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112篇 您的检索式：作者名="K Hayat"

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	题名	作者	年代	出处	被引量
1	A new four-dimensional hyperjerk system with stable equilibrium point, circuit implementation, and its synchronization by using an adaptive integrator backstepping control显示文摘This paper reports a new simple four-dimensional(4 D) hyperjerk chaotic system. The proposed system has only one stable equilibrium point. Hence, its strange attractor belongs to the category of hidden attractors. The proposed system exhibits various dynamical behaviors including chaotic, periodic, stable nature, and coexistence of various attractors. Numerous theoretical and numerical methods are used for the analyses of this system. The chaotic behavior of the new system is validated using circuit implementation. Further, the synchronization of the proposed systems is shown by designing an adaptive integrator backstepping controller. Numerical simulation validates the synchronization strategy.	J P Singh V T Pham T Hayat S Jafari F E Alsaadi B K Roy	2018	Chinese Physics B2018，27，10：	2
2	Nano ZnO Synthesis by Modified Sol Gel Method and its Application in Heterogeneous Photocatalytic Removal of Phenol from Water显示文摘	Hayat K Gondal M A Khaled M M		0，，：	1
3	Optimized microwave- assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro显示文摘	HAYAT K HUSSAIN S ABBAS S	2009	Separation and Purification Technology2009，70，1：	1
4	Villoglandular adeno- carcinoma of the cervix: clarity is needed on the histological defini- tion for this difficult diagnosis 显示文摘	Macdonald R D Kirwan J Hayat K	2006	Gynecol Oncol2006，100，1：	1
5	Villoglandular adenocarcinoma of the cervix:clarity is needed on the histological definition for this difficult diagnosis显示文摘	Macdonald RD Kirwan J Hayat K	2006	Gynecol Oncol2006，100，1：	1
6	Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace显示文摘	Hayat K Zhang X Farooq U	2010	Food Chemistl'y2010，123，：	1
7	Preparation’characterization andthe stability of ferrous glycinate nanoliposomes显示文摘	Kng B M Zhang X M Hayat K	2011	J Food Eng2011，102，：	1
8	Seamless heteroge- neous tessellation via smoothing and mosaicking in the DWT domain 显示文摘	HAYAT K PUECH W GESQUIERE G	2010	Visual Information Processing and Communica- tion2010，7543，：	1
9	Effect of microwavetreatment on phenolic content and antioxidant activity of citrus mandarin pomace显示文摘	Hayat K Zhang XM Farooq U		0，，：	1
10	Purification of flavonoid from Gingko biloba extract by zinc complexation method and its effect on antioxidant activity 显示文摘	Zhang J Yue L Hayat K	2010	Sep Purif Technol2010，71，3：	1
11	Liberation and separationof phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity显示文摘	Zhang XM Hayat K Chen HQ		0，，：	1
12	Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity 显示文摘	Hayat K Zhang X M Chen H Q	2010	Separation and Purication Technology2010，73，：	1
13	An expedient esterification of aromatic carboxylie acids using sodium bremate and sodium hydrogen sulfite显示文摘	Khan K M Maharvi G M Hayat S	2003	Tetrahedron2003，59，：	1
14	Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein-glucose model system显示文摘	GU Fenglin KIM J M HAYAT K	2009	Food Chemistry2009，117，1：	1
15	Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression显示文摘	SONG S TANG Q HAYAT K	2014	Meat Science2014，96，3：	1
16	NanoZnO synthesis by modified sol gel method and itsapplication in heterogeneous photocatalytic removalof phenol from water 显示文摘	Hayat K Gondal M A Khaled M M	2011	Applied Catalysis A : Gen-eral2011，393，1：	1
17	Characteristics and antioxidantactivity of ultrafiltrated Maillard reaction products from a casein-glucose model system显示文摘	F Gu J Kim K Hayat	2009	Food Chemistry2009，117，1：	1
18	Formation of the beef flavour precursors and their correlation with chemi- cal parameters during the controlled thermal oxidation of tallow 显示文摘	SONG S Q ZHANG X M HAYAT K	2011	Food Chem2011，124，1：	1
19	Preparation and pH stability of ferrous glycinate liposomes显示文摘	DING Bao-miao XIA Shu-qin HAYAT K	2009	Journal of Agricultural and Food Chemistry2009，57，：	1
20	Morphology and release profile of microcapsules encapsulating peppermint oil by complex coaeervation 显示文摘	Dong Z J Ma Y Hayat K	2011	Journal of Food Engineering2011，104，3：	1

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