Gremaud, Gérard
29  Ergebnisse:
Personensuche X
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1

In search of a theory of everything:: «What if the Universe..:

Gremaud, Gérard
JOURNAL OF ADVANCES IN PHYSICS.  17 (2020)  - p. 282-285 , 2020
 
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2

Universe and Matter Conjectured as a 3-Dimensional Lattice ..:

Gremaud, Gérard
Journal of Modern Physics.  7 (2016)  12 - p. 1389-1399 , 2016
 
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3

Development of a risk management tool for prioritizing chem..:

Stornetta, Alessia ; Engeli, Barbara E. ; Zarn, Jürg A...
Regulatory Toxicology and Pharmacology.  72 (2015)  2 - p. 257-265 , 2015
 
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4

Friction and Hertzian contact in granular glass:

D'Anna, Gianfranco ; Sellerio, Alessandro Luigi ; Mari, Daniele.
Journal of Statistical Mechanics: Theory and Experiment.  2013 (2013)  5 - p. P05009 , 2013
 
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5

Fractional Brownian motion and anomalous diffusion in vibra..:

Sellerio, Alessandro L ; Mari, Daniele ; Gremaud, Gérard
Journal of Statistical Mechanics: Theory and Experiment.  2012 (2012)  1 - p. P01002 , 2012
 
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7

Theory of plasticity and anelasticity due to dislocation cr..:

Gremaud, Gérard
Materials Science and Engineering: A.  521-522 (2009)  - p. 12-17 , 2009
 
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8

Tracing the geographic origin of poultry meat and dried bee..:

Franke, Bettina M. ; Koslitz, Stephan ; Micaux, Fabrice...
European Food Research and Technology.  226 (2007)  4 - p. 761-769 , 2007
 
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10

Element signature analysis: its validation as a tool for ge..:

Franke, Bettina M. ; Haldimann, Max ; Gremaud, Gérard...
European Food Research and Technology.  227 (2007)  3 - p. 701-708 , 2007
 
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12

Mechanical spectroscopy of vibrated granular matter:

Mayor, Patrick ; D'Anna, Gianfranco ; Gremaud, Gérard..
Materials Science and Engineering: A.  442 (2006)  1-2 - p. 256-262 , 2006
 
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13

Indications for the applicability of element signature anal..:

Franke, Bettina M. ; Haldimann, Max ; Reimann, Jürg...
European Food Research and Technology.  225 (2006)  3-4 - p. 501-509 , 2006
 
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15

Geographic origin of meat—elements of an analytical approac..:

Franke, Bettina M. ; Gremaud, Gérard ; Hadorn, Ruedi.
European Food Research and Technology.  221 (2005)  3-4 - p. 493-503 , 2005
 
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