Results 111 to 120 of about 6,891,200 (292)

Atomic Tuning of Metal‐Support Interactions for Pathway‐Selective CO2 Photoreduction on TiO2

Advanced Science, EarlyView.
Single‐atom Fe and Cu catalysts anchored on TiO2 steer photocatalytic CO2 reduction toward distinct pathways. Fe sites favor rapid *CO desorption and selective CO formation, whereas Cu sites stabilize *CHO intermediates, enabling deep reduction and C─C coupling. Combined spectroscopy and DFT calculations reveal how metal–support interactions and oxygen
Dongyun Kim, Wonjae Ko, Byoung‐Hoon Lee, Sanghoon Kim, Yun Do Kim, Hyunsoo Ahn, Yoon Jung, Chan Woo Lee, Kug‐Seung Lee, Eunhee Gong, Junho Lee, Minho Kim, Taeghwan Hyeon, Su‐Il In   +13 more
wiley   +1 more source

Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits. [PDF]

Front Nutr, 2022
Ma Y, Wu D, Guo L, Yao Y, Yao X, Wang Z, Wu K, Cao X, Gao X.   +8 more
europepmc   +1 more source

Adaptação de métodos para avaliação da qualidade tecnológica de farinha de trigo integral [PDF]

, 2013
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2013.O trigo é amplamente consumido nos países de produção primária e em outros onde ele não é ...
Oro, Tatiana
core  

Voltage‐Reconfigurable Magneto‐Ionic Nanolayers in Dot Arrays for Probabilistic, Materials‐Engineered Security Primitives

Advanced Science, EarlyView.
A magneto‐ionic security‐by‐materials‐design strategy exploits voltage‐driven N3– migration in selectively contacted FeCoN dots, creating reconfigurable sub‐15 nm ferromagnetic sublayers with deterministic and/or probabilistic (single‐domain↔vortex) states, voltage‐tunable probabilities and fully stochastic orientation/chirality.
Irena Spasojevic, Federica Celegato, Alessandro Magni, Paola Tiberto, Jordi Sort   +4 more
wiley   +1 more source

Improved prediction of wheat baking quality by three novel approaches involving spectroscopic, rheological and analytical measurements and an optimized baking test [PDF]

Baking quality, defined as loaf volume, is one of the most important quality attributes of wheat. An accurate and rapid determination is of great interest for the wheat supply chain.
Ziegler, Denise, Popper, Lutz, Hitzmann, Bernd, Buck, Lukas, Scherf, Katharina Anne, Schaum, Alexander, Ziegler, Denise ; Buck, Lukas ; Scherf, Katharina Anne ; Popper, Lutz ; Schaum, Alexander ; Hitzmann, Bernd   +6 more
core   +3 more sources

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread. [PDF]

Front Nutr, 2021
Yu L, Ma Y, Zhao Y, Pan Y, Tian R, Yao X, Yao Y, Cao X, Geng, Wang Z, Wu K, Gao X.   +11 more
europepmc   +1 more source

Thermal Control of Concentric Topographies Patterned by Dynamic Electro‐Templated Generated Chiral Solitonic Structures

Advanced Science, EarlyView.
An electro‐templating strategy directs the relaxation of cholesteric finger loops into discrete concentric rings whose geometry is electrically programmed. The photopolymerized structures retain the topological defect pattern and, upon heating, show reversible, castle‐like surface modulation.
Jacques A. Peixoto, Hanqing Zhao, Dirk J. Broer, Ivan I. Smalyukh, Danqing Liu   +4 more
wiley   +1 more source

Protein use efficiency and stability of baking quality in winter wheat based on the relation of loaf volume and grain protein content. [PDF]

Theor Appl Genet, 2022
Laidig F, Hüsken A, Rentel D, Piepho HP.   +3 more
europepmc   +1 more source

A phenomenological study of home baking: The ‘Rebirth of Romanticism' and the rise of the craft consumer [PDF]

This paper investigates home baking as an instance of ‘craft consumption' (Campbell, 2005) against the backdrop of rising participation in the phenomenon of home baking and the increasing importance of emotion in consumption defined as the ‘Rebirth of ...
Cheetham, Fiona, Jack, Alison
core  

Study on influence of baking parameters on bread quality [PDF]

, 2016
For thousands of years the baking process has remained almost unchanged. But, along with the industrial revolution of the 20th century and appearance of big bakeries, the baking process began to change.
CONSTANTINESCU (POP), C. G.
core