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smartlab se x ray diffractometer (Rigaku Corporation)

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

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

X-ray Diffraction:

Article Title: Influence of Laser Power on the Microstructure, Wear Resistance, and Cavitation-Erosion Behavior of Laser-Clad Fe 45 Cr 25 Ni 20 Ti 5 Mo 5 Multi-Principal-Element Alloy Coatings
Article Snippet: .. The phase composition and phase structure of the coatings were determined using an X-ray diffractometer (XRD, Rigaku SmartLab 9 kW, Akishima, Japan). ..

Article Title: Sustainable upcycling of ABS plastic waste into nanostructured carbon for lithium-ion battery applications
Article Snippet: Scanning electron microscopy (SEM, JSM IT800, JEOL) and transmission electron microscopy (TEM, JEM-1400Plus, JEOL) were employed to observe the surface morphology and microstructural features. .. The phase composition and structural ordering were assessed using an X-ray diffractometer (XRD, Rigaku MiniFlex) with an Ni-filtered Cu Kα radiation ( λ = 1.5406 Å). .. The interlayer distance ( d 002 ), crystallite height ( L c ), and average number of graphene layers ( N ) were calculated from the diffraction peaks of the (002) plane using the Bragg's law and Scherrer equation.

Article Title: Mn vacancies in Mn 3 O 4 : steering lithiation kinetics during solid-state synthesis toward ultrastable spinel cathode materials
Article Snippet: .. XRD patterns were collected over a 2 θ range of 10–80° using an X-ray diffractometer (SmartLab SE, Rigaku, Japan) equipped with Cu Kα radiation ( λ = 1.5406 Å). ..

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Journal: Food Chemistry: X

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

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