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Faisal Mohsin

Showing results (1-10 of 4) with videos related to

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Food Chemistry|January 20, 2019
PCA-based identification and differentiation of FTIR data from model melanoidins with specific molecular compositionsGhassan Faisal Mohsin, Franz-Josef Schmitt, Clemens Kanzler, et al.
Food Chemistry|December 31, 2017
Structural characterization of melanoidin formed from d-glucose and l-alanine at different temperatures applying FTIR, NMR, EPR, and MALDI-ToF-MSGhassan Faisal Mohsin, Franz-Josef Schmitt, Clemens Kanzler, et al.
Food Chemistry|September 15, 2019
Melanoidin formed from fructosylalanine contains more alanine than melanoidin formed from d-glucose with L-alanineGhassan Faisal Mohsin, Franz-Josef Schmitt, Clemens Kanzler, et al.
IEEE Transactions on Ultrasonics, Ferroelectrics, and Frequency Control|October 26, 2013
Phase-based direct average strain estimation for elastographySharmin R Ara, Faisal Mohsin, Farzana Alam, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Food Chemistry|January 20, 2019
PCA-based identification and differentiation of FTIR data from model melanoidins with specific molecular compositionsGhassan Faisal Mohsin, Franz-Josef Schmitt, Clemens Kanzler, et al.
Food Chemistry|December 31, 2017
Structural characterization of melanoidin formed from d-glucose and l-alanine at different temperatures applying FTIR, NMR, EPR, and MALDI-ToF-MSGhassan Faisal Mohsin, Franz-Josef Schmitt, Clemens Kanzler, et al.
Food Chemistry|September 15, 2019
Melanoidin formed from fructosylalanine contains more alanine than melanoidin formed from d-glucose with L-alanineGhassan Faisal Mohsin, Franz-Josef Schmitt, Clemens Kanzler, et al.
IEEE Transactions on Ultrasonics, Ferroelectrics, and Frequency Control|October 26, 2013
Phase-based direct average strain estimation for elastographySharmin R Ara, Faisal Mohsin, Farzana Alam, et al.
Pageof 1