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Showing 4,501 - 4,520 results of 4,731 for search '(((((pinnae OR pinnau) OR pingnae) OR (spinn OR min)) OR spence) OR ((spin OR sspingna) OR eng))', query time: 0.19s Refine Results
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    In-plane surface wave in a classical elastic half-space covered by a surface layer with microstructure by Fan, Hui, Long, Jianmin

    Published 2021
    “…Thirdly, by employing the second-order strain-gradient model (Aifantis in Int. J. Eng. Sci. 30:1279–1299, 1992), we derive the dispersion equation of the surface wave for the case that the microstructure length scale is larger than the layer thickness. …”
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    Journal Article
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    HiPIMS deposition of VO2 thermochromic coating for enhanced optical properties by Vu, Tuan Duc

    Published 2022
    “…In chapter 4, a HiPIMS deposition technique for VO2(M) thin film on a commercial material, such as soda-lime glass substrate, was established with a high deposition rate of 5.7 nm/min. The VO2(M) deposited on soda-lime glass exhibits excellent crystallinity and thermochromic properties (highest luminous transmission Tlum ≈ 30.4%, and solar modulation ΔTsol ≈ 12%) in comparison with similarly prepared VO2 on high temperature glass and quartz substrates. …”
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    Thesis-Doctor of Philosophy
  12. 4512

    Evaluation of paper spray mass spectrometry for direct analysis of small molecule drugs and hemoglobin constant spring peptide markers by Takyi-Williams, John

    Published 2016
    “…Further application of the PS-MS assay to preclinical pharmacokinetic (PK) study found that, the assay was simple and rapid with overall analysis time of 1 min and a full plasma concentration vs. time profile of sunitinib could be obtained from a single mouse. …”
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    Thesis
  13. 4513

    Antimicrobial activity, phytochemical and toxicity analyses of salam [Syzygium polyanthum (Wight) Walp.] leaf extract and its application in food by Ramli, Suzita

    Published 2018
    “…Generally the significant reduction of natural microflora in tested food samples were started at 0.50% (v/v) of extract at 5 min. During storage, 5% (v/v) showed better effect in controlling the microbial survival throughout the storage time. …”
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    Thesis
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