| 1 |
Three-step short-time temperature-programmed hydrothermal synthesis of ZSM-5 with high durability for conversion of methanol to propylene
Sadeghpour P, Haghighi M
Korean Journal of Chemical Engineering, 39(5), 1194, 2022 |
| 2 |
Revisiting mouse minute virus inactivation by high temperature short time treatment
Su J, Rice J, Hoffman J, Alvarado S, Bailey M, Kopp M, Murphy M, Kiss R, Barone PW, Wiebe ME, Springs SL, Dehghani H, Chen DY
Biotechnology and Bioengineering, 118(8), 2967, 2021 |
| 3 |
High-temperature and short-time hydrothermal fabrication of nanostructured ZSM-5 catalyst with suitable pore geometry and strong intrinsic acidity used in methanol to light olefins conversion
Sadeghpour P, Haghighi M
Advanced Powder Technology, 29(5), 1175, 2018 |
| 4 |
High-temperature efficient isomorphous substitution of boron into ZSM-5 nanostructure for selective and stable production of ethylene and propylene from methanol
Sadeghpour P, Haghighi M, Khaledi K
Materials Chemistry and Physics, 217, 133, 2018 |
| 5 |
Implementing high-temperature short-time media treatment in commercial-scale cell culture manufacturing processes
Pohlscheidt M, Charaniya S, Kulenovic F, Corrales M, Shiratori M, Bourret J, Meier S, Fallon E, Kiss R
Applied Microbiology and Biotechnology, 98(7), 2965, 2014 |
| 6 |
Design of an ohmic reactor to study the kinetics of thermal reactions in liquid products
Roux S, Courel M, Picart-Palmade L, Pain JP
Journal of Food Engineering, 98(4), 398, 2010 |
| 7 |
Susceptibility of Mouse Minute Virus to Inactivation by Heat in Two Cell Culture Media Types
Schleh M, Romanowski P, Bhebe P, Zhang L, Chinniah S, Lawrence B, Bashiri H, Gaduh A, Rajurs V, Rasmussen B, Chuck A, Dehghani H
Biotechnology Progress, 25(3), 854, 2009 |
| 8 |
High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization
Nath A, Chattopadhyay PK, Majumdar GC
Journal of Food Engineering, 80(3), 770, 2007 |
| 9 |
Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds
Aguillar-Rosas SF, Ballinas-Casarrubias ML, Nevarez-Moorillon GV, Martin-Belloso O, Ortega-Rivas E
Journal of Food Engineering, 83(1), 41, 2007 |
