Finding Contents or People

The Effect of Oxidized Ferulic Acid on Physicochemical Properties of Bitter Vetch (Vicia ervilia) Protein-Based Films
The Effect of Oxidized Ferulic Acid on Physicochemical Properties of Bitter Vetch (Vicia ervilia) Protein-Based Films
Effects of soil-structure interaction on distribution of seismic vulnerability in RC structures
Changes in nutritional value and application of thyme (Thymus vulgaris) essential oil on microbial and organoleptic markers of Persian clover (Trifolium resupinatum) sprouts
Changes in nutritional value and application of thyme (Thymus vulgaris) essential oil on microbial and organoleptic markers of Persian clover (Trifolium resupinatum) sprouts
Changes in nutritional value and application of thyme (Thymus vulgaris) essential oil on microbial and organoleptic markers of Persian clover (Trifolium resupinatum) sprouts
soilphysics An R package for calculating soil water availability to plants by different soil physical indices
Effect of surface roughness pattern on transient mixed elastohydrodynamic lubrication
Effect of surface roughness pattern on transient mixed elastohydrodynamic lubrication
The effect of deformation and intermolecular interaction on the absorption spectrum of 5-aminotetrazole and hydrazine A computational molecular spectroscopy study on hydrazinium 5-aminotetrazolate
The effect of deformation and intermolecular interaction on the absorption spectrum of 5-aminotetrazole and hydrazine A computational molecular spectroscopy study on hydrazinium 5-aminotetrazolate
Effect of Particles on Continuous and Discontinuous Recrystallization of Nanostructured Interstitial Free Steel
Effect of Particles on Continuous and Discontinuous Recrystallization of Nanostructured Interstitial Free Steel
Evaluation of seven different drying treatments with respect to total flavonoid phenolic vitamin C content chlorophyll antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves
Evaluation of seven different drying treatments with respect to total flavonoid phenolic vitamin C content chlorophyll antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves