Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Heon Joong Lee"'
Autor:
Amin Nozariasbmarz, Shashank Priya, Han Byul Kang, Jean J. Heremans, Bed Poudel, Udara Saparamadu, Wenjie Li, Min Gyu Kang, Adbhut Gupta, Heon Joong Lee
Publikováno v:
Materials Today. 36:63-72
Strongly coupled electronic and thermal transport behavior in thermoelectric (TE) materials has limited their figure of merit (zT). Here we provide breakthrough in decoupling TE parameters in n-type (Hf0.6Zr0.4)NiSn0.99Sb0.01 half-Heusler (hH) alloys
Autor:
Shashank Priya, Min Gyu Kang, Heon Joong Lee, Deepam Maurya, Myung Eun Song, Wenjie Li, Bed Poudel
Publikováno v:
ACS Applied Energy Materials. 2:4292-4301
The Ca3Co4O9 (CCO) with layered structure has been considered as a potential candidate for high-temperature thermal energy harvesting application. However, CCO’s layered structure imparts anisotropy in transport properties, which results in anisotr
Autor:
Deepam Maurya, Bed Poudel, Myung Eun Song, Michael A. Meeker, Wenjie Li, Scott T. Huxtable, Heon Joong Lee, Shashank Priya, Min Gyu Kang, Giti A. Khodaparast, Jue Wang
Publikováno v:
ACS Omega, Vol 3, Iss 9, Pp 10798-10810 (2018)
ACS Omega
ACS Omega
Oxide thermoelectric materials are nontoxic, chemically and thermally stable in oxidizing environments, cost-effective, and comparatively simpler to synthesize. However, thermoelectric oxides exhibit comparatively lower figure of merit (ZT) than that
Publikováno v:
Applied Energy. 211:987-996
A mathematical model for a thermoelectric generator (TEG) based on constitutive equations has been developed to analyze temperature dependent performance in terms of output power and efficiency. Temperature dependent material properties and thermal l
Autor:
Eun Sung Jung, Dong Ho Suh, Gayoung Jung, Seon-Gil Do, Hye Min Park, Choong Hwan Lee, Heon Joong Lee
Publikováno v:
Food research international (Ottawa, Ont.). 78
We performed mass spectrometry-based metabolites profiling in Lonicera caerulea fruits according to seven ripening stages. During ripening, fruit color significantly changed from green to red, with sugars, organic acids, phenolic acids, anthocyanins,