| 1 |
Structural and thermal analysis of an innovative baking furnace for carbon anode production
Zheng SY, Rao ZH, Liao SM
International Journal of Energy Research, 45(5), 6907, 2021 |
| 2 |
Production of mixed rare earth oxide powder from a thorium containing complex Bastnasite ore
Kursunoglu S, Hussaini S, Top S, Ichlas ZT, Gokcen HS, Ozsarac S, Kaya M
Powder Technology, 379, 641, 2021 |
| 3 |
Estimating convective heat transfer coefficients and uncertainty thereof using the general uncertainty management (GUM) framework
Hakansson A
Journal of Food Engineering, 263, 53, 2019 |
| 4 |
The effects of flue-wall design modifications on combustion and flow characteristics of an aluminum anode baking furnace-CFD modeling
Tajik AR, Shamim T, Zaidani M, Abu Al-Rub RK
Applied Energy, 230, 207, 2018 |
| 5 |
Investigating the flue-wall deformation effects on performance characteristics of an open-top aluminum anode baking furnace
Zaidani M, Tajik AR, Qureshi ZA, Shamim T, Abu Al-Rub RK
Applied Energy, 231, 1033, 2018 |
| 6 |
A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries
Schulz K, Nieter A, Scheu AK, Copa-Patino JL, Thiesing D, Popper L, Berger RG
Applied Microbiology and Biotechnology, 102(3), 1269, 2018 |
| 7 |
Extraction of metals from spent lithium ion batteries- Role of acid, reductant and process intensification in recycling
Meshram P, Abhilash, Pandey BD, Mankhand TR, Deveci H
Indian Journal of Chemical Technology, 25(4), 368, 2018 |
| 8 |
Stability of texture, meltability and water mobility model of pizza-style cheeses from goat's milk
Cais-Sokolinska D, Bierzunska P, Kaczynski LK, Baranowska HM, Tomaszewska-Gras J
Journal of Food Engineering, 222, 226, 2018 |
| 9 |
The size of eye-shaped bubbles in Danish pastry in relation to the size of fat fragments; A reverse engineering approach of the alveolar structure
Lucas T, Collewet G, Bousquieres J, Deligny C
Journal of Food Engineering, 237, 194, 2018 |
| 10 |
Characterization of dough baked via blue laser
Blutinger JD, Meijers Y, Chen PY, Zheng CX, Grinspun E, Lipson H
Journal of Food Engineering, 232, 56, 2018 |
