نمایش نتایج جستجو برای
نویسنده: Mortazavi
زبان مقاله: انگلیسی
موارد یافت شده: 207
1 - How leader–member exchange can uplift team’s energy to increase creative work involvement (چکیده)2 - A new approach for reclaiming of waste automotive EPDM rubber using waste oil (چکیده)
3 - Modeling organizational intelligence using DEMATEL method in Iranian public universities (چکیده)
4 - Effect of Halocarbon as Promoter on Activity of Ziegler-Natta Catalyst in 1-Hexene Polymerization (چکیده)
5 - Designing a SYBR Green Absolute Real time PCR Assay for Specific Detection and Quantification of Bacillus subtilis in Dough Used for Bread Making (چکیده)
6 - Investigation the effect of time-passing on the properties of commercial TMC in thin film composite membrane preparation (چکیده)
7 - New (F/G)-Expansion Method and Its Applications to Nonlinear Pdes in Mathematical Physics (چکیده)
8 - On a Metric on Shift Invariant Spaces (چکیده)
9 - Traveling Wave Solutions For Some Nonlinear (N + 1)-Dimensional Evolution Equations by Using (G ′ /G) and (1/G ′ )-Expansion Methods (چکیده)
10 - Analysis of Changes in Customers’ Expectations of Service Quality in Banking Sector between 2007 and 2013 (چکیده)
11 - Ants (Hymenoptera: Formicidae) and their aphid partners (Homoptera: Aphididae) in Mashhad region, Razavi Khorasan Province, with new records of aphids and ant species for Fauna of Iran (چکیده)
12 - Developه ی Developing a framework for studying and evaluating the kinds of psychological contracts inthe context of relationship marketing (چکیده)
13 - Toward an exploration of follower's implicit followership theories of Mashhad's large organizations using a qualitative approach (چکیده)
14 - An Analytical Fault Location Method based on Minimum Number of Installed PMUs (چکیده)
15 - An investigation on the effect of alcoholic and aqueous extracts of Dorema aucheri (Bilhar) on some pathogenic bacteria in vitro (چکیده)
16 - effect of pretreatment on quality of dried quince (چکیده)
17 - Isolation and Identification of Lactic Acid Bacteria in Winter Salad (Local Pickle) during Fermentation Using 16S rRNA Gene Sequence Analysis (چکیده)
18 - Silver Nanocomposite and its Antimicrobial Effect in Reducing Microbial Load of Cakes (چکیده)
19 - Morphological, physicochemical, and viscoelastic properties of sonicated corn starch (چکیده)
20 - Microbiological, Biochemical and Rheological Changes Throughout Ripening of Kurdish Cheese (چکیده)
21 - Investigating the influence of pH, temperature and agitation speed on yellow pigment production by Penicillium aculeatum ATCC 10409 (چکیده)
22 - Application of PCR Technique in Combination with DNase Treatment for Detection of Viable Lactobacillus acidophilus Bacteria (چکیده)
23 - Isolation, Identification and Growth’s Comparison f Mold Types In A Cake Factory Environment And Final Products (چکیده)
24 - Identification of Anti-microbial Producing Enterococci Isolated from Iranian Raw Milk Cheeses Using Polyphasic Approach (چکیده)
25 - Isolation, identification and characterization of probiotic Lactobacilli spp. from Tarkhineh (چکیده)
26 - Relationship between microbial load and histamine content in the rainbow trout fillet during refrigeration (چکیده)
27 - In-vitro antibacterial activity of aqueous and ethanolic extracts of Kelussia odoratissima on Salmonella typhimurium (چکیده)
28 - Investigating of Satureja bachtiarica extract against pseudomonas aeruginosa (چکیده)
29 - Investigating of Thymus vulgaris extract on Staphylococcus aureus PTCC 2592 (چکیده)
30 - Evaluation of antimicrobial effects of aqueous and ethanolic extracts of Ferulago angulata on Escherichia coli "in vitro" (چکیده)
31 - Geochemistry of the Late Jurassic–Early Cretaceous shales (Shurijeh Formation) in the intracontinental Kopet-Dagh Basin, northeastern Iran: implication for provenance, source weathering, and paleoenvironments (چکیده)
32 - Bis(imino)pyridyl iron complexes immobilized on MgCl2 for ethylene polymerization: Effect of polymerization temperatures (چکیده)
