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Analytical stability criterion in haptic rendering the role of damping
Microwave and ultrasound-assisted synthesis of poly(vinyl chloride)/ riboflavin modified MWCNTs Examination of thermal mechanical and morphology properties
Microwave and ultrasound-assisted synthesis of poly(vinyl chloride)/ riboflavin modified MWCNTs Examination of thermal mechanical and morphology properties
Nanocomposite materials based on poly(vinyl chloride) and bovine serum albumin modified ZnO through ultrasonic irradiation as a green technique Optical thermal mechanical and morphological properties
Production of bionanocomposites based on poly(vinyl pyrrolidone) using modified TiO2 nanoparticles with citric acid and ascorbic acid and study of their physicochemical properties
Sonochemical synthesis of PVA/PVP blend nanocomposite containing modified CuO nanoparticles with vitamin B1 and their antibacterial activity against Staphylococcus aureus and Escherichia coli
Stabilization of 4-phenylurazole by electrografting on a nanofibrillated mesoporous carbon modified electrode. Reactivity of anchored triazolinedione groups against Michael-type addition at electrode/electrolyte interface
Surface modified SiO2 nanoparticles by thiamine and ultrasonication synthesis of PCL/SiO2-VB1 NCs Morphology thermal mechanical and bioactivity investigations
The influence of bovine serum albumin-modified silica on the physicochemical properties of poly(vinyl alcohol) nanocomposites synthesized by ultrasonication technique
High Step-Up Interleaved ZVT Converter With Low Voltage Stress and Automatic Current Sharing
A New Class of Frequency Selective Surface Based on Non-Resonant Elements with High Stability
An ultrasonic assisted process for the synthesis of poly(vinyl alcohol)-poly (N-vinyl-2-pyrrolidone) nanocomposites filled with modified nano-Zirconia
Evaluating the Role of Antioxidants in the Stabilization of Hydroxypropyl cellulose by ATR-FTIR Spectroscopy
Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage
Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage