Zobrazeno 1 - 10
of 84
pro vyhledávání: '"L.G. Turner"'
Publikováno v:
Journal of Food Science. 66:1100-1107
commercial enzymes (protease and lipase) were used to produce highly flavored cheese-like hydrolysates from fluid milk. Free fatty acids, free amino acids, degree of proteolysis, and volatile profiles were assessed to suggest the importance of proteo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::092ae383214d779f72fe1e34953323a7
https://doi.org/10.1111/j.1365-2621.2001.tb16088.x
https://doi.org/10.1111/j.1365-2621.2001.tb16088.x
Publikováno v:
Radiation Measurements. 32:325-328
Radon detector cups fitted with polyethylene anti-thoron membranes and exposed to a fixed radon concentration in a chamber containing a thermal gradient gave erratic track densities — ones that do not correlate with the temperatures of the CR-39 de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd759ded0512b2e32868b2c8a4246310
https://doi.org/10.1016/s1350-4487(00)00046-9
https://doi.org/10.1016/s1350-4487(00)00046-9
Akademický článek
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Autor:
A. Magro-Campero, L.G. Turner
Publikováno v:
Surface and Coatings Technology. :552-555
Ga alloys with low melting temperatures are attractive candidates for use as lubricants. The low temperature wetting properties of these liquid alloys are important for lubrication applications. In this work the wetting of the well known Mo alloy TZM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9ba73a923a45781e0b2b36d0ac59181
https://doi.org/10.1016/0257-8972(94)90216-x
https://doi.org/10.1016/0257-8972(94)90216-x
Autor:
A. Mogro-Campero, L.G. Turner
Publikováno v:
Physica C: Superconductivity. 176:429-432
Thin films of YBa 2 Cu 3 O 7 were made by coevaporation and post-annealing at two sets of temperature and oxygen partial pressure (850°C and 1 atm of oxygen, and 750°C and 29 Pa of oxygen). The films were deposited on (100) LaAlO 3 susbtrates. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61e8f3a0d561cc9d21cd795af3a688cb
https://doi.org/10.1016/0921-4534(91)90045-z
https://doi.org/10.1016/0921-4534(91)90045-z
Publikováno v:
IEEE Transactions on Microwave Theory and Techniques. 39:1468-1474
A 50- Omega coplanar waveguide (CPW) resonator designed for a fundamental frequency of about 4.75 GHz was fabricated on LaAlO/sub 3/. Two versions were fabricated: the first using 1.9- mu m-thick gold and the second using 0.6- mu m-thick YBa/sub 2/Cu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5508dc04eef9329885766dc38262b0db
https://doi.org/10.1109/22.83819
https://doi.org/10.1109/22.83819
Publikováno v:
Journal of dairy science. 87(2)
The oxidative stability of liquid Cheddar cheese whey was evaluated using 2 Lactococcus lactis starter cultures in combination and alone along with a control, utilizing glucono-delta-lactone for acid development. Fresh and stored whey were evaluated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7467a18435b62124fb15e43594656bf
https://pubmed.ncbi.nlm.nih.gov/14762072
https://pubmed.ncbi.nlm.nih.gov/14762072
Autor:
L.G. Turner, A. Mogro-Campero
Publikováno v:
Physica C: Superconductivity. 220:329-331
Although Ag and Au are commonly used to provide low-resistance contacts to YBa 2 Cu 3 O 7 (YBCO), their effect on the electrical properties of the underlying YBCO has been largely neglected. Epitaxial YBCO thin films on LaAlO 3 substrates were used i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f79606f0be97b12de3e4008e4aa9c13c
https://doi.org/10.1016/0921-4534(94)90919-9
https://doi.org/10.1016/0921-4534(94)90919-9
Publikováno v:
Physica C: Superconductivity. 214:187-189
Mass transport leading to changes in stoichiometry has recently been reported in YBa 2 Cu 3 O 7 (YBCO) thin films after prolonged exposure to DC current below the critical current density at temperatures below the transition temperature. These result
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c6c455cdb0e7953bc21ad83488c373a
https://doi.org/10.1016/0921-4534(93)90127-c
https://doi.org/10.1016/0921-4534(93)90127-c
Publikováno v:
Journal of Milk and Food Technology. 38:388-392
Homogenized milk packaged in polyethylene containers exposed to fluorescent lights showed flavor and vitamin deterioration. Off-flavor development began within 2 to 4 h after exposure to a lighting system simulating commercial display cases. Detectio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfffb40928325aec3cb660d4eef6ca4e
https://doi.org/10.4315/0022-2747-38.7.388
https://doi.org/10.4315/0022-2747-38.7.388