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A QSPR study on the liquid crystallinity of five-ring bent-core molecules using decision trees, MARS and artificial neural networks
(Royal Society of Chemistry, 2016)
Accelerating progress in the discovery of new bent-core liquid crystal (LC) materials with enhanced features relies on the understanding of structure-property relationships that underline the formation of LC phases. The ...
Amino-modified kraft lignin microspheres as a support for enzyme immobilization
(Royal Society of Chemistry, 2020)
In this research, it has been demonstrated that amino-modified microspheres (A-LMS) based on bio-waste derived material, such as kraft lignin, have good prospects in usage as a support for enzyme immobilization, since ...
Exploring the impact of calcination parameters on the crystal structure, morphology, and optical properties of electrospun Fe2TiO5 nanofibers
(Royal Society of Chemistry, 2021)
Nanostructured Fe2TiO5 (pseudobrookite), a mixed metal oxide material holds significant promise for utilization in energy and environmental applications. However, its full application is still hindered due to the difficulty ...
Novel β-galactosidase nanobiocatalyst systems for application in the synthesis of bioactive galactosides
(Royal Society of Chemistry, 2016)
In this study, unmodified, amino modified and cyanuric chloride functionalized amino modified nonporous fumed nano-silica particles (FNS, AFNS and CCAFNS, respectively) were used for the development of efficient nanobiocatalysts ...
Platinum nanocatalysts on metal oxide based supports for low temperature fuel cell applications
(Royal Soc Chemistry, Cambridge, 2016)
In this manuscript a survey of the contemporary research related to platinum nanocatalysts on metal oxide based supports for low temperature fuel cell applications is presented. Different carbon based supports, used as ...
Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill
(Royal Soc Chemistry, Cambridge, 2016)
The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019) in milk chocolate masses prepared at temperatures 35 ...