Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Katalin Halász"'
Autor:
Annamária Tóth, Katalin Halász
Publikováno v:
International Journal of Engineering and Management Sciences, Vol 4, Iss 1 (2019)
Throughout our research we have made potassium-humate from brown coal of Dudar. With potassiumhumate and copper(II)-sulfate we made test sheets of linter cellulose fibers. The surface energy, surface wettability, CIE Lab color-coordinates changing, b
Externí odkaz:
https://doaj.org/article/97a39d3ddd72460cbfe72558a3a831ea
Autor:
Katalin Halász
Publikováno v:
Akademisk Kvarter, Iss 16 (2017)
The white woman has been a central figure in second wave feminism. Conceptualised variously as an embracing character allured by racial difference by Mica Nava (2007) or as a racist oppressor by Hazel Carby (1992) among others, she has emerged in var
Externí odkaz:
https://doaj.org/article/5e8d0b2ffdec4ba9a2c070f41d20e869
Publikováno v:
International Journal of Polymer Science, Vol 2015 (2015)
Layer-by-layer electrostatic self-assembly technique was applied to improve the barrier properties of poly(lactic acid) (PLA) films and bottles. The LbL process was carried out by the alternate adsorption of chitosan (CH) (polycation) and cellulose n
Externí odkaz:
https://doaj.org/article/275d0fac41b6465a8aa5142cc8202a19
Autor:
Katalin Halász, Levente Csóka
Publikováno v:
Journal of Engineering, Vol 2013 (2013)
The aim of this work was to study the characteristics of thermal processed poly(lactic acid) composites. Poly(ethylene glycol) (PEG400), microcrystalline cellulose (MCC), and ultrasound-treated microcrystalline cellulose (USMCC) were used in 1, 3, an
Externí odkaz:
https://doaj.org/article/eda98ec71a064430a0d6ce94132e10fc
Publikováno v:
Journal of Food Measurement and Characterization. 17:2555-2565
Color-based time-temperature indicators (TTIs) can show the time and temperature changes of an environment with a visually recognizable color change. Made from natural dyes, these TTIs are simple, inexpensive and sustainable. In this study, cellulose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::758e7aebfabef4eace5beb3946cb1d72
https://doi.org/10.1007/s11694-023-01805-y
https://doi.org/10.1007/s11694-023-01805-y
Publikováno v:
Journal of Polymers and the Environment. 30:2685-2694
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dee78bc910cbe16976428a6e87c8f028
https://doi.org/10.1007/s10924-022-02409-1
https://doi.org/10.1007/s10924-022-02409-1
Publikováno v:
Walailak Journal of Science and Technology (WJST). 17:1286-1293
Formaldehyde in the indoor air is one of the chemicals which can cause health risk; therefore, researchers have strived to reduce formaldehyde emissions from different wood products. There are many chemical compounds in bark, including tannins, which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40aa2e70d7149c65ff759dc4da4f6e45
https://doi.org/10.48048/wjst.2021.6497
https://doi.org/10.48048/wjst.2021.6497
Publikováno v:
Nordic Pulp & Paper Research Journal. 35:621-630
This study examined the use of Plantago psyllium seed husk flour as paper additive with the aim of improving the properties of cellulose sheet. The husk flour was added in 5 wt%, 10 wt%, 20 wt% and 30 wt% to the cellulose suspensions and its effect o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d982d44b6c40812695dc0a6f8a931a02
https://doi.org/10.1515/npprj-2020-0037
https://doi.org/10.1515/npprj-2020-0037
Publikováno v:
Packaging Technology and Science. 33:123-137
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e141eca2676063999ccf66581b4a5a39
https://doi.org/10.1002/pts.2493
https://doi.org/10.1002/pts.2493
Autor:
Katalin Halász
Publikováno v:
Routledge Handbook of Critical Studies in Whiteness ISBN: 9780429355769
Routledge Handbook of Critical Studies in Whiteness
Routledge Handbook of Critical Studies in Whiteness
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1d02325a651ea4e1433c6e2d9745ac6
https://doi.org/10.4324/9780429355769-4
https://doi.org/10.4324/9780429355769-4