33 - Synthesis of PE reactor alloys using Ziegler-Natta/ Late Transition Metal hybrid catalyst: Study of vinyl content and molecular weight (چکیده)
34 - Ethylene polymerization with hybrid nickel α-diimine/Cp2TiCl2/MgCl2 catalyst to prepare blends of linear and branched polyethylene (چکیده)
35 - Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology (چکیده)
36 - Application of Glazing for Bread Quality Improvement (چکیده)
37 - An integrated AHP-PROMETHEE method for selecting the most suitable EPDM (چکیده)
38 - the relationship between culture and work ethic in multi-Faceted cultures (چکیده)
39 - Antimicrobial Effect of Aqueous and Ethanolic Extracts of Satureja bachtiarica on Some Pathogenic Bacteria in Vitro (چکیده)
40 - Antimicrobial effects of Kelussia odoratissima extracts against food borne and food spoilage bacteria "in vitro" (چکیده)
41 - Predicting the contents of volatile and non-volatile amines in rainbow trout fillet during storage time via image processing technique (چکیده)
42 - Use of quince seed mucilage edible films containing natural preservatives toenhance physico-chemical quality of rainbow trout fillets during cold storage (چکیده)
43 - Antimicrobial effect of Carboxy Methyl Cellulose (CMC) containing aqueous and ethanolic Eucalyptus camaldulensis L. leaves extract against Streptococcus pyogenes, Pseudomonas aeruginosa and Staphylococcus epidermidis (چکیده)
44 - Investigating the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Lavandula stoechas L. and Rosmarinus officinalis L. extracts on pathogen bacterias “in vitro” (چکیده)
45 - Extended structures in copper(II) complexes with 4-hydroxypyridine-2,6-dicarboxylate and pyrimidine derivative ligands: X-ray crystal structure, (چکیده)
46 - In situ silica supported metallocene catalysts for ethylen Polymerzation (چکیده)
47 - Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheese (چکیده)
48 - Metabolism of extracted inulin from Helianthus tuberosusby Lactobacillus strains isolated from traditional Kordish cheese (چکیده)
49 - Preparation of ethylene/a-olefins copolymers using (2-RInd)2ZrCl2/MCM-41 (R:Ph,H) catalyst, microstructural study (چکیده)
50 - The effect of lead toxicity on embryonic development and early larval growth of the Echinometra mathaei sea urchin (Persian Gulf), morphologic and morphometric studies (چکیده)
51 - Optimization of extraction, antioxidant activity and functionalproperties of quince seed mucilage by RSM (چکیده)
52 - Antimicrobial Effect of Aqueous, Ethanol, Methanol and Glycerin Extracts of Satureja bachtiarica on Streptococcus pyogenes, Pseudomonas aeruginosa and Staphylococcus epidermidis (چکیده)
53 - Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets (چکیده)
54 - Study on application offlux linkage of synchronous generator for loss of excitation detection (چکیده)
55 - Optimization of Subcritical Water Extraction of Bioactive Compounds from Barberry Fruit (Berberis vulgaris) by Using Response Surface Methodology (چکیده)
56 - Optimization of Operational Parameters to Fortify Iranian UF-Feta Cheese with Fish Oil Using Response Surface Methodology (چکیده)
57 - Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity (چکیده)
58 - The Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils (چکیده)
59 - Response Surface Optimization of Barbari Bread-Making Process Variables: Interrelationship of Texture, Image and Organoleptic Characteristics; Using Image Analysis for Quality and Shelf Life Prediction (چکیده)
60 - Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread (چکیده)
61 - Antimicrobial activity of Eucalyptus camaldulensis extract against Staphylococcus aureus (چکیده)
62 - Characterization of MAO-Modified Silicas for Ethylene Polymerization (چکیده)
63 - Physical, barrier and antioxidant properties of a novel plasticizededible film from quince seed mucilage (چکیده)
