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Inverse four-wave mixing and self-parametric amplification in optical fibre

Nature photonics, 2015-09, Vol.9 (9), p.608-614

2015

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Inverse four-wave-mixing and self-parametric amplification effect in optical fibre

Nature photonics, 2015-09, Vol.9 (9), p.608-614

2015

Volltextzugriff (PDF)

Amplification Properties of Raman Fiber Amplifiers for Narrowband Single Frequency Sources

2020 International Conference Laser Optics (ICLO), 2020, p.1-1

2020

Volltextzugriff (PDF)

Distribution of ash among [wheat] flour extracts and fractions and its relation to electrical conductivity

Cereal chemistry, 1977, Vol.54 (4), p.840-847

Clements, R.L

1977

Volltextzugriff (PDF)

Stable single-mode compound-ring erbium-doped fiber laser

Journal of lightwave technology, 1996-01, Vol.14 (1), p.104-109

1996

Volltextzugriff (PDF)

Experimental Demonstration of using Wet-Mate Connector in Offshore Long-Distance Raman Amplified Optical Links

2020 Optical Fiber Communications Conference and Exhibition (OFC), 2020, p.1-3

2020

Volltextzugriff (PDF)

Density fractionation of wheat flours in nonaqueous solvents. I. Effect of flour moisture level on distribution of solids, protein, and ash among fractions

Cereal chemistry, 1979, Vol.56

Clements R.L

1979

Volltextzugriff (PDF)

Effects of metal-complexing agents on water binding by gluten

Cereal chemistry, 1992-05, Vol.69 (3), p.315-320

CLEMENTS, R. L

1992

Volltextzugriff (PDF)

A study of gliadins of soft wheats from the eastern United States using a modified polyacrylamide gel electrophoresis procedure

Cereal chemistry, 1987-11, Vol.64 (6), p.442-448

Clements, R.L

1987

Volltextzugriff (PDF)

Role of free flour lipids in batter expansion in layer cakes. II. Effects of heating

Cereal chemistry, 1982, Vol.59

1982

Volltextzugriff (PDF)

A labor-saving technique for polyacrylamide gel electrophoresis of gliadins from large numbers of single wheat kernels

Cereal chemistry, 1988-03, Vol.65 (2), p.150-152

Clements, R.L

1988

Volltextzugriff (PDF)

Effect of cultivar, environment, and their interaction and stability analyses on milling and baking quality of soft red winter wheat

Crop science, 1985-01, Vol.25 (1), p.5-8

1985

Volltextzugriff (PDF)

Polyacrylamide gel electrophoresis of salt-soluble proteins of soft wheats from the eastern United States

Cereal chemistry, 1990-05, Vol.67 (3), p.264-267

Clements, R.L. (USDA, ARS, Soft Wheat Quality Laboratory, Wooster, OH)

1990

Volltextzugriff (PDF)

Note on the effect of removal of free flour lipids on the internal structure of cookies as observed by a resin-embedding method

Cereal chemistry, 1980, Vol.57

Clements R.L

1980

Volltextzugriff (PDF)

Distribution of deoxynivalenol in soft wheat mill streams

Cereal chemistry, 1985-11, Vol.62 (6), p.467-469

1985

Volltextzugriff (PDF)

Functionality of specific flour lipids in cookies

Cereal chemistry, 1981-05, Vol.58 (3)

1981

Volltextzugriff (PDF)

Components of cake batter expansion in white layer cakes

Cereal chemistry, 1986-03, Vol.63 (2), p.109-110

1986

Volltextzugriff (PDF)

Electrical conductivity of flour suspensions and extracts in relation to flour ash

Cereal chemistry, 1977, Vol.54

Clements R.L

1977

Volltextzugriff (PDF)

Note on a simple device for monitoring batter expansion in layer cakes during baking

Cereal chemistry, 1981, Vol.58

1981

Volltextzugriff (PDF)

Effects of prior salt treatment on gluten dispersibility

Cereal chemistry, 1973, Vol.50 (1), p.87-100

Clements, R.L

1973

Volltextzugriff (PDF)

Note on the effect of bran lipids on cookie quality

Cereal chemistry, 1979, Vol.56

1979

Volltextzugriff (PDF)

Functionality in white layer cake of lipids from untreated and chlorinated patent flours. I. Effects of free lipids [Baking performance]

Cereal chemistry, 1979, Vol.56

1979

Volltextzugriff (PDF)

Registration of 'Hillsdale' wheat

Crop science, 1986-01, Vol.26 (1), p.203-203

1986

Volltextzugriff (PDF)

RAMAN LINEWIDTHS FOR STIMULATED THRESHOLD AND GAIN CALCULATIONS

Applied physics letters, 1968-04, Vol.12 (8), p.246-248

1968

Volltextzugriff (PDF)

Laser modulation depth determination by a simple power measuring technique

IEEE journal of quantum electronics, 1976-11, Vol.12 (11), p.734-736

1976

Volltextzugriff (PDF)

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Inverse four-wave mixing and self-parametric amplification in optical fibre

Inverse four-wave-mixing and self-parametric amplification effect in optical fibre

Amplification Properties of Raman Fiber Amplifiers for Narrowband Single Frequency Sources

Distribution of ash among [wheat] flour extracts and fractions and its relation to electrical conductivity

Stable single-mode compound-ring erbium-doped fiber laser

Experimental Demonstration of using Wet-Mate Connector in Offshore Long-Distance Raman Amplified Optical Links

Density fractionation of wheat flours in nonaqueous solvents. I. Effect of flour moisture level on distribution of solids, protein, and ash among fractions

Effects of metal-complexing agents on water binding by gluten

A study of gliadins of soft wheats from the eastern United States using a modified polyacrylamide gel electrophoresis procedure

Role of free flour lipids in batter expansion in layer cakes. II. Effects of heating

A labor-saving technique for polyacrylamide gel electrophoresis of gliadins from large numbers of single wheat kernels

Effect of cultivar, environment, and their interaction and stability analyses on milling and baking quality of soft red winter wheat

Polyacrylamide gel electrophoresis of salt-soluble proteins of soft wheats from the eastern United States

Note on the effect of removal of free flour lipids on the internal structure of cookies as observed by a resin-embedding method

Distribution of deoxynivalenol in soft wheat mill streams

Functionality of specific flour lipids in cookies

Components of cake batter expansion in white layer cakes

Electrical conductivity of flour suspensions and extracts in relation to flour ash

Note on a simple device for monitoring batter expansion in layer cakes during baking

Effects of prior salt treatment on gluten dispersibility

Note on the effect of bran lipids on cookie quality

Functionality in white layer cake of lipids from untreated and chlorinated patent flours. I. Effects of free lipids [Baking performance]

Registration of 'Hillsdale' wheat

RAMAN LINEWIDTHS FOR STIMULATED THRESHOLD AND GAIN CALCULATIONS

Laser modulation depth determination by a simple power measuring technique

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