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Listar por palabra clave "High Pressure"

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Listar por palabra clave "High Pressure"

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    Diseño del proceso de elaboración de un smoothie de frutas y hortalizas 
    Abril Mesado, Samuel (Universitat Politècnica de València, 2018-09-10)
    [ES] En vista a que en estos últimos años el consumo de estos productos ha ido en aumento debido al creciente número de consumidores que desean alimentos sin aditivos alimentarios, así como clientes que desean realizar ...
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    Pressure-induced phase transition and band-gap collapse in the wide-band-gap semiconductor InTaO4 
    Errandonea, Daniel; Popescu, Catalin; Garg, A.B.; Botella, P.; Martinez García, D.; Pellicer Porres, J.; Rodríguez Hernández, P.; Muñoz, A.; Cuenca Gotor, Vanesa Paula; Sans Tresserras, Juan Ángel (American Physical Society, 2016-01)
    A pressure-induced phase transition, associated with an increase of the coordination number of In and Ta, is detected beyond 13 GPa in InTaO4 by combining synchrotron x-ray diffraction and Raman measurements in a diamond-anvil ...
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    Structural, Vibrational, and Electronic Study of Sb2S3 at High Pressure 
    Ibáñez, Jordi; Sans-Tresserras, Juan Ángel; Popescu, Catalin; López-Vidrier, J.; Elvira-Betanzos, J.J.; Cuenca Gotor, Vanesa Paula; Gomis, O.; Manjón Herrera, Francisco Javier; Rodríguez-Hernández, P.; Muñoz, Alfonso (American Chemical Society, 2016-04)
    Antimony trisulfide (Sb2S3), found in nature as the mineral stibnite, has been studied under compression at room temperature from a joint experimental and theoretical perspective. X-ray diffraction and Raman scattering ...
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    Ultrasonic assessment of textural changes in vacuum packaged sliced Iberian ham induced by high pressure treatment or cold storage 
    Corona Jiménez, Edith; García Pérez, José Vicente; Mulet Pons, Antonio; Benedito Fort, José Javier (Elsevier, 2013-10)
    Ultrasonic measurements were used to characterize the effect of high pressure treatment (HPT) (600 MPa/6 min) or cold storage (6 °C/120 days) on the textural properties of vacuum packaged dry-cured ham. The ultrasonic ...