64 - Isolation and biochemical identification of lactic acid bacteria from winter salad (pickle during the ripining period) (چکیده)
65 - Effect of mass transfer limitations on catalyst performance during reduction and carburization of iron based Fischer-Tropsch synthesis catalysts (چکیده)
66 - Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties (چکیده)
67 - Characterization of antioxidant–antibacterial quince seed mucilagefilms containing thyme essential oil (چکیده)
68 - Detrital mode and geochemistry of the Shurijeh Formation (Late Jurassic-Early Cretaceous) in the central and western parts of the Intracontinental Kopet-Dagh Basin, Northeastern Iran: Implications for provenance, tectonic setting and weathering processes (چکیده)
69 - Microleakage and antibacterial properties of ZnO and ZnO:Ag nanopowders prepared via a sol–gel method for endodontic sealer application (چکیده)
70 - Preparation of a Novel Super Active Fischer-Tropsch Cobalt Catalyst Supported on Carbon Nanotubes (چکیده)
71 - Studies on accelerated deactivation of ruthenium-promoted alumina-supported alkalized cobalt Fischer-Tropsch synthesis catalyst (چکیده)
72 - Stable isotope record in pedogenic carbonates in northeast Iran: Implications for Early Cretaceous (Berriasian–Barremian) paleovegetation and paleoatmospheric P(CO2) levels (چکیده)
73 - Effect of aqueous and ethanolic extract of Eucalyptus camaldulensis L. on food infection and intoxication microorganisms “in vitro” (چکیده)
74 - How Institutional Socialization Tactics Affects the Drivers of Socialization; Newcomers Proactivity and Socialization Outcomes (چکیده)
75 - Examination of the Effect of Spirulina platensis Microalgae on Drying Kinetics and the Color Change of Kiwifruit Pastille (چکیده)
76 - Mathematical modeling of drying kinetics of the kiwifruit pastille (چکیده)
77 - Identification of antimicrobial producing Enterococci isolated from Iranian raw milk cheeses using cultural methods (چکیده)
78 - Impact of Milk Components on Recovery of Viral RNA from MS2 Bacteriophage (چکیده)
79 - Reflections of post feminist viewpoints on female related issues in organizations (چکیده)
80 - Antimicrobial effect of Satureja bachtiarica extracts aqueous and ethanolic on Escherichia coli and Staphylococcus aureus (چکیده)
81 - Effect of temperature and salt concentration on microbial changes during Tarkhineh fermentation (چکیده)
82 - Multi-Objective Optimization of Osmotic– Ultrasonic Pretreatments and Hot-Air Drying of Quince Using Response Surface Methodology (چکیده)
83 - Study on application of flux linkage of synchronous generator for loss of excitation detection (چکیده)
84 - Antimicrobial properties of plant extracts of Thymus vulgaris L., Ziziphora tenuior L. and Mentha Spicata L., against important foodborne pathogens in vitro (چکیده)
85 - EFFECT OF GEL IMPROVER COMPONENTS ON SENSORY AND QUALITY PROPERTIES OF BARBARI BREAD FORTIFIED WITH SOY FLOUR USING RESPONSE SURFACE METHODOLOGY (چکیده)
86 - OPTIMIZATION OF EMULSIFIER GEL FORMULATION FOR IMPROVEMENT OF FLAT BREAD IMAGE PROPERTIES (چکیده)
87 - the impact of the broadcasting mistake management culture in a healthy organization on the quality of the perdoneel work life (چکیده)
88 - Comparison of copolymerization and terpolymerization with (Ind)2ZrCl2 metallocene catalyst (چکیده)
89 - Evaluation of Gas Turbines Efficiency in the Frequency Control Mode Using Experimental Data (چکیده)
90 - Reduction of Tripping Caused by Inrush Current in the Black-Start Units Using Reduced Voltage Level Start-up (چکیده)
91 - The Role of the Psychological Capital on Quality of Work Life And organization performance (چکیده)
92 - Effectiveness of psychological capital on mistake management culture as a resource for learning in organization (چکیده)
93 - political behavior in organizational context: nature, research and paradigm (چکیده)
94 - Effect of temperature on microbial changes during kimchi fermentation (چکیده)
