Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Aikaterini Liangou"'
Autor:
Aikaterini Liangou, MSc, Antonios Tasoglou, PhD, Heinz J. Huber, PhD, Christopher Wistrom, DO, Kevin Brody, MD, Prahlad G Menon, PhD, Thomas Bebekoski, MD, Kevin Menschel, DO, Marlise Davidson-Fiedler, MD, Karl DeMarco, MD, Harshad Salphale, Jonathan Wistrom, Skyler Wistrom, Richard J. Lee, PhD
Publikováno v:
EClinicalMedicine, Vol 42, Iss , Pp 101207- (2021)
Background: COVID-19 has caused a worldwide pandemic, making the early detection of the virus crucial. We present an approach for the determination of COVID-19 infection based on breath analysis. Methods: A high sensitivity mass spectrometer was comb
Externí odkaz:
https://doaj.org/article/2a708de2fc0344f5aae84231a0e791f9
Autor:
Aikaterini Liangou, Kalliopi Florou, Magda Psichoudaki, Evangelia Kostenidou, Epameinondas Tsiligiannis, Spyros N. Pandis
Publikováno v:
Environmental sciencetechnology. 56(7)
A method for the measurement of the water solubility distribution of atmospheric organic aerosols is presented. This method is based on the extraction of organic aerosols collected on filters, using different amounts of water and measurement of the c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4378074ebdbbde5e482bf2e13ada37b0
https://pubmed.ncbi.nlm.nih.gov/35324189
https://pubmed.ncbi.nlm.nih.gov/35324189
Autor:
Antonios Tasoglou, Evangelos Louvaris, Kalliopi Florou, Aikaterini Liangou, Eleni Karnezi, Christos Kaltsonoudis, Ningxin Wang, Spyros N. Pandis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::676c947ea8aae34ad797cbf92407e80c
https://doi.org/10.5194/acp-2019-1191-supplement
https://doi.org/10.5194/acp-2019-1191-supplement
Autor:
Spyros N. Pandis, Yanwei Li, Antonios Tasoglou, Evangelia Kostenidou, Peishi Gu, Kerrigan P. Cain, Aikaterini Liangou, Leif G. Jahn
Publikováno v:
Atmospheric Environment. 176:103-109
Cooking organic aerosol (COA) is potentially a significant fraction of organic particulate matter in urban areas. COA chemical aging experiments, using aerosol produced by grilling hamburgers, took place in a smog chamber in the presence of UV light
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d907dc8f08ca81ab5f0e1f820c6dc973
https://doi.org/10.1016/j.atmosenv.2017.11.035
https://doi.org/10.1016/j.atmosenv.2017.11.035
Publikováno v:
Environmental sciencetechnology. 54(3)
A dual smog chamber system was used to quantify the formation rates of secondary organic and inorganic aerosol in an urban environment (Pittsburgh, US). Ambient air was introduced in both chambers, and HONO photolysis was used to produce hydroxyl rad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::698a584999c6b6c9997e84600eb41050
https://pubmed.ncbi.nlm.nih.gov/31869213
https://pubmed.ncbi.nlm.nih.gov/31869213
Publikováno v:
Aerosol and Air Quality Research. 21:200511
The hygroscopicity and oxidation level of secondary organic aerosol (SOA) produced in an atmospheric simulation chamber were measured as a function of volatility. The experimental setup combines thermodenuding, isothermal dilution, aerosol mass spect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf6019899fd497e2ce0971b5b4523ab5
https://doi.org/10.4209/aaqr.2020.08.0511
https://doi.org/10.4209/aaqr.2020.08.0511
Autor:
Christos Kaltsonoudis, Evangelia Kostenidou, Evangelos Louvaris, Magda Psichoudaki, Epameinondas Tsiligiannis, Kalliopi Florou, Aikaterini Liangou, Spyros N. Pandis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::165603e18f191d9545403fbef54cfa51
https://doi.org/10.5194/acp-2016-979-supplement
https://doi.org/10.5194/acp-2016-979-supplement
Autor:
Christos Kaltsonoudis, Evangelia Kostenidou, Evangelos Louvaris, Magda Psichoudaki, Epameinondas Tsiligiannis, Kalliopi Florou, Aikaterini Liangou, Spyros N. Pandis
Cooking emissions can be a significant source of fine particulate matter in urban areas. In this study the aerosol and gas phase emissions from meat charbroiling were characterized. Greek souvlakia with pork meat were cooked using a commercial charbr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f87dd7b8ff68a4b58ab8fa8a41a712a3
https://doi.org/10.5194/acp-2016-979
https://doi.org/10.5194/acp-2016-979