smartlab se x ray diffractometer (Rigaku Corporation)
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Rigaku Corporation
smartlab se x ray diffractometer
Smartlab Se X Ray Diffractometer, supplied by Rigaku Corporation, used in various techniques. Bioz Stars score: 99/100, based on 6553 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/diffractometer/SmartLab+SE/pmc13563555-84-7-11
Average 99 stars, based on 6553 article reviews
Smartlab Se X Ray Diffractometer, supplied by Rigaku Corporation, used in various techniques. Bioz Stars score: 99/100, based on 6553 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/diffractometer/SmartLab+SE/pmc13563555-84-7-11
Average 99 stars, based on 6553 article reviews
smartlab se x ray diffractometer - by Bioz Stars,
2026-10
99/100 stars
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1) Product Images from "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"
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
Journal: Food Chemistry: X
doi: 10.1016/j.fochx.2026.104360
Figure Legend 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.
Techniques Used: Fourier Transform Infrared Spectroscopy, Control
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