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dc.creatorConde Amiano, Alejandro
dc.creatorIpus Bados, Jhon Jairo
dc.creatorBlázquez Gámez, Javier Sebastián
dc.creatorFranco García, Victorino
dc.creatorStoica, M.
dc.date.accessioned2016-01-21T08:59:58Z
dc.date.available2016-01-21T08:59:58Z
dc.date.issued2014-02-25
dc.identifier.issn0021-8979es
dc.identifier.urihttp://hdl.handle.net/11441/33003
dc.description.abstractFe75Nb10B15 amorphous ribbons were grinded via ball milling to produce powder samples preserving the amorphous microstructure. A continuous increase of the Curie temperature with the milling time is observed as well as an enhancement of spontaneous magnetization, average hyperfine field, and magnetocaloric effect. This enhancement in the magnetic character of the samples as milling progresses is ascribed to an increase of the Fe-Fe distance. However, the peak entropy change reduces after grinding the ribbon sample. This effect could be related to a broader distribution of Curie temperatures in powdered samples.es
dc.formatapplication/pdfes
dc.language.isoenges
dc.publisherAIP Publishinges
dc.relation.ispartofJournal of Applied Physics, 115, 17B518es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleMilling effects on magnetic properties of melt spun Fe-Nb-B alloyes
dc.typeinfo:eu-repo/semantics/articlees
dcterms.identifierhttps://ror.org/03yxnpp24
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Física de la Materia Condensadaes
dc.relation.publisherversion10.1063/1.4866700es
dc.identifier.doihttp://dx.doi.org/10.1063/1.4866700es
dc.identifier.idushttps://idus.us.es/xmlui/handle/11441/33003

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