24 results on '"Yu, Jingyang"'
Search Results
2. Becoming Christian to Remain Chinese : Language Socialization and Identity Formation at the Chinese Christian Church of Berlin
3. Effect of sodium chloride concentration on off-flavor removal correlated to glucosinolate degradation and red radish anthocyanin stability
4. Simultaneous photodegradation of multi-herbicides by oxidized carbon nitride: performance and practical application
5. Synthesis and characterization of high performance CaZrO3-doped X8R BaTiO3-based dielectric ceramics
6. The effect of glass addition on the ultra-broad temperature stability of BaTiO3–Na0.5Bi0.5TiO3–Nb2O5-based ceramics
7. Practical Obstacle-Overcoming Robot with a Heterogeneous Sensing System: Design and Experiments
8. Mother Tongue: Intergenerational negotiations over language and identity among Chinese immigrants in Berlin
9. Becoming Christian to Remain Chinese : Language Socialization and Identity Formation at Chinese Christian Church of Berlin
10. Improving red radish anthocyanin yield and off flavor removal by acidified aqueous organic based medium
11. Phase constitution, microstructures and microwave dielectric properties of CaxZn1−xZr0.8Sn0.2Nb2O8 ceramics
12. Synthesis and characterization of X8R BaTiO3-based dielectric ceramics by doping with NiNb2O6 nanopowders
13. Microstructure and microwave dielectric characteristics of (Zn1−xCox)ZrNb2O8 ceramics
14. Synthesis and characterization of high performance CaZrO3-doped X8R BaTiO3-based dielectric ceramics
15. Effect of calcium chloride on the uniformity of colouring in sushi red ginger slices by modulating the properties of starch
16. The effect of glass addition on the ultra-broad temperature stability of BaTiO3–Na0.5Bi0.5TiO3–Nb2O5-based ceramics
17. Silicon Nanocrystals Prepared by Femtosecond Laser Ablation in solution under different ablation time
18. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate
19. Correction: Direct determination of 3-chloro-1,2-propanediol esters in beef flavoring products by ultra-performance liquid chromatography tandem quadrupole mass spectrometry
20. Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine
21. Phase constitution, microstructures and microwave dielectric properties of CaxZn1−xZr0.8Sn0.2Nb2O8 ceramics
22. Synthesis and characterization of X8R BaTiO3-based dielectric ceramics by doping with NiNb2O6 nanopowders
23. Microstructure and microwave dielectric characteristics of (Zn1−xCox)ZrNb2O8 ceramics
24. Phase constitution, microstructures and microwave dielectric properties of CaZnZrSnNbO ceramics.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.