Sage Journals: Discover world-class research

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Research article

First published 2010-6

High-dimensional Harmonic Balance Analysis for Second-order Delay-differential Equations

Liping Liu, Tamás Kalmár-Nagy

Journal of Vibration and Control

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Research article

First published 2012-2

A Simplified Method Based on a Proposed Group Matrix for Determining the Initial Forces in Cable Domes

Zhou Xi, Ying Xi, Weihong Qin [...]

Advances in Structural Engineering

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Research article

First published 2023-7

Optimization of functionally graded plates under Thermo-elastic free vibration using nature-based algorithms

Mrutyunjay Rout, Dilip Kumar Bagal

Noise & Vibration Worldwide

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Research article

First published 2026

Geometric features,prestress analysis,and experimental study of sunflower three-strut cable dome

Tu Yuan, Dong Shi-Lin

Advances in Structural Engineering

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Research article

First published 2008-6

Near Infrared Spectroscopy for Control of the Compound-Feed Manufacturing Process: Mixing Stage

Elvira Fernández-Ahumada, José Emilio Guerrero-Ginel, Dolores Pérez-Marín [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2014-6

Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products

Edith Corona Jimenez, Jose Vicente García-Pérez, Sonia Ventanas Canillas [...]

Food Science and Technology International

Free access

Research article

First published 2019-11

Moisture sorption isotherm of cross-linked wheat gluten and epoxydized oil using GAB and BET

AA Mohamed, MS Alamri, S Hussain [...]

Polymers and Polymer Composites

Search results

High-dimensional Harmonic Balance Analysis for Second-order Delay-differential Equations

A Simplified Method Based on a Proposed Group Matrix for Determining the Initial Forces in Cable Domes

Optimization of functionally graded plates under Thermo-elastic free vibration using nature-based algorithms

Geometric features,prestress analysis,and experimental study of sunflower three-strut cable dome

Near Infrared Spectroscopy for Control of the Compound-Feed Manufacturing Process: Mixing Stage

Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products

Moisture sorption isotherm of cross-linked wheat gluten and epoxydized oil using GAB and BET