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Specific up-regulation of transcription factors in the fungus Parastagonospora nodorum suggests a role in pathogenicity on wheat
Evaluating the behavior and bond properties of FRP spike anchors under confined conditions and elevated temperature
Whey Protein Concentrate Hydrolyzed by Microbial Protease: Process Optimization and Evaluation of Its Dipeptidyl Peptidase Inhibitory Activity
A novel development of HPC without cement: Mechanical properties and sustainability evaluation
FACTORS AFFECTING THE USE INFORMATION AND COMMUNICATION TECHNOLOGY IN MANAGING GREENHOUSE
Effects of corn processing index and forage source on performance, blood parameters, and ruminal fermentation of dairy calves
Inter-specific variation for germination and seedling properties and evaluation of breaking seed dormancy in different species of Onobrychis Mill
Effects of complete substitution of dietary grain and protein sources with by-products on the production performance of mid-lactation dairy cows fed diets based on barley silage under heat stress conditions
Effects of complete substitution of dietary grain and protein sources with by-products on the production performance of mid-lactation dairy cows fed diets based on barley silage under heat stress conditions
Effects of complete substitution of dietary grain and protein sources with by-products on the production performance of mid-lactation dairy cows fed diets based on barley silage under heat stress conditions
Evaluating drought monitoring utility of the top-down and bottom-up satellite precipitation products over mainland China from a three-dimensional perspective
Enhancing ecotourism site suitability assessment using multi-criteria evaluation and NSGA-II
Enhancing ecotourism site suitability assessment using multi-criteria evaluation and NSGA-II
Phytochemicals, essential oils composition and antioxidant activity of Astragalus spp., Phlomis olivieri and Daphne mucronata in habitats of central Iran
Comparative evaluation of nutrient composition, in vitro nutritional value, and antioxidant activity of de-oiled meals from walnut, hazelnut, almond, and sesame