Zobrazeno 1 - 10
of 134
pro vyhledávání: '"Azhar J"'
Publikováno v:
Diyala Journal of Engineering Sciences, Vol 13, Iss 4 (2020)
The present study includes preparation of eggshell powder from the waste eggshell by milling followed by calcination at 500°C under ambient atmosphere. Composites of uncalcined and calcined eggshell / PLA with contents of 10, 20 and 30 wt% prepared
Externí odkaz:
https://doaj.org/article/ba23339204a24dda9b8bd6ffad40bf3c
Autor:
Hazem I. Ali, Azhar J. Abdulridha
Publikováno v:
مجلة النهرين للعلوم الهندسية, Vol 21, Iss 1 (2018)
In this paper, the robustness properties of sliding mode control (SMC) which is designed to produce a dynamic output feedback controller to achieve robustness for trajectory tracking of the nonlinear human swing leg system is presented. The human swi
Externí odkaz:
https://doaj.org/article/4f37de70aa1a45a69d6c9c3aac12548b
Publikováno v:
Engineering and Technology Journal, Vol 33, Iss 8B, Pp 1402-1411 (2015)
In this study, hybridmaterial like ZnO coated multi-walled carbon nanotubes (ZnO/MWCNTs) was formation by a multistep chemical procedure and evaluated for their application potentials as an antimicrobial agent for slowing down bacterial growth as bac
Externí odkaz:
https://doaj.org/article/aaf8152454434cba89846608074a1893
Autor:
Ikram A Burney, Mansour S Al Moundhri, Azhar J Rizvi, Shyam S Ganguly, Rashid Al Abri, Rafi A Ashra
Publikováno v:
Sultan Qaboos University Medical Journal, Vol 8, Iss 1, Pp 27-36 (2008)
Objectives: Measurement of outcomes is increasingly employed as an indicator of the quality of clinical care. The most commonly measured outcome in many clinical studies, especially in oncology, still remains the overall survival rate. Sultan Qaboos
Externí odkaz:
https://doaj.org/article/97094ab3dfe54622932cb3ccac00016e
Publikováno v:
In Innovative Food Science and Emerging Technologies June 2024 94
Autor:
Azhar J. AL- mosowy
Publikováno v:
مجلة مركز بحوث التقنيات الاحيائية, Vol 3, Iss 1 (2009)
The study include two experiments, in the 1st one, minced Garlic and Celery weradded performing at 5 and 20% to chadder cheese made from milk contained high somatic cells count (4.2 x10 6 cell/ ml), it was noted that these materials had a significant
Externí odkaz:
https://doaj.org/article/8671c11179e74bc280bb7bb957f350a0
Publikováno v:
In Innovative Food Science and Emerging Technologies July 2023
Akademický článek
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Autor:
Wahhab, Hoor S., Al-Mosowy, Azhar J.
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1371 Issue 1, p1-10, 10p
Publikováno v:
In Materials Chemistry and Physics 1 February 2020 241