Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Hande Karaosmanoglu"'
Publikováno v:
Electrochimica Acta. 201:366-373
An electroactive layer of poly(3,4-ethylenedioxithiophene) (PEDOT) was electropolymerised on to a glassy carbon electrode and used to characterise phenolics in diluted tea and coffee samples. There were two oxidation peaks in the voltammograms of gre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1158cfe833dfca9aeb8cc5a51b2f6438
https://doi.org/10.1016/j.electacta.2016.02.022
https://doi.org/10.1016/j.electacta.2016.02.022
Publikováno v:
Molecular Crystals and Liquid Crystals. 604:233-239
PEDOT electrodes were prepared in aqueous and organic solutions. A PEDOT-based sensor for the analysis of beverage antioxidants can be effectively prepared in propylene carbonate, and in this study, PEDOT polymerization was also performed in two aque
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53af2f7de5082b896162999e20d47e9f
https://doi.org/10.1080/15421406.2014.968511
https://doi.org/10.1080/15421406.2014.968511
Publikováno v:
Food Biosensors ISBN: 9781782623618
Milk testing is able to provide a valuable, non-invasive resource for monitoring the biometrics of an animal, in particular for the agricultural monitoring of cows. Information of interest includes the presence and concentrations of such compounds as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e2ed60a9574a428bf59becc78ebfbbf
https://doi.org/10.1039/9781782623908-00071
https://doi.org/10.1039/9781782623908-00071
Autor:
Paul A. Kilmartin, Hande Karaosmanoglu
Consumers demand healthier food products that are free of synthetic chemical additives when possible. For that reason, researchers have been studying numerous plant extracts and spices as natural and safe options to replace synthetic antioxidants. Te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9291d034435ad984c792baba85f4b1dc
https://doi.org/10.1016/b978-1-78242-089-7.00009-9
https://doi.org/10.1016/b978-1-78242-089-7.00009-9
Publikováno v:
Journal of agricultural and food chemistry. 58(14)
Turkish extra virgin olive oils (EVOO) from different varieties/ geographical origins and their phenolic compounds were investigated in terms of their antimicrobial and antioxidant properties in comparison to refined olive, hazelnut, and canola oils.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74516b600d565a64f5539d2ba9ac0a70
https://pubmed.ncbi.nlm.nih.gov/20604567
https://pubmed.ncbi.nlm.nih.gov/20604567