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Sugarcane Bagasse Biochar: Preparation, Characterization, and Its Effects on Soil Properties and Zinc Sorption-desorption
Changes in essential oil yield and fatty acid contents in black cumin (Nigella sativa L.) genotypes in response to drought stress
Changes in essential oil yield and fatty acid contents in black cumin (Nigella sativa L.) genotypes in response to drought stress
Calculation of Potential Green's Functions for a Planar Metasurface Excited by an Electric Dipole Using Homogenization Method
Calculation of Potential Green's Functions for a Planar Metasurface Excited by an Electric Dipole Using Homogenization Method
Overcoming the potential drop in conducting polymer artificial muscles through metallization of electrospun nanofibers by electroplating process
Overcoming the potential drop in conducting polymer artificial muscles through metallization of electrospun nanofibers by electroplating process
Overcoming the potential drop in conducting polymer artificial muscles through metallization of electrospun nanofibers by electroplating process
Overcoming the potential drop in conducting polymer artificial muscles through metallization of electrospun nanofibers by electroplating process
Effect of n addition on microstructure and high temperature mechanical properties of Ti-48Al-2Cr-2Nb (at. %) intermetallic alloy
Effect of n addition on microstructure and high temperature mechanical properties of Ti-48Al-2Cr-2Nb (at. %) intermetallic alloy
A comparative investigation on tribological performance and physicochemical properties of biolubricants of various sources, a petroleum-based-lubricant, and blends of the petroleum-based lubricant and crambe oil
Effects of electron beam irradiation on physicochemical, nutritional properties and storage life of five potato cultivars
Effects of electron beam irradiation on physicochemical, nutritional properties and storage life of five potato cultivars
Effect of Spirulina ( Arthrospira platensis ) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt