rate for breast cancer patients.
Factors Influencing Consumers’ Online Repurchasing Behavior: A Review and Research Agenda  [PDF]
Huaiqin Li, Jinhwan Hong
iBusiness (IB) , 2013, DOI: 10.4236/ib.2013.54020

With the rapid development of E-commerce activities, it is of critical importance to identify the determinants of repurchase intention to both researchers and practitioners. This research attempts to explain the relationship between online shopping businesses and customers by testing the model incorporating the mechanisms of perceived value, satisfaction, and consumers’ repurchase intention.

An Investigation of the Present Living Condition of the Sericulturist Group in the Sericultural Area along the Jialing River Basin  [PDF]
Yijing Li, Hong Tao
Advances in Applied Sociology (AASoci) , 2014, DOI: 10.4236/aasoci.2014.48024
Abstract: The Jialing River Basin sericultural area is an ancient mulberry growing and silkworm rearing area in China. In the period of Tang Dynasty and Song Dynasty, a lot of famous silk products were produced in this sericultural area. Until now, cocoon and silk are still the major source of revenue for local people, with sericulturists being the major group of people who grow mulberry and rear silkworms. This paper has adopted the method of field research and questionnaire survey to investigate the modern sericulturists in terms of ages, education level, acquisition of silkworm rearing skills, and the support of national policies etc., aiming to explore the reason why sericulture, as part of Chinese culture, can continue.
Construction of Sensory Transfer Model of Gustatory and Olfactory-Synaesthetic Metaphor (GO-STM) and English-Chinese Comparative Study  [PDF]
Hong Duan, Li Gao
Open Journal of Modern Linguistics (OJML) , 2014, DOI: 10.4236/ojml.2014.42023

This paper aims to explore the synaesthetic truth of taste and smell in particular. Based on the corpus of gustatory and olfactory-synaesthetic cases, classification and statistical tasks are undertaken, in which four main characters are discovered: 1) the particular sorts of gustatory and olfactory-synaesthetic metaphors; 2) the bi-directional transfer in specific pairs; 3) the hierarchical distribution among sensory modes; 4) the transfer frequencies of sensory transfer tendencies. Thus, GO-STM of both English and Chinese is constructed. What’s more, the comparison of English and Chinese has been conducted for the first time. According to the statistic results, the percentage of English-Chinese gustatory and olfactory-synaesthetic dead metaphors is 48.1% and 48.3% respectively, and that’s why we always ignore them. Furthermore, the embodiment basis of synaesthetic metaphors is analyzed in light of recent neurological research and Cognitive Linguistics.

