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Synthesis, characterization, and evaluation of polyaniline-modified (FeCoNiCrMn)3O4 high-entropy oxide as an anode material for lithium-ion batteries
Synthesis, characterization, and evaluation of polyaniline-modified (FeCoNiCrMn)3O4 high-entropy oxide as an anode material for lithium-ion batteries
Screening of spermidine-mediated improvement of plant growth, photosynthetic performance, metabolites, and nutrition acquisition in six cabbage varieties
Dynamic fracture simulation of brittle materials through a new tool: FEM equipped with continuous visibility
Synthetic wheat as a new source of flour quality under drought conditions: Associations with solvent retention capacity
Synthetic wheat as a new source of flour quality under drought conditions: Associations with solvent retention capacity
Mechanistic Insight Into the Release Kinetics of d-Limonene From Electrosprayed Alyssum homolocarpum Seed Gum Nanoparticles at Simulated Mouth Conditions
Parametric study on the performance of heat exchangers with octahedral-type lattice frame materials
Experimental and LES investigations of horseshoe vortex characteristics in wall-mounted rectangular cylinders for various angles of incidence
Experimental and ONIOM computational evaluation of DNA- and BSA-binding and cytotoxic activity of a mononuclear Pd(II) complex with piroxicam
Experimental and ONIOM computational evaluation of DNA- and BSA-binding and cytotoxic activity of a mononuclear Pd(II) complex with piroxicam
A water-soluble Pd(II) complex with a terpyridine ligand Experimental and molecular modeling studies of the interaction with DNA and BSA and in vitro cytotoxicity investigations against five human cancer cell lines
A water-soluble Pd(II) complex with a terpyridine ligand Experimental and molecular modeling studies of the interaction with DNA and BSA and in vitro cytotoxicity investigations against five human cancer cell lines
Effect of grinding parameters on the wear resistance and residual stress of hvof- deposited wc 10co 4cr coating
Numerical Modeling of Heat and Mass Transfer during Contact Baking of Flat Bread