Valorisation of Pea Pod by-Product Through Lactic Acid Bacteria Fermentation and Application in Cookie Production. [PDF]
Devecioglu D +4 more
europepmc +1 more source
An electrically tunable graphene–quantum‐dot spherical‐shell nanostructure controls the decay of a nearby dipole through plexcitonic coupling. Varying the graphene chemical potential shifts the upper and lower plexcitonic resonances across the emitter frequency and strongly modifies the local density of optical states.
Hira Asif +2 more
wiley +1 more source
An Exploratory Practice on Task‐Based Pragmatics Instruction: Insights From an EFL Classroom
ABSTRACT Situated within the framework of Exploratory Practice (EP), this practitioner research explores the effectiveness of task‐based pragmatics instruction in an English as a Foreign Language (EFL) classroom in Türkiye. Task‐based pragmatics instruction, which integrates pedagogic tasks to enhance language learners' pragmatic competence, was a ...
Bircan Nur Kavrazlı +2 more
wiley +1 more source
Bile Acid Glycochenodeoxycholic Acid (GCDCA) Might Induce the Loss of Plasma Membrane Integrity and the Release of LDH From Ovarian Granulosa Cells, With Implications in PCOS. [PDF]
Avcioglu SY, Berkel C.
europepmc +1 more source
Investigation of the Seroprevalence of Lentivirus ovivismae and Lentivirus capartenc (Formerly Known as Maedi-Visna and Caprine Arthritis-Encephalitis Virus) Infections in Sheep and Goats in the Yozgat Region. [PDF]
Sayar E +3 more
europepmc +1 more source
ABSTRACT Objective This study aimed to compare phonological awareness and verbal working memory skills, as measured by a nonword repetition task, in children with speech sound disorders (SSD) and typically developing peers. It also examined the relationship between these two cognitive‐linguistic abilities within each group.
Özlem Icoz, Esra Özcebe
wiley +1 more source
Glycosylated Hazelnut Protein as Egg White Alternatives in Nougat Foams: Rheology, Texture, and Microstructure. [PDF]
Atalar I +5 more
europepmc +1 more source
Air Jet Impingement Baking of Bread: Heat–Mass Transfer Dynamics and Process Optimization
ABSTRACT Air jet impingement baking is a high‐intensity convective heating technology that enhances heat transfer efficiency by reducing thermal boundary layer resistance at the product surface. This study investigated the application of air jet impingement to bread baking, a volumetric food system with complex heat and mass transfer dynamics.
Özgül Altay +5 more
wiley +1 more source
Novel Hematologic Markers for Risk Stratification in Bladder Cancer Patients Receiving BCG Treatment
Kemal Kayar +7 more
doaj +1 more source

