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Journal of Experimental and Theoretical Physics - The studies of the topological properties of systems have recently been extended due to a new concept of higher-order topological insulators and... 相似文献
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Smirnova T. D. Zhelobitskaya E. A. Danilina T. G. 《Journal of Analytical Chemistry》2022,77(8):1000-1004
Journal of Analytical Chemistry - Silver nanoparticles modified with Eu3+ ions increase the intensity of the fluorescence signal by a factor of 125 in an analytical system containing doxycycline as... 相似文献
25.
Ibotov Sh. Kh. Yuldasheva N. K. Mukarramov N. I. Zakirova R. P. Gusakova S. D. 《Chemistry of Natural Compounds》2022,58(4):728-731
Chemistry of Natural Compounds - 相似文献
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Corinne Rondeau-Mouro Mireille Cambert Laurent Blondel Yves Diascorn Léo Mbaya Nor Nadiah Binti Ahmad Nazari Sarah Helary Tiphaine Lucas 《Magnetic resonance in chemistry : MRC》2022,60(7):678-691
A temperature control unit was implemented to vary the temperature of samples studied on a commercial Mobile Universal Surface Explorer nuclear magnetic resonance (MOUSE-NMR) apparatus. The device was miniaturized to fit the maximum MOUSE sampling depth (25 mm). It was constituted by a sample holder sandwiched between two heat exchangers placed below and above the sample. Air was chosen as the fluid to control the temperature at the bottom of the sample, at the interface between the NMR probe and the sample holder, in order to gain space. The upper surface of the sample was regulated by the circulation of water inside a second heat exchanger placed above the sample holder. The feasibility of using such a device was demonstrated first on pure water and then on several samples of bread dough with different water contents. For this, T1 relaxation times were measured at various temperatures and depths and were then compared with those acquired with a conventional compact closed-magnet spectrometer. Discussion of results was based on biochemical transformations in bread dough (starch gelatinization and gluten heat denaturation). It was demonstrated that, within a certain water level range, and because of the low magnetic field strength of the MOUSE, a linear relationship could be established between T1 relaxation times and the local temperature in the dough sample. 相似文献
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Journal of Experimental and Theoretical Physics - This article presents a survey of many nontrivial effects connected with the coupling of electric and magnetic degrees of freedom in... 相似文献
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