검색결과 : 10건
| No. | Article |
|---|---|
| 1 |
3D interconnected Bi2S3 nanosheets network directly grown on nickel foam as advanced performance binder-free electrode for hybrid asymmetric supercapacitor Zhai XG, Gao JP, Xu XY, Hong W, Wang H, Wu FM, Liu Y Journal of Power Sources, 396, 648, 2018 |
| 2 |
Transgenic SCs Expressing GDNF-IRES-DsRed Impair Nerve Regeneration Within Acellular Nerve Allografts Ee XP, Yan Y, Hunter DA, Schellhardt L, Sakiyama-Elbert SE, Mackinnon SE, Wood MD Biotechnology and Bioengineering, 114(9), 2121, 2017 |
| 3 |
Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis) Adsare SR, Bellary AN, Sowbhagya HB, Baskaran R, Prakash M, Rastogi NK Journal of Food Engineering, 175, 24, 2016 |
| 4 |
Viral Transduction of Primary Schwann Cells Using a Cre-Lox System to Regulate GDNF Expression Wu-Fienberg Y, Moore AM, Marquardt LM, Newton P, Johnson PJ, Mackinnon SE, Sakiyama-Elbert SE, Wood MD Biotechnology and Bioengineering, 111(9), 1886, 2014 |
| 5 |
Optimization of operating conditions of a cooling tunnel for production of hard candies Reinheimer MA, Mussati SF, Scenna NJ Journal of Food Engineering, 109(1), 22, 2012 |
| 6 |
Fabrication and characterization of a cotton candy like surface with superhydrophobicity Hu Y, Huang CY, Su D, Jiang QW, Zhu YF Applied Surface Science, 257(14), 6044, 2011 |
| 7 |
Removal of color from fruit candy waste by activated carbon adsorption Ozsoy HD, van Leeuwen J Journal of Food Engineering, 101(1), 106, 2010 |
| 8 |
Influence of product composition and operating conditions on the unsteady behavior of hard candy cooling process Reinheimer MA, Mussati S, Scenna NJ Journal of Food Engineering, 101(4), 409, 2010 |
| 9 |
A hybrid approach to modeling of an industrial cooking process of chewy candy Oliveira GA, Nogueira MRC, Brusamarello CZ, Corazza ML, Corazza FC Journal of Food Engineering, 89(3), 251, 2008 |
| 10 |
Production and acceptance of a soy candy Genta HD, Genta ML, Alvarez NV, Santana MS Journal of Food Engineering, 53(2), 199, 2002 |