University of Nebraska–Lincoln

About: University of Nebraska–Lincoln is a education organization based out in Lincoln, Nebraska, United States. It is known for research contribution in the topics: Population & Poison control. The organization has 28059 authors who have published 61544 publications receiving 2139104 citations. The organization is also known as: Nebraska & UNL.

Ferroelectric control of magnetism in BaTiO3 /Fe heterostructures via interface strain coupling

Abstract: Reversible control of magnetism is reported for a Fe thin film in proximity of a $\mathrm{Ba}\mathrm{Ti}{\mathrm{O}}_{3}$ single crystal. Large magnetization changes emerge in response to ferroelectric switching and structural transitions of $\mathrm{Ba}\mathrm{Ti}{\mathrm{O}}_{3}$ controlled by applied electric fields and temperature, respectively. Interface strain coupling is the primary mechanism altering the induced magnetic anisotropy. As a result, coercivity changes up to 120% occur between the various structural states of $\mathrm{Ba}\mathrm{Ti}{\mathrm{O}}_{3}$. Up to 20% coercivity change is achieved via electrical control at room temperature. Our all solid state ferroelectric-ferromagnetic heterostructures open viable possibilities for technological applications.

Anhydrous Tetrabutylammonium Fluoride

Abstract: Tetrabutylammonium fluoride (TBAF) is prepared at low temperature by nucleophilic aromatic substitution of hexafluorobenzene with tetrabutylammonium cyanide Adventitious water is scavenged during this synthesis by the generated hexacyanobenzene, which readily adds water under basic conditions Contrary to expectations, TBAF is stable to Hofmann elimination in polar aprotic solvents under anhydrous conditions Added hydroxylic solvents are shown to catalyze the decomposition of TBAF and to catalyze proton exchange with DMSO The synthetic utility of this salt is described briefly

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

Abstract: Understanding the influence of processing operations such as drying/dehydration, canning, extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the phytochemicals of fruits, vegetables, and grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature on the antioxidants of fruits, vegetables, and grains have shown that food-processing operations reduced the antioxidants of the processed foods, which is also the usual consumer perception. However, in the last decade some articles in the literature reported that the evaluation of nutritional quality of processed fruits and vegetables not only depend on the quantity of vitamin C but should include analyses of other antioxidant phytochemicals and antioxidant activity. Thermal processing increased the total antioxidant activity of tomato and sweet corn. Most importantly, analysis also depends on the condition, type, and mechanism of antioxidant assays used. This review aims to provide concise information on the influence of various thermal and nonthermal food-processing operations on the stability and kinetics of health beneficial phenolic antioxidants of fruits, vegetables, and grains.