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About the mode of incorporation of silanol-terminated polysiloxanes into butylene terephthalate-b-dimethylsiloxane copolymers
(Elsevier, Amsterdam, 2008)
The modality of the incorporation of silanol-terminated siloxanes into copolymers with butylene terephthalate were investigated and determined. Besides siloxanes, the other participants in this well-known copolymerization, ...
Color changes of UHT milk during storage
(MDPI, BASEL, 2008)
In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under ...
Synthesis, characterization and antimicrobial activity of Ni(II) and Zn(II) complexes with N ',N '(2)-bis[(1E)-1-(2-pyridyl)ethylidene]propanedihydrazide. Crystal structures of two highly solvated bimetallic complexes of Ni(II)
(Pergamon-Elsevier Science Ltd, Oxford, 2009)
The bimetallic [Ni-2(H(2)L2)(2)](ClO4)(4) (1), [Ni-2(HL2)(H(2)L2)](ClO4)(3) (2) and [Zn-2(H(2)L2)(2)](BF4)(4) (3) complexes (H(2)L2 = N',N'(2)-bis[(1E)-1-(2-pyridyl)ethylidene]propanedihydrazide) were synthesized and ...
Barium titanate screen-printed thick films
(Elsevier Sci Ltd, Oxford, 2002)
Barium titanate (BT) thick films were prepared from mechanically activated powders based on BaCO3 and TiO2. After homogenization and milling in a high-energy vibro mill, the powders were calcined at 700 degreesC for 2 h ...
Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
(MDPI, BASEL, 2009)
Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 ...
Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days
(MDPI, BASEL, 2009)
In this work sensory characteristics (appearance - color, brilliance, shape and surface; texture - structure, break, firmness and chewiness; aroma - odor and taste) of dietary chocolates of different compositions were ...