All Stories

  1. Biogas to syngas conversion without carbonaceous deposits via the dry reforming reaction using transition metal catalysts
  2. Progress in the Synthesis of Catalyst Supports: Synergistic Effects of Nanocomposites for Attaining Long-Term Stable Activity in CH 4 –CO 2 Dry Reforming
  3. Coke Minimization during Conversion of Biogas to Syngas by Bimetallic Tungsten–Nickel Incorporated Mesoporous Alumina Synthesized by the One-Pot Route
  4. The hazard assessment of nanostructured CeO2-based mixed oxides on the zebrafish Danio rerio under environmentally relevant UV-A exposure
  5. Low-temperature catalytic decarboxylation of formic and acetic acid over a Ru/TiO2 catalyst: prospects for continuous production of energy-rich gaseous mixtures
  6. Biogas production from spent rose hips (Rosa canina L.): Fraction separation, organic loading and co-digestion with N-rich microbial biomass
  7. Strategies to enhance dry reforming of methane: Synthesis of ceria-zirconia/nickel–cobalt catalysts by freeze-drying and NO calcination
  8. Tunable ceria–zirconia support for nickel–cobalt catalyst in the enhancement of methane dry reforming with carbon dioxide
  9. Details Behind the Self-Regeneration of Supported NiCo/Ce0.8Zr0.2O2Bimetallic Catalyst in the CH4-CO2Reforming Reaction
  10. Toward enhanced conversion of model biogas mixtures: parametric tuning and mechanistic study for ceria–zirconia supported nickel–cobalt catalyst
  11. Catalytic Reforming of Biogas into Syngas Using Supported Noble-Metal and Transition-Metal Catalysts
  12. Effect of synthesis parameters on morphology and activity of bimetallic catalysts in CO2–CH4 reforming
  13. Influence of active metal loading and oxygen mobility on coke-free dry reforming of Ni–Co bimetallic catalysts
  14. Catalytic syngas production from greenhouse gasses: Performance comparison of Ru-Al2O3 and Rh-CeO2 catalysts
  15. Environmentalimpactevaluationofinnovation in traditionalfoodproductionlines. Part II: casestudies
  16. Environmental impact evaluation of innovation in traditional food production lines. Part I: methodological framework