검색결과 : 21건
| No. | Article |
|---|---|
| 1 |
Discrete attractor dynamics underlies persistent activity in the frontal cortex Inagaki HK, Fontolan L, Romani S, Svoboda K Nature, 566(7743), 212, 2019 |
| 2 |
Generation of stable heading representations in diverse visual scenes Kim SS, Hermundstad AM, Romani S, Abbott LF, Jayaraman V Nature, 576(7785), 126, 2019 |
| 3 |
Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed strawberries Velickova E, Tylewicz U, Dalla Rosa M, Winkelhausen E, Kuzmanova S, Romani S Journal of Food Engineering, 233, 57, 2018 |
| 4 |
The influence of tertiary butyl hydrazine as a co-reactant on the atomic layer deposition of silver Golrokhi Z, Marshall PA, Romani S, Rushworth S, Chalker PR, Potter RJ Applied Surface Science, 399, 123, 2017 |
| 5 |
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries Tylewicz U, Tappi S, Mannozzi C, Romani S, Dellarosa N, Laghi L, Ragni L, Rocculi P, Dalla Rosa M Journal of Food Engineering, 213, 2, 2017 |
| 6 |
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study Glicerina V, Balestra F, Dalla Rosa M, Romani S Journal of Food Engineering, 169, 165, 2016 |
| 7 |
Morphotropic Phase Boundary in the Pb-Free (1-x)BiTi3/8Fe2/8Mg3/8O3-xCaTiO(3) System: Tetragonal Polarization and Enhanced Electromechanical Properties Mandal P, Manjon-Sanz A, Corkett AJ, Comyn TP, Dawson K, Stevenson T, Bennett J, Henrichs LF, Bell AJ, Nishibori E, Takata M, Zanella M, Dolgos MR, Adem U, Wan XM, Pitcher MJ, Romani S, Tran TT, Halasyamani PS, Claridge JB, Rosseinsky MJ Advanced Materials, 27(18), 2883, 2015 |
| 8 |
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate Glicerina V, Balestra F, Rosa MD, Romani S Journal of Food Engineering, 145, 45, 2015 |
| 9 |
Different analytical approaches for the study of water features in green and roasted coffee beans Iaccheri E, Laghi L, Cevoli C, Berardinelli A, Ragni L, Romani S, Rocculi P Journal of Food Engineering, 146, 28, 2015 |
| 10 |
Rheological, textural and calorimetric modifications of dark chocolate during process Glicerina V, Balestra F, Dalla Rosa M, Romani S Journal of Food Engineering, 119(1), 173, 2013 |