Maximizing biohydrogen production from watermelon peels using Clostridium butyricum NE133: a statistical optimization approach with Plackett-Burman and Box-Behnken designs. [PDF]
Elerakey N +4 more
europepmc +1 more source
Enhanced Synthesis of Poly(1,4-butanediol itaconate) via Box-Behnken Design Optimization. [PDF]
Miętus M +3 more
europepmc +1 more source
Electrochemical Leaching of Cobalt from Cobaltite: Box-Behnken Design and Optimization with Response Surface Methodology. [PDF]
Repukaiti R +6 more
europepmc +1 more source
Optimization of the Filament Winding Process for Glass Fiber-Reinforced PPS and PP Composites Using Box-Behnken Design. [PDF]
Orman S, Dogu M, Ozbek B.
europepmc +1 more source
Artificial neural network guided optimization of tenofovir and Cyanovirin-N multipurpose preventive hydrogel formulation developed using the Box Behnken design model. [PDF]
Oyediran KO +10 more
europepmc +1 more source
Optimizing dietary crude protein, branched-chain amino acids, and energy levels for broiler performance using a Box-Behnken design. [PDF]
Musigwa S, Cozannet P, Choct M, Wu SB.
europepmc +1 more source
Application of Box-Behnken design to optimize the phosphorus removal from industrial wastewaters using magnetic nanoparticles. [PDF]
Cardoso CED +3 more
europepmc +1 more source
Correction: Temviriyanukul et al. Enhancement of Phytochemicals and Antioxidant Activity of Thai Fermented Soybean Using Box-Behnken Design Guided Microwave-Assisted Extraction. <i>Foods</i> 2025, <i>14</i>, 2603. [PDF]
Temviriyanukul P +11 more
europepmc +1 more source
Optimizing broiler growth performance through balanced net energy, standard ileal digestible lysine, and amylose/amylopectin ratios: a Box-Behnken response surface approach. [PDF]
Luo C, Ai C, Yu Y, Yuan J.
europepmc +1 more source
Holocellulose from a Winemaking By-Product to Develop a Biopolymeric System for Bacterial Immobilization: Adsorption of Ochratoxin A in Wine Model Solutions (Box-Behnken Design). [PDF]
Carrasco-Sánchez V +3 more
europepmc +1 more source

