全部文献期刊会议图书|学者科研项目
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作者:... Günter Kunze , Andre Katterfeld , Frank Will
来源:[J].Powder Technology(IF 2.024), 2020, Vol.360, pp.967-976
摘要:Abstract(#br)The numerical complexity of Discrete Element Method (DEM) simulations generally forces an idealisation of DEM models, making the calibration process the key to realistic simulation results. When calibrating cohesionless, free-flowing bulk materials, individual s...
作者:Frank Will , Mathias Näther ...
来源:[J].Automation in Construction(IF 1.82), 2019, Vol.107
摘要:Abstract(#br)The construction industry faces severe problems resulting from low productivity and increasing shortages of skilled labor. The purposeful digitalization and automation of all relevant stages, from design and planning to the actual construction process appears to be t...
作者:Frank Will , Helmut Dietrich ...
来源:[J].LWT - Food Science and Technology(IF 2.546), 2017, Vol.75, pp.335-343
摘要:Abstract(#br)Bentonite is the only fining agent which can stabilize wine and prevent protein haze formation after bottling. Currently many approaches are used to find an alternative because of bentonite's negative influence on color and aroma compounds. Nevertheless, the interact...
作者:... Christian Richter , André Katterfeld , Frank Will
来源:[J].Powder Technology(IF 2.024), 2018
摘要:Abstract(#br)The numerical complexity of Discrete Element Method (DEM) simulations generally forces an idealisation of DEM models, making the calibration process the key to realistic simulation results. When calibrating cohesionless, free-flowing bulk materials, individual simple...
作者:Frank Will , Heinz Decker
来源:[J].Food Chemistry(IF 3.334), 2016, Vol.200, pp.38-45
摘要:Abstract(#br)Polysaccharides are the major high-molecular weight components of wines. In contrast, proteins occur only in small amounts in wine, but contribute to haze formation. The detailed mechanism of aggregation of these proteins, especially in combination with other wine co...
作者:Frank Will , Henriette Zessner ...
来源:[J].LWT - Food Science and Technology(IF 2.546), 2006, Vol.40 (8), pp.1344-1351
摘要:Abstract(#br)Two not commercially available apple polyphenols, 4-coumaroylquinic acid and phloretin-2′-xyloglucoside, were isolated from an apple juice previously oxidized with a laccase (polyphenol oxidase, EC 1.10.3.2). Juice oxidation in combination with ultrafiltration r...
作者:Frank Will , Helmut Dietrich
来源:[J].LWT - Food Science and Technology(IF 2.546), 2013, Vol.50 (2), pp.673-678
摘要:Abstract(#br)A simple and effective processing method for rhubarb stalks including washing, comminution in a perforated disk mill followed by immediate dejuicing of the mash is presented. Rhubarb is an easy to process vegetable which does not necessarily need a special mash ...
作者:Frank Will
来源:[J].Fuel(IF 3.357), 2012, Vol.102, pp.247-255
摘要:Abstract(#br)Lubrication systems of combustion engines offer a large potential for energy conservation and reduction of emissions. Different approaches include variable oil pumps to adjust oil pressure and flow rates to the engines requirements or thermal management to reduce the...
作者:Frank Will , Manuela Roth ...
来源:[J].LWT - Food Science and Technology(IF 2.546), 2008, Vol.41 (10), pp.2057-2063
摘要:Abstract(#br)Pulp-enriched cloudy apple juices were manufactured from two apple varieties by blending of apple puree with natural cloudy apple juice in order to enrich bioactive secondary plant substances. Finishing of the puree with a 0.6-mm mesh screen and final product homogen...
作者:Frank Will , Helmut Dietrich ...
来源:[J].Nutrition(IF 2.859), 2007, Vol.24 (4), pp.366-374
摘要:Abstract(#br)Objective(#br)Butyrate plays a major role among the short-chained fatty acids formed by the microbial flora of the colon. It is considered to be an important nutrient of the colon mucosa and has been shown to trigger differentiation and apoptosis of colon-derived cel...

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