Zobrazeno 1 - 8
of 8
pro vyhledávání: '"A. M. Ramirez Arteaga"'
Autor:
E. Galvan, A. K. Larios Galvez, A. M. Ramirez Arteaga, R. Lopez Sesenes, J. G. Gonzalez Rodriguez
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-18 (2024)
Abstract The corrosion inhibition action of Phalaris canariensis extract on 316 L stainless steel in the H2O-35 (wt%) LiCl mixture at different temperatures has been evaluated with the aid of weight loss, potentiodynamic polarization curves, linear p
Externí odkaz:
https://doaj.org/article/460fa3e85a144f5c92adb42071c9feff
Autor:
Galvan, E.1 (AUTHOR), Larios Galvez, A. K.1 (AUTHOR) ana.galvez@uaem.mx, Ramirez Arteaga, A. M.2 (AUTHOR), Sesenes, R. Lopez2 (AUTHOR), Rodriguez, J. G. Gonzalez1 (AUTHOR)
Publikováno v:
Scientific Reports. 10/8/2024, Vol. 14 Issue 1, p1-18. 18p.
Autor:
Benitez, Dinora A. Nogueiron, Galvez, Ana K. Larios, Sesenes, Roy Lopez, Arteaga, America M. Ramirez, Rodriguez, José G. Gonzalez
Publikováno v:
Journal of Bio- & Tribo-Corrosion; Mar2025, Vol. 11 Issue 1, p1-15, 15p
Autor:
Dalhatu, Sani Nazifi1,2 (AUTHOR), Modu, Kolo Alhaji1 (AUTHOR), Mahmoud, Auwal Adamu1 (AUTHOR), Zango, Zakariyya Uba3 (AUTHOR) zakariyyazango@auk.edu.ng, Umar, Abdullahi Bello4 (AUTHOR), Usman, Fahad5 (AUTHOR), Dennis, John Ojur6 (AUTHOR), Alsadig, Ahmed7 (AUTHOR), Ibnaouf, Khalid Hassan8 (AUTHOR), Aldaghri, Osamah A.8 (AUTHOR) zakariyyazango@auk.edu.ng
Publikováno v:
Polymers (20734360). Jan2023, Vol. 15 Issue 2, p398. 12p.
Akademický článek
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Autor:
Xhanari, Klodian, Finšgar, Matjaž, Knez Hrnčič, Maša, Maver, Uroš, Knez, Željko, Seiti, Bujar
Publikováno v:
RSC Advances; 2017, Vol. 7 Issue 44, p27299-27330, 32p
Phytochemistry in Corrosion Science covers the use of plant extracts/phytochemicals in corrosion mitigation with industrial applications. It explores innovative and characterization approaches toward the utilization of plant extracts and their phytoc
This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worl