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Non-isothermal nanocrystallization of Fe83.3Si4B8P4Cu0.7 (NANOMET®) alloy: Modeling and the heating rate effect on magnetic properties
Synergism effect of first row transition metals in experimental and theoretical activity of NiM/rGO alloys at hydrogen evolution reaction in alkaline electrolyzer
Synergism effect of first row transition metals in experimental and theoretical activity of NiM/rGO alloys at hydrogen evolution reaction in alkaline electrolyzer
Effect of Carbide Particle Size on the Microstructure, Mechanical properties and Wear Behaviour of HVOF-sprayed WC-17% Co Coatings
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
The effect of floating balls density on evaporation suppression of water reservoirs in the presence of surface flows
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
Effect of Temperature and Reaction Time on the Morphology and Phase Evolution of Self-assembled Cu7.2S4 Nanospheres Obtained from Nanoparticles and Nanorods Synthesized by Solvothermal Method
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
Effect of Spirulina ( Arthrospira platensis ) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt