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		题名	作者	年代	出处	被引量
	1	Rice and buckwheat flour characterisation and its relation to cookie quality显示文摘	Aleksandra Torbica Miroslav Hadnadev Tamara Dapcevic Hadnadev	2012	Food Research International2012，48，：	1
	2	Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour 显示文摘	Torbica Aleksandra Hadnadev Miroslav Dapcevic Tamara	2010	Food Hydrocolloids2010，24，67：	1
	3	Evaluation of stability and functionality of BaCe_(1−x)In_(x)O_(3−δ) electrolyte in a wider range of indium concentration显示文摘The properties of BaCe_(1−x)In_(x)O_(3−δ) (x = 0.05, 0.10, 0.15, 0.20, _(0.25), 0.30, 0.35, and 0.40) as proton conducting electrolyte are examined. The dense electrolyte is formed after sintering at 1300 ℃ for 5 h in air. The samples with In content ≥ 25 mol% contain In_(2)O_(3) as a secondary phase. The highest total conductivity is around 5×10^(−3) S/cm for BaCe_(0.75)In_(0.25)O_(3−δ) in the wet hydrogen atmosphere at 700 ℃. After exposure to pure CO_(2) atmosphere at 700 ℃ for 5 h, the concentrations of at least 15 mol% In can completely suppress degradation of the electrolyte. The power density of Ni-BaCe_(0.75)In_(0.25)O_(3−δ)/BaCe_(0.75)In_(0.25)O_(3−δ)/LSCF-BaCe_(0.75)In_(0.25)O_(3−δ) fuel cell tested in wet hydrogen atmosphere reaches 264 mW/cm2 at 700 ℃. This result is an indication of stability and functionality of this electrolyte and its versatility in respect to type of fuel and performing environment.	Aleksandar MALESEVIC Aleksandar RADOJKOVIC Milan ZUNIC Aleksandra DAPCEVIC Sanja PERAC Zorica BRANKOVIC Goran BRANKOVIC	2022	Journal of Advanced Ceramics2022，11，3：	0

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