Spectroscopic properties of high-temperature sintered SrS:0.05%Ce3+ under high hydrostatic pressure

Sebastian Mahlik; Tadeusz Lesniewski; Marek Grinberg; Dagmara Kulesza; Eugeniusz Zych

doi:10.1039/c7cp08353j

Spectroscopic properties of high-temperature sintered SrS:0.05%Ce3+ under high hydrostatic pressure

Physical Chemistry Chemical Physics ◽

10.1039/c7cp08353j ◽

2018 ◽

Vol 20 (15) ◽

pp. 10266-10274 ◽

Cited By ~ 2

Author(s):

Sebastian Mahlik ◽

Tadeusz Lesniewski ◽

Marek Grinberg ◽

Dagmara Kulesza ◽

Eugeniusz Zych

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Spectroscopic Properties

In this study, we present spectroscopic properties of high-temperature sintered SrS:0.05%Ce3+ under high hydrostatic pressure.

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Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time

Food Chemistry ◽

10.1016/j.foodchem.2021.131161 ◽

2021 ◽

pp. 131161

Author(s):

Xuehua Wang ◽

Fang Chen ◽

Lingjun Ma ◽

Xiaojun Liao ◽

Xiaosong Hu

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Metabolic Profiling ◽

Tomato Juice ◽

High Temperature Short Time ◽

Short Time

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Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2013.11.014 ◽

2014 ◽

Vol 22 ◽

pp. 22-30 ◽

Cited By ~ 47

Author(s):

Fengxia Liu ◽

Renjie Li ◽

Yongtao Wang ◽

Xiufang Bi ◽

Xiaojun Liao

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Acid Invertase ◽

High Temperature Short Time ◽

Short Time

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Brittle to Ductile Transition of a γ-Brass under High Hydrostatic Pressure and High Temperature

Transactions of the Japan Institute of Metals ◽

10.2320/matertrans1960.22.326 ◽

1981 ◽

Vol 22 (5) ◽

pp. 326-336 ◽

Cited By ~ 4

Author(s):

Yoshinari Kaieda ◽

Atsushi Oguchi

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Brittle To Ductile Transition

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Brittle Fracture Stress of an Fe–Cr Alloy (σ phase) under High Hydrostatic Pressure and High Temperature

Transactions of the Japan Institute of Metals ◽

10.2320/matertrans1960.22.83 ◽

1981 ◽

Vol 22 (2) ◽

pp. 83-95 ◽

Cited By ~ 4

Author(s):

Yoshinari Kaieda ◽

Atsushi Oguchi

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

Brittle Fracture ◽

High Hydrostatic Pressure ◽

Fracture Stress ◽

Sigma Phase

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Impact of Holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein structure and aggregation in a human milk protein concentrate

Food Chemistry ◽

10.1016/j.foodchem.2021.131808 ◽

2021 ◽

pp. 131808

Author(s):

Mélanie Sergius-Ronot ◽

Michael A. Pitino ◽

Shyam Suwal ◽

Sara Shama ◽

Sharon Unger ◽

...

Keyword(s):

High Temperature ◽

Protein Structure ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Milk Protein ◽

Protein Concentrate ◽

Milk Protein Concentrate ◽

High Temperature Short Time ◽

Short Time ◽

Human Milk Protein

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High Hydrostatic Pressure Processing at High Temperature: Impact on Quality Attributes and Future Outlook from Consumers’ Perspective

Food Processing Technologies ◽

10.1201/9781315372365-15 ◽

2016 ◽

pp. 309-372

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Quality Attributes ◽

Future Outlook ◽

High Hydrostatic Pressure Processing ◽

Temperature Impact

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Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2012.07.006 ◽

2012 ◽

Vol 16 ◽

pp. 326-334 ◽

Cited By ~ 67

Author(s):

Yongtao Wang ◽

Fengxia Liu ◽

Xiamin Cao ◽

Fang Chen ◽

Xiaosong Hu ◽

...

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

Sweet Potato ◽

High Hydrostatic Pressure ◽

Time Processing ◽

High Temperature Short Time ◽

Purple Sweet Potato ◽

Short Time

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Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2013.09.015 ◽

2014 ◽

Vol 21 ◽

pp. 35-43 ◽

Cited By ~ 66

Author(s):

Fengxia Liu ◽

Yongtao Wang ◽

Renjie Li ◽

Xiufang Bi ◽

Xiaojun Liao

Keyword(s):

Antioxidant Activity ◽

High Temperature ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Antioxidant Compounds ◽

High Temperature Short Time ◽

Short Time

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Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2013.03.003 ◽

2013 ◽

Vol 19 ◽

pp. 85-94 ◽

Cited By ~ 70

Author(s):

Dong Chen ◽

Huping Xi ◽

Xingfeng Guo ◽

Zihan Qin ◽

Xueli Pang ◽

...

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

Comparative Study ◽

High Hydrostatic Pressure ◽

Pomegranate Juice ◽

High Temperature Short Time ◽

Short Time

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An Integrative Genomic Island Affects the Adaptations of the Piezophilic Hyperthermophilic Archaeon Pyrococcus yayanosii to High Temperature and High Hydrostatic Pressure

Frontiers in Microbiology ◽

10.3389/fmicb.2016.01927 ◽

2016 ◽

Vol 7 ◽

Cited By ~ 2

Author(s):

Zhen Li ◽

Xuegong Li ◽

Xiang Xiao ◽

Jun Xu

Keyword(s):

High Temperature ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Genomic Island ◽

Hyperthermophilic Archaeon ◽

Pyrococcus Yayanosii

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