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Co-estimation of saturation functions (kr and Pc) from unsteady-state core-flood experiment in tight carbonate rocks
An improved Ant Colony Optimization (ACO) technique for estimation of flow functions (kr and Pc) from core-flood experiments
Predation by Allothrombium pulvinum on the spider mites Tetranychus urticae and Amphytetranychus viennensis predation rate prey preference and functional response
Three-Parameter correlation functions for the calculation of thermal conductivity of Gases Liquids and Refrigerants over wide temperature-pressure ranges
Three-Parameter correlation functions for the calculation of thermal conductivity of Gases Liquids and Refrigerants over wide temperature-pressure ranges
Density functional theory study of the structural electronic and magnetic properties of dilute Cr-X alloys (X Fe Ru-Sb Ta)
Determination of potential energy functions of argon krypton and xenon via the inversion of reduced viscosity collision integrals at zero pressure
Functionalized multi-wall carbon nanotube reinforced poly(ester-imide) bionanocomposites containing L-leucine amino acid units
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and Y-amino butyric acid (GABA)
A facile efficient and rapid covalent functionalization of multi-walled carbon nanotubes with natural amino acids under microwave irradiation
Determining the pKa value of the fourth generation poly(propylene imine) dendrimer functionalized with 4-carboxyphenylboronic acid by pH titration method
Comparative response of fennel, ajwain, and anise in terms of osmolytes accumulation, ion imbalance, photosynthetic and growth functions under salinity
Octenylsuccination of sago starch and investigation of the effect of calcium chloride and ferulic acid on physicochemical and functional properties of the modified starch film
The impact of compound addition sequence on functional, antioxidant, and thermal properties of dielectric barrier discharge plasma-produced ternary complexes
From by-product to functional ingredient: Effect of mushroom stipe powders on gelation, texture, and lipid oxidation of processed meat systems