Home > Search Results: Solanas, E.
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Articles, 1 records found
Contributions to meetings and congresses, 1 records found
Personal and institutional archives, 1 records found
Articles 1 records found  
1.
7 p, 2.4 MB Flexoelectric MEMS : Towards an electromechanical strain diode / Bhaskar, Umesh K. (Institut Català de Nanociència i Nanotecnologia) ; Banerjee, N. (University of Twente) ; Abdollahi, Amir (Institut Català de Nanociència i Nanotecnologia) ; Solanas, E. (Lyncée Tec SA) ; Rijnders, G. (University of Twente) ; Catalan, Gustau (Institut Català de Nanociència i Nanotecnologia)
Piezoelectricity and flexoelectricity are two independent but not incompatible forms of electromechanical response exhibited by nanoscale ferroelectrics. Here, we show that flexoelectricity can either enhance or suppress the piezoelectric response of the cantilever depending on the ferroelectric polarity and lead to a diode-like asymmetric (two-state) electromechanical response.
2016 - 10.1039/c5nr06514c
Nanoscale, Vol. 8, Issue 3 (January 2016) , p. 1293-1298  
Detailed record -

Contributions to meetings and congresses 1 records found  
1.
1 p, 2.6 MB Poultry by-product meals commercialised in Spain may vary considerably in their protein value and fat quality / Solanas, E. ; Castrillo, Carlos ; Hervera Abad, Marta ; Pérez, E. ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Among the meat by-products, those coming from poultry arc usually considered as excellent sources of protein. However, different grades of rendered poultry products arc available and its composition and nutritional value can be quite variable depending on carcass, head, feet, viscera and even feather proportions in raw material, and on rendering process. [...]
2006
, 2006  
Detailed record - Creative Commons

Personal and institutional archives 1 records found  
1.
1 p, 2.6 MB Poultry by-product meals commercialised in Spain may vary considerably in their protein value and fat quality / Solanas, E. ; Castrillo, Carlos ; Hervera Abad, Marta ; Pérez, E. ; Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Among the meat by-products, those coming from poultry arc usually considered as excellent sources of protein. However, different grades of rendered poultry products arc available and its composition and nutritional value can be quite variable depending on carcass, head, feet, viscera and even feather proportions in raw material, and on rendering process. [...]
2006
, 2006  
Detailed record - Creative Commons

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