Results 271 to 280 of about 352,371 (301)
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Texture analysis of commercial crisp toasts
2011Le fette biscottate, nonostante la loro ampia diffusione, sono sicuramente i prodotti da forno meno caratterizzati e conosciuti. Lo scopo di questo lavoro è stato quindi quello di valutare mediante la Texture Analysis le caratteristiche strutturali dei prodotti più diffusi sul mercato italiano.
ZEPPA, Giuseppe +2 more
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SENSORY TEXTURE OF COMMERCIAL BISCUITS AS A FUNCTION OF WATER ACTIVITY
Journal of Texture Studies, 2001The variation in sensory texture of four types of commercial biscuits as a function of water activity, using both a trained sensory panel and a consumer panel, was studied. The biscuits were: (a) like toasted bread, aerated and sweet; (b) cracker from whole‐wheat flour; (c) cracker from normal flour; (d) sweet biscuit, vanilla flavored. Texture changes
GUILLERMO HOUGH +3 more
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Evolution and Prediction of Texture in Commercially Pure Warm Rolled Titanium
Materials Science Forum, 2013Titanium alloys are used in a wide variety of aerospace, energy, industrial and biomedical applications, among other reasons, due to their superior properties. These properties are highly dependent of materials microstructure, i.e. texture, dislocation density and slip system activity.
Luciano Santos Constantin Raptopoulos +4 more
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Preparation of weak-textured commercially pure titanium by electron beam melting
Additive Manufacturing, 2015Abstract This paper presents the first report on the development of weak-textured microstructures and resulting reduced in-plane anisotropy of mechanical properties in commercially pure titanium (CP-Ti) fabricated by electron beam melting (EBM). The as-built specimens exhibited fine grain structures with weakened crystallographic textures. The β → α′
Kenta Yamanaka +4 more
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Recrystallization Microstructure and Texture of Highly Strained Commercial Purity Aluminium Alloy
Materials Science Forum, 2014The microstructural and textural evolutions during annealing of a highly strained (ε=4.0) commercial purity aluminium (AA1200) were followed by electron backscatter diffraction (EBSD). Boundary spacings were analyzed for crystallites of different crystallographic orientations.
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TEXTURAL CHARACTERISTICS OF INSTITUTIONAL AND COMMERCIAL PUREED FOODS
Journal of the American Dietetic Association, 2003W.J. Dahl, S.J. Whiting, R.T. Tyler
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Circulating tumor DNA in advanced solid tumors: Clinical relevance and future directions
Ca-A Cancer Journal for Clinicians, 2021Michael L Cheng +2 more
exaly
Defining and conceptualising the commercial determinants of health
Lancet, The, 2023Anna B Gilmore, Alice Fabbri, Fran Baum
exaly
High-performing commercial Fe–N–C cathode electrocatalyst for anion-exchange membrane fuel cells
Nature Energy, 2021Abolfazl Nabi Shakouri +2 more
exaly