Influence of the lemon (Citrus Limon L.) juice amount on the green synthesis of CuO nanoparticles: Characterization, stability and thermal conductivity

被引：0
|
作者：
Jebali, Meriem [1 ,2 ]
Gomez-Merino, Ana Isabel [2 ]
Colangelo, Gianpiero [1 ]
机构：
[1] Univ Salento, Dept Engn Innovat, I-73100 Lecce, Italy
[2] Univ Malaga, Dept Appl Phys 2, Malaga 29071, Spain
来源：
CERAMICS INTERNATIONAL | 2025年 / 51卷 / 01期
关键词：
SODIUM DODECYL-SULFATE; COPPER-OXIDE; COMBUSTION SYNTHESIS; NANOFLUIDS; AL2O3; FUEL; ENHANCEMENT; VISCOSITY; EXTRACT;
D O I：
10.1016/j.ceramint.2024.10.330
中图分类号：
TQ174 [陶瓷工业]; TB3 [工程材料学];
学科分类号：
0805 ; 080502 ;
摘要：
引用
收藏
页码：72 / 84
页数：13
相关论文
共 50 条
  • [1] Effect of the rootstock and interstock grafted in lemon tree (Citrus limon (L.) Burm.) on the flavonoid content of lemon juice
    Gil-Izquierdo, A
    Riquelme, MT
    Porras, N
    Ferreres, F
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (02) : 324 - 331
  • [2] Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols
    Ozdemirli, Nurdan
    Kamiloglu, Senem
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2024, 104 (04) : 2165 - 2173
  • [3] Gallstones-dissolving capacity of lemon (Citrus limon) juice, Herniaria hirsuta L. extract and lemon juice-based natural vinaigrette in vitro
    Chekroune, Malika
    Benamara, Salem
    INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE, 2017, 16 (02): : 197 - 202
  • [4] Partial purification, characterization and kinetics of thermal inactivation of pectin methylesterase and polygalacturonase enzymes from Indian lemon (Citrus limon (L.)
    Gayatri Bakshi
    Laxmi Ananthanarayan
    Journal of Food Measurement and Characterization, 2021, 15 : 2705 - 2715
  • [5] Partial purification, characterization and kinetics of thermal inactivation of pectin methylesterase and polygalacturonase enzymes from Indian lemon (Citrus limon (L.)
    Bakshi, Gayatri
    Ananthanarayan, Laxmi
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2021, 15 (03) : 2705 - 2715
  • [6] Genotype and harvest time influence the phytochemical quality of Fino lemon juice (Citrus limon (L.) Burm. F.) for industrial use
    Gonzalez-Molina, Elena
    Moreno, Diego A.
    Garcia-Viguera, Cristina
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (05) : 1669 - 1675
  • [7] Citrus limon assisted green synthesis of MgO nanoparticles: Evaluation of phase, functional groups, surface morphology, thermal stability and colloidal stability
    Poonguzhali, R. Vandamar
    Srimathi, M.
    Kumar, E. Ranjith
    Arunadevi, N.
    Elansary, Hosam O.
    Abdelbacki, Ashraf A. A.
    Abdelmohsen, Shaimaa A. M.
    CERAMICS INTERNATIONAL, 2022, 48 (19) : 27774 - 27778
  • [8] Green Synthesis of Flower-Like BiVO4 Nanoparticles by Solution Combustion Method Using Lemon (Citrus Limon) Juice as a Fuel: Photocatalytic and Electrochemical Study
    Manjunatha, Adalagere Somashekar
    Pavithra, Nyathappa Siddagangamma
    Marappa, Shivanna
    Prashanth, Shivappa Adarakatti
    Nagaraju, Ganganagappa
    Puttaswamy
    CHEMISTRYSELECT, 2018, 3 (47): : 13456 - 13463
  • [9] Preparation and characterization of jellies with reduced sugar content from date (Phoenix dactylifera L.) and lemon (Citrus limon L.) by-products
    Masmoudi, Manel
    Besbes, Souhail
    Blecker, Christophe
    Attia, Hamadi
    FRUITS, 2010, 65 (01) : 21 - 29
  • [10] Green synthesis of gold nanoparticles using Citrus fruits (Citrus limon, Citrus reticulata and Citrus sinensis) aqueous extract and its characterization
    Sujitha, Mohanan V.
    Kannan, Soundarapandian
    SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, 2013, 102 : 15 - 23
12345