Keywords: تکان دادن; Active debris removal; Tumbling; Nutation following fly-around; Dynamic model; Guidance scheme; Instant rotation plane of LOS;
مقالات ISI تکان دادن (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: تکان دادن; Fragments; Form factor; Mach number; Drag coefficient; Cauchy area; Tumbling;
Keywords: تکان دادن; Tumbling; Brining; Structure; Diffusivity; Salt; Meat;
Keywords: تکان دادن; Nahal Hemar Cave; Pre-Pottery Neolithic B period; Carnelian beads; Lapidary; Abrasion; Polishing; Splinter drill; Tumbling;
Keywords: تکان دادن; 3720Biomechanics; Fundamental; Skill; Technique; Variability; Tumbling
Keywords: تکان دادن; Autorotation; Lock-in; Bifurcation; Underslung load; Rectangular prism; Tumbling;
Keywords: تکان دادن; Membrane; Tank-treading; Tumbling; Navier–Stokes flow; Helfrich energy; Phase–field model; Local relaxation; Adaptive finite element method
Keywords: تکان دادن; Ultrasoft colloids; Vesicles; Blood cells; Elasticity; Dynamics; Tumbling; Tank-treading; Rheology; Viscosity; Shear thinning;
Keywords: تکان دادن; Ice particle rotation; Falling ice particles; Low Reynolds numbers; Mathematical expressions; Hydrodynamic torque; Numerical solution; Tumbling
Keywords: تکان دادن; Bacterial flagella; Bundling; Elastic network model; Immersed boundary method; Stokes equations; Tumbling
Deburring and Smoothing the Edges Using Vibro-abrasive Machining
Keywords: تکان دادن; fine machining; vibro-abrasive; rotofinish; tumbling; burrs removing;
Earth’s gravity gradient and eddy currents effects on the rotational dynamics of space debris objects: Envisat case study
Keywords: تکان دادن; Space debris; Tumbling; Gravity gradient; Eddy currents; Envisat
Eddy currents applied to de-tumbling of space debris: Analysis and validation of approximate proposed methods
Keywords: تکان دادن; Active debris removal; Earth׳s magnetic field; Eddy currents; Tumbling;
Experimental tumbling of echinoderms - Taphonomic patterns and implications
Keywords: تکان دادن; Taphonomy; Echinoderms; Tumbling; Abrasion; Disarticulation; Paleoenvironment;
Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets
Keywords: تکان دادن; Homogenization; Marinating; Tumbling; Injection; Immersion; Holding time; Sensory evaluation; Naïve assessors;
A simple and efficient direct forcing immersed boundary framework for fluid–structure interactions
Keywords: تکان دادن; Fluid–structure interaction; Immersed boundary method; Direct forcing; Strong coupling; Predictor–corrector algorithm; Field extension; Moving boundary; Vortex-induced vibration; Galloping; Fluttering; Tumbling; Vortex shedding
Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle
Keywords: تکان دادن; Slice; Marination; Tumbling; Water absorption;
Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef
Keywords: تکان دادن; Tumbling; Lipid oxidation; Antioxidant; Roast beef
The effects of tumbling and sodium tripolyphosphate on the proteins of döner
Keywords: تکان دادن; Döner; Tumbling; Sodium tripolyphosphate; Beef; Proteolysis; SDS-PAGE
Stokesian Dynamics simulation of the role of hydrodynamic interactions on the behavior of a single particle suspending in a Newtonian fluid. Part 2. 2D flexible and rigid rings
Keywords: تکان دادن; Stokesian Dynamics; Hydrodynamic interaction; Ring particle suspension; Flexibility; Tumbling; Rheological properties
Stokesian dynamics simulation of the role of hydrodynamic interactions on the behavior of a single particle suspending in a Newtonian fluid. Part 1. 1D flexible and rigid fibers
Keywords: تکان دادن; Free-drain approximation; Hydrodynamic interaction; Direct fiber simulation; Flexible fiber suspension; Tumbling
The dynamic behavior of chemically “stiffened” red blood cells in microchannel flows
Keywords: تکان دادن; RBC; Erythrocyte; Deformation; Diamide; Tumbling; Microfluidics; Cytoplasm
Testing heterogeneity in faunal assemblages from archaeological sites. Tumbling and trampling experiments at the early-Middle Pleistocene site of Gesher Benot Ya’aqov (Israel)
Keywords: تکان دادن; Taphonomy; Biostratonomy; Bone-surface modifications; Striations; Tumbling; Trampling; Lacustrine shoreline environment
Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat
Keywords: تکان دادن; Ultrasound; Curing; Diffusion coefficient; Tumbling; Tenderness; Porcine meat
Electron spin-lattice relaxation of nitroxyl radicals in temperature ranges that span glassy solutions to low-viscosity liquids
Keywords: تکان دادن; Cole-Davidson spectral density function; Nitroxyl radical; Spin-lattice relaxation; Tumbling;
Development of a modified dry curing process for beef
Keywords: تکان دادن; Beef; Dry curing; Vacuum tumble; Tumbling; Vacuum pulsing
Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef
Keywords: تکان دادن; Beef; Sous vide; Whey protein; Tumbling; Sodium chloride
Bio-inspired surface engineering and tribology of MoS2 overcoated cBN–TiN composite coating
Keywords: تکان دادن; cBN–TiN coatings; Biomimetic; Tumbling; MoS2; Sliding
Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts
Keywords: تکان دادن; Roast beef; Tenderization; Moisture enhancement; Tumbling; Texture; Water holding;
Relationships between sensory perception and water distribution determined by low-field NMR T2 relaxation in processed pork - impact of tumbling and RNâ allele
Keywords: تکان دادن; NMR T2 relaxation; Sensory perception; Water-holding capacity; Technological meat quality; Tumbling; RN genotype; Cured-smoked pork;
Effect of tumbling and RN genotype on sensory perception of cured-smoked pork loin
Keywords: تکان دادن; Processing; Tumbling; RN genotype; Sensory quality; Pork;