E-LIB Suche - Ergebnisse für: Langendorff

1

Normalizing Flows as an Avenue to Studying Overlapping Grav..:

Langendorff, Jurriaan ; Kolmus, Alex ; Janquart, Justin.
Physical Review Letters. 130 (2023) 17 - p. , 2023

Link: https://doi.org/10.1103/..

2

Normalizing Flows as an Avenue to Studying Overlapping Grav..:

Langendorff, Jurriaan ; Kolmus, Alex ; Janquart, Justin.
0031-9007. , 2023

Link: https://dspace.library.u..

3

Normalizing flows as an avenue to study overlapping gravita..:

Langendorff, Jurriaan ; Kolmus, Alex ; Janquart, Justin.
http://arxiv.org/abs/2211.15097. , 2022

Link: http://arxiv.org/abs/221..

4

Studien über Rhythmik und Automatie des Froschherzens:

Langendorff, Oscar - Reprint 2021 . , [2021]

Link: https://doi.org/10.1515/..

5

Archiv für pathologische Anatomie und Physiologie und für..

Band 69 Archiv für pathologische Anatomie und Physiologie und für klinische Medicin ; Band 69

Virchow, Rudolf ; Bayern, Herzog Carlin ; Bernhardt, Martin... - Reprint 2021 . , [2021]

Link: https://doi.org/10.1515/..

6

Effects of sucrose addition on the rheological properties o..:

Agoda-Tandjawa, Guéba ; Mazoyer, Jacques ; Wallecan, Joël.
Food Hydrocolloids. 101 (2020) - p. 105473 , 2020

Link: https://doi.org/10.1016/..

7

Starch-carrageenan interactions in aqueous media: Role of e..:

Lascombes, C. ; Agoda-Tandjawa, G. ; Boulenguer, P....
Food Hydrocolloids. 66 (2017) - p. 176-189 , 2017

Link: https://doi.org/10.1016/..

8

Rheological behavior of starch/carrageenan/milk proteins mi..:

Agoda-Tandjawa, G. ; Le Garnec, C. ; Boulenguer, P...
Food Hydrocolloids. 73 (2017) - p. 300-312 , 2017

Link: https://doi.org/10.1016/..

9

Opening Applied Mathematics Institute : Numb3rs:

Langendorff, ANM Ton
ISSN:0028-9825. , 2010

Link: http://repository.tue.nl..

10

Vasography-Clinical and Experimental Investigations:

WAGENKNECHT, L.V. ; BECKER, H. ; LANGENDORFF, H.M..
Andrologia. 14 (2009) 2 - p. 182-189 , 2009

Link: https://doi.org/10.1111/..

11

Calcium and acid induced gelation of (amidated) low methoxy..:

Capel, François ; Nicolai, Taco ; Durand, Dominique..
Food Hydrocolloids. 20 (2006) 6 - p. 901-907 , 2006

Link: https://doi.org/10.1016/..

12

Structure evolution of carrageenan/milk gels: effect of she..:

MICHON, C ; CHAPUIS, C ; LANGENDORFF, V..
Food Hydrocolloids. 19 (2005) 3 - p. 541-547 , 2005

Link: https://doi.org/10.1016/..

13

Influence of Chain Length and Polymer Concentration on the ..:

Capel, François ; Nicolai, Taco ; Durand, Dominique..
Biomacromolecules. 6 (2005) 6 - p. 2954-2960 , 2005

Link: https://doi.org/10.1021/..

14

Influence of formulation on the structural networks in ice ..:

Granger, C. ; Leger, A. ; Barey, P...
International Dairy Journal. 15 (2005) 3 - p. 255-262 , 2005

Link: https://doi.org/10.1016/..

15

Strain-hardening properties of physical weak gels of biopol..:

Michon, C ; Chapuis, C ; Langendorff, V..
Food Hydrocolloids. 18 (2004) 6 - p. 999-1005 , 2004

Link: https://doi.org/10.1016/..