Engineering property requirements for high performance ceramicsEVANS, A. G.Materials science and engineering. 1985, Vol 71, Num 1-2, pp 3-21, issn 0025-5416Conference Paper

Propriétés technologiques de kaolins enrichisMAGIDOVICH, V. I; KARPILOVSKIJ, L. P.Steklo i keramika. 1988, Num 4, pp 25-26, issn 0131-9582Article

Benetzungs- und Haftungsverhalten beim Gips = Comportement du plâtre au mouillage et à l'adhésion = Wetting and adhesion behaviour of gypsumSCHOLZE, H.TIZ-Fachberichte. 1984, Vol 108, Num 3, pp 170-172, issn 0170-0146Article

Evaluation de la durée en pot d'encres offset à deux composantsPOLYAKOV, V. A; GUREVICH, E. I; GULIJ, YU. T et al.Lakokrasočnye materialy i ih primenenie. 1986, Num 1, issn 0130-9013, 59Article

Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca A ReviewNOELIA, Jacobo-Valenzuela; ROBERTO, Maróstica-Junior Mario; DE JESUS, Zazueta-Morales Jose et al.Food research international. 2011, Vol 44, Num 9, pp 2587-2593, issn 0963-9969, 7 p.Article

Evaluation of dehydrated marolo (Annona crassiflora) flour and carpels by freeze-drying and convective hot-air dryingCORREA, S. C; CLERICI, M. T. P. S; GARCIA, J. S et al.Food research international. 2011, Vol 44, Num 7, pp 2385-2390, issn 0963-9969, 6 p.Article

The effects of heat treatment on technological properties in Red-bud maple (Acer trautvetteri Medw.) woodKORKUT, Süleyman; KÖK, M. Samil; KORKUT, Derya Sevim et al.Bioresource technology. 2008, Vol 99, Num 6, issn 0960-8524, 1538-1543 [6 p.], 1Article

Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meatESSID, Ines; HANEN BEN ISMAIL; SAMI BEL HADJ AHMED et al.Meat science. 2007, Vol 77, Num 2, pp 204-212, issn 0309-1740, 9 p.Article

Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausagesCASABURI, Annalisa; BLAIOTTA, Giuseppe; MAURIELLO, Gianluigi et al.Meat science. 2005, Vol 71, Num 4, pp 643-650, issn 0309-1740, 8 p.Article

Identification and characterization of yeast isolated from the elaboration of seasoned green table olivesHERNANDEZ, Alejandro; MARTIN, Alberto; ARANDA, Emilio et al.Food microbiology. 2007, Vol 24, Num 4, pp 346-351, issn 0740-0020, 6 p.Article

Elastomermischungen mit verbesserten technologischen Eigenschaften für mehrschichtige Gummierzeugnisse = Formulations d'élastomères à propriétés technologiques améliorées pour des articles multicouches en caoutchouc = Elastomer compoundings with improved technological properties used in multi-layer rubber articlesMLADENOV, I; VELCEVA, J; DISOVSKY, N et al.Plaste und Kautschuk. 1988, Vol 35, Num 2, pp 55-57, issn 0048-4350Article

Microstruttura della carta e sua modificabilità = Microstructure and convertibility of papersHELYES, K; PAPP, J.Industria della Carta. 1988, Vol 26, Num 8-9, pp 405-410, issn 0019-7548Article

Characterization of Lactic Acid Bacteria Isolated from Italian Bella di Cerignola Table Olives: Selection of Potential Multifunctional Starter CulturesBEVILACQUA, Antonio; ALTIERI, Clelia; CORBO, Maria Rosaria et al.Journal of food science. 2010, Vol 75, Num 8, issn 0022-1147, M536-M544Article

Some nutritional and technological properties of garlic (Allium sativum L.)HACISEFEROGULLARI, Haydar; ÖZCAN, Musa; DEMIR, Fikret et al.Journal of food engineering. 2005, Vol 68, Num 4, pp 463-469, issn 0260-8774, 7 p.Article

Toward improving technological and functional properties of probiotics in foodsSANCHEZ, Borja; RUIZ, Lorena; GUEIMONDE, Miguel et al.Trends in food science & technology (Regular ed.). 2012, Vol 26, Num 1, pp 56-63, issn 0924-2244, 8 p.Article

Über die Veränderung der Quellfähigkeit des Friedländer Tones bei thermischer Behandlung und chemischer Aktivierung = Au sujet de la modification de la capacité de gonflement de l'argile de Friedland par traitement thermique et activation chimique = About the variation of swelling of Friedland clay by thermal treatment and chemical activationULLRICH, B; SCHMIDT, D.Silikattechnik. 1985, Vol 36, Num 1, pp 11-14, issn 0037-5233Article

Caractéristiques structurelles et technologiques de produits cellulosiques primaires et secondairesKRUGLITSKIJ, N. N; POLISHCHUK, T. N; SKOROBOGAT'KO, E. P et al.Himičeskaâ tehnologiâ. 1984, Num 2, pp 33-35, issn 0235-3482Article

Valeurs technologiques de quelques variétés de blé tendre (récolte 83) = Technological values of some soft wheat varieties (1983 harvest)CRETOIS, A.1983, Num 26, 19Article

Régulation des propriétés technologiques des plastiques renforcés de boisSOKOLOV, A. D; MAKLAKOVA, L. A.Plastičeskie massy. 1983, Num 8, pp 32-33, issn 0554-2901Article

Isolants et conducteurs = Dielectric and conducting materialsLexiques. sd, pp 1-20Book Chapter

Effects of organic and conventional production systems and cultivars on the technological properties of winter wheatCESEVICIENE, Jurgita; SLEPETIENE, Alvyra; LEISTRUMAITE, Alge et al.Journal of the science of food and agriculture. 2012, Vol 92, Num 14, pp 2811-2818, issn 0022-5142, 8 p.Conference Paper

High amylose starches for improved product qualityBERTRAM, Andreas.European food and drink review. 2001, Num SPRING, pp 33-36, issn 0955-4416Article

Strumentazione sicura ? Baggi®, basta la parola = Instrumentation without Question? Baggi®, is EnoughFIOCCHI, A.La Chimica e l'industria (Milano). 1999, Vol 81, Num 4, pp 507-509, issn 0009-4315Article

Nicht nur Saccharose süsst = Not only saccharine sweetensNIEDERAUER, T.Zucker- und Süsswaren-Wirtschaft. 1996, Vol 49, Num 11, pp 512-515, issn 0373-0204, 3 p.Article

Valutazione della stampabilità delle carte per giornale = Evaluation de l'imprimabilité de papiers-journaux = Evaluation of the printability of some newspapersCROCE, A; BRIZZI, F; STRADIOTTI, A et al.Industria della Carta. 1985, Vol 23, Num 8-9, pp 375-379, issn 0019-7548Article