The following pages link to Christoph Hartmann (Q898373):
Displaying 22 items.
- Besov regularity of solutions to the \(p\)-Poisson equation (Q898374) (← links)
- Mechanical load on a particle aggregate in mono-axial elongational flow. (Q1418141) (← links)
- Damage detection on crates of beverages by artificial neural networks trained with finite-element data. (Q1429629) (← links)
- (Q1434631) (redirect page) (← links)
- Modelling and numerical simulation of convection driven high pressure induced phase changes (Q1434632) (← links)
- Besov regularity of solutions to the \(p\)-Poisson equation in the vicinity of a vertex of a polygonal domain (Q1743256) (← links)
- Numerical investigation of 3D shock focusing effects on the basis of the Euler equation (Q1975626) (← links)
- Stress And Strain in a Yeast Cell Under High Hydrostatic Pressure (Q2954712) (← links)
- Freezing and thawing at the high hydrostatic pressure conditions - modelling and numerical simulation (Q2955255) (← links)
- Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor (Q2955261) (← links)
- Numerical Investigations of Process Heterogeneities during High Hydrostatic Pressure Treatment with Turbulent Inflow Conditions (Q3177006) (← links)
- Momentum and Energy Transfer During Phase Change of Water Under High Hydrostatic Pressure (Q3177023) (← links)
- Influence of velocity distribution in the multiphase flow on the building of aerobic granules in a Sequencing Batch Reactor (SBR) (Q3177028) (← links)
- Non-linear modelling and statistical anlaysis of multi-stage high-pressure inactivation of lactic acid bacteria (Q3177067) (← links)
- Transport Properties of Double‐Periodic Arrays of Circular Cylinders (Q4350511) (← links)
- (Q4362676) (← links)
- A Time Adaptiv Finite‐Element Procedure Applied to Creep and Relaxation Processes (Q4498829) (← links)
- (Q4676622) (← links)
- (Q4739096) (← links)
- (Q4860813) (← links)
- (Q4892094) (← links)
- A multiscale finite element analysis model for predicting the effect of micro-aeration on the fragmentation of chocolate during the first bite (Q6196364) (← links)