95 - Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product (چکیده)
96 - Investigating factors influencing women‟s inclination in adopting managerial positios in Iranian higher education (چکیده)
97 - Identification of lactic acid bacteria isolated from Tarkhineh, a traditional Iranian fermented food (چکیده)
98 - Assessment of the Microbiological Quality and Mycotoxin Contamination of Iranian Red Pepper Spice (چکیده)
99 - جداسازی و شناسایی فلور قارچی نمونه های جو جمع آوری شده از گاوداریهای استان خراسان رضوی (چکیده)
100 - an investigation and coparision of the effectes of natural composition staphyloccous areous and geoticum candidum in industrial doogh in samples with response surface method. (چکیده)
101 - Determination of developmental stages of embryo in the Sea Urchin, Echinometra mathaei (چکیده)
102 - The effect of lead toxicity on embryonic development and early larval growth of the Echinometra mathaei sea urchin (Persian Gulf), morphologic and morphometric studies (چکیده)
103 - Beneficial Effects of Polyethylene Packages Containing Micrometer-Sized Silver Particles on the Quality and Shelf Life of Dried Barberry (Berberis vulgaris) (چکیده)
104 - Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes (چکیده)
105 - Desorption Isotherms and Thermodynamic Properties of Fresh and Osmotic–Ultrasonic Dehydrated Quinces (چکیده)
106 - Effect of osmosis and ultrasound pretreatment on the moisture adsorption isotherms of quince (چکیده)
107 - Effect of Polyethylene Packaging Modified with Silver Particles on the Microbial, Sensory and Appearance of Dried Barberry (چکیده)
108 - Role motivation of nonacademic university managers (چکیده)
109 - Effect of polyols on shelf-life and quality of flat bread fortified with soy flour (چکیده)
110 - Kinetic modeling of rehydration in air-dried quinces pretreated with osmotic dehydration and ultrasonic (چکیده)
111 - Comparative study of copolymerization and terpolymerization of ethylene/ propylene/diene monomer using metallocene catalyst (چکیده)
112 - The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese (چکیده)
113 - Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches (چکیده)
114 - Immobilization of α-amylase onto magnetic nanoparticles by shaking method (چکیده)
115 - Effect of temperature on the activity of alpha-amylase immobilized onto magnetic nanoparticles (چکیده)
116 - Factors affecting employees' readiness for knowledge management (چکیده)
117 - Predictive model for antimicrobial effect of Thymus vulgaris extract on Salmonella enteritidis PT4 in mayonnaise (چکیده)
118 - The distribution of some pathogenic micro-organisms in Kurdish cheese during ripening (چکیده)
119 - Molecular analysis of the diversity and evolution of lactic flora in Lighvan-an Iranian raw sheep's milk- cheese (چکیده)
120 - Isolation and Identification of Lactic Acid Bacteria from Koozeh Cheese (چکیده)
121 - PCR-based Identification of Aflatoxigenic Fungi Associated with Iranian Saffron (چکیده)
122 - Survey on traditional Kurdish cheese contamination by staphylococcus aureus & salmonella during ripening times (چکیده)
123 - A Novel Flux- Based Method for Synchronous Generator Loss of Excitation Protection (چکیده)
124 - Participation in Reactive Power Market Considering Generator Aging (چکیده)
125 - MICROSTRUCTURE AND PHYSICAL PROPERTIES OF QUARG CHEESE AS AFFECTED BY DIFFERENT HEAT TREATMENTS (چکیده)
126 - Terpolymerization of Ethylene/Propylene/ Diene Monomers Using (2-PhInd)2ZrCl2 Metallocene Catalysts (چکیده)
127 - Study of antibacterial effect of Thymus vulgaris extract on Salmonella enteritidis PT4 and Escherichia coli O157:H7 in mayonnaise at 25°C by RSM (چکیده)
128 - Modeling the behavioral pattern of E.coli O157:H7 in mayonnaise affected by Thymus vulgaris extract as a preservative at 4°C and 25°C (چکیده)
129 - Effect of somatic cell count on milk composition (چکیده)
130 - Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari Bread (چکیده)
