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222篇 您的检索式：作者名="Patra N"

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	题名	作者	年代	出处	被引量
1	Biomass gasification models for downdraft gasifier:A state-of-the-art review显示文摘	PATRA T K SHETH P N	2015	Renewable and Sustainable Energy Reviews2015，50，：	1
2	Adsorption of phosphate bylayered double hydroxides in aqueous solutions 显示文摘	Das J Patra B S Ballarsingh N	2006	Applied ClayScience2006，32，34：	1
3	Estimation of tool wear during CNC milling using neural network-based sensor fusion 显示文摘	Ghosh N Ravi Y B Patra A	2007	Mechanical Systems and Signal Processing2007，21，1：	1
4	Modelling the effect of different sterilisation treatments on antioxidant activity and colour of carrot slices during storage 显示文摘	Patras A Tiwari B K Brunton N P	2009	Food Chemistry2009，114，2：	1
5	Effect of spices on rumen fermentation,methanogenesis and protozoa counts in vitro gas production test显示文摘	Kamra D N Patra A K Neeta Agarwal	2006	International Congress Series2006，1293，：	1
6	Estimation of tool wear during CNC milling using neural network-based sensor fusion显示文摘	GHOSH N RAVI Y B PATRA A	2007	Mechanical Systems and Signal Processing2007，21，1：	1
7	Activation of macrophages and lymphocytes by methylglyoxal against tumor cells in the host显示文摘	Bhattacharyya N Pal A Patra S	2008	Int Immunopharmacol2008，8，11：	1
8	Adsorption of phosphate by layered double hydroxides in aqueous solutions显示文摘	Das J Patra B Baliarsingh N	2006	Appl Clay Sci2006，32，：	1
9	Effect of ultrasound processing on anthocyanins and color of red grape juice显示文摘	Tiwari B K Patras A Brunton N		0，，03：	1
10	Ultimate lateral resistance of pile group in sand 显示文摘	PATRA N R PISE P J	2001	Journal of Geotechnical and Geoenvironmental Engineering2001，127，6：	1
11	Modelling the effect ofdifferent sterilization treatments on antioxidant activity and col-our of carrot slices during storage显示文摘	Patras A Brunton N P Tiwari B	2009	Food Chemistry2009，114，2：	1
12	Calcined Mg-Fe- CO3 LDH as an adsorbent for the removal of selenite 显示文摘	Das J Sairam Patra B Baliarsingh N et ol	2007	Journal of Colloid and Interface Science2007，316，2：	1
13	Effect of thermal pro-cessing on anthocyanin stability in foods; mechanisms and kinet-ics of degradation显示文摘	Patras A Brunton N O'Donnell C	2010	Trends in Food Science and Technology2010，，21：	1
14	hnpact of highpressure processing on antioxidant activity,phenolic,ascorbie acid and anthocyanins of blackbelvy and strawbenrry puree显示文摘	Patras A Brunton N P Da Pieve S		0，，03：	1
15	Adsorp- tion of phosphate by layered double hydroxides in aqueous solutions 显示文摘	DAS J PATRA B S BALIARSINGH N	2006	Applied Clay Science2006，32，：	1
16	Uplift capacity of pile group an- chars 显示文摘	Vanitha L Patra N R Chandra S	2007	25 ( 3 ) : 339 -3472007，25，3：	1
17	Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot pur6es显示文摘	Patras A Brunton N Pieve S D	2009	Innovative Food Science & Emerging Technologies2009，10，1：	1
18	Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and black berry pur6es显示文摘	Patras A Brunton N P Pieve S D	2009	Innovative Food Science and Emerging Technologies2009，10，3：	1
19	Effect of thermaland high pressure processing on antioxidant activity andin-strumental colour of tomato and carrot purges 显示文摘	Patras A Brunton N Pieve S D	2009	Inno-vative Food Science and Emerging Technologies2009，10，1：	1
20	Model pile groups under oblique pullout loads aninvestigation 显示文摘	PATRA N R PISE P J	2006	Geotechnical and Geological and Engineering2006，24，：	1

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