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1. 外观设计

USD987164S1 Table lamp 有权
公开(公告)号：USD987164S1
公开(公告)日：2023-05-23
申请号：US29885064
申请日：2023-02-20
申请人： Yanan Li
设计人： Yanan Li
摘要： FIG. 1 is a top perspective view of a table lamp, showing my new design;
FIG. 2 is a bottom perspective view thereof;
FIG. 3 is a front view thereof;
FIG. 4 is a rear view thereof;
FIG. 5 is a left side view thereof;
FIG. 6 is a right side view thereof;
FIG. 7 is a top view thereof; and,
FIG. 8 is a bottom view thereof.
The broken lines in the drawings illustrate the portions of the table lamp, which form no part of the claimed design.

2. 发明申请

US20150043452A1 METHOD, SYSTEM AND DEVICE FOR TRANSMITTING FEEDBACK INFORMATION 审中-公开
标题翻译：用于发送反馈信息的方法，系统和设备
公开(公告)号：US20150043452A1
公开(公告)日：2015-02-12
申请号：US14356136
申请日：2012-08-08
申请人： Yanan Li , Zukang Shen , Xuejuan Gao
发明人： Yanan Li , Zukang Shen , Xuejuan Gao
IPC分类号： H04L5/00 , H04L12/24 , H04L29/06
CPC分类号： H04L5/0055 , H04L1/0026 , H04L1/0027 , H04L1/1671 , H04L1/1854 , H04L41/0853 , H04L69/02
摘要： The embodiments of the present application relate to the technical field of wireless communications, and in particular, to a method, system and device for transmitting feedback information, used for realizing simultaneous feedback of multi-carrier ACK/NACK and periodical CSI. The method for sending feedback information in the embodiments of the present application includes: user equipment determining a PUCCH resource corresponding to first feedback information in second feedback information periodical reporting subframes; the user equipment determining feedback information to be transmitted and including the first feedback information according to the determined PUCCH resource and transmitting same via the PUCCH resource corresponding to the first feedback information. Since the user equipment determines feedback information including first feedback information according to the PUCCH resource corresponding to the first feedback information in the second feedback information periodical reporting subframes and transmits same via the determined PUCCH resource, thus realizing simultaneous feedback of multi-carrier ACK/NACK and periodical CSI.
摘要翻译：本申请的实施例涉及无线通信的技术领域，特别是涉及用于实现多载波ACK / NACK和周期性CSI的同时反馈的反馈信息的方法，系统和装置。在本申请的实施例中发送反馈信息的方法包括：用户设备确定与第二反馈信息周期性报告子帧中的第一反馈信息对应的PUCCH资源; 所述用户设备确定要发送的反馈信息，并且根据所确定的PUCCH资源包括所述第一反馈信息，并经由所述PUCCH资源对应于所述第一反馈信息进行发送。由于用户设备根据与第一反馈信息周期性报告子帧中的第一反馈信息相对应的PUCCH资源确定包括第一反馈信息的反馈信息，并且经由所确定的PUCCH资源进行发送，从而实现多载波ACK / NACK的同时反馈和期刊CSI。

3. 发明授权

US10874125B2 Method for improving the cooking quality of brown rice by lactic acid bacteria fermentation 有权
公开(公告)号：US10874125B2
公开(公告)日：2020-12-29
申请号：US15891386
申请日：2018-02-08
申请人： Yongfu Li , Xin Cheng , Feng Shi , Li Wang , Zhengxing Chen , Yanan Li , Ren Wang , Xiaohu Luo , Juan Li
发明人： Yongfu Li , Xin Cheng , Feng Shi , Li Wang , Zhengxing Chen , Yanan Li , Ren Wang , Xiaohu Luo , Juan Li
IPC分类号： A23L7/104 , A23L7/10
CPC分类号： A23L7/104 , A23L7/115 , A23V2002/00 , A23V2002/00 , A23Y2220/67
摘要： The invention discloses a method for improving the cooking and eating quality of brown rice by using Lactic acid bacteria fermentation, which belongs to the technical field of food processing. The method comprises the steps of mixing activated lactic acid bacteria with water and brown rice, loading the mixture into a one-way outgassing container, removing excess air or filling up the container, and sealing the container and performing fermentation. The invention is very simple and easy to operate, and has very low energy consumption. It is suitable to be up scaled for industrial production and will significantly promote brown rice to become a staple food.

4. 发明申请

US20180338514A1 Method for Improving the Cooking Quality of Brown Rice by Lactic Acid Bacteria Fermentation 审中-公开
公开(公告)号：US20180338514A1
公开(公告)日：2018-11-29
申请号：US15891386
申请日：2018-02-08
申请人： Yongfu Li , Xin Cheng , Feng Shi , Li Wang , Zhengxing Chen , Yanan Li , Ren Wang , Xiaohu Luo , Juan Li
发明人： Yongfu Li , Xin Cheng , Feng Shi , Li Wang , Zhengxing Chen , Yanan Li , Ren Wang , Xiaohu Luo , Juan Li
IPC分类号： A23L7/104 , A23L7/10
摘要： The invention discloses a method for improving the cooking and eating quality of brown rice by using Lactic acid bacteria fermentation, which belongs to the technical field of food processing. The method comprises the steps of mixing activated lactic acid bacteria with water and brown rice, loading the mixture into a one-way outgassing container, removing excess air or filling up the container, and sealing the container and performing fermentation. The invention is very simple and easy to operate, and has very low energy consumption. It is suitable to be up scaled for industrial production and will significantly promote brown rice to become a staple food.

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