131 - Effect of Butter Milk Acidification Textural Properties and Microbiological Stability of Yoghourt Containing Probiotic Bacteria (چکیده)
132 - Extraction of Protein from Fish of Kilka (clupeidae) Mince of Different Washing Conditions (چکیده)
133 - Effect of Microbial Transglutaminase on Emulsion Capacity and Viscosity of Fish Miofibrial Proteins (چکیده)
134 - Dietary Mineral Content, Fatty and Amino Acid Composition of Fish of Three Species of Kilka (Clupeidae) from Caspian Sea (چکیده)
135 - Detailed profiling of CNTs arrays along the growth window in a floating catalyst reactor (چکیده)
136 - Effect of Acetic Acid on Amorphous Carbon Removal along a CNT Synthesis Reactor (چکیده)
137 - Survival of Microencapsulated Potential Probiotic Bacteria in Simulated Gastric Juice (چکیده)
138 - Effect of thermo-ultrasonication on the survival of baker’s yeast (چکیده)
139 - Isolation and Identification the indigenous Lactic Flora from Lighvan, as an Irania Raw Milk Cheese from Milk and Ripend Cheese (چکیده)
140 - Factors Affecting Organizational Commitment: A Multi-Dimensional Study (چکیده)
141 - Copolymerization of ethylene/α-olefins using bis(2-phenylindenyl)zirconiumdichloride metallocene catalyst: structural study of comonomer distribution (چکیده)
142 - The effects of carrier gas and liquid feed flow rates on longitudinal patterns of CNT growth (چکیده)
143 - Change of cell envelope in Lactobacillus acidophilus and Streptococcus thermophilus with ultrasound and heat stress for Increase of enzyme activity (چکیده)
144 - Optimization of mucilage extraction from Qodume shirazi seed (Alyssum homolocarpum) using response surface methodology (چکیده)
145 - Effects of Ultrasound Treatment on Viability and (چکیده)
146 - Cloning, expression, characterization, and computational approach for cross-reactivity prediction of manganese superoxide dismutase allergen from pistachio nut (چکیده)
147 - Influence of Processing on the Allergenic Properties of Pistachio Nut Assessed in Vitro (چکیده)
148 - Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature (چکیده)
149 - Impact of milk components in recovery of the MS2 bacteriophage as an indicator of enteric viruses (چکیده)
150 - Reduction of patulin in apple juice after treatment with SO2 and heat (چکیده)
151 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
152 - pcr -based identification of aflatoxin fungi with iranian saffron (چکیده)
153 - the effect of lecitin and sodium caseinate on leakage and (چکیده)
154 - modeling the effect of formulation on the leakage of sweet whipped (چکیده)
155 - Enteric viruses of raw milk II: Evaluation the impact of milk components on RNA extraction (چکیده)
156 - Enteric viruses in raw milk:Caharacterization of milk components in recovery efficiency & RNA extraction (چکیده)
157 - A novel food stabilizer extracted from Ocimum basilicum L. seeds: a rheological study (چکیده)
158 - A novel high zero shear viscosity food hydrocolloid from ocimumBasilicum L. seed (چکیده)
159 - Effective management performance a competency-based perspective (چکیده)
160 - The relationship between inspiring leaders and their learning styles in Iran (چکیده)
161 - The Relationships between Patient Satisfaction and Loyalty in the private hospital Industry (چکیده)
162 - Ethylene Homo-and Copolymerization Using a Bis-IndZrcl2 Metallocene Catalyst: Structural Composition Distribution of the Copolymer (چکیده)
163 - Mechanism of calcrete formation in the Lower Cretaceous (Neocomian) fluvial deposits, northeastern Iran based on petrographic, geochemical data (چکیده)
164 - Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology (چکیده)
165 - Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality (چکیده)
166 - Investigation of the Effects of Ultrasound on Extraction of alpha-Amylase from the Flour of Malted Barley (چکیده)
167 - An investigation into the relationship between on line services and customer satisfaction (چکیده)
