Physics of ice : proceedings/ by International Symposium on Physics of Ice (1968 : Munich, Germany), Reihl, Nikolaus, Bullemer, Bernhard, Engelhardt, Hermann

Subjects: “…Ice crystals…”

The Use of Superspheroids as Surrogates for Modeling Electromagnetic Wave Scattering by Ice Crystals by Lan-Hui Sun, Lei Bi, Bingqi Yi

Subjects: “…ice crystals…”
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The performance of progressive freeze concentration for water purification using rotating cylindrical crystalliser with anti-supercooling holes by Ab. Hamid, Farah Hanim, author, Jusoh, Mazura, thesis advisor

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Life from a Snowflake: Diversity and Adaptation of Cold-Loving Bacteria among Ice Crystals by Carmen Rizzo, Angelina Lo Giudice

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Airborne measurements in different clouds by Andreea CALCAN, Sabina STEFAN, Sorin Nicolae VAJAIAC, Denisa MOACA

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Molecular dynamics-guided modification of AFPIV 3D structure to improve ice binding interaction by Eskandari, Azadeh Hassan

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Cryoprotectants in ovarian vitrification: A review by Atefeh Shirazi-Tehrani, Tahere Mazoochi, Maryam Akhavan-Taheri

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The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production by Anna Kot, Ewa Jakubczyk, Anna Kamińska-Dwórznicka

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Effects of Different Freezing Temperatures on the Quality of Rice Dumpling Dough by Junhua MA, Yibei LU, Yan WANG, Shujie CHEN, Tongshen DU, Liuming YANG, Hua YANG

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Designing Cloud Chamber for Simulate the Microphysics Processes in the Formation of Ice Crystals by Hasan M. Azeez, Monim Hakeem Khalaf, Eptehaal M. Degan, S. M. Robaa

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Identifikasi Bakteri Escherichia Coli Pada Es Kristal Di Rumah Makan Kecamatan Baiturrahman - Banda Aceh by Yuni Dewi Safrida, Thaharah Thaharah

Subjects: “…banda aceh, baiturrahman, ice crystals, esherichia coli, restaurant…”
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Quality characteristics of milk ice cream with citrus fibers and gum by A. V. Landikhovskaya, A. A. Tvorogova

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A Freeze-drying System Coupled by DSC and Microscopy and Its Experimental Study

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Cryopreservation by Directional Freezing and Vitrification Focusing on Large Tissues and Organs by Amir Arav

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The effect of freezing and storage temperature on the stability of the fat emulsion in cream by E. V. Topnikova, A. A. Afanasyeva, I. A. Gurskiy, A. A. Gryzunov

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Technologically important quality indicators of low-lactose ice cream with milk and whey protein concentrates by A. A. Tvorogova, I. A. Gurskiy, Yu. I. Bogdanova

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Numerical Models for Exact Description of in-situ Digital In-Line Holography Experiments with Irregularly-Shaped Arbitrarily-Located Particles by Marc Brunel, Wisuttida Wichitwong, Sébastien Coetmellec, Adrien Masselot, Denis Lebrun, Gérard Gréhan, Guillaume Edouard

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The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream by Igor A. Gurskiy, Antonina A. Tvorogova

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Research progress on the mechanism of fish quality deterioration during frozen storage and novel control technologies by Ruixi Liu, Chunming Tan, Zongcai Tu, Shi Nie, Yaqin Yu, Jingtao Hu, Lu Zhang

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Optimization of Progressive Freezing on Synthetic Produced Water by Circular Moving Cylindrical Crystallizer via Response Surface Methodology by Wan Nur Athirah Mazli, Shafirah Samsuri, Nurul Aini Amran, Eduard Hernández Yáñez

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