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The effect of polysaccharide type on dielectric barrier discharge (DBD) plasma glycosylation of sodium caseinate-part I: Physicochemical, structural and thermal properties
A combination of aluminium strip and brass mesh to process a refined structure composite via accumulative roll bonding: A characterization study
Introducing a Suitable Strategy to Improve Wheat Properties and Water Productivity under Moisture Stress Conditions in a Sandy Loam Soil
Introducing a Suitable Strategy to Improve Wheat Properties and Water Productivity under Moisture Stress Conditions in a Sandy Loam Soil
Introducing a Suitable Strategy to Improve Wheat Properties and Water Productivity under Moisture Stress Conditions in a Sandy Loam Soil
Soil mechanical reinforcement by the fibrous roots of selected rangeland plants using a large soil-root shear apparatus
Soil mechanical reinforcement by the fibrous roots of selected rangeland plants using a large soil-root shear apparatus
Soil mechanical reinforcement by the fibrous roots of selected rangeland plants using a large soil-root shear apparatus
Introduction a new structure made of hydroxyapatite and graphene nanoparticles incorporated into PCL/gelatine nano fibrous web as bone scaffold
Introduction a new structure made of hydroxyapatite and graphene nanoparticles incorporated into PCL/gelatine nano fibrous web as bone scaffold
Development and characterization of antioxidant bilayer film based on poly lactic acid-bitter vetch (Vicia ervilia) seed protein incorporated with Pistacia terebinthus extract for active food packaging
Development and characterization of antioxidant bilayer film based on poly lactic acid-bitter vetch (Vicia ervilia) seed protein incorporated with Pistacia terebinthus extract for active food packaging
Effect of mechanical activation on biooxidation and gold extraction of a high-grade flotation concentrate using mesophilic and moderately thermophilic microorganisms
Effect of mechanical activation on biooxidation and gold extraction of a high-grade flotation concentrate using mesophilic and moderately thermophilic microorganisms
Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction