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Overcoming the potential drop in conducting polymer artificial muscles through metallization of electrospun nanofibers by electroplating process
Overcoming the potential drop in conducting polymer artificial muscles through metallization of electrospun nanofibers by electroplating process
Overcoming the potential drop in conducting polymer artificial muscles through metallization of electrospun nanofibers by electroplating process
Comparison of experimental and empirical methods for estimating the shear strength of rock joints based on the statistical approach
Development of a Kinetical Investigation Method Using Adsorption Kinetic Models for Selection and Optimization of Flocculation Process
Development of a Kinetical Investigation Method Using Adsorption Kinetic Models for Selection and Optimization of Flocculation Process
Lifetime performance assessment of ductile steel frame using fractional model of viscoelastic dampers considering uncertainty parameters
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