1,720,991 research outputs found
Effects of two pollutants (SO2 and NO2) on parchments by analysis at the molecular level using mass spectrometry and other techniques. Correlation with differential scanning calorimetry and visual assessment results.
No full textValutazione del grado di maturazione delle mele (Golden Delicious) attraverso analisi UV-Vis
No full textSuccinic acid and its derivates: fermentative production using sustainable industrial agro-food by-products and its applications in the food industry
No full textFast non-destructive determination of chlorophylls in apple skin
No full textThe evaluation of the chlorophyll content in fruit peel is usually performed by means of complex destructive procedures that include extraction and separation. In the present work, a non-destructive procedure, based on UV-Vis spectroscopy in the diffuse reflectance mode, is proposed for the quantitative measurement of both chlorophylls a and b, utilising the spectral range in which molecules other than chlorophylls show low absorbance. Two methods are presented and compared, one based on multivariate analysis over the whole range, and the other based on a linear regression at two meaningful wavelength
Structural and thermal stability of collagen within parchments: a mesoscopic and molecular approach
No full text
Study of denaturation of artificially aged and old parchments by Differential Scanning Calorimetry
No full textThermal stability of parchments by high-sensitivity DSC determinations in aqueous solution environment
No full textEnvironmental damage of historical parchments investigated by calorimetry and e-microscopy
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