Showing 721 - 740 results of 1,763 for search '(( 10 (((peter OR per) decrease) OR (((mean decrease) OR (a decrease)))) ) OR ( 5 w decrease ))*', query time: 0.17s Refine Results
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    Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines by Savaş, Adem

    Published 2023
    “…Hereby, the effects of sumac usage (0.5%, w/w) in beef meatball preparation on the formation of HAAs and some quality parameters (water, pH, cooking loss, and lipid oxidation values) of meatballs cooked at 150 and 250 °C were investigated. …”
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  3. 723

    Electrically conductive hybrid organic crystals as flexible optical waveguides by Li, Liang

    Published 2022
    “…In cyclic operation mode, their conductivity decreases less than 1% after 10,000 thermal cycles. …”
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  4. 724
  5. 725

    Use and assessment of “e-plastics” as recycled aggregates in cement mortar by Makri, Chrysanthi

    Published 2019
    “…The replacement percentages (RPs) used were 2.5%, 5%, 7.5%, 10% and 12.5%, while the water to cement (w/c) ratio was maintained constant at 0.5 in all tests. …”
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    Self-healing performance of smart coatings modified with different corrosion inhibitors. by Habib, Sehrish

    Published 2020
    “…It was observed that 25% and 29.75% w/w of NMTU and DDA were loaded into nanocontainers, confirmed through Thermogravimetric analysis (TGA) analysis. …”
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    Experimental investigation on the compressibility of Al/Al2O3 nanocomposites by Wagih, Ahmed

    Published 2016
    “…The results showed that the grain size of milled powders was about 43 nm with a noticeable presence of agglomerates at 10 wt.% of Al2O3. …”
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    Microbiota and sensorial attributes of buffalo meat stored under vacuum packaging: combined impact of marination, citrox and oregano essential oil by Osaili, Tareq

    Published 2023
    “…This study aimed to examine the antimicrobial and sensorial effects of natural citrox (0.2% v/w) and oregano essential oil (0.1% v/w) or their combination on marinated buffalo meat stored under vacuum at two storage conditions of 4°C and 12°C. …”
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