Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Keisuke Matsui"'
Autor:
Martina Vrankić, Takeshi Nakagawa, Melita Menelaou, Yasuhiro Takabayashi, Naoya Yoshikane, Keisuke Matsui, Ken Kokubo, Kenichi Kato, Saori Kawaguchi-Imada, Hirokazu Kadobayashi, John Arvanitidis, Yoshiki Kubota, Kosmas Prassides
Publikováno v:
Inorganics, Vol 12, Iss 4, p 99 (2024)
The endohedral lithium fulleride, Li+@C60•−, is a potential precursor for new families of molecular superconducting and electronic materials beyond those accessible to date from C60 itself. Solid Li@C60 comprises (Li@C60)2 dimers, isostructural a
Externí odkaz:
https://doaj.org/article/e3390cf3311e496a83b83768e00470d4
Publikováno v:
Journal of Advanced Mechanical Design, Systems, and Manufacturing, Vol 4, Iss 5, Pp 1005-1014 (2010)
This paper describes the development of a high-performance vitrified bonded cBN grinding wheel using a new type of ultrafine-crystalline cBN (cBN-U) abrasive grain. Surface plunge grinding experiments using a vitrified wheel made of the cBN-U grains
Externí odkaz:
https://doaj.org/article/a5bb171a596848dd8b884bd5d4425260
Autor:
Naoya Yoshikane, Keisuke Matsui, Takeshi Nakagawa, Hitoshi Yamaoka, Nozomu Hiraoka, Hirofumi Ishii, John Arvanitidis, Kosmas Prassides
Publikováno v:
The Journal of Physical Chemistry C.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb009fac108e1997c04749f7b1a45316
https://doi.org/10.1021/acs.jpcc.3c01626
https://doi.org/10.1021/acs.jpcc.3c01626
Publikováno v:
2022 IEEE International Workshop on Electromagnetics: Applications and Student Innovation Competition (iWEM).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07e04125505af2d941b6025a09c45a5d
https://doi.org/10.1109/iwem52897.2022.9993506
https://doi.org/10.1109/iwem52897.2022.9993506
Publikováno v:
2022 IEEE International Workshop on Electromagnetics: Applications and Student Innovation Competition (iWEM).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27074667f144dcd871e283a0cf62c322
https://doi.org/10.1109/iwem52897.2022.9993532
https://doi.org/10.1109/iwem52897.2022.9993532
Publikováno v:
Nano letters. 22(14)
Single-walled carbon nanotubes (SWCNT) have long attracted attention due to their distinct physical properties, depending on their chiral structures (chiralities). Clarifying their growth mechanism is important toward perfect chirality-controlled bul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37268ea725b73d12594e4ece56ae1119
https://pubmed.ncbi.nlm.nih.gov/35802861
https://pubmed.ncbi.nlm.nih.gov/35802861
Publikováno v:
Journal of Geography (Chigaku Zasshi). 130:143-146
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54c366724f54df61da0f034d00e90361
https://doi.org/10.5026/jgeography.130.143
https://doi.org/10.5026/jgeography.130.143
Autor:
J. Arvanitidis, Hirofumi Ishii, Yasuhiro Takabayashi, Hitoshi Yamaoka, Kosmas Prassides, Takeshi Nakagawa, Anastasia Terzidou, Keisuke Matsui, Nozomu Hiraoka, Naoya Yoshikane
Publikováno v:
Materials Chemistry Frontiers. 4:3521-3528
(Sm1/3Ca2/3)2.75C60 is a member of the family of non-stoichiometric strongly-correlated rare-earth fullerides, (Sm1−xCax)2.75C60 (0 ≤ x ≤ 1), in which an orthorhombic 2 × 2 × 2 supercell of the face-centred cubic (fcc) unit cell of stoichiome
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4ef0dd0e33b6d19ca35651359113e70
https://doi.org/10.1039/d0qm00707b
https://doi.org/10.1039/d0qm00707b
Publikováno v:
International Perspectives in Geography ISBN: 9789811923159
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e62e1babefe707e3f886f62bdaf6f90d
https://doi.org/10.1007/978-981-19-2316-6_8
https://doi.org/10.1007/978-981-19-2316-6_8
Autor:
Ken Morishima, Noriko Nakamura, Hiroyasu Masunaga, Takashi Iwashita, Xiang Li, Yoshikazu Tanaka, Keisuke Matsui, Shoko Mori, Mitsuhiro Shibayama
Publikováno v:
Journal of Food Science. 84:59-64
Maturation provides whisky with a mild and smooth texture by removing the irritating alcoholic flavor. However, the precise mechanism by which the whisky flavor is improved through the maturation process remains unknown. In this study, we performed m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebcbe5d1947e108c7a1f553281e94ff0
https://doi.org/10.1111/1750-3841.14398
https://doi.org/10.1111/1750-3841.14398