23 results on '"Niu, Sheng"'
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2. Optimization Simulation of Neutron Shielding Performance of Iron/Borated-Polyethylene Composite Structure
3. Effect of NO2 Concentration on Sensitivity for High Temperature Impedancemetric NOx Sensors
4. Study on Preparation and Properties of Yttria Stabilized Zirconia Solid State Electrolyte
5. Synthesis and Properties of Composite Stabilized ZrO2
6. Preparation and Characterization of Pt/YSZ Electrode of Zirconia Oxygen Sensor
7. Effect of Coupled Conditions of Thermal Cycle and Dump Environment on Microstructure of 5mol% Yttria Stabilized Zirconia
8. The Study on the Transesterification Catalyzed by Sodium Compound Loaded on Carbide Slag
9. WAMS/PMU Data Pre-Processing and Compression
10. Synthesis and Properties of Composite Stabilized ZrO2
11. Effect of NO2 Concentration on Sensitivity for High Temperature Impedancemetric NOx Sensors
12. Effect of Coupled Conditions of Thermal Cycle and Dump Environment on Microstructure of 5mol% Yttria Stabilized Zirconia
13. Study on Preparation and Properties of Yttria Stabilized Zirconia Solid State Electrolyte
14. Preparation and Characterization of Pt/YSZ Electrode of Zirconia Oxygen Sensor
15. Texture Characterization of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process
16. Kinetic Analysis of Paper White Mud Dissolution at Constant pH
17. Cyclic Carbonation Properties of CMA as CO2 Sorbent at High Temperatures
18. Kinetic Simulation of the Promoted Effect of Methanol on the NOxOUT Process
19. Proteolysis Characterization of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process
20. An Experimental Study on Nitric Oxide Reduction through Coal-Biomass Blend Reburning
21. Kinetic Calculations for the Calcination Reaction of Limestone Modified by Alkaline Industrial Wastes
22. Analysis of Main Flavor Substances of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process
23. Optimization of Extractive Condition of Zanthoxylum Alatum Seed Oil
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