Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Maria A. Patrick"'
Publikováno v:
International Journal of Engineering Materials and Manufacture, Vol 7, Iss 1 (2022)
Gold nanoparticles (GNP) acquire unique properties that have made significant contributions to clinical and non-clinical fields, specifically in the application of GNP’s for designing biosensor devices in which exhibit novel functional properties.
Externí odkaz:
https://doaj.org/article/9c9e3b53cccb497491a151175e80bd70
Autor:
Abara, Ma. Nerissa M., Merino, Dennis I., Rabanovich, Vyacheslav I., Sergeichuk, Vladimir V., Maria, John Patrick Sta.
Publikováno v:
Linear Algebra Appl. 508 (2016) 246-254
An $n\times n$ complex matrix $A$ is called coninvolutory if $\bar AA=I_n$ and skew-coninvolutory if $\bar AA=-I_n$ (which implies that $n$ is even). We prove that each matrix of size $n\times n$ with $n>1$ is a sum of 5 coninvolutory matrices and ea
Externí odkaz:
http://arxiv.org/abs/1608.02503
Publikováno v:
International Journal of Engineering Materials and Manufacture, Vol 7, Iss 1 (2022)
Gold nanoparticles (GNP) acquire unique properties that have made significant contributions to clinical and non-clinical fields, specifically in the application of GNP’s for designing biosensor devices in which exhibit novel functional properties.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4019900472f646b76a2d972a8369fd2
https://doi.org/10.26776/ijemm.07.01.2022.01
https://doi.org/10.26776/ijemm.07.01.2022.01
Publikováno v:
International Journal of Food Science and Technology. 36:243-252
Microbiological assurance protocols for food preservation are based on the ‘worst-case’ slowest heating point within the food product. For conduction-limited processing, this leads to well-known overheating near surface regions of products, with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7c1482deb4a3975cbc26ce92f6079e7
https://doi.org/10.1046/j.1365-2621.2001.00444.x
https://doi.org/10.1046/j.1365-2621.2001.00444.x
Publikováno v:
International Journal of Food Science and Technology. 34:305-315
Summary Magnetic Resonance Imaging (MRI) has been used to map in three dimensions, non-invasively, the complex heating patterns induced by microwave heating. Comparisons with infra-red thermal imaging of the surface heating patterns are demonstrated.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59e5e763205b892694b752ac2b487a9e
https://doi.org/10.1046/j.1365-2621.1999.00286.x
https://doi.org/10.1046/j.1365-2621.1999.00286.x
Publikováno v:
International Journal of Food Science and Technology. 34:295-304
Summary Food processors are increasingly looking towards new microwave-based technologies to deliver competitive advantage in the market place, reduce operational costs, allow greater product innovation and increase flexibility without the need for l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7044d2f93baf16839aaa599ed3eb75eb
https://doi.org/10.1046/j.1365-2621.1999.00272.x
https://doi.org/10.1046/j.1365-2621.1999.00272.x
Publikováno v:
Magnetic resonance imaging. 18(1)
A range of temperature-sensitive MRI parameters of water (T2, T1, diffusion coefficient, and chemical shift) were evaluated to map in three dimensions the non-uniform temperature distributions induced by microwave heating in both model and real food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2aca262fb2251af2e9ab962f96294a3
https://pubmed.ncbi.nlm.nih.gov/10642104
https://pubmed.ncbi.nlm.nih.gov/10642104