Academic Article in Scopus
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Evaluation of a Virtual Campus Adapted to Web-Based Virtual Reality Spaces: Assessments of Teachers and Students
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Evaluation of a Web Platform to Record Lifestyle Habits in Subjects at Risk of Developing Type 2 Diabetes in a Middle-Income Population: Prospective Interventional Study
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Evaluation of antioxidant capacity, physicochemical characteristics and sensory profile of Opuntia robusta and O. ficus-indica Evaluación de la capacidad antioxidante, características fisicoquímicas y perfil sensorial de Opuntia robusta y O. ficus-indica
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Evaluation of Ball End Micromilling for Ti6Al4V ELI Microneedles Using a Nanoadditive Under MQL Condition
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Evaluation of bending after impact and piezoresistive behavior of seawater aged glass fiber reinforced polymer composites containing hybrid carbon nanofillers
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Evaluation of Biocompatible Materials for Enhanced Mesenchymal Stem Cell Expansion: Collagen-Coated Alginate Microcarriers and PLGA Nanofibers
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Evaluation of biogas potential from livestock manures and multicriteria site selection for centralized anaerobic digester systems: The case of Jalisco, Mexico
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Evaluation of biological, textural, and physicochemical parameters of panela cheese added with probiotics
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Evaluation of bone densitometry by dual-energy x-ray absorptiometry as a fracture prediction tool in women with chronic kidney disease
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Evaluation of changes in physical and chemical properties, carbohydrate profile and in vitro digestion properties of isolated starch and flours from creole black maize during germination
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Evaluation of changes in promoters, use of UCOES and chain order to improve the antibody production in CHO cells
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Evaluation of Decentralized Manufacturing via System Dynamics Simulation: A Review of the State-of-the-art
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Evaluation of decision-making quality using multi-attribute decision matrix and design thinking
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Evaluation of deployment challenges of wireless sensor networks at signalized intersections
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Evaluation of different methods for betanin quantification in pitaya (Stenocereus spp.)
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Evaluation of Echo Planar Imaging (EPI) Distortion Correction using Synb0-DisCo and Reversed Phase Encoding Acquisition
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Evaluation of emergency first response¿s competency in undergraduate college students: Enhancing sustainable medical education in the community for work occupational safety
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Evaluation of feature extraction methods using portable biometric sensors in entrepreneurial activities
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Evaluation of Few-Shot Learning Methods for Kidney Stone Type Recognition in Ureteroscopy
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Evaluation of freezing, ultra-cold freezing, and freeze-drying on the main components of human breast milk
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Evaluation of GABA-Producing Fermented Whey Formulations: From Strain Selection to Raspberry-Enriched Beverages with Psychobiotic Potential
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Evaluation of Generative AI Use to Foster Critical Thinking in Higher Education
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Evaluation of good practices and opportunity areas of a Collaborative Online International Learning (COIL) program: Global Shared Learning Classroom
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Evaluation of graphical understanding of derivatives and definite integral using a multiple-choice test in Spanish Evaluación del entendimiento gráfico de derivada e integral definida mediante un examen en castellano de opción múltiple
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Evaluation of Heuristic Approaches for Resource Allocation Scheduling with Conflicting Constraints in University Environments
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Evaluation of left ventricular function using volumetric computed tomography in the clinical setting Evaluación de la función ventricular con tomografía computada volumétrica en el ámbito clínico
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Evaluation of modis aerosol optical depth and surface data using an ensemble modeling approach to assess pm2.5 temporal and spatial distributions
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Evaluation of motivation, compromise and knowledge, implementing an educational material printed in 3D in bioengineering
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Evaluation of non-extruded and extruded pecan (Carya illinoinensis) shell powder as functional ingredient in bread and wheat tortilla
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Evaluation of nutritional composition and technological functionality of whole American Bullfrog (Lithobates catesbeianus), its skin, and its legs as potential food ingredients
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