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Advances in Surface Modification and Treatment of Wood
| Advances in Surface Modification and Treatment of Wood |
| Autore | Csoka Levente |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (160 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
adhesion
artificial weathering bark-side-up beech birch caffeine carbohydrates classic approaches coating coatings confocal profilometry DCSBD durability earlywood esterification fungicides growth rings latewood leaching micronized basic copper carbonate modern approaches modification mould attack nanotechnology natural weathering Norway spruce oak wood permeability peroxide phenol pith-side-up plasma plasma treatment profiling pull-off sessile oak shelling spruce spruce wood surface free energy surface modification surface protection thermally treated wood TiO2 nanoparticles transparent coatings un-pigmented paints UV-additives UV-resistance weathering western larch wettability wood |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557527303321 |
Csoka Levente
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
| Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods |
| Autore | Castro-Mejías Remedios |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (147 p.) |
| Soggetto topico |
Mathematics & science
Research & information: general |
| Soggetto non controllato |
1,3-pentadiene
ageing Amontillado anthocyanins antioxidant activity antioxidants aroma aroma precursors artificial neural network authentication beer blueberry Box-Behnken design Brandy de Jerez enzymes fatty acids feeding food-preservation grapes headspace sorptive extraction HPLC-DAD HPLC-qTOF-MS HSCCC Iberian ham intact glycosides n/a oak wood oleic acid pellicular maceration phenolic compounds response surface methodology sensory analysis Sherry Cask® sherry wine soilless system sorbate spoilage-yeast stir bar sorptive extraction strains-selection strawberry supra-extraction UHPLC ultra-high-performance liquid chromatography UV-Vis Vaccinium corymbosum L. variety volatile compounds volatile profile yeasts β-glycosidase |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557371603321 |
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Castro-Mejías Remedios
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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