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enhances soil properties physicochemically and biologically [ 47 ]. FA (10–40% w/w) amendments improve soil texture, structure, soil electrical conductivity, dry density, water holding capacity, soil microporosity, pH, and coefficient of permeability from 5

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Introduction Hazelnut spreads are considered as a complex multiphase system, which contain different dispersed solid particulars and a continuous fat phase ( Glicerina et al., 2013 ). The physical attributes such as textural properties, viscosity

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attack. They start deteriorating immediately after harvest and have a limited shelf life at ambient conditions, which might result in a loss of quality (moisture loss, discoloration, alteration of texture and flavor and reduction in nutrient content) and

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Magnetic skyrmions are vortex-like spin structures that are of great interest scientifically and for applications in low-power magnetic memories. The nanometer size and complex spin structure require high-resolution and quantitative experimental methods to study the physical properties of skyrmions. Here, we illustrate how Lorentz TEM and off-axis electron holography can be used to study the spin textures of magnetic skyrmions in the noncentrosymmetric B20-type helimagnet FeGe as a function of temperature and applied magnetic field. By reversing the magnetic field inside the microscope, the switching mechanism of the skyrmion lattice at 240 K is followed, showing a transition of the skyrmion lattice to the helical structure before the anti-skyrmion lattice is formed.

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References [1]. Bodor , G. , Vas , L.M. ( 2001 ). Polymer texture (Hungarian), Budapest. [2]. Gulamine , J

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Progress in Agricultural Engineering Sciences
Authors:
Richard Pinter
,
Evelin Molnar
,
Khabat N. Hussein
,
Adrienn Toth
,
Laszlo Friedrich
, and
Klara Pasztor-Huszar

many factors (e.g., traditions, age, and gender), but the key factors are texture and taste ( Harms and Pirolet, 2018 ). The acceptance could be increase if the non-traditional food ingredients were mixed with traditional foods, to provide consumers the

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DeMars , L.L. & Ziegler , G.R. (2001): Texture and structure of gelatine/pectin-based gummy confections. Food Hydrocolloid. , 15 , 643–653. Ziegler G.R. Texture and structure of

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88 495 510 Bertola, N.C., Califano, A.N., Bevilacqua, A.E. & Zaritzky, N.E. (1996): Textural changes and proteolysis of low moisture

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. Moreiras 2007 Sawing of blocks of siliceous dimension stone: influence of texture and mineralogy Bull Eng Geol Environ 66 101 – 107

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. Lutterotti L , Voltolini M , Wenk H-R , Bandyopadhyay K , Vanorio T : Texture analysis of a turbostratically disordered Camontmorillonite . Am Miner 95 , 98 – 103 ( 2010 ) 17

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