168 - Application of Ultrasonic Waves as a Priming Technique for Accelerating and Enhancing the Germination of Barley Seed: Optimization of Method by the Taguchi Approach (چکیده)
169 - The influence of multi stage alginate coating on survivability of potential (چکیده)
170 - The effects of ultrasound on the stimulation barley seed and alpha-amylase (چکیده)
171 - Studying the effects of ultrasound shock on cell wall permeability and survival of (چکیده)
172 - The Effects Of Ultrasound On The Activity Of Alpha-Amylase During Barley (چکیده)
173 - The principles of ultra high pressure technology and its (چکیده)
174 - Effect of Power Ultrasound and Microstructure (چکیده)
175 - Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using mixture design approach (چکیده)
176 - Evaluation of the acidified hot-break process effect and heating methods on tomato paste quality (چکیده)
177 - Application of commercial immuno assay(ELISA) technique for determination of Hepatitis A antigen(HAV) in raw milk (چکیده)
178 - EFFECT OF EMULSIFIERS AND FUNGAL a-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD (چکیده)
179 - Effect of different temperature and hydrocolloids on rheological properties of ketchup (چکیده)
180 - Effect of extraction methods on yield, purity and viscosity of mucilage extracted from Qodume Shirazi seed (Alyssum homolocarpum) (چکیده)
181 - Fat and protein contents, acidity and somatic cell counts in bulk milk of Holstein cows in the Khorasan Razavi Province, Iran (چکیده)
182 - اثر واریته و زمان برداشت روی ویژگیهای کیفی رب گوجه فرنگی (چکیده)
183 - Prediction shelf life of pistachio nuts based on sensory evaluation (چکیده)
184 - Determination shelf life of raw dried pistachio nuts (چکیده)
185 - Evaluation of Lactobacillus sanfransicencis (ATCC 14917) and Lactobacillus plantarum (ATCC 43332) effects on Iranian Barbari bread shelf life (چکیده)
186 - Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent (چکیده)
187 - Evaluation of Sourdough Effect on Microbiological Shelf Life and Sensory Properties oflranian Barbari Bread (چکیده)
188 - The effect of ultrasound in combination with thermal treatment (چکیده)
189 - The rheological properties of ketchup as a function of different hydrocolloids and temperature (چکیده)
190 - Diversity of lactic acid bacteria isolated from Kurdish ewe s milk cheese (چکیده)
191 - Evaluation of Different Parameters Effect on Maltodextrin Production by *-amylase termamyl2-x (چکیده)
192 - Evaluation of sourdough Effect on Iranian Barbari Bread Staling (چکیده)
193 - Studying the Effects of Heat and Cold shock on Cell wall Microstructure an Survival of Some LAB in Milk (چکیده)
194 - Study of Ice Cream Freezing process after Treatment with Ultrasound (چکیده)
195 - Effect of Ultrasonie power on the activity of Barleys Alpha-amylase from post-sowing treate of s (چکیده)
196 - Influence of lactulose on the survival of probiotic strains in Yoghurt (چکیده)
197 - Influence of ultrasonic stimulation on the germination of barley seed and its alpha-amylase activity (چکیده)
198 - Structure Analysis of Ethylene/Propylene copolymer synthesized Using High Activity Bi-supported Zieg (چکیده)
199 - Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel (چکیده)
200 - Dynamic predication of milk ultrafiltration performance (چکیده)
201 - Dynamic modeling of milk ultrafiltration by artificial neural networks (چکیده)
202 - Application of neural networks for cross flow milk ultrafiltration simulation (چکیده)
203 - Copolymerization of ethylene-propylene using High – Activity Bi-supported Ziegler-Natta TiCl Catalys (چکیده)
204 - optimization of soymilk production methods and formulations (چکیده)
205 - The relationship between students’ cognitive styles: A case study (چکیده)
206 - Learning: who cares? A developmental perspective (چکیده)
207 - Developing Inspiring Leaders in an Oriental Culture: A Narrative Approach-Developing Inspiring Leaders in an Oriental Culture: A Narrative Approach (چکیده)
