Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Juan Carlos Agustin Gottifredi"'
Publikováno v:
Catalysis Today. :87-91
The activation of alkanes by oxidative route is an alternative way to obtain products with greater added value. The mixed catalysts obtained by impregnation of Mo and V on different supports conform a potentially attractive system to achieve dehydrog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88afbe76a105c7be41a3d3293e9e72d3
https://doi.org/10.1016/j.cattod.2007.12.038
https://doi.org/10.1016/j.cattod.2007.12.038
Publikováno v:
Applied Catalysis A: General. 312:134-143
The sol-gel method was used to prepare V-SiO2 catalyst by hydrolysis of vanadium acetylacetonate and silicon alkoxide. Structural changes in the vanadium species upon heat treatment at various temperatures were studied by means of XRD, XPS; DRS UV-vi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c5803483852d979c0546cabc4b1825c
https://doi.org/10.1016/j.apcata.2006.06.042
https://doi.org/10.1016/j.apcata.2006.06.042
Publikováno v:
Journal of Membrane Science. 277:46-54
Mixed matrix membranes have become a highly potential unique materials in many engineering application to overcome limitations presented by other products. In this contribution, an improved form of Maxwell's equation (the extended Maxwell equation) b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::029c90f92dffa0eb72eb366c96da1076
https://doi.org/10.1016/j.memsci.2005.10.007
https://doi.org/10.1016/j.memsci.2005.10.007
Publikováno v:
Brazilian Journal of Food Technology, Volume: 15, Issue: 3, Pages: 219-227, Published: 04 SEP 2012
Brazilian Journal of Food Technology v.15 n.3 2012
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology v.15 n.3 2012
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
In the present study, a better knowledge of the influence of plasticizer content, storage relative humidity and film thickness on the mechanical properties of high amylose corn starch based films gelatinized at low temperature, is presented. The mech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::054727f1c64c051c82355ec9ac5a38c6
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000300005&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000300005&lng=en&tlng=en
