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51. Second‐harmonic spectra of Fe3+in borosilicate Pyrex glasses

52. Dynamic Zeeman effect at microwave frequencies

53. Saturation effects by double-quantum transitions

54. Nonlinear Microwave Effects in High- T c Superconductors

55. Nonlinear effects in amorphous SiO2

56. Low-field microwave effects in zero-field-cooled high-Tc superconductors

57. Second-order microwave electric field effects in paramagnetic ions

58. Electric field-induced double-quantum transitions in paramagnetic systems

59. Resonant Second Harmonic Emission by Crystal Field Modulation in Magnetic Crystals

60. Time relaxation of microwave second order response of superconductors in the critical state

61. Investigation of nonlinear microwave response in YBCO samples

62. Field-induced suppression of the ?-band superconductivity and magnetic hysteresis in the microwave surface resistance of MgB2 at temperatures near Tc.

65. Integrative assessment of congestion in heart failure using ultrasound imaging.

66. Chemical Composition, Biomolecular Analysis, and Nuclear Magnetic Resonance Spectroscopic Fingerprinting of Posidonia oceanica and Ascophyllum nodosum Extracts.

67. Monitoring Risk Factors and Improving Adherence to Therapy in Patients With Chronic Kidney Disease (Smit-CKD Project): Pilot Observational Study.

68. Preliminary Assessment of Parmigiano Reggiano Authenticity by Handheld Raman Spectroscopy.

69. Aesthetic compatibility assessment of consolidants for wall paintings by means of multivariate analysis of colorimetric data.

70. Enhancing the luminescence efficiency of silicon-nanocrystals by interaction with H + ions.

71. Cone beam computed tomography investigation of the antral artery anastomosis in a population of Central Italy.

72. RP-HPLC and chemometrics for wheat flour protein characterisation in an industrial bread-making process monitoring context.

73. Near infrared spectroscopy and multivariate analysis to evaluate wheat flour doughs leavening and bread properties.

74. Near infrared spectroscopy and multivariate analysis methods for monitoring flour performance in an industrial bread-making process.

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