| 1 |
Resolution of ambiguity between the depolarization and ferroelectric-relaxor transition temperature through dielectric studies in lead-free perovskite K0.5Bi0.5TiO3
Banerjee K, Asthana S
Materials Chemistry and Physics, 231, 344, 2019 |
| 2 |
Cold flow and filterability properties of n-butanol and ethanol blends with diesel and biodiesel fuels
Lapuerta M, Rodriguez-Fernandez J, Fernandez-Rodriguez D, Patino-Camino R
Fuel, 224, 552, 2018 |
| 3 |
Improving a free air breathing proton exchange membrane fuel cell through the Maximum Efficiency Point Tracking method
Cano MH, Mousli MIA, Kelouwani S, Agbossou K, Hammoudi M, Dube Y
Journal of Power Sources, 345, 264, 2017 |
| 4 |
Phase transition of carbonate solvent mixture solutions at low temperatures
Okumura T, Horiba T
Journal of Power Sources, 301, 138, 2016 |
| 5 |
Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough
Meziani S, Jasniewski J, Gaiani C, Ioannou I, Muller JM, Ghoul M, Desobry S
Journal of Food Engineering, 107(3-4), 358, 2011 |
| 6 |
Cell-culture compatible silk fibroin scaffolds concomitantly patterned by freezing conditions and salt concentration
Byette F, Bouchard F, Pellerin C, Paquin J, Marcotte I, Mateescu MA
Polymer Bulletin, 67(1), 159, 2011 |
| 7 |
Sorption isotherm and state diagram of grapefruit as a tool to improve product processing and stability
Fabra MJ, Talens P, Moraga G, Martinez-Navarrete N
Journal of Food Engineering, 93(1), 52, 2009 |
| 8 |
Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality
Phimolsiripol Y, Siripatrawan U, Tulyathan V, Cleland DJ
Journal of Food Engineering, 84(1), 48, 2008 |
| 9 |
Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature
Tocci AM, Mascheroni RH
Journal of Food Engineering, 88(1), 20, 2008 |
| 10 |
Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions
Herceg Z, Rezek A, Lelas V, Kresic G, Franetovic M
Journal of Food Engineering, 79(1), 279, 2007 |
