Search Results - "Cantergiani, E."
-
1
Effect of strain rate on tensile mechanical properties of high-purity niobium single crystals for SRF applications
Published in Materials science & engineering. A, Structural materials : properties, microstructure and processing (21-10-2020)“…An investigation of the mechanical properties of high-purity niobium single crystals is presented. Specimens were cut with different crystallographic…”
Get full text
Journal Article -
2
On the direct nucleation and growth of ferrite and cementite without austenite
Published in Scripta materialia (2015)“…The direct nucleation and growth of ferrite and cementite has been investigated in an Fe–C metallic glass using X-ray diffraction, transmission electron…”
Get full text
Journal Article -
3
Effect of Strain Rate on the Tensile Mechanical Properties of Electron Beam Welded OFE Copper and High-Purity Niobium for SRF Applications
Published in Journal of dynamic behavior of materials (01-09-2021)“…An investigation of the tensile mechanical properties of electron beam welded OFE copper and high-purity niobium sheets is presented. Specimens were deformed…”
Get full text
Journal Article -
4
Niobium superconducting rf cavity fabrication by electrohydraulic forming
Published in Physical review. Accelerators and beams (01-11-2016)“…Superconducting rf (SRF) cavities are traditionally fabricated from superconducting material sheets or made of copper coated with superconducting material,…”
Get full text
Journal Article -
5
Determination of volatile ‘restricted substances’ in flavourings and their volatile raw materials by GC‐MS
Published in Flavour and fragrance journal (01-03-2015)“…Many flavour regulations around the world contain a list of so‐called ‘restricted substances’ (RS), i.e. substances that occur naturally in source materials…”
Get full text
Journal Article -
6
IOFI guidelines for the isolation of flavouring substances by simultaneous distillation‐extraction
Published in Flavour and fragrance journal (2015)“…Simultaneous distillation‐extraction (SDE) combines, in a single step, hydro‐distillation of volatiles from a sample with continuous solvent extraction of the…”
Get full text
Journal Article -
7
Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect
Published in European food research & technology (01-01-2001)Get full text
Journal Article -
8
Effect of strain rate on tensile mechanical properties of high-purity niobium single crystals for SRF applications
Published in Materials science & engineering. A, Structural materials : properties, microstructure and processing (01-10-2020)“…Not provided…”
Get full text
Journal Article -
9
-
10
Use of inverse gas chromatography to characterize cotton fabrics and their interactions with fragrance molecules at controlled relative humidity
Published in Journal of Chromatography A (06-09-2002)“…The present work focused on the surface characterization and fragrance interactions of a common cotton towel at different relative humidities (RHs) using…”
Get full text
Journal Article Conference Proceeding -
11
Guidelines for solid‐phase micro‐extraction (SPME) of volatile flavour compounds for gas‐chromatographic analysis, from the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI)
Published in Flavour and fragrance journal (01-11-2010)“…No abstract is available for this article…”
Get full text
Journal Article -
12
-
13
Guidelines for LC-MS identifications of flavoring substances in nature, made by the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI)
Published in Molecular nutrition & food research (01-02-2010)“…These guidelines are intended to assist authors and reviewers of publications concerning the validity of identifications of flavouring substances in nature…”
Get full text
Journal Article -
14
Thermodynamic study of two different chewing-gum bases by inverse gas chromatography
Published in Journal of Chromatography A (09-05-2003)“…This work describes the physico-chemical characterisation of two different chewing gum bases and the interactions with the incorporated flavour molecules using…”
Get full text
Journal Article