Zobrazeno 1 - 10
of 61
pro vyhledávání: '"R. M. Reeve"'
Autor:
S. P. Bommanaboyena, D. Backes, L. S. I. Veiga, S. S. Dhesi, Y. R. Niu, B. Sarpi, T. Denneulin, A. Kovács, T. Mashoff, O. Gomonay, J. Sinova, K. Everschor-Sitte, D. Schönke, R. M. Reeve, M. Kläui, H.-J. Elmers, M. Jourdan
Publikováno v:
Nature Communications, Vol 12, Iss 1, Pp 1-7 (2021)
Antiferromagnets offer faster operation speed and immunity to stray fields, however, readout of the Neel vector is difficult. Here, Bommanaboyena et al present a heterostructure of a ferromagnet and antiferromagnet, combining easy readout with the be
Externí odkaz:
https://doaj.org/article/b981da21b174465c9195c31f50fc3485
Publikováno v:
Physical Review Research, Vol 3, Iss 2, p 023110 (2021)
Spin transport phenomena underpin an extensive range of spintronic effects. In particular spin transport across interfaces occurs in most device concepts, but is so far poorly understood. As interface properties strongly impact spin transport, one ne
Externí odkaz:
https://doaj.org/article/5ddb1edc02f247f0a5eb3345e924ccb4
Autor:
R. M. Reeve
Publikováno v:
Food research. 12(1)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2a3fe964320f5f4642772889f81ad32
https://pubmed.ncbi.nlm.nih.gov/20286553
https://pubmed.ncbi.nlm.nih.gov/20286553
Autor:
Herman Timm, R. M. McCready, M. L. Weaver, L. C. Whitehand, M. Nonaka, R. M. Reeve, R. N. Sayre
Publikováno v:
American Potato Journal. 55:73-82
Solids content and amylose/amylopectin ratios were determined in different parts of tubers of White Rose, Red La Soda, Kennebec, Russet Burbank, Norchip and Lenape at harvest, after storage at 7 C for 2 and 4 mo, and after reconditioning at 20 C for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbd8737b4dc97882831f5da0f02e45be
https://doi.org/10.1007/bf02852094
https://doi.org/10.1007/bf02852094
Autor:
R. M. Reeve
Publikováno v:
Journal of Texture Studies. 8:1-17
This review emphasizes the interrelationships between starch and pectins as factors determining different textural qualities of potatoes. It includes examples of texture control through processing treatments affecting the different ways in which pect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a121a68e3d91202084c051c04569c3a2
https://doi.org/10.1111/j.1745-4603.1977.tb01162.x
https://doi.org/10.1111/j.1745-4603.1977.tb01162.x
Autor:
R. Kunkel, N. M. Holstad, R. E. Thornton, J. C. Bishop, Herman Timm, V. C. Shekhar, W. M. Iritani, Thornton Robert, Gary Hyde, Malamud Oscar, Robert B. O’Keefe, Mccown Brent, Elmer E. Ewing, D. Corsini, G. F. Stallknecht, W. C. Sparks, Robert B. Dwelle, P. L. Forsline, Alan R. Langille, Snyder John, D. Sini, J. J. Pavek, P. W. Simon, Desborough Sharon, F. I. Lauer, Virginia S. Rickeman, Sharon Desborough, William B. Collins, Larry Weiler, J. Augustin, Barry C. Swanson, Merle L. Weaver, H. Timm, M. Nonaka, R. N. Sayre, R. M. Reeve, K. C. Ng, L. C. Whitehand, Kenneth D. Wiegand, N. R. Thompson, P. R. Rowe, F. M. Ezeta, S. S. Leach, J. A. Frank, H. J. Murphy, N. S. Wright, E. F. Cole, Meister Erhard, Alvin R. Mosley, R. C. Rowe, J. M. Hogan, R. H. True, R. L. Shaw Maine, Grand Forks Minnesota, R. B. Toma, J. R. Sowokinos, Shaw Roy, Paul H. Orr, E. C. Yaeger, J. E. Huguelet, D. C. Nelson, Mark Mckinney, Wayne Thiessen, Thomas B. Graves, Merle L. Wea-Ver, C. J. Judkins, Kint-Ner Judith, H. A. Mendoza, Den nijs Ton, S. J. Peloquin, D. F. Kichefski, A. A. Quinn, R. E. Hanneman, R. W. Ruhde, Heiyoung K. Lee, V. E. A. O. Mendiburu, K. A. Okada, Z. Huaman, J. G. Hawkes
Publikováno v:
American Potato Journal. 53:355-372
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b3edd164d0066b08551b73c10952d5d
https://doi.org/10.1007/bf02854321
https://doi.org/10.1007/bf02854321
Autor:
R. M. Reeve
Publikováno v:
Economic Botany. 28:82-96
The seedless form of breadfruit, unripe and sliced or diced, can be commercially dehydrated either by tunneldrying or by freezedrying. The products are adaptable to various culinary vegetable uses. Wastes, such as peel, core, and culls, serve as a hi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ee4ded277f4dc8849167ec34aa28f7f
https://doi.org/10.1007/bf02861384
https://doi.org/10.1007/bf02861384
Autor:
Herman Timm, M. L. Weaver, L. C. Whitehand, R. M. Cready, M. Nonaka, R. N. Sayre, R. M. Reeve
Publikováno v:
American Potato Journal. 55:83-93
Total sugar, reducing sugar, glucose, fructose, and sucrose were determined in three parts (bud-end, stem-end, and core) of tubers of White Rose, Red La Soda, Kennebec, Russet Burbank, Norchip and Lenape. Tubers were sampled at harvest, after storage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::365c3e64b4984e374c53e0273c261dee
https://doi.org/10.1007/bf02852095
https://doi.org/10.1007/bf02852095
Autor:
R. M. Reeve
Publikováno v:
American Potato Journal. 51:254-262
Cell wall composition and histological distinctions between immature and mature periderm are reviewed. The structural characteristics of the periderm of immature tubers vitiate economic peeling. Continuous sloughing and replacement of periderm, occur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5428e65c7d232cea6901e01a1077af4c
https://doi.org/10.1007/bf02851437
https://doi.org/10.1007/bf02851437
Autor:
R. M. Reeve
Publikováno v:
Journal of Food Science. 18:604-617
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4fb9676243699c900f4bb4a9cd3e541
https://doi.org/10.1111/j.1365-2621.1953.tb17756.x
https://doi.org/10.1111/j.1365-2621.1953.tb17756.x