Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Dimitris Tsimogiannis"'
Autor:
Penelope Banou, Stamatis Boyatzis, Konstantinos Choulis, Thanasis Karabotsos, Dimitris Tsimogiannis, Lamprini-Areti Tsakanika, Constantina Tzia, Athena Alexopoulou
Publikováno v:
Analytica, Vol 3, Iss 3, Pp 266-286 (2022)
Condition assessment of works of art created with oil media on paper could be a complex matter when presenting problems of damage due to the absorption of oil binders by the paper support, since they depend on several factors and occur in variable co
Externí odkaz:
https://doaj.org/article/ba466a8f33654c0994c831f93596d172
Autor:
Penelope Banou, Konstantinos Choulis, Thanasis Karabotsos, Dimitris Tsimogiannis, Lamprini-Areti Tsakanika, Constantina Tzia, Athena Alexopoulou
Publikováno v:
Analytica, Vol 3, Iss 1, Pp 120-134 (2022)
Oil media on paper, such as oil paintings, sketches, prints, and books, occasionally present problems associated with the effect of oil medium on the paper support, raising a composite matter of condition assessment as it depends on several factors.
Externí odkaz:
https://doaj.org/article/9c4b48e77ae34bf0a5cb7771f115dad3
Autor:
Spiros Zervos, Charikleia Chranioti, Agni-Vasileia Terlixi, Athena Alexopoulou, Dimitris Tsimogiannis, Brian Singer, Penelope Banou
Publikováno v:
Journal of Cultural Heritage. 20:589-598
The effect of the presence of drying oils in paper supports on the rate of cellulose degradation is investigated in a novel manner using Solid Phase Micro-extraction (SPME), which is employed to analyse volatile organic compounds (VOCs), emitted from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee1766ca2d049c3b4f0c8df166a9044d
https://doi.org/10.1016/j.culher.2016.01.003
https://doi.org/10.1016/j.culher.2016.01.003
Publikováno v:
Procedia Food Science. 1:1111-1117
Greek coffee is a traditional product of superior aroma and flavor. Changes of aroma volatile compounds of ground roasted coffee can occur during storage, leading to “coffee staling” which affects the quality and acceptability of the brew. Temper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37bf35847d29d5f4135d2a4064e56748
https://doi.org/10.1016/j.profoo.2011.09.166
https://doi.org/10.1016/j.profoo.2011.09.166