Results 101 to 110 of about 31,204 (160)

Quantitative Kinetic Modeling of Redox-Initiated Graft Copolymerization of MMA and Styrene onto Natural Rubber Latex. [PDF]

Polymers (Basel)
Arayapranee W, Patthaveekongka W.
europepmc   +1 more source

The Effect of Pyrite Content in Aggregates on Concrete Deformation and Failure Prediction. [PDF]

Materials (Basel)
Zhang K, Li W, Wang S, Wang C, Huang X, Zhu M, Wang Z, Deng M.   +7 more
europepmc   +1 more source

Processing-Driven Changes in Phenolic Composition and Antioxidant Functionality of Aronia Snacks: Insights from In Vitro Gastrointestinal Digestion. [PDF]

Foods
Suna S.
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Effect of Cation Type on the Isothermal Crystallization of Poly(vinylidene fluoride) Blended in Ionic Liquids with [Eu(tta)₄]^- Anion. [PDF]

J Phys Chem C Nanomater Interfaces
Martins LA, Gómez Ribelles JL, Costa CM, de Zea Bermudez V, Correia DM, Dionisio M, Andrio A, Krakowsky I, Sabater I Serra R, Lanceros-Méndez S, Tort-Ausina I.   +10 more
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Multimaterial Digital Light Processing Three-Dimensional Printing of Materials with Different Relaxation Kinetics. [PDF]

ACS Appl Polym Mater
Korotkov R, Gleirscher M, Schlögl S, Rossegger E.   +3 more
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Research on Formulation Optimization and Storage Stability of <i>Pueraria lobata</i> Compound Beverage: Flavor Analysis and Shelf-Life Prediction. [PDF]

Molecules
Lou Z, Cui X, Wu B, Wang H, Konsue N, Chan SW, Kang B.   +6 more
europepmc   +1 more source

Tuning Anion Composition and Mobility to Balance Ionic Conductivity and Cation Selectivity in Solid Polymer Electrolytes. [PDF]

Macromolecules
Yang M, Epps TH.
europepmc   +1 more source

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Extending the compensated Arrhenius formalism to concentrated alcohol electrolytes: Arrhenius vs. non-Arrhenius behavior

Electrochimica Acta, 2011
The compensated Arrhenius formalism is applied to ionic conductivities in alcohol-based electrolytes at concentrations where the salt makes a non-negligible contribution to the static dielectric constant of the solution. The temperature-dependent behavior of the conductivity depends on the amount of added salt.
Roger Frech, Matt Petrowsky
exaly   +2 more sources