Keywords: انرژی تغییر شکل; Fiber retention capacity; Gluten; Flour constituent; Chopin alveography; refined white flour; (RWF); type 2 flour; (T2F); Whole wheat flour; (WWF); dough tenacity; (P); deformation energy; (W); curve configuration ratio; (P/L); dough extensibility; (L); i
مقالات ISI انرژی تغییر شکل (ترجمه نشده)
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Keywords: انرژی تغییر شکل; drag coefficients; momentum fluxes; Arctic sea ice; atmosphere-sea-ice-ocean interaction; deformation energy; surface roughness length; cost function;
Keywords: انرژی تغییر شکل; Hollow carbon nanosphere; In situ experiment; Finite element analysis; Deformation energy; Buckling; Post-buckling; Inhomogeneous nanosphere;
Keywords: انرژی تغییر شکل; Skin marker; Geometrical transformation; Cluster deformation; Deformation energy; Shoulder complex;
Keywords: انرژی تغییر شکل; Deformation energy; Nucleosome; SNP site; DSB site; ORI;
Keywords: انرژی تغییر شکل; Elastomers; Homogenization method; Deformation energy; Stochastic perturbation method; Stochastic Finite Element Method
Keywords: انرژی تغییر شکل; Modelling; Nafion membrane; Humidity cycling; Mechanical durability; Deformation energy
Keywords: انرژی تغییر شکل; Hydrogen clathrate hydrates; Tetrahydrofuran; Density Functional Theory; Interaction energy; Deformation energy; Vibrational Raman spectra;
Keywords: انرژی تغییر شکل; Skin marker displacement; Marker-cluster geometrical transformation; Skin envelope shape variations; Deformation energy; STA mathematical model;
Keywords: انرژی تغییر شکل; Bitumen emulsion mortar (BEM); Fracture behaviour; Indirect tensile test; Fracture work; Deformation energy; Ductility; Brittleness; Water evaporation; Adhesion
Proximal composition, sensorial properties and effect of ascorbic acid and α - tocopherol on oxidative stability of bread made with whole flours and vegetable oils
Keywords: انرژی تغییر شکل; Ascorbic acid; α-tocopherol; Oxidative stability; Omega-3 fatty acids; Bread; AACC; American Association of Cereal Chemists; ALA; alpha-linolenic acid; BHA; butylhydroxyanisole; CAA; Argentine Food Code; CO; canola oil; DSC; differential scanning calorim
Modeling of deformation energy at elevated temperatures and its application in Mg-Li-Al-Y alloy
Keywords: انرژی تغییر شکل; high temperature deformation; superplasticity; creep; deformation energy; Mg-Li-Al-Y alloy;
Impact of deformation energy on the hydrogen bonding interactions in gas phase 3-X catecholâ¯H2O complexes (X = H, F, Cl, Br): The effect of approach of a water molecule
Keywords: انرژی تغییر شکل; Hydrogen bond; Deformation energy; NBO; CTP; SAPT; 3-Halo catechol;
Effect of the TiH2 pre-treatment on the energy absorption ability of 6061 aluminium alloy foam
Keywords: انرژی تغییر شکل; Heat treatment; Titanium hydride; Long-term oxidation; Deformation energy; Absorption ability
Mechanistic investigation of halopentaaquachromium(III) complexes: Comparison of computational and experimental results
Keywords: انرژی تغییر شکل; Halopentaaquachromium(III) complexes; Aquation reactions; Deformation energy; Hybrid density functional theory; PCM; IRC;
Comparative computational investigation of the reaction mechanism for the hydrolytic deamination of cytosine, cytosine butane dimer and 5,6-saturated cytosine analogues
Keywords: انرژی تغییر شکل; Cytosine; Cyclobutane pyrimidine photodimers; 5,6-Saturated cytosine analogues; Hydrolytic deamination reaction mechanism; Deformation energy; Interaction energy;
Material-aware cloth simulation via constrained geometric deformation
Keywords: انرژی تغییر شکل; Cloth simulation; Material measurement; Cloth behavior; Mesh deformation; Deformation energy
Deformation and dissipated energies for high cycle fatigue of 2024-T3 aluminium alloy
Keywords: انرژی تغییر شکل; Fatigue; Image correlation; Thermography; Deformation energy; Dissipation; Hysteresis
The model of alkylphenol micelles bound to respective antibodies on the solid surface
Keywords: انرژی تغییر شکل; Micelle; Nonylphenol; Specific binding; Adhesion energy; Deformation energy; AFM;
Multiple folding and packing in DNA modeling
Keywords: انرژی تغییر شکل; DNA writhing; Coiling; Deformation energy; Packing
Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour
Keywords: انرژی تغییر شکل; Structured lipid; Rheology; Wheat flour; Cookies; AIB; American Institute of Baking; L; average abscissa at bubble rupture; LSD; least significant difference; P; maximum over-pressure; P/L; curve configuration ratio; SAS; Statistical Analysis System; SEM;