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Effect of Heat Treatment on Creep Properties of the Tantalum Base Alloy Astar-811c.
A Randomized Trial Comparing the Effect of Casein With That of Soy Protein Containing Varying Amounts of Isoflavones on Plasma Concentrations of Lipids and Lipoproteins
Archives of Internal Medicine
Effects of Salts of Varying Purity on Lipid Oxidation, Sensory Characteristics, and Textural Properties of Fresh, Ground Pork Patties
Meat Science
Food Science
Effect of Heat Treatment, Final pH of Acidification, and Homogenization Pressure on the Texture Properties of Cream Cheese
Dairy Science and Technology
Biochemistry
Food Science
Effect of pH on the Growth of KDP
The Effect of Varying the Introduction Mode of Reactants on Electrical, Physical and Thermal Stability Properties of Polypyrrole Synthesized With CTAB
AIP Advances
Nanotechnology
Astronomy
Physics
Nanoscience
Effect of the pH and Sodium Chloride on the Functional Properties of Flour of Lupinus Mutabilis “Tarwi” Seeds Variety Criolla
Agroindustrial science
Solvent Effect in the Base-Catalyzed Hydrogen Isotopic Exchange Reaction of Α-Deuteriodiphenylthioacetal
Bulletin of the Chemical Society of Japan
Chemistry
Vanadium Oxides Supported on Hydrotalcite-Type Precursors: The Effect of Acid-Base Properties on the Oxidation of Isopropanol
Brazilian Journal of Chemical Engineering
Chemical Engineering
On the Relation Between the Damage of Earthquake and the Properties of Ground
Zisin (Journal of the Seismological Society of Japan. 2nd ser.)
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