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12篇 您的检索式:作者名="GARDAS R L"
    题名 作者 年代 出处 被引量
1Effect of Protic Ionic Liquid on the Volumetric Properties and Taste Behaviour of Sucrose 显示文摘Singh V Chhotaray P Gardas R L 2015Food Chemistry2015,169,:1
2Group contribution methods for the prediction of thermophysical and transport properties of ionic liquids 显示文摘Gardas R L Coutinho J A P 2009AIChE J2009,55,5:1
3Extension of the Ye and Shreeve group contribution method for density estimation of ionic liquids in a wide range of temperatures and pressures 显示文摘GARDAS R L COUTINHO J A P 2008Fluid Phase Equilibria2008,263,:1
4A group contribution method for Heat capacity estimation of ionic liquids 显示文摘Gardas R L Coutinho J A P 2008Industrial & Engineering Chemistry Research2008,47,15:1
5Analysis of arabic gum:study of degradation and water desorption processes显示文摘COZIC C PICTON L GARDA M R 2009Food Hydrocolloids2009,23,7:1
6Thermodynamic Studies of Ionic Interactions in Aqueous Solutions of Imidazolium-Based Ionic Liquids and 显示文摘Gardas R L Dagade H D Coutinho JAP 2008Journal of Physical Chemistry B2008,112,11:1
7Interracial tensions of imidazolium-based inoic liquids with water and n-alkanes 显示文摘Gardas R L Ge R Ab Manan N 2010Fluid Phase Equilib2010,294,12:1
8Utilization of cereal and fruit fibres in low fat dry fermented sausages显示文摘GARdA M L DOMINGUEZ R GALVEZ M D 2002Meat Science2002,60,3:1
9High-pressure densities and derived thermodynamic properties of imid- azolium-based Ionic liquids显示文摘Gardas R L Freire M G Carvalho P J 2007J Chem Eng Data2007,52,:1
10Analysis of arabic gum:Study of degradation and water desorption processes 显示文摘Cozic C Picton L Garda M R ei al 2009FoodHydrocolloids2009,23,:1
11Extension of the Ye and Shreeve group contribution method for density estimation of ionic liquids in a widerange of temperatures and pressures 显示文摘Gardas R L Coutinbo J A 2008FluidPhase Equilib2008,263,1:1
12A group contribution method for heat capacity estimation of ionic liquids 显示文摘GARDAS R L COUTINHO J A P 2008Industrial & Engineering Chemistry Research2008,47,15:1
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