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34篇 您的检索式：作者名="Ray G C"

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	题名	作者	年代	出处	被引量
1	Simulation model for electron irradiated IGZO thin film transistors显示文摘An efficient drain current simulation model for the electron irradiation effect on the electrical parameters of amorphous In–Ga–Zn–O(IGZO) thin-film transistors is developed. The model is developed based on the specifications such as gate capacitance, channel length, channel width, flat band voltage etc. Electrical parameters of un-irradiated IGZO samples were simulated and compared with the experimental parameters and 1 kGy electron irradiated parameters. The effect of electron irradiation on the IGZO sample was analysed by developing a mathematical model.	G K Dayananda C Shantharama Rai A Jayarama Hyun Jae Kim	2018	Journal of Semiconductors2018，39，2：	2
2	Effect of coherent to incoherent structural transition on magnetic anisotropy in Co/Pt muhilayers 显示文摘	Chowdhury P Kulkkarni P D Krishnan M Barshilia H C Sagdeo A Rai S K Lodha G S Rao D V S	2012	Journal of Applied Physics2012，112，02：	1
3	Prediction of the viscosity of clarified fruit juice using artificial neural network:a combined effect of concentration and temperature显示文摘	Rai P Majumdar G C Das Gupta S	2005	Journal of Food Engineering2005，68，4：	1
4	Effect of various pretreatment methods on permeate flux and quality during ultrafiltration of mosambi juice显示文摘	P Rai G C Majumdar S Das Gupta S De	2007	Journal of Food Engineering2007，78，：	1
5	Molecular switchcontrolling the binding of anionic bile acid conjugates to humanapical sodium-dependent bile acid transporter显示文摘	RAIS R ACHARYA C TRIRIYA G	2010	J Med Chem2010，53，12：	1
6	Resistance in series model forultrafiltration of mosambi juice in a stirred continuous mode显示文摘	P Rai’C Rai’G C Majumdar	2006	Journal of Membrance Science2006，283，1：	1
7	Prediction of the viscosity of clarified fruit juice using artificial neural network:a combined effect of concentration and temperature显示文摘	RAI P MAJUMDAR G C DASGUPTA S	2005	Food Engineering2005，68，：	1
8	Optimizing pectinase usage in pretreatrnent of mosambi juice for clarification by response surface methodology显示文摘	RAI P MAJUMDAR G C GUPTA S D	2004	Journal of Engineering2004，64，3：	1
9	An unusual case of periarticular soft tissue finger swelling in an adolescent male:pachydermodactyly or pachydermoperiostosis ?显示文摘	RAI A ZAPHIROUPOULOS G C	1994	Br J Rheumatol1994，33，7：	1
10	Modeling the performance of batch ultmflltration of synthetic fruit juice and mosambi juice using artificial neural network 显示文摘	Rai P Majumdar G C Dasgupta S	2005	Joumal of Food Engineering2005，71，3：	1
11	Optimizing pectinase usage in pretreatment of mosambiJuice for clarification by re?sponse surface methodology显示文摘	Rai Pv Majumdar G C DasGupta Sv	2004	Journal of Food Engineering2004，64，3：	1
12	Effect of various pretreatment methods on permeate flux and quality during ultrafiltration of mosambi juice显示文摘	P Rai G C Majumdar S Das Gupta	2007	Journal of Food Engineering2007，78，2：	1
13	Optimizing pectinaseusage in pre treatment of mosambi juice for clarification byresponsesurface methodology显示文摘	Rai P Majumdar G C Gupta S D	2004	Journal of Engineering2004，64，3：	1
14	Effect of various pre- treatment methods on permeate flux and quality during uhrafiltra- tion of mosambi juice显示文摘	Rai P Majumdar G C Das Gupta S	2007	Journal of Food Engineering2007，78，：	1
15	Heat transfer to viscous Newtonian and non-Newtonian fluids using helical ribbon agitator显示文摘	Rai C L Devotta I Rao P G	2000	Chemical Engineering Journal2000，，79：	1
16	Elective laparoscopic partial ne phrectomy in patients with tumors >4 cm显示文摘	Rais Bahrami S Romero F R Lima G C Kohanim S Permpongkosol S Trock B J	2008	Urology2008，72，：	1
17	Optimizing pectinase usage in pretreatment of mosambi juice for clarification by response surface methodology显示文摘	P Rai G C Majumdar S	2004	Journal of Food Engineering2004，64，：	1
18	查看详情显示文摘	Lu D H Truong T N Melissas V S Lynch G C Liu Y P Grarrett B C Steckler R Issacson A D Rai S N Hancock G C Lauderdale J G Joseph T Truhlar D G		0，，：	1
19	Optimizing pectinase usage in pretreatment of mosambi juice for clarification by response surface methodology 显示文摘	P Rai G C Majumdar S	2004	Journal of Food Engineering2004，64，：	1
20	Optimizing pectinase usage in pretreat-ment ofmosambijuice for clarification by response surface methodology显示文摘	RAI P MAJUMDAR G C	2004	Journalof Food Engineering2004，64，：	1

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