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| 1 | Bioactive compounds hold up-bacillus amyloliquefaciens as a potent bio- control agent显示文摘 | Balhara M Ruhil S Dhankhar S Chhillar A K | 2011 | The Natural Products Journal2011，1，1： | 1 |
| 2 | Rapamycin enhances donor-specific antibody and chronic rejection of full MHC mismatched cardiac allografts after alemtuzumab treatment 显示文摘 | Oh B Kwun J Ruhil R Gibby A Page E Lu V | 2012 | Am J Transplant2012，12，3： | 1 |
| 3 | Prediction of sensory quality of UHT milk-A comparison of kinetic and neural network approaches显示文摘 | Singh RRB Ruhil A P Jain D K | 2009 | Journal of Food Engineering2009，92，： | 1 |
| 4 | Prediction of sensory quality of UHT milk-A comparison of kinetic and neural network approaches 显示文摘 | Singh RRB Ruhil AP Jain DK | 2009 | Journal of Food Engineering2009，92，： | 1 |
| 5 | Face expression recognition using combi?nation of principal component analysis and Euclidean distance based techniques显示文摘 | Ruhil D K Garg P | 2013 | InternationalJournal of Engineering Re?search and Studies2013，1，1： | 1 |
| 6 | Prediction of sensory quality of UHT milk-A comparison of kinetic and neural network approaches显示文摘 | SINGH R R B RUHIL A P JAIN D K | 2009 | Journal of Food Engineering2009，92，2： | 1 |
| 7 | Safety and Efficacy of Green Foliage in the Treatment of Fungal Infections and Associated Clinical Conditions显示文摘 | Sandeep Dhankhar Seema Dhankhar Sonam Ruhil Manish Kumar Mrridula Narwal Meenakshi Balhara A.K. Chhillar | 2013 | Current Drug Safety2013，，4： | 1 |
| 8 | Reaction of sensory quality of UHT milk-A comparison of kinetic and neural network approaches 显示文摘 | Singh R B Ruhil A P Jain D K | 2009 | Journal of Food Engineering2009，92，： | 1 |
| 9 | A comparative study of kinetic and connectionist modeling for shelf-life prediction of Basundi mix 显示文摘 | Ruhil A Singh R Jain D | 2011 | Journal of Food Science and Technology2011，48，2： | 1 |
| 10 | Structural change and fiscal flows : Aframework for analyzing the effects of urban events显示文摘 | Ruhil A V S | 2003 | Urban Affairs Review2003，38，3： | 1 |
| 11 | Prediction of sensory quality of UHT milk-A comparison of kinetic and neural network approaches显示文摘 | Singh RRB Ruhil AP Jain DK | 2009 | Journal of Food Engineering2009，92，： | 1 |
| 12 | Associations between preopera- tive physical therapy and post-acute care utilization patterns and cost in total joint replacement显示文摘 | Snow R Granata J Ruhil AV | 2014 | J Bone Joint Surg Am2014，96，19： | 1 |
| 13 | Institutions, Bureaucratic Decisions, and Policy Outcomes: State Insurance Solvency Regulation 显示文摘 | Ruhil A V Teske P | 2003 | Policy Studies Journal2003，31，3： | 1 |
| 14 | Phase separation and crystallization of La2O3 doped ZnO-B2O3-SiO2 glass显示文摘In order to investigate the effect of the La2O3 on the phase separation and crystallization of ZnO-B2O3-SiO2 glass, after the occurence of the phase separation and crystallization of glasses by heat treatment, the microstructure morphology and distribution of elements in different sample areas were characterized by the scanning electron microscopy(SEM) and energy dispersive spectroscopy(EDS);the non-isothermal crystallization kinetics of the glass samples was studied by using a differential scanning calorimeter(DSC) and the precipitated crystals of crystallized glass were determined by the X-ray diffraction(XRD). The results suggest that the phase separation and crystallization of 60ZnO-30 B2O3-10SiO2 glass occur at glass surface, and the incorporation of small amount(<4 mol%) of La2O3 significantly inhibits the glass phase separation and consequently improves the thermal stability of glass.Doping of La2O3 accelerates the glass crystallization at the elevated temperature(660 ℃), making the depth of crystal layer thicker and diffraction intensity in XRD patterns stronger. However, due to the precipitation of several crystals that occur simultaneously when La2O3 doping amount is 4 mol%, crystallization of the 60ZnO-30B2O3-10SiO2 glass is obviously depressed, the crystallization activation energy Ec and the relative crystallinity Xc of the glass reach the maximum and the minimum values, respectively.Although transition from one-dimensional growth of crystals to two-dimensional growth of crystals results from La2O3 addition, the one-dimensional growth of crystals remains dominant in crystallization process. This work can provide some useful information for preparing glass ceramics with nano-crystals precipitated in the glass surface. | Mitang Wang Long Fang Mei Li Zhaogang Liu Yanhong Hu Xiaowei Zhang Wei Deng Ruhil Dongol | 2019 | Journal of Rare Earths2019，37，7： | 0 |
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