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THERMAL DESTRUCTION OF PATULIN IN BERRIES AND BERRY JAMS
Journal of Food Safety, 1980Thermal destruction rates for patulin in blackcurrant, blueberries and strawberries and berry jams made of these materials with an addition of 440 g sucrose per kg were tested. Halfâlives were calculated to be 31, 65 and 77 min for unsweetened blackcurrants, blueberries and strawberries.
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Physical Review D, 1988
Berry connections are shown to be invariant under the action of symmetry groups on parameter space. This observation allows one to use the theory of invariant Yang-Mills potentials to evaluate these connections without computing the instantaneous energy eigenstates. Hamiltonians belonging to the algebra of a Lie group are examined in this light.
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Berry connections are shown to be invariant under the action of symmetry groups on parameter space. This observation allows one to use the theory of invariant Yang-Mills potentials to evaluate these connections without computing the instantaneous energy eigenstates. Hamiltonians belonging to the algebra of a Lie group are examined in this light.
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Manipulating Berry curvature of SrRuO3thin films via epitaxial strain
Proceedings of the National Academy of Sciences of the United States of America, 2021Di Tian, Shengchun Shen, Yu Zhou
exaly
Anatomical characteristics associated with different degrees of berry cracking in grapes
Scientia Horticulturae, 2020Chuan Zhang, Le Guan, Xiucai Fan
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Unconventional Hall effect induced by Berry curvature
National Science Review, 2020Huichao Wang +2 more
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