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Microstructure and mechanical properties of AZ91 magnesium alloy developed by Spark Plasma Sintering

Autor: Elodie Barraud, Nathalie Allain, Julien Guyon, M. Mondet, Sébastien Lemonnier, Thierry Grosdidier

Publikováno v: Acta Materialia
Acta Materialia, Elsevier, 2016, 119, pp.55-67. ⟨10.1016/j.actamat.2016.08.006⟩

International audience; A gas atomised AZ91 powder has been consolidated by Spark Plasma Sintering (SPS) at different temperatures in the range of 310 °C–500 °C. The influence of the sintering temperature on the Al12Mg17 precipitation and the gra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e71e3fe914cb4ecafa8158de8736cf35
https://doi.org/10.1016/j.actamat.2016.08.006

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Application of two-dimensional cross-correlation spectroscopy to analyse infrared (MIR and NIR) spectra recorded during bread dough mixing

Autor: M. Mondet, A. Aït Kaddour, Bernard Cuq

Publikováno v: Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2008, 48 (3), pp.678-685. ⟨10.1016/j.jcs.2008.03.001⟩

Correspondance: fax: +33 (0) 4 9961 3076, cuq@supagro.inra.fr; International audience; During dough mixing chemical, biochemical and physical transformations occur that allow dough formation to be characterized by common chemical and biochemical meth

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::168dfd645669fbbaf5cbde6d1a649ac1
https://hal.inrae.fr/hal-02663747

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Description of chemical changes implied during bread dough mixing by FT-ATR mid-infrared spectroscopy

Autor: Bernard Cuq, M. Mondet, A. Aït Kaddour

Publikováno v: 1. Cereals & Europe Spring Meeting, Consumer driven cereal innovation: where science meets industry
1. Cereals & Europe Spring Meeting, Consumer driven cereal innovation: where science meets industry, May 2007, Montpellier, France. ⟨10.1094/CCHEM-85-5-0673⟩
Cereal Chemistry
Cereal Chemistry, American Association of Cereal Chemists, 2008, 85 (5), pp.673-678. ⟨10.1094/CCHEM-85-5-0673⟩

International audience; The aim of this study was to investigate the ability of mid-IR (MIR) spectroscopy to identify physicochemical changes in the French bread dough mixing process. An ATR FT-MIR spectrometer at 4000-800 cm-1 was used. MIR spectra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c2664e96e6d957aa6e684e739e17cd8
https://hal.inrae.fr/hal-02820376

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