Zobrazeno 1 - 10
of 94
pro vyhledávání: '"R McCarney"'
Autor:
A Vickers, R Rees, C Zollman, R McCarney, C Smith, N Ellis, P Fisher, R Van Haselen, D Wonderling, R Grieve
Publikováno v:
Health Technology Assessment, Vol 8, Iss 48 (2004)
Externí odkaz:
https://doaj.org/article/4bb29b82f6cb46aa897b8e6ab23633dd
Publikováno v:
Catalysis Science & Technology. 11:416-424
Electrocatalytic conversion of the greenhouse gas carbon dioxide to liquid fuels or upgraded chemicals is a critical strategy to mitigate anthropogenic climate change. Selectivity for one product at high activity and stability is the main obstacle fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bbbf74a446644970f529b08942303fa
https://doi.org/10.1039/d0cy02010a
https://doi.org/10.1039/d0cy02010a
Publikováno v:
Magnetic Resonance in Chemistry. 58:641-647
Benchtop nuclear magnetic resonance (NMR) spectroscopy is a useful tool for the rapid determination of the self-diffusion coefficient and the hydrodynamic radius of dendrons. The self-diffusion coefficients of the first four generations of poly ethox
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3b45ae29e2a4c9e9fe740d7940dc7c3
https://doi.org/10.1002/mrc.4997
https://doi.org/10.1002/mrc.4997
Publikováno v:
Magnetic Resonance Imaging. 56:103-109
Diffusion Ordered Spectroscopy (DOSY) is an attractive method for analyzing chemical mixtures in the liquid state because it separates spectra by the molecular weight of the associated molecule. It has been compared with hyphenated chromatographic an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb678072d9cbb1e4068a1befad785826
https://doi.org/10.1016/j.mri.2018.09.033
https://doi.org/10.1016/j.mri.2018.09.033
Autor:
Evan R. McCarney, Sarah L. Draper
Publikováno v:
Magnetic resonance in chemistry : MRCREFERENCES.
Nuclear magnetic resonance (NMR) spectroscopy is a powerful technique well known for its ability to elucidate structures and analyse mixtures and its quantitative nature. However, the cost and maintenance of high field NMR instruments prevent its wid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c8bc05ea7bd8f3eac63774d37085857
https://pubmed.ncbi.nlm.nih.gov/34286862
https://pubmed.ncbi.nlm.nih.gov/34286862
Autor:
Adrienne J. Phillips, Ryanne L. Daily, Linn W. Thrane, Abby Thane, Robin Dykstra, Sarah L. Codd, Evan R. McCarney, Catherine M. Kirkland
Publikováno v:
Journal of Geotechnical and Geoenvironmental Engineering. 146
Low-field nuclear magnetic resonance has been shown to be sensitive to the chemical and physical changes in a porous medium caused by microbially induced calcium carbonate precipitation (MI...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe9dd2014095517e2de7b404f123e34c
https://doi.org/10.1061/(asce)gt.1943-5606.0002226
https://doi.org/10.1061/(asce)gt.1943-5606.0002226
Publikováno v:
Food Control
Nuclear magnetic resonance (NMR), and in particular transverse relaxation (T2), has been used to characterize meat and seafood products for decades. Despite many years of research, it is still not possible to reproducibly correlate the transverse rel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab451d93fdb78fbcc0eced1fd1f629f5
https://doi.org/10.1016/j.foodcont.2021.108373
https://doi.org/10.1016/j.foodcont.2021.108373
Autor:
Evan R. McCarney, Kathryn E. Washburn
Publikováno v:
Applied Magnetic Resonance. 49:429-464
Nuclear magnetic resonance relaxometry measurements are frequently used to quantify sample constituents. The standard approach for quantification involves converting the time-domain data to a distribution of characteristic times, either by fitting a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b67fd534ae51f5aa4195769184ba8f5e
https://doi.org/10.1007/s00723-018-0991-4
https://doi.org/10.1007/s00723-018-0991-4
Publikováno v:
Food Control
Enzymatic hydrolysis is becoming a more commonly used method to create high value products from traditionally low value marine by-products. However, improvement to processing is hampered by a lack of ways to characterize the reaction in real time. Cu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1380a11cda2ccb0145c25f7cc9f5f6e
https://doi.org/10.1016/j.foodcont.2019.107053
https://doi.org/10.1016/j.foodcont.2019.107053