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an optimal inventory policy for a multi-echelon closed-loop supply chain of postconsumer recycled content products
The third order melnikov function of a cubic integrable system under quadratic perturbations
The relationship between tomato fruit growth, incidence of blossom-end rot and phytohormone content as affected by sink/source ratio
The relationship between tomato fruit growth, incidence of blossom-end rot and phytohormone content as affected by sink/source ratio
Corrosion of Binder Jetting Additively Manufactured 316L Stainless Steel of Different Surface Finish
Recent innovations in functionalized layered double hydroxides:Fabrication, characterization, and industrial applications
Reduced graphene oxide and carbon nanotubes composite functionalized by azobenzene, characterization and its potential as a curcumin electrochemical sensor
Reduced graphene oxide and carbon nanotubes composite functionalized by azobenzene, characterization and its potential as a curcumin electrochemical sensor
Reduced graphene oxide and carbon nanotubes composite functionalized by azobenzene, characterization and its potential as a curcumin electrochemical sensor
Equally weighted multivariate optimization of feeding rate for sub-yearling great sturgeon (Huso huso) using desirability function model
Optimization of chitosan/tannic acid@ ZnFe layered double hydroxide bionanocomposite film for removal of reactive blue 4 using a response surface methodology
Optimization of chitosan/tannic acid@ ZnFe layered double hydroxide bionanocomposite film for removal of reactive blue 4 using a response surface methodology
Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties
Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties
Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties