Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Roberto M. Uribe"'
Autor:
S. Nanez, Roberto M. Uribe
Publikováno v:
Radiation Physics and Chemistry. 206:110710
Autor:
Nitilaksha Hiremath, Nam-Goo Kang, Kunlun Hong, Maria Cecilia Evora, Roberto M. Uribe, Xinyi Lu, Jimmy W. Mays, Gajanan Bhat
Publikováno v:
Beilstein Journal of Nanotechnology, Vol 9, Iss 1, Pp 545-554 (2018)
Beilstein Journal of Nanotechnology
Beilstein Journal of Nanotechnology
Carbon nanotube (CNT) yarns exhibit low tensile strength compared to conventional high-performance carbon fibers due to the facile sliding of CNTs past one another. Electron beam (e-beam) irradiation was employed for in a single-step surface modifica
Autor:
Roberto M. Uribe, Yuanmei Ma, Doug Culbertson, Jianrong Li, Nuttapong Phantkankum, David H. Kingsley, John H. Hughes, Erin DiCaprio
Publikováno v:
International Journal of Food Microbiology. 232:43-51
Human norovirus (NoV) is a major cause of fresh produce-associated outbreaks and human NoV in irrigation water can potentially lead to viral internalization in fresh produce. Therefore, there is a need to develop novel intervention strategies to targ
Autor:
Virginia Gómez-Vidales, Claudia Camargo-Raya, Roberto M. Uribe, Sergio Ramos-Bernal, Alicia Negrón-Mendoza
Publikováno v:
Applied Radiation and Isotopes. 111:26-30
Calcium carbonate received gamma irradiation at different doses (0-309kGy) and temperature regimes (77-298K) to study the effects of irradiation temperature. The changes were followed by EPR spectroscopy. We observed the formation of a composite EPR
Publikováno v:
Radiation Physics and Chemistry. 174:108894
In the past few years low energy electron beam units with energies in the range from 80 to 300 keV have been developed as a convenient and non-expensive alternative to high-energy electron accelerators. Some of these applications like surface deconta
Publikováno v:
International Journal of Food Microbiology. 198:28-36
Ionizing radiation, whether by electron beams or gamma rays, is a non-thermal processing technique used to improve the microbial safety and shelf-life of many different food products. This technology is highly effective against bacterial pathogens, b
Autor:
Adriana Meléndez-López, Alicia Negrón-Mendoza, Virginia Gómez-Vidales, Sergio Ramos-Bernal, Roberto M. Uribe
Publikováno v:
Radiation Physics and Chemistry. 104:230-234
Certain commercial applications of radiation processing increase the efficiency of chemical reactions at low temperatures to decrease the free radicals in the bulk material and avoid the synergistic effects of heat. Such applications have motivated t
Autor:
Virginia Gómez-Vidales, Alicia Negrón-Mendoza, Sergio Ramos-Bernal, Roberto M. Uribe, Claudia Camargo-Raya
Publikováno v:
Applied Radiation and Isotopes. 71:61-65
The response of alanine film EPR dosimeters was studied for low temperature gamma irradiation conditions (77–293 K) in the dose interval from 6.3 to 80 kGy. It was found that the response of the dosimeter decreases with decreased irradiation temper
Publikováno v:
Journal of Food Protection. 74:115-118
During the past decade there were more than 50 reported outbreaks involving leafy green vegetables contaminated with foodborne pathogens. Leafy greens, including cabbage, are fresh foods rarely heated before consumption, which enables foodborne illne
Publikováno v:
Radiation Physics and Chemistry. 76:1058-1068
A novel method to thicken iso-polyester resins using high-energy electrons is presented along with data characterizing the physical, structural, and thermal properties of the gelled-resin using compressive testing, DSC and IR spectroscopy. Additional