The Impact of Online Additional Comments on Consumers’ Information Adoption  [PDF]
Hong Zhou, Sujuan Li
Sociology Mind (SM) , 2017, DOI: 10.4236/sm.2017.72005
Abstract: Online additional reviews, as an effective complement to network commentary system, provide an important reference during the process of consumers’ purchase and businesses’ operation decision-making. In this paper, we explored the impact of additional comments on consumers’ information adoption in different comment combinations. At the same time, we also analyzed the moderating role of consumers’ ambivalent attitude. The results show that, when initial comment is positive, compared with the consistent comments (positive initial comments and positive additional comments), consumers have a higher degree of adoption of inconsistent comments (positive initial comments and negative additional comments). On the contrary, when initial comment is negative, consistent comments (negative initial comments and negative additional comments) are more easily adopted by the consumer. Compared with the low ambivalent attitude consumers, customers with high ambivalent attitude tend to adopt negative comments.
Polysemy and Enantiosemy: Mandarin Dui and Taiwanese Tui  [PDF]
Larry Hong Lin Li
Open Journal of Modern Linguistics (OJML) , 2019, DOI: 10.4236/ojml.2019.91004
Abstract: From a cognitive viewpoint, we compare Mandarin Dui and Taiwanese Tui by looking into their sense developments in the Dui/Tui + NOUN Construction. Dui and Tui are usually regarded as lexical equivalents across Mandarin and Taiwanese, two of the major languages spoken in Taiwan. Assuming with Lakoff (1987) that polysemy is a semantic network with radial categories, we adopt a metaphorical approach in our investigation. Through metaphorical extensions, Dui and Tui develop distinct routes to developing differing but related senses, forming differential semantic networks. Both Dui and Tui profile spatial-, eventive-, and communicative-domain senses. However, Taiwanese Tui, but not Mandarin Dui, encodes a temporal sense. Apart from polysemous expansion, we also address the enantiosemy arising in the “to” and “from” senses attached to Taiwanese Tui. The findings of our study offer insight into the nature of polysemy as well as the lexical differentiation across Mandarin and Taiwanese.
L(2,1)-Labeling of the Brick Product Graphs  [PDF]
Xiujun Zhang, Hong Yang, Hong Li
Journal of Applied Mathematics and Physics (JAMP) , 2017, DOI: 10.4236/jamp.2017.58126
Abstract: A k-L(2,1)-labeling for a graph G is a function \"\" such that \"\" whenever \"\" and \"\" whenever u and v are at distance two apart. The λ-number for G, denoted by λ(G), is the minimum k over all k-L(2,1)-labelings of G. In this paper, we show that \"\" for \"\" or 11, which confirms Conjecture 6.1 stated in [X. Li, V. Mak-Hau, S. Zhou, The L(2,1)-labelling problem for cubic Cayley graphs on dihedral groups, J. Comb. Optim. (2013) 25: 716-736] in the case when \"\" or 11. Moreover, we show that?\"\" if 1) either \"\" (mod 6), m is odd, r = 3, or 2) \"\" (mod 3), m is even (mod 2), r = 0.
Cauchy Problem of the Singularly Perturbed Sixth Order Boussinesq Type Equation  [PDF]
Hong Li, Changming Song, Li Chen
Journal of Applied Mathematics and Physics (JAMP) , 2017, DOI: 10.4236/jamp.2017.59137
In this paper, the existence and uniqueness of the global generalized solution and the global classical solution for the Cauchy problem of the singularly perturbed sixth order Boussinesq type equation are proved.
Gastronomie coréenne : la tradition culinaire et la langue fran aises peuvent-elles servir de vecteurs de diffusion ?
LI Hong
Synergies Corée , 2011,
Abstract: On connait encore mal la vraie cuisine coréenne. La gastronomie coréenne présente cependant une originalité, une variété et des saveurs qui mériteraient d’être présentées aux gourmets du monde entier. Dans cette perspective, l’objet de cet article est de révéler les particularités de cette cuisine et comment les présenter et les expliquer en fran ais et dans un contexte de tradition culinaire familier aux gastronomes fran ais pour les mettre en valeur, la gastronomie fran aise et ses professionnels bénéficiant d’une reconnaissance mondiale indubitable depuis des siècles. Deux points essentiels caractérisent la gastronomie coréenne : La culture culinaire de la Corée s’est formée au fil de sa longue histoire et à travers les croyances et superstitions qui se sont transmises de génération à génération. La cuisine coréenne est saine et naturelle, certains plats ayant des vertus fortifiantes ou médicinales, répondant au principe du yaksikdongwon (藥食同源), théorie suivant laquelle la nourriture et la médecine seraient de même origine.
On Cultivation of Characteristic Talents in Law in Institutes of Technology
Hong Li
Higher Education Studies , 2011, DOI: 10.5539/hes.v1n2p73
Abstract: For the time being, professional education of law offered by institutes of technology has become an important component of cultivation of professional talents in law in China. Only if institutes of technology face up with their disadvantages, make full use of their resource advantages and cultivate characteristic talents in law, are they able to remain invincible in the fierce competition among universities. This paper analyzes predicament and advantages existing in cultivation of characteristic talents in law by institutes of technology. On that basis, the paper then puts forward the basic principles and specific approaches to be followed by institutes of technology to cultivate characteristic talents in law.
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