Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Hanna El-Nakat"'
Autor:
Paolo Yammine, Hanna El-Nakat, Rima Kassab, Agapy Mansour, Bilal El Khoury, Diala Koumeir, Zeinab Matar, Ayman Chmayssem
Publikováno v:
Chemistry, Vol 6, Iss 3, Pp 407-434 (2024)
Applied electrochemistry (AE) plays today an important role in a wide range of fields, including energy conversion and storage, processes, environment, (bio)analytical chemistry, and many others. Electrochemical synthesis is now proven as a promising
Externí odkaz:
https://doaj.org/article/3a424f75d0d840bf91ed4215501dc52b
Publikováno v:
Walailak Journal of Science and Technology, Vol 11, Iss 6 (2013)
The aim of this study is to determine and compare the lead (Pb) content in olive leaves, fruits, and soils around the root zone from different areas in North Lebanon for the first time. The selected areas of study have been chosen based on; the prese
Externí odkaz:
https://doaj.org/article/dcd6e725fc664d90b160cad80395ed9e
Publikováno v:
International Journal of Safety and Security Engineering. 4:329-344
The levels of lead and cadmium have been determined in canned and processed meat products sold in North Lebanon. Such products are normally available all year round in the markets. Never before have these meat products been assessed for their levels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9eab72ca04aff4dbc65d5a281ad8e00
https://doi.org/10.2495/safe-v4-n4-329-344
https://doi.org/10.2495/safe-v4-n4-329-344
Autor:
Elisabetta Benozzi, Salim Makhoul, Andrea Romano, Giuseppe Spano, Hanna El-Nakat, Tilmann D. Märk, Flavia Gasperi, Vittorio Capozzi, Luca Cappellin, Eugenio Aprea, Franco Biasioli, Jean Guzzo
Publikováno v:
Journal of Mass Spectrometry. 49:850-859
The aromatic impact of bakery yeast starters is currently receiving considerable attention. The flavor characteristics of thedough and the finished products are usually evaluated by gas chromatography and sensory analysis. The limit of both tech-ni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3753251ca325857a32bcb585556a5988
https://doi.org/10.1002/jms.3421
https://doi.org/10.1002/jms.3421
Publikováno v:
Comptes Rendus Chimie. 17:913-919
A B S T R A C T Different cobalt loadings (3, 6, 12, 24 wt%) were impregnated using the double-solvent technique on SBA-15 calcined at 500 8C presenting a high specific surface area. The impregnated solids were stabilized at 450 8C in the air. The im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b5c1632bc82aef9f7fbc97315df81e0
https://doi.org/10.1016/j.crci.2013.10.006
https://doi.org/10.1016/j.crci.2013.10.006
Autor:
Souha Fares, Ghada N. Farhat, John Hanna El-Nakat, Bilal El-Khoury, Pierre J. Obeid, Hassan R. Dhaini, Rana M. Nassif
Publikováno v:
Environmental science and pollution research international. 24(10)
Mercury (Hg) exposure represents a significant public health concern at a global level. This study aims at assessing Hg exposure and risk among Lebanese young adults based on Hg biomonitoring and seafood intake. A group of 166 young adults were admin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c68e875e306967f44279c5992893ad19
https://pubmed.ncbi.nlm.nih.gov/28233208
https://pubmed.ncbi.nlm.nih.gov/28233208
Publikováno v:
WIT Transactions on Ecology and the Environment.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6a58dc920e163dfa4fc028e0f03238b
https://doi.org/10.2495/eid160101
https://doi.org/10.2495/eid160101
Publikováno v:
International Journal of Quantum Chemistry. 107:1367-1372
Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR/MS) offers the opportunity for gas phase cluster formation reactions at very low pressures and at temperatures that are different from room temperature. Reactions take place with sin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::602014d2a838dc244de365f39bf3b464
https://doi.org/10.1002/qua.21261
https://doi.org/10.1002/qua.21261
Autor:
Vittorio Capozzi, Matteo Scampicchio, Elisabetta Benozzi, Giuseppe Spano, Flavia Gasperi, Tilmann D. Märk, Franco Biasioli, Eugenio Aprea, Jean Guzzo, Hanna El-Nakat, Andrea Romano, Salim Makhoul, Luca Cappellin
Bread is one of the most consumed products around the world, justifying the continuous research and development activities on how to improve its sensory, chemical and industrial characteristics. Volatile organic compounds (VOCs) play a key role in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55a854d73a5afd69970133599cf11476
http://hdl.handle.net/11577/3289154
http://hdl.handle.net/11577/3289154
Autor:
Salim, Makhoul, Andrea, Romano, Luca, Cappellin, Giuseppe, Spano, Vittorio, Capozzi, Elisabetta, Benozzi, Tilmann D, Märk, Eugenio, Aprea, Flavia, Gasperi, Hanna, El-Nakat, Jean, Guzzo, Franco, Biasioli
Publikováno v:
Journal of mass spectrometry : JMS. 49(9)
The aromatic impact of bakery yeast starters is currently receiving considerable attention. The flavor characteristics of the dough and the finished products are usually evaluated by gas chromatography and sensory analysis. The limit of both techniqu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::73bbc910379b73b02432a17f7fb7ffe0
https://pubmed.ncbi.nlm.nih.gov/25230182
https://pubmed.ncbi.nlm.nih.gov/25230182