Results 211 to 220 of about 2,106,503 (325)

Rational Design of LiNi1‐xFexO2 Electrodes for Enhanced Oxygen Evolution Reaction Under Power‐Fluctuating Operations in Alkaline Water Electrolysis

open access: yesSmall Methods, Volume 10, Issue 18, 23 September 2026.
We develop Fe‐incorporated LiNiO2 for the OER in alkaline media, where Fe enhances Ni3+ oxidation state and optimizes eg orbital filling, significantly improving activity under power fluctuations. ABSTRACT The electrochemical performance of alkaline water electrolyzers is hindered by power fluctuations when integrated with renewable energy sources in ...
Younghan Jung   +9 more
wiley   +1 more source

Volatile Organic Compounds in Rainwater: A New Frontier in Atmosphere–Biosphere Interactions

open access: yesJournal of Geophysical Research: Biogeosciences, Volume 131, Issue 9, September 2026.
Abstract Rainwater is a key vector of atmospheric deposition, linking the atmosphere with terrestrial and aquatic ecosystems. While the inorganic chemistry of precipitation (dominated by sulfate, nitrate, ammonium, and trace metals) has been extensively studied, organic compounds in rainwater have received less attention, and Volatile Organic Compounds
Ana M. Yáñez‐Serrano   +6 more
wiley   +1 more source

Atmospheric Plasma Spray Processes: From Micro to Nanostructures

open access: yes, 2019
Felipe Miranda   +3 more
openaire   +2 more sources

A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten   +7 more
wiley   +1 more source

Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Dietary starch varies in digestion rate: Rapidly digestible fractions cause sharp postprandial glucose spikes linked to chronic disease, whereas slowly digestible starch (SDS) breaks down gradually, producing a moderate glycemic response. Increasing SDS content is therefore a key objective in developing carbohydrate‐rich foods with improved ...
Samiah Khalaf Alshammari   +5 more
wiley   +1 more source

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