Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Štefan Schenk"'
Autor:
Stefan Schenk-Haupt
Noch immer umgibt Samuel Becketts Werke der Nimbus des Rätselhaften – trotz aller Bemühungen der Literaturkritik, auch im Rahmen der Neuen Literaturtheorien. Dem entgegen, unternimmt die Studie erstmals eine hermeneutische Untersuchung der Texte.
Publikováno v:
BMC Medical Education, Vol 19, Iss 1, Pp 1-9 (2019)
Abstract Background Performing a psychiatric interview and documenting the recorded findings in the form of a brief psychiatric report is one of the main learning goals in the psychiatric curriculum for medical students. However, observing and assess
Externí odkaz:
https://doaj.org/article/589ced3b099548689503ded3bf86f851
Autor:
Ladislav Jeníček, Štefan Schenk
Publikováno v:
Powder Metallurgy. 13:319-337
Previous work on the determination of the fluid permeability of porous materials is reviewed, and methods for the measurement of the gas and liquid permeability coefficients of porous metal bearings are described. It is shown that the liquid permeabi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d2418123a38241c2171551b1e60e97d
https://doi.org/10.1179/pom.1970.13.26.014
https://doi.org/10.1179/pom.1970.13.26.014
Autor:
Sebastian E. W. Opitz, Samo Smrke, Bernard A. Goodman, Marco Keller, Stefan Schenker, Chahan Yeretzian
Publikováno v:
Foods, Vol 3, Iss 4, Pp 586-604 (2014)
Coffee is a major source of dietary antioxidants; some are present in the green bean, whereas others are generated during roasting. However, there is no single accepted analytical method for their routine determination. This paper describes the adapt
Externí odkaz:
https://doaj.org/article/db56d81f1ea34eefa468174e0250cc58
Autor:
Beatriz Alonso-Torres, José Alfredo Hernández-Pérez, Fernando Sierra-Espinoza, Stefan Schenker, Chahan Yeretzian
Publikováno v:
CHIMIA, Vol 67, Iss 4 (2013)
Heat and mass transfer in individual coffee beans during roasting were simulated using computational fluid dynamics (CFD). Numerical equations for heat and mass transfer inside the coffee bean were solved using the finite volume technique in the comm
Externí odkaz:
https://doaj.org/article/f8eba9bf00ec41ae8fe5f36babf97611
Autor:
Flurin Wieland, Alexia N. Gloess, Marco Keller, Andreas Wetzel, Stefan Schenker, Chahan Yeretzian
Publikováno v:
CHIMIA, Vol 66, Iss 6 (2012)
Externí odkaz:
https://doaj.org/article/e50bd13ea80049c3a09dc351080dedb3