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| 1 | High efficiency, high power 808nm laser array and stacked arrays optimized for elevated temperature operation显示文摘Operation of 808-nm laser diode pumping at elevated temperature is crucial to many applications. Reliable operation at high power is limited by high thermal load and low catastrophic optical mirror damage (COMD) threshold at elevated temperature range. We demonstrated high efficiency and high power operation at elevated temperature with high COMD power. These results were achieved through device design optimization such as growth conditions, doping profile, and materials composition of the quantum-well and other layers. Electrical-to-optical efficiency as high as 62% was obtained through lowered threshold current, lowered series resistance and increased slope efficiency. The performance of single broad-area laser diodes scales to that of high power single bars on water-cooled copper micro-channel heatsinks or conductively-cooled CS heatsinks. No reduction in bar performance or significant spectral broadening is seen when these micro-channel coolers are assembled into 6-bar and 18-bar CW stacks for the highest power levels. | Crump P A Crum T R DeVito M Farmer J Grimshaw M Huang Z Igl S A Macomber S Thiagarajan P Wise D | 2004 | 光机电信息2004，21，6： | 4 |
| 2 | Influence of Dietary β-Alanine and Histidine on the Oxidative Stability of Pork显示文摘 | Li Mei Cromwell G L Crum A D | | Meat Science0，49，1： | 1 |
| 3 | Odor and flavor contribution of 2-pentyl pyridine to soy protein isolates显示文摘 | BOATRIGHT W L CRUM A D | 1997 | American Oil Chemists'' Society1997，74，12： | 1 |
| 4 | Sonoluminescence and bubble dynamics for a single stable cavitation bubble显示文摘 | Gaitan D F Crum L A Church C C | 1992 | Journal of the Acoustical Society America1992，91，： | 1 |
| 5 | Sonoluminescence and bubble dynamics for a single,stable,cavitation bubble显示文摘 | GAITAN D F CRUM L A CHURCH C C | | 0，，06： | 1 |
| 6 | Antioxidant activity of carnosine in cooked ground pork显示文摘 | DECKER E A CRUM A D | 1993 | Meat Science1993，34，： | 1 |
| 7 | Inhibition of oxidative rancidity in salted ground pork by carnosine 显示文摘 | DECKER E A CRUM A D | 1991 | Jour- nal of Food Science1991，56，5： | 1 |
| 8 | The dynamic process and cavitation luminescence of transient single acoustic cavitation bubbles显示文摘 | GAITAN D F CRUM L A J | 1990 | Ac oust Soc Am Suppl1990，87，： | 1 |
| 9 | Sonoluminescence and bubble dynamics for a single,stable,cavitation bubble显示文摘 | GAITAN D F CRUM L A ROY R A | 1992 | The Journal of Acoustical Society of America1992，91，6： | 1 |
| 10 | Antioxidant activity of carnosine in cooked ground pork 显示文摘 | Decker E A Crum A D | 1993 | Meat science1993，34，： | 1 |
| 11 | Effect of uremia on structure and function of immune system显示文摘 | Vaziri N D Pahl M V Crum A | 2012 | J Ren Nutr2012，22，1： | 1 |
| 12 | Differences in the antioxidant mechanism of camosine in the presence of copper and iron 显示文摘 | Decker E A Crum A D Calvert J T | 1992 | Agric Food Chem1992，40，： | 1 |
| 13 | Differents in the antioxidant mechanism of carnosine in the presence of copper and iron 显示文摘 | Decker E A Crum A D Calvert J T | 1992 | J Argic Food Chem1992，40，： | 1 |
| 14 | Diference in the carnosinein the presence of copper and iron显示文摘 | DECKER E A CRUM A D CALVERT J T | 1992 | J Agric Food Chem1992，40，5： | 1 |
| 15 | Discussion of“search algorithm for minimum reliability index earth slopes”显示文摘 | Crum D A | 2001 | Journal of Geotechnical andGeoenvironmental Engineering ASCE2001，127，2： | 1 |
| 16 | Chemical,physical and functional properties of oxidized turkey white muscle myofibrUlar proteins显示文摘 | Xiong Y L Calvert J T Crum A D Blanchard S P | 1993 | Journal of Agricultural and Food Chemistry1993，41，： | 1 |
| 17 | Antioxidant activity of carnosine in cooked ground pork显示文摘 | Decker E A Crum A D | 1993 | Meat Sci1993，34，： | 1 |
| 18 | Sensation seeking needs among 8th and llth graders: characteristics associated with cigarette and marijuana use 显示文摘 | Kopstein A N Crum R M Celentano D D | 2001 | Dr A1 Dep2001，62，： | 1 |
| 19 | Sonoluminescence and bubble dynamics for a single,stable,cavitation bubble显示文摘 | Gaitan D F Crum L A Church C C | | 0，，： | 1 |
| 20 | Differences in the antioxi-dant mechanism of carnosine in the presence of copper and iron显示文摘 | DECKER E A CRUM A D CALVERT J T | 1992 | Journal of Agricultural and Food Chemistry1992，40，5： | 1 |
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