Gérard Demazeau
University of Bordeaux
334 Papers
2.3K Citations
Gérard Demazeau is an academic researcher from University of Bordeaux. The author has contributed to research in topics: Perovskite (structure) & Crystal structure. The author has an hindex of 40, co-authored 334 publications. Previous affiliations of Gérard Demazeau include Centre national de la recherche scientifique & Seoul National University.
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Papers
High pressure synthesis and crystal structure of a new Ni(III) perovskite: TlNiO3
TL;DR: In this paper, a new Ni(III) compound, TlNiO3 has been prepared under high oxygen pressure, which can be classified into three approximate groups (four short, four medium and four long distances).
Crystal Structure of NdNiO3 at 123 and 292 K
José Antonio Alonso,Gérard Demazeau,Alain Largeteau,Daniel Kurowski,Rolf-Dieter Hoffmann,Rainer Pöttgen +5 more
TL;DR: In this article, small single crystals of the NiO 3 perovskite were grown under high oxygen pressure conditions in a belt-type press at 4 GPa, and the reaction took place in sealed platinum capsules in the presence of KClO 3 as oxidizing agent.
Magnetic particles derived from iron nitride
TL;DR: In this article, a nitriding process of properly selected precursors Fe/sub 4/N can be obtained in either of two morphologies: acicular or isotropic.
Thermodynamic properties and neutron diffraction studies of silver ferrite AgFeO2
Alexander N. Vasiliev,Olga S. Volkova,Igor A. Presniakov,Alexey Baranov,Alexey Baranov,Gérard Demazeau,Jean-Marc Broto,Marius Millot,N. Leps,Rüdiger Klingeler,Bernd Büchner,Matthew B. Stone,Andrey Zheludev +12 more
TL;DR: In this paper, the authors present thermodynamic and neutron scattering data on silver ferrite AgFeO(2) and show that strong magnetic frustration Θ/T(N)∼10 and magnetic ordering arise via two successive phase transitions at T (2) = 7 K and T(1) = 16 K.
Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment
TL;DR: In this paper, three pressure transmitting fluids (water, ethylene glycol, and ethanol) and three liquid foods (orange juice, whole, and skim milk) were pressurized at 100-400 MPa and at 5, 20 and 35 °C, using different compression rates (100, 200, and 300 MPa/min) to evaluate the adiabatic heating phenomena during high hydrostatic pressure processing.