Zobrazeno 1 - 4
of 4
pro vyhledávání: '"H. E. Smorenburg"'
Publikováno v:
Carbohydrate Polymers. 45:363-372
Gels of the glucan schizophyllan, consisting of a 1,3-β- d -linked backbone of glucose residues with 1,6-β- d -glucosyl side groups, were found to show melting behaviour in the temperature range between 5 and 20°C, depending on the glucose concent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd7f1f216b1956dfca3999e52643c292
https://doi.org/10.1016/s0144-8617(00)00270-8
https://doi.org/10.1016/s0144-8617(00)00270-8
Publikováno v:
Journal of Luminescence. 53:266-270
We demonstrate transient hole-burning (THB) on a time scale of a few microseconds with a temperature- and current-controlled diode laser. The S1 ← S0 0-0 transition (Qy) of bacteriochlorophyll-a (BChl-a) in the glass triethylamine (TEA) was studied
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70f69f58176a0c2e5fd3a82023133326
https://doi.org/10.1016/0022-2313(92)90153-z
https://doi.org/10.1016/0022-2313(92)90153-z
Autor:
P. M. T. de Kok, H. E. Smorenburg
Publikováno v:
Flavor Chemistry ISBN: 9781461371250
The release of flavors from foodstuffs during the process of mastication is of primary importance to the perceived quality of the product. On one hand, the flavor quality perception depends on the chemical composition of the flavoring system whereas,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80506e8081505a64f0501ae3ab8b4045
https://doi.org/10.1007/978-1-4615-4693-1_34
https://doi.org/10.1007/978-1-4615-4693-1_34
Publikováno v:
Journal of the Optical Society of America B. 9:931
A temperature- and current-controlled diode laser at ∼780 nm was used to perform permanent hole-burning experiments on the S1 ← S0 0–0 (Qy) transition of bacteriochlorophyll a (BChl a) in amorphous hosts. Hole widths were obtained for the glass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::290ac8f59edf40cc480f86aeac90975d
https://doi.org/10.1364/josab.9.000931
https://doi.org/10.1364/josab.9.000931