Johannes Bogren

Different sodium ion concentration profiles during kraft cooking -Impact on delignification and carbohydrate removal

Kraft delignification - Recent findings regarding the impact of non-reacting ions in the cooking liquor

Can the delignification rate be affected by previously applied cooking conditions?

Impact of dissolved sodium salts on kraft cooking reactions

Towards a general kraft delignification model

Ways to increase the knowledge of mechanisms during alkaline cooking

Assessment of reaction kinetic models describing delignification fitted to well-defined kraft cooking data

Controlled exchange of cooking liquor compositions during cooking: Effect on delignification and degradation reactions of carbohydrates

Effect of Pulping Conditions on the Rates of Formation and Degradation of Hexenuronic Acid in Scots Pine

Further insights into kraft cooking kinetics

Various dissolved sodium salts in kraft cooking liquors - Influence on cooking kinetics

Evaluating Reaction Kinetic Models Using Well-Defined Kraft Delignification Data

Reaction kinetics of softwood kraft delignification –General considerations and experimental data

Kinetics of delignification under constant kraft cooking conditions

New wood fiber-based products through alteration of kraft pulp characteristics

Kinetics of formation and degradation of hexenuronic acid in

Kraft pulping - Reaction kinetics of lignin and hexenuronic acid in softwood