Finding Contents or People

Effects of Sn vacancy and excess Sn doping on structural magnetic and electrical properties of Ni 47 Mn 40 Sn 13 ferromagnetic shape memory alloy
Effects of Sn vacancy and excess Sn doping on structural magnetic and electrical properties of Ni 47 Mn 40 Sn 13 ferromagnetic shape memory alloy
Effect of drying method on the structure and porous texture of silica-polybutadiene hybrid gels: Supercritical vs. ambient pressure drying
Effects of post-weld heat treatment temperature on the microstructure and mechanical properties of welded A517-Gr.B steel by SMAW method
Effects of post-weld heat treatment temperature on the microstructure and mechanical properties of welded A517-Gr.B steel by SMAW method
Effects of post-weld heat treatment temperature on the microstructure and mechanical properties of welded A517-Gr.B steel by SMAW method
The Effect of Volume Fraction of Single-Walled Carbon Nanotubes on Natural Frequencies of Polymer Composite Cone-Shaped Shell Made from Poly(Methyl Methacrylate)
The Effect of Volume Fraction of Single-Walled Carbon Nanotubes on Natural Frequencies of Polymer Composite Cone-Shaped Shell Made from Poly(Methyl Methacrylate)
The Effect of Volume Fraction of Single-Walled Carbon Nanotubes on Natural Frequencies of Polymer Composite Cone-Shaped Shell Made from Poly(Methyl Methacrylate)
Velocity-measurement bias of the ambient noise method due to source directivity: a case study for the Swedish National Seismic Network
The effect of UV degradation on the recovery behavior of cut-pile carpets after static loading
Comprehensive research on essential oil and phenolic variation in different Foeniculum vulgare populations during transition from vegetative to reproductive stage
Comprehensive research on essential oil and phenolic variation in different Foeniculum vulgare populations during transition from vegetative to reproductive stage
Oil-In-water Emulsions Stabilized by Whey Protein Aggregates Effect of Aggregate Size and pH of Aggregation and Emulsion
Oil-In-water Emulsions Stabilized by Whey Protein Aggregates Effect of Aggregate Size and pH of Aggregation and Emulsion