TY  - GEN
AU  - Ferri,Davide
AU  - Ferri,Davide
TI  - Catalysis by Metals on Perovskite-Type Oxides
SN  - books978-3-03943-698-9
PY  - 2021///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Research & information: general
KW  - bicssc
KW  - Technology: general issues
KW  - perovskite-type oxide (PTO)
KW  - cobalt
KW  - gallium
KW  - potassium
KW  - higher alcohols
KW  - syngas
KW  - perovskites
KW  - advanced oxidation processes (AOPs)
KW  - Fenton-like
KW  - peroxymonosulfate
KW  - heterogeneous photocatalysis
KW  - Fe-substitution
KW  - operando X-ray absorption spectroscopy
KW  - oxygen evolution reaction
KW  - double perovskite catalysts
KW  - oxy(hydroxide)
KW  - heterogeneous catalysis
KW  - surface science
KW  - materials science
KW  - CO oxidation
KW  - DFT calculations
KW  - transition metal doping
KW  - nickel
KW  - La0.3Sr0.55Ti0.95Ni0.05O3±δ
KW  - catalyst regeneration
KW  - structural reversibility
KW  - H2S
KW  - solid oxide fuel cell
KW  - sol-gel method
KW  - LaFeO3
KW  - visible light photocatalysis
KW  - perovskite-type structure
KW  - Mott-Schottky plot
KW  - perovskite
KW  - NO to NO2 oxidation
KW  - NOx storage capacity
KW  - LNT catalysts
KW  - NO oxidation
KW  - catalytic oxidation
KW  - nitric oxide
KW  - nitric acid
KW  - ostwald’s process
KW  - in situ
KW  - LaCoO3
KW  - LaMnO3
KW  - LaNiO3
KW  - volatile organic compounds
KW  - reactive grinding
KW  - toluene
KW  - n/a
N1  - Open Access
N2  - 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
UR  - https://mdpi.com/books/pdfview/book/3869
UR  - https://directory.doabooks.org/handle/20.500.12854/76434
ER  -