Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Nirupama Vaidya"'
Publikováno v:
Day 1 Wed, February 23, 2022.
Sand production from unconsolidated sandstone reservoirs can adversely affect reservoir productivity and project profitability. Sand consolidation is a remedial technology that consists of injecting a fluid into the formation to bind the sand grains
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8cfdecd98643f22fd18ca7188dff22c
https://doi.org/10.2118/208808-ms
https://doi.org/10.2118/208808-ms
Autor:
Juan-Carlos Santamaria, Rasika Prabhu, Nirupama Vaidya, Valerie Lafitte, Patrice Abivin, Balkrishna Gadiyar
Publikováno v:
Day 1 Mon, August 16, 2021.
A gravel packing fluid system was developed for elevated temperature applications above 290°F comprised of xanthan gum and a high-temperature gravel suspension additive. This fluid system has been successfully pumped in four openhole gravel packing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffa4f74230ef33c9e3bd37c533510770
https://doi.org/10.4043/30967-ms
https://doi.org/10.4043/30967-ms
Autor:
Ling Kong Teng, Philippe Enkababian, Valerie Lafitte, Max Nikolaev, Mohan K.R. Panga, Haiyan Zhao, Nirupama Vaidya
Publikováno v:
Day 3 Thu, October 25, 2018.
Water production is a major concern for oil companies because it involves not only a high cost for handling the water on surface, but also issues related to scale and corrosion in tubulars, and an overall decrease of hydrocarbon production. Finding t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7ee2614b20dfe98b7130a73e6d6ec9c
https://doi.org/10.2118/191982-ms
https://doi.org/10.2118/191982-ms
Autor:
Mohan K.R. Panga, Balkrishna Gadiyar, Sergey Makarychev-Mikhailov, Nirupama Vaidya, Chidi Nwafor, Valerie Lafitte
Publikováno v:
Day 2 Thu, February 08, 2018.
Viscoelastic Surfactant (VES) fluids have been used in many openhole gravel packing applications with the shunt tube technique as they offer several advantages over polymeric fluids. However, existing VES fluids have temperature limitations. The obje
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b0360e3574e4697102ff77e9a638a4a
https://doi.org/10.2118/189554-ms
https://doi.org/10.2118/189554-ms
Autor:
Nirupama Vaidya, Carlos Corvalan
Publikováno v:
Journal of Food Protection. 72:837-842
In this article, we propose an alternative framework for the description of non-log-linear thermal inactivation of microorganisms. The proposed framework generalizes classical views by explicitly taking into account memory effects, such as those ofte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8260a59f29b735aac5ed2c2dacf3ada
https://doi.org/10.4315/0362-028x-72.4.837
https://doi.org/10.4315/0362-028x-72.4.837
Publikováno v:
Journal of food science. 76(1)
In recent years, the consumption of fresh fruits and vegetables has greatly increased, and so has its association with contamination of several foodborne pathogens (Listeria, Salmonella, and Escherichia coli). Hence, there is a need to investigate ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4809f3725ac7de924481f1e44234dafb
https://pubmed.ncbi.nlm.nih.gov/21535724
https://pubmed.ncbi.nlm.nih.gov/21535724
Publikováno v:
Food microbiology. 25(7)
The objectives of this study were to examine inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona inoculated onto whole cantaloupe and treated with ClO(2) gas at different concentrations (0.5, 1.0,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d0e9a2cffa0b82708fb7240f8ba7884
https://pubmed.ncbi.nlm.nih.gov/18721673
https://pubmed.ncbi.nlm.nih.gov/18721673
Publikováno v:
Journal of agricultural and food chemistry. 55(9)
The conversion and degradation of malonylglucosides were kinetically characterized under elevated pH/heat conditions. Malonylgenistin and malonyldaidzin were heated at 60, 80, and 100 degrees C and pH values of 8.5, 9, and 9.5. A simple kinetic model
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d233b068d345ff34ae76a9708b44a795
https://pubmed.ncbi.nlm.nih.gov/17394339
https://pubmed.ncbi.nlm.nih.gov/17394339