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91
A Model Predictive Decentralized Control Scheme With Reduced Communication Requirement for Spacecraft Formation
A Model Predictive Decentralized Control Scheme With Reduced Communication Requirement for Spacecraft Formation
Javad Lavaei, | Institute of Electrical and Electronics Engineers | 2008 ,
92
A coordination-theoretic investigation of the impact of electronic integration on logistics performance
A coordination-theoretic investigation of the impact of electronic integration on logistics performance
K.-H. Lai, | North-Holland | 2008 ,
93
Optimizing the Synthesis of Citronellyl Valerate Using Lipase from Rhizopus sp
Optimizing the Synthesis of Citronellyl Valerate Using Lipase from Rhizopus sp
Lauro Luis M. M. De Melo, | 한국식품과학회 | 2005 ,
94
Surface Characteristics and Adhesive Properties of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 for Preparation of Probiotics
Surface Characteristics and Adhesive Properties of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 for Preparation of Probiotics
Eun Kyoung Mo, | 한국식품과학회 | 2005 ,
95
Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability
Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability
Sonia Marisela Mejía-Córdova, | 한국식품과학회 | 2005 ,
96
Effects of Feeding Lactobacillus plantarum I-UL4 Isolated from Malaysian Tempeh on Growth Performance, Faecal Flora and Lactic Acid Bacteria and Plasma Cholesterol Concentrations in Postweaning Rats
Effects of Feeding Lactobacillus plantarum I-UL4 Isolated from Malaysian Tempeh on Growth Performance, Faecal Flora and Lactic Acid Bacteria and Plasma Cholesterol Concentrations in Postweaning Rats
H.L. Foo, | 한국식품과학회 | 2003 ,
97
Microbial Production of Flavors for the Food Industry. A Case Study on the Production of Gamma-decalactone, the Key Compound of Peach Flavor, by the Yeasts Sporidiobolus sp
Microbial Production of Flavors for the Food Industry. A Case Study on the Production of Gamma-decalactone, the Key Compound of Peach Flavor, by the Yeasts Sporidiobolus sp
Laurent Dufosse, | 한국식품과학회 | 2002 ,
98
Heat-induced aggregation behavior of bovine β-lactoglobulin B
Heat-induced aggregation behavior of bovine β-lactoglobulin B
Youn-Ho Hong, | 한국식품과학회 | 2002 ,
99
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Sang-Hee Kim, | 한국식품과학회 | 2000 ,
100
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin,, | 한국식품과학회 | 2004 ,
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