Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Miroslav Kolos"'
Publikováno v:
The Journal of Physical Chemistry C. 126:14931-14959
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::237edb3a55a519376aad249cbc69aa49
https://doi.org/10.1021/acs.jpcc.2c03708
https://doi.org/10.1021/acs.jpcc.2c03708
Autor:
Miroslav Brumovský, Jana Oborná, Vesna Micić, Ondřej Malina, Josef Kašlík, Daniel Tunega, Miroslav Kolos, Thilo Hofmann, František Karlický, Jan Filip
Publikováno v:
Environmental Science & Technology. 56:4425-4436
Nitriding has been used for decades to improve the corrosion resistance of iron and steel materials. Moreover, iron nitrides (Fe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4320a5dc03b04130e27b452e68aaf16a
https://doi.org/10.1021/acs.est.1c08282
https://doi.org/10.1021/acs.est.1c08282
Autor:
Miroslav Kolos, Frantisek Karlicky
Publikováno v:
Physical Chemistry Chemical Physics. 24:27459-27466
Seven hexagonal 2D materials consisting of elements of the IIIA and VA groups (BN, BP, BAs, AlN, GaN, GaP, and GaAs) were theoretically studied using first-principles methods. Simultaneous convergence in all principal parameters of the accurate many-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6cd7f9761012952251e0a83bdee320e
https://doi.org/10.1039/d2cp04432c
https://doi.org/10.1039/d2cp04432c
Publikováno v:
The Journal of Physical Chemistry C. 125:12738-12757
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5554588530b2455108fe4a536f172b83
https://doi.org/10.1021/acs.jpcc.1c02091
https://doi.org/10.1021/acs.jpcc.1c02091
Publikováno v:
Physical Chemistry Chemical Physics. 22:23258-23267
Surface modification of zero-valent iron (nZVI) nanoparticles, which are frequently used in the removal of chlorinated hydrocarbons from contaminated groundwater, can increase their surface stability without significant loss of reactivity. Sulfidatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd510e19e619910f541baf51496a936e
https://doi.org/10.1039/d0cp02988b
https://doi.org/10.1039/d0cp02988b
Autor:
Miroslav Brumovsky, Jana Oborná, Vesna Micić, Ondřej Malina, Josef Kašlík, Daniel Tunega, Miroslav Kolos, Thilo Hofmann, František Karlický, Jan Filip
Publikováno v:
Goldschmidt2022 abstracts.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74d4ca87418c9674075789aa563dec2d
https://doi.org/10.46427/gold2022.10311
https://doi.org/10.46427/gold2022.10311
Autor:
František Karlický, Miroslav Kolos
Publikováno v:
Physical chemistry chemical physics : PCCP. 21(7)
Many-body perturbational GW approximation in conjunction with the Bethe-Salpeter equation (BSE) has been employed to calculate accurate electronic and optical band gaps of bulk hexagonal boron nitride (h-BN) in the two most important stacking configu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1da3d581dc9e4379352198d9686e969
https://pubmed.ncbi.nlm.nih.gov/30707213
https://pubmed.ncbi.nlm.nih.gov/30707213
Autor:
Andrea Lauková, Monika Pogány Simonová, Valentína Focková, Miroslav Kološta, Martin Tomáška, Emília Dvorožňáková
Publikováno v:
Foods, Vol 9, Iss 9, p 1335 (2020)
Seventeen staphylococci isolated from 54 Slovak local lump cheeses made from ewes’ milk were taxonomically allotted to five species and three clusters/groups involving the following species: Staphylococcus aureus (5 strains), Staphylococcus xylosus
Externí odkaz:
https://doaj.org/article/e2ed4a5fc9fe4b65844743cfc647973f
Publikováno v:
Potravinarstvo, Vol 9, Iss 1, Pp 66-71 (2015)
The three strains of lactobacilli isolated from goat's milk - Lactobacillus (Lbc.) casei 21L10, Lbc. johnsonii KB2-1 and Lbc. plantarum 25/1L were selected in previous studies because they showed good processing and protective properties in productio
Externí odkaz:
https://doaj.org/article/bbcf484615cb4f6cbee327f612d87e04
Autor:
Miroslav Kološta, Anna Slottová, Maroš Drončovský, Lýdia Klapáčová, Vladimír Kmeť, Dobroslava Bujňáková, Andrea Lauková, Gabriel Greif, Maria Greifová, Martin Tomáška
Publikováno v:
Potravinarstvo, Vol 8, Iss 1, Pp 130-134 (2014)
Raw ewe's and goat's milk is a good source for isolation of wild lactobacilli which are able to bring unique processing properties in development of dairy products - cheeses or fermented dairy products. 34 strains of lactobacilli were isolated, purif
Externí odkaz:
https://doaj.org/article/0443b9a3fb154bc48f88b47cb8ba3e52