Catalysis by Metals on Perovskite-Type Oxides (Record no. 70025)

MARC details
000 -LEADER
fixed length control field 04306naaaa2200913uu 4500
001 - CONTROL NUMBER
control field https://directory.doabooks.org/handle/20.500.12854/76434
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220220061523.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number books978-3-03943-698-9
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783039436972
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783039436989
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.3390/books978-3-03943-698-9
Terms of availability doi
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title English
042 ## - AUTHENTICATION CODE
Authentication code dc
072 #7 - SUBJECT CATEGORY CODE
Subject category code GP
Source bicssc
072 #7 - SUBJECT CATEGORY CODE
Subject category code TB
Source bicssc
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Ferri, Davide
Relationship edt
245 10 - TITLE STATEMENT
Title Catalysis by Metals on Perovskite-Type Oxides
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Basel, Switzerland
Name of publisher, distributor, etc. MDPI - Multidisciplinary Digital Publishing Institute
Date of publication, distribution, etc. 2021
300 ## - PHYSICAL DESCRIPTION
Extent 1 electronic resource (165 p.)
506 0# - RESTRICTIONS ON ACCESS NOTE
Terms governing access Open Access
Source of term star
Standardized terminology for access restriction Unrestricted online access
520 ## - SUMMARY, ETC.
Summary, etc. The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.
540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE
Terms governing use and reproduction Creative Commons
Use and reproduction rights https://creativecommons.org/licenses/by/4.0/
Source of term cc
-- https://creativecommons.org/licenses/by/4.0/
546 ## - LANGUAGE NOTE
Language note English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Research & information: general
Source of heading or term bicssc
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Technology: general issues
Source of heading or term bicssc
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Uncontrolled term perovskite-type oxide (PTO)
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Uncontrolled term cobalt
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Uncontrolled term gallium
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Uncontrolled term potassium
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Uncontrolled term higher alcohols
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Uncontrolled term syngas
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Uncontrolled term perovskites
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Uncontrolled term advanced oxidation processes (AOPs)
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Uncontrolled term Fenton-like
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Uncontrolled term peroxymonosulfate
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Uncontrolled term heterogeneous photocatalysis
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Uncontrolled term Fe-substitution
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Uncontrolled term operando X-ray absorption spectroscopy
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Uncontrolled term oxygen evolution reaction
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Uncontrolled term double perovskite catalysts
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Uncontrolled term oxy(hydroxide)
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Uncontrolled term heterogeneous catalysis
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Uncontrolled term surface science
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Uncontrolled term materials science
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Uncontrolled term CO oxidation
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Uncontrolled term DFT calculations
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Uncontrolled term transition metal doping
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Uncontrolled term nickel
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Uncontrolled term La0.3Sr0.55Ti0.95Ni0.05O3±δ
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Uncontrolled term catalyst regeneration
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Uncontrolled term structural reversibility
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Uncontrolled term H2S
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Uncontrolled term solid oxide fuel cell
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Uncontrolled term sol-gel method
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Uncontrolled term LaFeO3
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Uncontrolled term visible light photocatalysis
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Uncontrolled term perovskite-type structure
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Uncontrolled term Mott-Schottky plot
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Uncontrolled term perovskite
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Uncontrolled term NO to NO2 oxidation
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Uncontrolled term NOx storage capacity
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Uncontrolled term LNT catalysts
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Uncontrolled term NO oxidation
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Uncontrolled term catalytic oxidation
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Uncontrolled term nitric oxide
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Uncontrolled term nitric acid
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Uncontrolled term ostwald’s process
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Uncontrolled term in situ
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Uncontrolled term LaCoO3
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Uncontrolled term LaMnO3
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Uncontrolled term LaNiO3
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Uncontrolled term volatile organic compounds
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Uncontrolled term reactive grinding
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Uncontrolled term toluene
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Uncontrolled term n/a
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ferri, Davide
Relationship oth
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/3869">https://mdpi.com/books/pdfview/book/3869</a>
Access status 0
Public note DOAB: download the publication
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://directory.doabooks.org/handle/20.500.12854/76434">https://directory.doabooks.org/handle/20.500.12854/76434</a>
Access status 0
Public note DOAB: description of the publication

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