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Isfahan University of Technology
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Maede Hessami (Sept. 2013-Jan. 2016)
Zeinab Naji (Sept. 2013-Jan. 2016)
Mohammadreza Mohammadzadeh (Sept. 2013-Jun. 2016)
Variability of Essential Oil Content and Composition of Different Iranian Fennel (Foeniculum vulgare Mill.) Accessions in Relation to Some Morphological and Climatic Factors
Variability of Essential Oil Content and Composition of Different Iranian Fennel (Foeniculum vulgare Mill.) Accessions in Relation to Some Morphological and Climatic Factors
Effect of recycled water applied by surface and subsurface irrigation on the growth photosynthetic indices and nutrient content of young olive trees in central Iran
Effect of recycled water applied by surface and subsurface irrigation on the growth photosynthetic indices and nutrient content of young olive trees in central Iran
Botanical traits protein and carbohydrate fractions ruminal degradability and energy contents of alfalfa hay harvested at three stages of maturity and in the afternoon and morning
Determination of Sulfur Contents of SO32- S2O32- and S2- Based on the Electrocatalytic Interaction with Homogeneous Mediator tris(2 2 -Bipyridyl)Ru(II)
Optimum versus non-limiting water contents for root growth biomass accumulation gas exchange and the rate of development of maize (Zea mays L.)
Growth Defects and Chromium Content Loss during the Deposition of Stainless Steel by CAE-PVD and Its Effect on the Corrosion and Passivation Behavior of the Coating
Growth Defects and Chromium Content Loss during the Deposition of Stainless Steel by CAE-PVD and Its Effect on the Corrosion and Passivation Behavior of the Coating
Novel feature extraction in laser light backscattering imaging for real-time monitoring of quince moisture content during hot-air drying
Novel feature extraction in laser light backscattering imaging for real-time monitoring of quince moisture content during hot-air drying
Novel feature extraction in laser light backscattering imaging for real-time monitoring of quince moisture content during hot-air drying
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