Results 21 to 30 of about 454,483 (286)
BMC Public Health, 2021 Background Chlorine dioxide has been promoted as an alternative for the prevention and treatment of COVID-19, especially in Peru, despite the lack of evidence to support its efficacy.
David R. Soriano-Moreno +4 more
doaj +1 more source
Chlorine dioxide: the toxicological truth and the risk of fake news
Iatreia, 2022 Chlorine dioxide has been used as a disinfectant to treat water for human consumption, at the doses used in this scenario, human poisoning has not been described.
Chica-Londoño, Vania
doaj +1 more source
Comparative Study on Effect of Two Oxidants on Pore Characteristics of Lean Coal
Meikuang Anquan, 2020 To explore the influence of ammonium persulfate and chlorine dioxide on pore characteristics of lean coal and to optimize the oxidant which is more suitable for the coal reservoir reconstruction, lean coal samples from Daping Mine and Gaocheng Mine were ...
WANG Hao, SI Qing, LUO Xian, LI Feng
doaj +1 more source
Jurnal Kedokteran Diponegoro, 2021 ABSTRAK Background: Composite resins are able to generate the color of dental restorative materials based on the original teeth's color. Nanofilled composite resins have compressive strength, good polishing, and color stability compared to other types
Shabika Shabika +3 more
doaj +1 more source
Difference in adsorbable organic halogen formation between phenolic and non-phenolic lignin model compounds in chlorine dioxide bleaching [PDF]
Royal Society Open Science, 2019 Adsorbable organic halogen (AOX) is generally formed by the reaction of residual lignin in pulps with chlorine dioxide during bleaching. Lignin has a complex structure. Different functional groups and bonds are present in lignin structures.
Lisheng Shi +5 more
doaj +1 more source
Safety of gaseous chlorine dioxide as a preservative slowly released in cold food storage areas
EFSA Journal, 2016 Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion regarding the safety of use of gaseous chlorine dioxide as a preservative that is slowly released in
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj +1 more source
Reaction products of chlorine dioxide. [PDF]
Environmental Health Perspectives, 1982 Inspection of the available literature reveals that a detailed investigation of the aqueous organic chemistry of chlorine dioxide and systematic identification of products formed during water disinfection has not been considered. This must be done before an informed assessment can be made of the relative safety of using chlorine dioxide as a ...
openaire +2 more sources
Food Chemistry: X, 2023 This chapter presents a systematic study of the inhibition effect of chlorine dioxide treatment alone and in combination with ultrasound treatment of Salmonella and the physiological metabolic processes within the treated cells. The low-power ultrasound (
Wei Luo +6 more
doaj +1 more source
Banana Moko disease management with resistance inducers and chlorine dioxide [PDF]
, 2015 The plant disease Moko, caused by Ralstonia solanacearum, is the most important bacterial disease in banana and plantain crops worldwide. In the present study, chlorine dioxide and seven resistance inducers in banana plants (Musa sp.) infected with this ...
Patiño H., Luis Fernando +7 more
core +1 more source
BioResources, 2023 Effects of pre-treating pine kraft pulp kappa number 31.5 with peracetic acid (Paa) (0.33% and 0.66% as active oxygen based on oven-dried pulp) before O2-delignification were studied relative to the consumption of chlorine dioxide in a subsequent ...
Dariusz Danielewicz
doaj +2 more sources