Zobrazeno 1 - 10
of 93
pro vyhledávání: '"W. A. Neff"'
Autor:
H. Guy, I. M. Brooks, K. S. Carslaw, B. J. Murray, V. P. Walden, M. D. Shupe, C. Pettersen, D. D. Turner, C. J. Cox, W. D. Neff, R. Bennartz, R. R. Neely III
Publikováno v:
Atmospheric Chemistry and Physics, Vol 21, Pp 15351-15374 (2021)
This study presents the first full annual cycle (2019–2020) of ambient surface aerosol particle number concentration measurements (condensation nuclei > 20 nm, N20) collected at Summit Station (Summit), in the centre of the Greenland Ice Sheet (72.
Externí odkaz:
https://doaj.org/article/aea4d483c00d47f0b3b4c6c91e328955
Autor:
C. J. Cox, D. C. Noone, M. Berkelhammer, M. D. Shupe, W. D. Neff, N. B. Miller, V. P. Walden, K. Steffen
Publikováno v:
Atmospheric Chemistry and Physics, Vol 19, Pp 7467-7485 (2019)
Radiation fogs at Summit Station, Greenland (72.58∘ N, 38.48∘ W; 3210 m a.s.l.), are frequently reported by observers. The fogs are often accompanied by fogbows, indicating the particles are composed of liquid; and because of the low temp
Externí odkaz:
https://doaj.org/article/3cae023758d045f0b99bc5f968729186
Autor:
J. R. Spackman, R. S. Gao, W. D. Neff, J. P. Schwarz, L. A. Watts, D. W. Fahey, J. S. Holloway, T. B. Ryerson, J. Peischl, C. A. Brock
Publikováno v:
Atmospheric Chemistry and Physics, Vol 10, Iss 19, Pp 9667-9680 (2010)
Understanding the processes controlling black carbon (BC) in the Arctic is crucial for evaluating the impact of anthropogenic and natural sources of BC on Arctic climate. Vertical profiles of BC mass loadings were observed from the surface to near 7-
Externí odkaz:
https://doaj.org/article/436808155ac248f79d018af70e5dac58
Autor:
P. S. Anderson, W. D. Neff
Publikováno v:
Atmospheric Chemistry and Physics, Vol 8, Iss 13, Pp 3563-3582 (2008)
Observations of the unique chemical environment over snow and ice in recent decades, particularly in the polar regions, have stimulated increasing interest in the boundary layer processes that mediate exchanges between the ice/snow interface and the
Externí odkaz:
https://doaj.org/article/9ff0ed1409f04ff7b68c2b8c9c8a88b2
Publikováno v:
Grasas y Aceites, Vol 54, Iss 2, Pp 113-115 (2003)
The physical properties of mutton tallows isolated from the kidney, back and intestinal regions were determined by pulsed nuclear magnetic resonance and Mett ler dropping point techniques. Kidney fat showed the highest amounts of solid fat measured o
Externí odkaz:
https://doaj.org/article/b89a31c980964a3c859e86499a1daf30
Autor:
W. D. Neff, P. S. Anderson
Publikováno v:
Atmospheric Chemistry and Physics, Vol 8, Iss 14, Pp 4115-4115 (2008)
No abstract available.
Externí odkaz:
https://doaj.org/article/e19cf15e495b475a8a926560ea7d804e
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:4692-4695
The composition and structures of triacylglycerols (TAG) in a commercially prepared hydrogenated soybean oil margarine basestock [iodine value (IV) 65, 39.7% trans fatty acids] were determined by high-performance liquid chromatography (HPLC) in tande
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aefbc196f29271835bd50aa9757d1247
https://doi.org/10.1021/jf0404905
https://doi.org/10.1021/jf0404905
Autor:
W. E. Neff, W. Craig Byrdwell
Publikováno v:
Journal of the American Oil Chemists' Society. 81:13-26
Reported are the on-line LC/electrospray ioniza- tion MS of large, high M.W. oligomers formed from heated tri- olein, a TAG used as a model for dietary oils. Triolein, the major component of olive oil, canola oil, and other dietary oils, was heated a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d03f347b487ad8483d87ac96b033f93
https://doi.org/10.1007/s11746-004-0853-3
https://doi.org/10.1007/s11746-004-0853-3
Publikováno v:
Journal of the American Oil Chemists' Society. 80:801-806
Formation of undesirable odors and flavors during food processing operations is an important problem for the food industry. To determine the effect of γ-tocopherol on these negative attributes of fried food, we fried potato chips in triolein with 0,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a1380b72d0ca9994fbd0edd2eb0d434
https://doi.org/10.1007/s11746-003-0775-0
https://doi.org/10.1007/s11746-003-0775-0
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:623-627
To determine the effects of gamma-tocopherol on the stability of fried food, potato chips were fried in triolein with 0, 100, or 400 ppm gamma-tocopherol. Potato chips, sampled at 1, 3, and 6 h of frying time, were aged for 0, 2, and 4 days at 60 deg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8781d3a1488727c5c2d0bf5112e1f227
https://doi.org/10.1021/jf020937e
https://doi.org/10.1021/jf020937e