Zobrazeno 1 - 10
of 678
pro vyhledávání: '"Danz R"'
Autor:
Luque, A., Martí, A., Bett, A., Andreev, V.M., Jaussaud, C., van Roosmalen, J.A.M., Alonso, J., Räuber, A., Strobl, G., Stolz, W., Algora, C., Bitnar, B., Gombert, A., Stanley, C., Wahnon, P., Conesa, J.C., van Sark, W.G.J.H.M. *, Meijerink, A., van Klink, G.P.M., Barnham, K., Danz, R., Meyer, T., Luque-Heredia, I., Kenny, R., Christofides, C., Sala, G., Benítez, P
Publikováno v:
In Solar Energy Materials and Solar Cells 2005 87(1):467-479
Autor:
Danz, R.
Publikováno v:
Psychiatrie, Neurologie und medizinische Psychologie, 1963 Nov 01. 15(11), 439-441.
Externí odkaz:
https://www.jstor.org/stable/45251487
Publikováno v:
22nd European Photovoltaic Solar Energy Conference and Exhibition, Milan, Italy, 3-7 september 2007., 5 p.
n.v.t.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::151b86b167e62c47cede4b70eee9e964
http://resolver.tudelft.nl/uuid:930be393-9580-4985-ad80-590858eafaca
http://resolver.tudelft.nl/uuid:930be393-9580-4985-ad80-590858eafaca
We have prepared hybrid films consisting of porous polytetrafluoroethylene (PTFE) and Teflon fluoroethylene-propylene (FEP) and we have investigated their charge dynamics of injection, transport and trapping using corona charging, isothermal and ther
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______610::71cfab6fefb5f801c37706291e977728
https://publica.fraunhofer.de/handle/publica/201246
https://publica.fraunhofer.de/handle/publica/201246
Autor:
Bosse Née Danz R; a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany., Müller A; b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany., Gibis M; a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany., Weiss A; b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany., Schmidt H; b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany., Weiss J; a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2018 Mar 04; Vol. 58 (4), pp. 610-630. Date of Electronic Publication: 2017 Jun 12.
Autor:
Bosse Née Danz R; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Wirth M; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Gibis M; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Schmidt H; Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2017 Jul; Vol. 97 (9), pp. 3050-3057. Date of Electronic Publication: 2017 Feb 07.
Autor:
Bosse Née Danz R; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany., Wirth M; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany., Konstanz A; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany., Becker T; Perkin Elmer LAS (Germany) GmbH, 63110 Rodgau, Germany., Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany., Gibis M; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany. Electronic address: gibis@uni-hohenheim.de.
Publikováno v:
Food chemistry [Food Chem] 2017 Mar 15; Vol. 219, pp. 249-259. Date of Electronic Publication: 2016 Sep 15.
Publikováno v:
IEEE Transactions on Dielectrics & Electrical Insulation. Apr2004, Vol. 11 Issue 2, p286-292. 7p.