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Development of a new test method for evaluating the abrasivity of granite building stones during polishing process based on weight loss of abrasive tool
Development of a new test method for evaluating the abrasivity of granite building stones during polishing process based on weight loss of abrasive tool
Development of a new test method for evaluating the abrasivity of granite building stones during polishing process based on weight loss of abrasive tool
Tri-level coordinated transmission and electrical energy storage systems expansion planning under physical intentional attacks
Tri-level coordinated transmission and electrical energy storage systems expansion planning under physical intentional attacks
Design and Fabrication of an Intelligent System to Control Use of Water Shower and Chlorine Pond by Swimmers in Pools According to the Hygiene Protocols
Fast Demagnetization and Vibration Reduction in Switched Reluctance Motor Drive System
Fast Demagnetization and Vibration Reduction in Switched Reluctance Motor Drive System
Effect of Iron content on the microstructure evolution, mechanical properties and wear resistance of FeXCoCrNi high-entropy alloy system produced via MA-SPS
Surface grafting of silica nanoparticles using 3-aminopropyl (triethoxysilane) to improve the CO2 absorption and enhance the gas consumption during the CO2 hydrate formation
Surface grafting of silica nanoparticles using 3-aminopropyl (triethoxysilane) to improve the CO2 absorption and enhance the gas consumption during the CO2 hydrate formation
Heat transfer enhancement of microencapsulated phase change material by addition of nanoparticles for a latent heat thermal energy storage system
Enhanced relatively low-temperature carbon monoxide sensing properties of cupric oxide/porous graphitic carbon nitride p-n heterojunction
Feeding biotreated rumen digesta affects nutrient digestion, ruminal fermentation, and blood parameters in calves
The effect of hydrothermal treatment on the physico-chemical properties of wheat bran and the rheological characteristics of the resulting dough