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排序方式: 共有10000条查询结果,搜索用时 15 毫秒
1.
Journal of Low Temperature Physics - This study modeled and investigated the magnetocaloric effect in Ni2MnGa Heusler alloy characterized by its magnetic entropy change (ΔSm) and its... 相似文献
2.
Venhryn Yu. I. Popovych I. D. Serednytski A. S. Kolomys O. F. Luchechko A. P. Strelchuk V. V. 《Journal of Materials Science: Materials in Electronics》2022,33(14):10715-10722
Journal of Materials Science: Materials in Electronics - The ZnO and TiO2 nanopowders have been prepared by means of the pulsed laser reactive ablation of metallic (Zn, Ti) targets. The Structural,... 相似文献
3.
Duparc Estelle Möller Frederik Jussen Ilka Stachon Maleen Algac Sükran Otto Boris 《Electronic Markets》2022,32(2):727-745
Electronic Markets - The open-source paradigm offers a plethora of opportunities for innovative business models (BMs) as the underlying codebase of the technology is accessible and extendable by... 相似文献
4.
Gross Jürgen Peter Malzbender Jürgen Schwaiger Ruth 《Journal of Materials Science》2022,57(15):7481-7490
Journal of Materials Science - The application of ceramics in advanced functional applications often requires thicknesses below a few hundred micrometers, rendering an assessment of the... 相似文献
5.
Kalinina E. V. Kudoyarov M. F. Nikitina I. P. Dementyeva E. V. Zabrodskii V. V. 《Semiconductors》2022,56(3):184-188
Semiconductors - The results of the effect of irradiation with Ar ions on the structural, electrophysical, and optical characteristics of ultraviolet Cr/4H-SiC photodetectors in the spectral range... 相似文献
6.
Yusupov M. R. Umurakova K. E. Gantsev A. V. Akhmetov A. F. 《Chemistry and Technology of Fuels and Oils》2022,58(3):449-453
Chemistry and Technology of Fuels and Oils - This article considers the alternatives for treatment of the raffinate produced at a unit for the extraction of benzene-containing fractions and the... 相似文献
7.
Khaled Al-Farhany Mohammed A. Alomari Ahmed Al-Saadi Ali Chamkha Hakan F. Öztop Wael Al-Kouz 《亚洲传热研究》2022,51(2):1691-1710
In the current work, numerical simulations are achieved to study the properties and the characteristics of fluid flow and heat transfer of (Cu–water) nanofluid under the magnetohydrodynamic effects in a horizontal rectangular canal with an open trapezoidal enclosure and an elliptical obstacle. The cavity lower wall is grooved and represents the heat source while the obstacle represents a stationary cold wall. On the other hand, the rest of the walls are considered adiabatic. The governing equations for this investigation are formulated, nondimensionalized, and then solved by Galerkin finite element approach. The numerical findings were examined across a wide range of Richardson number (0.1 ≤ Ri ≤ 10), Reynolds number (1 ≤ Re ≤ 125), Hartmann number (0 ≤ Ha ≤ 100), and volume fraction of nanofluid (0 ≤ φ ≤ 0.05). The current study's findings demonstrate that the flow strength increases inversely as the Reynolds number rises, which pushes the isotherms down to the lower part of the trapezoidal cavity. The Nuavg rises as the Ri rise, the maximum Nuavg = 10.345 at Ri = 10, Re = 50, ϕ = 0.05, and Ha = 0; however, it reduces with increasing Hartmann number. Also, it increase by increasing ϕ, at Ri = 10, the Nuavg increased by 8.44% when the volume fraction of nanofluid increased from (ϕ = 0–0.05). 相似文献
8.
9.
Kulikova M. V. Krylova A. Yu. Zhagfarov F. G. Krysanova K. O. 《Chemistry and Technology of Fuels and Oils》2022,58(2):327-332
Chemistry and Technology of Fuels and Oils - The review examines biomass of animal origin in terms of a potential renewable raw material for obtaining CO2-neutral fuel unaffecting the carbon... 相似文献
10.
Güzin Kaban Selen Sallan Kübra Çinar Topçu Bilge Sayın Börekçi Mükerrem Kaya 《International Journal of Food Science & Technology》2022,57(7):4392-4399
The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 108–109 cfu g−1 during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 106 cfu g−1 during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15. 相似文献