نتایج جستجو برای: with stronger effects g

تعداد نتایج: 9963130  

Journal: :Public health nutrition 2015
Bei Zhou Hisami Yamanaka-Okumura Chisaki Adachi Yuka Kawakami Takafumi Katayama Eiji Takeda

OBJECTIVE To examine the effects of lunches with different dietary energy densities on food preferences between genders. DESIGN Randomized crossover study. Participants were administered the following packed test meals once weekly on a specified day during six sessions: control (150 g of rice with a sautéed beef entrée containing 40 g of raw beef and 240 g of vegetables), high-meat/low-rice, ...

Journal: :International Journal of Computer Applications Technology and Research 2013

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه شهید مدنی آذربایجان - دانشکده علوم پایه 1392

let g=(v,e) be a graph with vertex set v and edge set e.for two vertices u,v of g ,the closed interval i[u,v] ,consists of u,v and all vertices lying in some u-v geodesic in g.if s is a set of vertices of g then i[s]is the union of all sets i[u,v]for u,v ? s. if i[s]=v(g) , then s is a geodetic set for g.the geodetic number g(g) is the minimum cardinality of geodetic set.the maximum cardinalit...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه رازی - پژوهشکده فنی و مهندسی 1388

asymmetric polyethersulfone (pes) microfiltration flat sheet membranes were composed by the phase inversion method (pim) and were used as supports. composite membranes were fabricated by coating silicone rubber as selective layer. effect of different concentrations of pes and pdms and different solvent such as nmp, dmf and dms effects as pes solvents and support thickness and different coagulat...

Journal: :journal of paramedical sciences 0
roghaieh pakdaman lahiji department of food science and technology, school of food biosciences, the university of reading, whiteknights, reading, rg6 6ap, uk. mehrdad mohammadi students’ research committee, department of food technology research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran masoumeh moslemy students’ research committee, department of food technology research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran pooneh aminigram proteomics research center, shahid beheshti university of medical sciences, tehran

the effect of four types of shortening including a commercially vegetable oil (as control), palm olein (po), palm stearin (ps), and a blend of the latter two oils with rapeseed oil (bf) on the rheological properties of cookie dough was determined by using dynamic oscillatory measurement testing. all of the obtained dough treatments showed weak liquid viscoelastic behavior. their storage (g ) an...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه تبریز - دانشکده ادبیات و زبانهای خارجی 1393

abstract this quasi-experimental study was aimed at examining the impact of storyline complexity on the grammatical accuracy and complexity of advanced and intermediate efl learners. a total of 65 advanced and intermediate efl learners were selected from iran language institute (ili). an intact group including 35 intermediate participants and another intact group with 30 advanced participants ...

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