Zobrazeno 1 - 10
of 43
pro vyhledávání: '"V. N. M. Rao"'
Publikováno v:
The Journal of Physical Chemistry B. 107:8327-8336
We have investigated the structures of a series of pristine and Zn2+-impregnated aluminas following fluorination with HF, by using both solid-state NMR and X-ray powder diffraction methods. In the ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::710d5b9808fca2704d2c17e5b4cf1968
https://doi.org/10.1021/jp0300905
https://doi.org/10.1021/jp0300905
Autor:
Manjeshwar Shrinath Baliga, P. Kumar, K. V. N. M. Rao, G. K. Rajanikant, Ganesh Chandra Jagetia
Publikováno v:
International journal of radiation biology. 80(5)
Because of the crucial practical importance of acute radiation exposure associated with combined injuries, the study was undertaken to investigate the effect of various doses of ascorbic acid on the survival and healing of wounds in mice exposed to w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a9269ec792edb9af89fc86a01b66dfb
https://pubmed.ncbi.nlm.nih.gov/15223767
https://pubmed.ncbi.nlm.nih.gov/15223767
Autor:
V. N. M. Rao
Publikováno v:
Organofluorine Chemistry ISBN: 9781489912046
Volatile chlorofluorocarbons (CFCs), man-made fully halogenated compounds having remarkably long atmospheric lifetimes, are implicated in the destruction of Earth’s protective stratospheric ozone layer (see Chapter 1). Studies by Lovelock in the ea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78e81ec0b62578bf72f20d43cfe02cf9
https://doi.org/10.1007/978-1-4899-1202-2_7
https://doi.org/10.1007/978-1-4899-1202-2_7
Autor:
Carl George Krespan, V. N. M. Rao
Publikováno v:
Journal of Fluorine Chemistry. 58:182
F -Pentene-2 is obtained in 85–90% yield from a highly selective condensation of hexafluoropropene with tetrafluoroethene using aluminum halide catalysis. Vapor phase reduction affords 2H,3H- F -pentane (HFC 43-10 mee) in 99% yield, while liquid ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2000904511aab1d0ec17abb30732b18
https://doi.org/10.1016/s0022-1139(00)80632-6
https://doi.org/10.1016/s0022-1139(00)80632-6
Publikováno v:
Journal of Fluorine Chemistry. 54:224
The reaction of tetrachloroethylene with HF and Cl 2 or HF to either CFC-114a (CF 3 CFCl 2 ) or HCFC-124 (CF 3 CFHCl) represent potential intermediates to HFC-134a, a key replacement for CFC-12 in refrigeration and air-conditioning applications: The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b90d2adf145a42e8179f4e99deeccbf
https://doi.org/10.1016/s0022-1139(00)83734-3
https://doi.org/10.1016/s0022-1139(00)83734-3
Publikováno v:
Journal of Texture Studies. 11:271-290
Fourteen low-methoxyl pectins were used to prepare a 30% sucrose gel with a final pectin concentration of 0.8% and an added calcium content of 25 mg Ca++/g pectin. The texture of each gel was evaluated using three descriptors: firmness, coarseness, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0902e79ef0d6e6fb5fc0a6ea57f98531
https://doi.org/10.1111/j.1745-4603.1980.tb00326.x
https://doi.org/10.1111/j.1745-4603.1980.tb00326.x
Publikováno v:
Journal of Food Science. 50:1167-1171
An extrusion capillary viscometer was employed to obtain shear stress-shear rate data of two types of cowpea pastes, traditional and experimental. The power law model was found to describe adequately flow behavior of the pastes with consistency coeff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33786edcdf0e2a43aee7e78d0f6a0c9c
https://doi.org/10.1111/j.1365-2621.1985.tb13036.x
https://doi.org/10.1111/j.1365-2621.1985.tb13036.x
Autor:
N. B. Webb, V. N. M. Rao
Publikováno v:
Journal of Food Science. 41:427-430
Biological and food materials can develop stress cracks under the influence of variable temperature and moisture gradients. Frankfurter sausages, from a molecular concept are a heterogenous system, but for engineering purposes the molecular structure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b902a77191692e24c7d116f752abb298
https://doi.org/10.1111/j.1365-2621.1976.tb00634.x
https://doi.org/10.1111/j.1365-2621.1976.tb00634.x
Publikováno v:
Journal of Food Science. 43:74-78
The kinetics of deesterification of high-ester citrus pectin, using acid, ammonia, or a treatment with acid followed by ammonia in isopropanol was studied with respect to the changes in methyl ester groups, molecular weight, and the formation of acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::402c8ef2048fb49fe608f55d044646a9
https://doi.org/10.1111/j.1365-2621.1978.tb09739.x
https://doi.org/10.1111/j.1365-2621.1978.tb09739.x
Publikováno v:
Journal of Food Science. 52:467-471
Icing formulations that are being used in bakery and confectionary industries have a lot of post storage problems. The use of stabilizers like agar involves a high cost due to the dissolving process. This study involved the development of freeze-drie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b339a3076436de43d6c64d017d2ba95
https://doi.org/10.1111/j.1365-2621.1987.tb06640.x
https://doi.org/10.1111/j.1365-2621.1987.tb06640.x