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  • In Vitro Photoinactivation ... In Vitro Photoinactivation of IFusarium oxysporum/I Conidia with Light-Activated Ammonium Phthalocyanines
    Gamelas, Sara R. D; Sierra-Garcia, Isabel N; Tomé, Augusto C ... International journal of molecular sciences, 02/2023, Volume: 24, Issue: 4
    Journal Article
    Peer reviewed

    Antimicrobial photodynamic therapy (aPDT) has been explored as an innovative therapeutic approach because it can be used to inactivate a variety of microbial forms (vegetative forms and spores) ...
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  • Hydrothermal Synthesis of H... Hydrothermal Synthesis of Heterostructured g-C[sub.3]N[sub.4]/Ag–TiO[sub.2] Nanocomposites for Enhanced Photocatalytic Degradation of Organic Pollutants
    Sewnet, Agidew; Alemayehu, Esayas; Abebe, Mulualem ... Materials, 08/2023, Volume: 16, Issue: 15
    Journal Article
    Peer reviewed

    In this study, heterostructured g-Csub.3Nsub.4/Ag–TiOsub.2 nanocomposites were successfully fabricated using an easily accessible hydrothermal route. Various analytical tools were employed to ...
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  • Developing Potential and Sh... Developing Potential and Sharing Knowledge: How German Companies Can Gain a Foothold in Africa/Potenziale entwickeln und Wissen teilen: deutsche Unternehmen in Afrika
    Dohse, Dirk; Fehrenbacher, Sophia; von Carlowitz, Philipp Wirtschaftsdienst (Hamburg), 07/2022, Volume: 102, Issue: 7
    Journal Article
    Peer reviewed

    Africa is a continent of opportunities that is likely to piay an increasingly important role in the future international division of labour. Yet, German companies' economic activity and investment in ...
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  • Application of an Intellige... Application of an Intelligent Sensor and Active Packaging System Based on the Bacterial Cellulose of IAcetobacter xylinum/I to Meat Products
    Dirpan, Andi; Djalal, Muspirah; Kamaruddin, Irma Sensors (Basel, Switzerland), 01/2022, Volume: 22, Issue: 2
    Journal Article
    Peer reviewed

    Combining intelligent and active packaging serves the dual purpose of detecting color changes in food that reflect changes in its quality and prolonging its shelf life. This study developed an ...
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