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J.M. Peña

Researcher at Manchester Metropolitan University

Publications -  11
Citations -  232

J.M. Peña is an academic researcher from Manchester Metropolitan University. The author has contributed to research in topics: Carbon black & Adsorption. The author has an hindex of 10, co-authored 11 publications receiving 216 citations.

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Studies of synergism between carbon black and stabilisers in LDPE photodegradation

TL;DR: The nature of the CB plays an important role in controlling their performances as a stabilising agent alone, as well as their interactions with light stabilisers and antioxidants.
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Interactions between carbon black and stabilisers in LDPE thermal oxidation

TL;DR: In this article, the interactions between hindered piperidine compounds, three commercial antioxidants, a secondary antioxidant and two types of furnace carbon blacks (with a different surface area and surface chemistry) in the thermal oxidation of LDPE have been studied using the oxidation induction time test.
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Factors affecting the adsorption of stabilisers on to carbon black (flow micro-calorimetry and FTIR studies) Part I Primary phenolic antioxidants

TL;DR: In this paper, the surface activity of different types of carbon black with phenolic antioxidants is examined using flow micro-calorimetry (FMC), X-ray Photoelectron Spectroscopy (XPS) and Fourier Transform Infrared spectroscopy(FTIR).
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Analysis of radical content on carbon black pigments by electron spin resonance: influence of functionality, thermal treatment and adsorption of acidic and basic probes

TL;DR: In this article, the radical content and its change under thermal treatment of different types of carbon black (CBs) are examined using electron spin resonance (ESR) through calibration via stable free radicals.
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Factors affecting the adsorption of stabilisers on to carbon black (flow micro-calorimetry studies): Part II : Hindered amine light stabilisers (HALS)

TL;DR: In this paper, the interaction of hindered piperidine light stabilisers (HALS) with carbon black has been examined using flow micro-calorimetry (FMC) and Fourier transform infrared spectroscopy (FTIR).