Uncovering the Origin of Efficiency Roll‐Off in TADF OLEDs
OLEDs based on thermally activated delayed fluorescent (TADF) materials often suffer from a severe drop in efficiency at high brightness levels. This work presents a technique to uncover the source of this efficiency drop, and quantifies the exciton‐exciton and exciton‐polaron annihilation processes responsible for efficiency losses in our TADF OLEDs ...
Liam G. King +3 more
wiley +1 more source
Peculiarities of using steam-convection oven for production of bakery products [PDF]
The article presents the results of research on the peculiarities of proofing and baking bakery products using a steam-convection oven for continuous proofing and baking.
Markova Y., Markov A., Romanov A.
doaj +1 more source
Research Into Technological Indicators of a Rye-wheat Dough Semi-finished Product with the Addition of the Polyfunctional Food Supplement "Magnetofооd" [PDF]
We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product.
Alexandrov, A. (Alexandr) +5 more
core +2 more sources
DNA‐Origami‐Assembled Rhodium Nanoantennas for Deep‐UV Label‐Free Single‐Protein Detection
Deep‐UV autofluorescence of single proteins in DNA origami‐based rhodium nanoantennas. Precisely positioned within the plasmonic nanogap, proteins retain their native state while their intrinsic emission is strongly amplified, enabling label‐free single‐molecule detection and opening new opportunities for highly sensitive and specific biosensing ...
Nicco Corduri +8 more
wiley +1 more source
Influence of cookies composition on temperature profiles and qualitative parameters during baking
During baking of bakery products temperature of baking, temperature profiles, moisture content, volume and colour changes are strongly coupled. The objective of this paper was to study the influence of the cookies composition on temperature profiles and ...
Ž. Kožul +5 more
doaj
Research on process of polyphenol-rich sorghum tea
The effects of processing parameters on the content of polyphenols in sorghum during processing were studied. The results showed that the optimum process parameter optimized by orthogonal experiment were: ratio of material to liquid was 1∶10, soaking ...
YAN Qiao-zhen +4 more
doaj +1 more source
Low-cost technology for the integration of micro- and nanochips into fluidic systems on printed circuit board: fabrication challenges [PDF]
Nowadays, micro- and nanochips are usually\ud fabricated with Silicon and/or glass. A simple, low-cost and\ud reliable integration packaging method that provides flexibility\ud to the incorporation of electronic and fluidic devices into a\ud system has ...
Akkerman, R. +6 more
core +2 more sources
Grain Characteristics, Chemical Composition, and Functional Properties of Rye (Secale cereale L.) As Influenced by Genotype and Harvest Year [PDF]
Grain characteristic, chemical composition, and functional properties of rye were measured in 19 different cultivars grown in one location in up to 3 years.
Andersen, S.B. +4 more
core +1 more source
A fully transparent, all‐metal‐oxide neuromorphic transistor using a sodium‐embedded alumina (SEA) electrolyte is demonstrated. By precisely tuning the thermal annealing process, the chemical composition of the SEA layer is controlled, allowing for the deterministic realization of both short‐term and long‐term synaptic plasticity within the same device
Yonghyun Albert Kwon +7 more
wiley +1 more source
A model for the onset of the reduction in SRF cavity quality factor, the so-called Q-drop, at high accelerating electric fields is presented. Breakdown of the surface barrier against magnetic flux penetration at the cavity equator is considered to be the
A Dzyuba +22 more
core +1 more source

