Preparation, characterization and taste sensing properties of Langmuir–Blodgett Films from mixtures of polyaniline and a ruthenium complex-Reference-Cited by-同舟云学术

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Preparation, characterization and taste sensing properties of Langmuir–Blodgett Films from mixtures of polyaniline and a ruthenium complex

Published:2003-07 Issue:15 Volume:44 Page:4205-4211
ISSN:0032-3861
Container-title:Polymer
language:en
Short-container-title:Polymer

Author:

Ferreira M.,Constantino C.J.L.,Riul A.,Wohnrath K.,Aroca R.F.,Giacometti J.A.,Oliveira O.N.,Mattoso L.H.C.

Publisher

Elsevier BV

Subject

Polymers and Plastics,Materials Chemistry,Organic Chemistry

Reference27 articles.

1. Electrochemical characterization of Langmuir–Blodgett films from the ruthenium complex mer-[RuCl3(dppb)(4-Mepy)]

2. Interactions at the Molecular Level between Biphosphine Ruthenium Complexes and Stearic Acid in Langmuir and Langmuir−Blodgett Films

3. Electrochemical Properties of Mixed Films of Polyaniline and a Ruthenium Complex

4. Spectroscopic and Electrochemical Characterization of Polyaniline and a Ruthenium Complex, mer-[RuCl3(dppb)(py)], in the Form of Langmuir−Blodgett Films

5. Supramolecular Electrode Materials Derived from Pyrrole-Substituted Ruthenium(II) Bipyridyl Calix[4]arenes

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1. The Past and the Future of Langmuir and Langmuir–Blodgett Films;Chemical Reviews;2022-02-03

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4. Development of LB film taste sensor for beer degradation evaluation and its physical properties;Electronics and Communications in Japan;2019-11

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