Skip to main content
People
Isfahan University of Technology
Finding Contents or People
Improving the textural and functional properties of soy protein isolate using dielectric barrier discharge (DBD) plasma-assisted pH-shifting
Dynamic instability analysis of sandwich plates with auxetic honeycomb core and three-phase hybrid composite layers stiffened by curved stiffeners using isogeometric analysis
Dynamic instability analysis of sandwich plates with auxetic honeycomb core and three-phase hybrid composite layers stiffened by curved stiffeners using isogeometric analysis
Terpenoid Biosynthetic Pathway in Ferula persica Using Transcriptome Analysis and Metabolome Data
Identification and expression profiling of flowering-related microRNAs and their targets reveals complex regulatory networks associated with bolting time in spinach
Natural resin as a biosource and bio-based plasticizer for edible resin/ethylcellulose composite film preparation
Enhancing hamburger shelf life and quality using gallic acid encapsulated in gelatin/tragacanth gum complex coacervate
Identifying priority areas for conservation: Using ecosystem services hotspot mapping for land-use/land-cover planning in central of Iran
Identifying priority areas for conservation: Using ecosystem services hotspot mapping for land-use/land-cover planning in central of Iran
Identifying priority areas for conservation: Using ecosystem services hotspot mapping for land-use/land-cover planning in central of Iran
Identifying priority areas for conservation: Using ecosystem services hotspot mapping for land-use/land-cover planning in central of Iran
Antibacterial metabolites production by Lactobacillus plantarum PTCC 1896 in fermented whey and optimization of fermentation conditions for maximum production using RSM
Investigation of corrosion behavior of Al-TiO2 nanocomposite produced using air plasma spray and accumulative roll bonding method
Production of milk-based drink enriched by dietary fiber using carrot pomace: Physicochemical and organoleptic properties during storage
Production of low-fat frankfurter sausage using a new fat replacer: reconstituted agar hydrogel
Pagination
First page
« First
Previous page
‹‹
…
Page
26
Page
27
Page
28
Page
29
Page
30
Page
31
Page
32
Page
33
Page
34
…
Next page
››
Last page
Last »
تحت نظارت وف بومی