Showing 241 - 260 results of 7,305 for search '((((spinge OR spence) OR sspinae) OR (line OR find)) OR ((pinn OR (ming OR ling)) OR pin))', query time: 0.29s Refine Results
  1. 241

    论明泰昌、天启初年内臣与朝臣的关系 :以宦官王安为例 = The relationship between eunuchs and imperial officials from Ming Tai Chang period to early Tian Qi period : a case study of eunuch Wang An by 马爱连 Ma, Ah Lain

    Published 2021
    “…最后王安的覆灭也意味着以魏忠贤为首的阉党崛起,失去依靠的东林人士被严厉打击。In the Ming Dynasty, in order for imperial edicts to be promulgated, approval from the Directorate of Ceremonial (司礼监), an eunuch institution, was often needed. …”
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    Final Year Project (FYP)
  2. 242

    Design, synthesis, structural characterization, cytotoxicity and computational studies of Usnic acid derivative as potential anti-breast cancer agent against MCF7 and T47D cell lines by Roney, Miah, Wong, Kelvin Khai Voon, Uddin, Md. Nazim, Rullah, Kamal, Septama, Abdi Wira, Antika, Lucia Dwi, Mohd Fadhlizil Fasihi, Mohd Aluwi

    Published 2025
    “…In this study, the usnic acid derivative (UA1) was synthesized due to the effectiveness of usnic acid (UA) against BC cell line. Furthermore, the structure of synthesized compound was determined using FT-IR, 1H NMR, 13C NMR, HSQC, and HMBC spectroscopic techniques. …”
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    Article
  3. 243

    Environmental sustainability of vegetables by Koh, Lam Pin

    Published 2022
    “…A life cycle assessment (LCA) was conducted in order to find out if the consumption of imported consumer goods in Singapore is sustainable. …”
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    Final Year Project (FYP)
  4. 244

    Implementing control theory on Micro:bit car by Tang, Lit En

    Published 2024
    Subjects:
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    Final Year Project (FYP)
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  13. 253

    Hot and round: How temperature and shape impact the multisensory appreciation of cornmeal by Juravle, G, Duca, R, Feghiuș, C, Spence, C

    Published 2024
    “…These results highlight the importance of serving temperature and how temperature interacts with food shape. The findings are discussed in the context of current theories of crossmodal correspondences, with consideration of the importance of temperature perception in gastronomic settings.…”
    Journal article
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