Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes

por Butt, Saba S., Mohammed, Idris K., Raghavan, Vivek, Osborne, James, Powell, Hugh, Charalambides, Maria N.
Publicado 2018

Evaluating lubricant performance to reduce COVID-19 PPE-related skin injury

por Masen, Marc A., Chung, Aaron, Dawczyk, Joanna U., Dunning, Zach, Edwards, Lydia, Guyott, Christopher, Hall, Thomas A. G., Januszewski, Rachel C., Jiang, Shaoli, Jobanputra, Rikeen D., Karunaseelan, Kabelan J., Kalogeropoulos, Nikolaos, Lima, Maria R., Mancero Castillo, C. Sebastian, Mohammed, Idris K., Murali, Manoj, Paszkiewicz, Filip P., Plotczyk, Magdalena, Pruncu, Catalin I., Rodgers, Euan, Russell, Felix, Silversides, Richard, Stoddart, Jennifer C., Tan, Zhengchu, Uribe, David, Yap, Kian K., Zhou, Xue, Vaidyanathan, Ravi
Publicado 2020