Auswahl der wissenschaftlichen Literatur zum Thema „Suppression des poudres à lever“
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Zeitschriftenartikel zum Thema "Suppression des poudres à lever"
Zhou, Yue-Qing, Lan-Yuan Zhang, Zhi-Peng Yu, Xiao-Qin Zhang, Jie Shi und Hao-Wei Shen. „Tropisetron Facilitates Footshock Suppression of Compulsive Cocaine Seeking“. International Journal of Neuropsychopharmacology 22, Nr. 9 (24.05.2019): 574–84. http://dx.doi.org/10.1093/ijnp/pyz023.
Der volle Inhalt der QuelleHou, Qun, Ya Ping Jin und Yi Fan Zhou. „Electromagnetic Interference Testing and Suppression Methods for Automotive Window Lifter Motor“. Applied Mechanics and Materials 433-435 (Oktober 2013): 940–44. http://dx.doi.org/10.4028/www.scientific.net/amm.433-435.940.
Der volle Inhalt der QuelleLiu, Xia, Tongyu Wang, Jinlong Liu, Jun Hou, Houjun Gai, Jie Yang, Zhenwen Sun und Xiaochao Tian. „Design of a Flexible Hinged Piezoelectric Viscous Slip Actuator with Retraction Suppression“. Journal of Nanoelectronics and Optoelectronics 18, Nr. 5 (01.05.2023): 582–93. http://dx.doi.org/10.1166/jno.2023.3433.
Der volle Inhalt der QuelleMITANI, KEIICHI. „Suppression of lever-pressing behavior in rats reared in differentially enriched environment“. Japanese Psychological Research 35, Nr. 3 (1993): 119–28. http://dx.doi.org/10.4992/psycholres1954.35.119.
Der volle Inhalt der QuelleSheng, Meng-jun, Di Lu, Zhi-ming Shen und Mu-ming Poo. „Emergence of stable striatal D1R and D2R neuronal ensembles with distinct firing sequence during motor learning“. Proceedings of the National Academy of Sciences 116, Nr. 22 (09.05.2019): 11038–47. http://dx.doi.org/10.1073/pnas.1901712116.
Der volle Inhalt der QuelleAly Sayed Ahmed, A. M., Alberto Zasso und Ferruccio Resta. „Proposed Configurations for the Use of Smart Dampers with Bracings in Tall Buildings“. Smart Materials Research 2012 (06.02.2012): 1–16. http://dx.doi.org/10.1155/2012/251543.
Der volle Inhalt der QuelleLiu, Chunchuan, Xingjian Jing und Zhaobo Chen. „Band stop vibration suppression using a passive X-shape structured lever-type isolation system“. Mechanical Systems and Signal Processing 68-69 (Februar 2016): 342–53. http://dx.doi.org/10.1016/j.ymssp.2015.07.018.
Der volle Inhalt der Quelle王, 海舟. „Transverse Vibration Suppression of Laminated Composite Beams with a Lever-Type Nonlinear Energy Sink“. Open Journal of Acoustics and Vibration 12, Nr. 02 (2024): 63–75. http://dx.doi.org/10.12677/ojav.2024.122006.
Der volle Inhalt der QuelleYamaguchi, Taku, Shigenori Watanabe und Tsuneyuki Yamamoto. „Participation in arachidonic acid cascade of cannabinoid-induced suppression on lever-pressing behaviour in rats“. Japanese Journal of Pharmacology 82 (2000): 61. http://dx.doi.org/10.1016/s0021-5198(19)47712-3.
Der volle Inhalt der QuelleÓ Drisceoil, Donal. „Keeping disloyalty within bounds? British media control in Ireland, 1914–19“. Irish Historical Studies 38, Nr. 149 (Mai 2012): 52–69. http://dx.doi.org/10.1017/s0021121400000626.
Der volle Inhalt der QuelleDissertationen zum Thema "Suppression des poudres à lever"
Périé, Lucie. „Formulation et alvéolation de pâtes céréalières à l’aide d’ingrédients biosourcés“. Electronic Thesis or Diss., Bordeaux, 2024. http://www.theses.fr/2024BORD0090.
Der volle Inhalt der QuelleThe replacement of controversial additives in cereal matrices represents a major challenge to meet consumers’ expectations. Leavening agents are functional ingredients that are required to obtain porous biscuit products according to industrial manufacturing methods. Their incorporation into biscuit dough determines the expansion of dough pieces during the baking stage. In this work, we considered two cereal doughs with different hydration levels that determine the gas incorporation pathways, aiming to completely suppress the need for leavening agents. In a low-hydration laminated biscuit dough, the study considered the use of baker's yeast as a substitute for leavening agents. The configuration of the gluten network conditions the dough elasticity and its ability to stretch to allow the biscuits to expand during baking. In a sponge drop (whipped) dough, air incorporation relies on the formation of a stable foam simultaneously with the gas release induced by the leavening agents. The removal of leavening agents from this matrix was enabled by using functionalized plant proteins through various treatments (physical or enzymatic). A design of experiments approach was implemented to optimize functionalities and thus, ensure the obtention of biscuits with a uniform crumb structure. During this process, the interfacial properties of the dough proteins determine their ability to stabilize the air bubbles in the matrix. These were studied using tensiometry and interfacial rheology