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surface diffractometer  (HUBER Diffraktionstechnik GmbH Co KG)

 
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    Structured Review

    HUBER Diffraktionstechnik GmbH Co KG surface diffractometer
    Surface Diffractometer, supplied by HUBER Diffraktionstechnik GmbH Co KG, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/diffractometer/surface+diffractometer/pmc11475220__ADMA___35___2208061___s001-62-7-9
    Average 90 stars, based on 1 article reviews
    surface diffractometer - by Bioz Stars, 2026-10
    90/100 stars

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    Related Articles

    other:

    Article Title: Elucidating the Origins of High Preferential Crystal Orientation in Quasi‐2D Perovskite Solar Cells
    Article Snippet: The samples were mounted horizontally on a surface diffractometer (Huber Diffraktionstechnik) and aligned parallel to the microfocused X-ray beam (2x30 μm2).



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    (a) X-ray diffraction (XRD) patterns and (b) Fourier-transform infrared (FT-IR) spectra of whole quinoa flour samples subjected to different dry-heat treatment (DHT) temperatures. Characteristic diffraction peaks at 2θ ≈ 15°, 17°, 18°, and 23° indicate a typical A-type crystalline structure and the major FT-IR absorption regions (amide I band at 1700–1600 cm −1 and carbohydrate backbone at 1060–960 cm −1 ). Control, untreated quinoa flour; 110, 130, and 150 denote quinoa flour treated at 110 °C, 130 °C, and 150 °C for 1 h, respectively.

    Journal: Food Chemistry: X

    Article Title: From raw material to functional food: Effect of dry-heat treatment on whole quinoa flour structure and dough rheology, with in vivo hypoglycemic validation at the optimal temperature

    doi: 10.1016/j.fochx.2026.104360

    Figure Lengend Snippet: (a) X-ray diffraction (XRD) patterns and (b) Fourier-transform infrared (FT-IR) spectra of whole quinoa flour samples subjected to different dry-heat treatment (DHT) temperatures. Characteristic diffraction peaks at 2θ ≈ 15°, 17°, 18°, and 23° indicate a typical A-type crystalline structure and the major FT-IR absorption regions (amide I band at 1700–1600 cm −1 and carbohydrate backbone at 1060–960 cm −1 ). Control, untreated quinoa flour; 110, 130, and 150 denote quinoa flour treated at 110 °C, 130 °C, and 150 °C for 1 h, respectively.

    Article Snippet: X-ray diffraction patterns were obtained using a Smartlab SE X-ray diffractometer (Rigaku, Japan) operated in step-scan mode.

    Techniques: Fourier Transform Infrared Spectroscopy, Control

    Structural characterization of tea polysaccharides from four dark teas. (a) Molecular weight distribution determined by gel permeation chromatography (GPC); (b) Monosaccharide composition analysed by PMP-HPLC; (c) UV–visible absorption spectra; (d) Zeta potential; (e) Thermogravimetric analysis (TGA); (f) Derivative thermogravimetry (DTG); (g) Fourier transform infrared (FT-IR) spectra; (h) X-ray diffraction (XRD) patterns; (i) Scanning electron microscopy (SEM) images at 500× and 5000× magnifications. LTPS, LFTPS, HTPS, and HFTPS represent polysaccharides extracted from raw dark tea (Maocha), flowered dark tea, pile-fermented dark tea, and pile-fermented and flowered dark tea, respectively.

    Journal: Food Chemistry: X

    Article Title: Pile-fermentation and golden-flower fermentation reshape tea polysaccharides in Tibetan dark tea: structural characteristics and lipid-modulating effects in Caenorhabditis elegans

    doi: 10.1016/j.fochx.2026.104390

    Figure Lengend Snippet: Structural characterization of tea polysaccharides from four dark teas. (a) Molecular weight distribution determined by gel permeation chromatography (GPC); (b) Monosaccharide composition analysed by PMP-HPLC; (c) UV–visible absorption spectra; (d) Zeta potential; (e) Thermogravimetric analysis (TGA); (f) Derivative thermogravimetry (DTG); (g) Fourier transform infrared (FT-IR) spectra; (h) X-ray diffraction (XRD) patterns; (i) Scanning electron microscopy (SEM) images at 500× and 5000× magnifications. LTPS, LFTPS, HTPS, and HFTPS represent polysaccharides extracted from raw dark tea (Maocha), flowered dark tea, pile-fermented dark tea, and pile-fermented and flowered dark tea, respectively.

    Article Snippet: Powder samples were evenly spread on the sample holder and analysed using an X-ray diffractometer (Rigaku Ultima IV) operated at 40 kV and 40 mA.

    Techniques: Molecular Weight, GPC Assay, Zeta Potential Analyzer, Fourier Transform Infrared Spectroscopy, Electron Microscopy