Results 101 to 110 of about 691,892 (384)
An irreversible acid‐responsive radioluminescence memory scintillator, Zn1.3Ga1.4Ge0.3O4:Cr3+@Zn2GeO4:Eu3+ (ZGGO@ZGO), is developed in this work. The engineered dual‐layer security system composed of ZGGO@ZGO and ZGO achieves a combined effect of visual misdirection and sequential logic gates requiring acid treatment and CCD detection, significantly ...
Lin Liu +7 more
wiley +1 more source
Assimilation of healthy and indulgent impressions from labelling influences fullness but not intake or sensory experience [PDF]
Background: Recent evidence suggests that products believed to be healthy may be over-consumed relative to believed indulgent or highly caloric products.
AJ Crum +43 more
core +1 more source
This research used a survey of 995 US households to explore how dairy milk and plant-based beverage substitutes were consumed. Long-term trends of declining beverage milk consumption have been exacerbated in recent years by increasing consumption of ...
C. Wolf, Trey Malone, B. McFadden
semanticscholar +1 more source
This review summarizes green and low‐carbon strategies throughout the entire life cycle of polyester plastics, including sustainable monomer synthesis, optimization polymerization, efficient recycling, and advanced upcycling technologies. The synergistic implementation of these strategies is expected to significantly promote the development of a ...
Jinzhou Li +5 more
wiley +1 more source
Beverage Sensory Modification [PDF]
The Special Issue on “Beverage Sensory Modification” gathers a series of articles that feature the broad sense of sensory modification, either by improving flavor, taste, and mouthfeel properties or by preventing their spoilage [...]
openaire +3 more sources
Conditional Demand System for Beverages [PDF]
Estimates of a conditional demand system for twelve beverages, based on the Rotterdam model subject to a full, first-order autoregressive process, are discussed.
Brown, Mark G., Jauregui, Carlos E.
core +1 more source
Availability of Competitive Foods and Beverages: New Findings From U.S. Elementary Schools [PDF]
Highlights findings on the types of food and beverages sold in elementary schools outside of subsidized meal programs in 2007-08, the absence of school guidelines despite federal requirements, and benefits to schools offering healthy ...
core
In the H‐type electrolytic cell, carbon dioxide is reduced to acetic acid via electro‐microbial catalysis. The simply processed acetic acid is further converted through biological fermentation into high‐value‐added products, including acrylic acid, L‐lactic acid, and β‐alanine.
Kaixing Xiao +8 more
wiley +1 more source
A comparative study on the effect of ethanol extract of wild Scrophularia deserti and streptomycin on Brucellla melitensis [PDF]
Introduction: Brucellosis or Malta fever is one of the most prevalent bacterial zoonosis which is transmitted to human being from animals. High fever, myalgia, and arthralgia of the large joints are the important symptoms.
Bahmani Mahmoud +8 more
doaj
Partial versus General Equilibrium Calorie and Revenue Effects of a Sugar-Sweetened Beverage Tax [PDF]
The current obesity crisis in the United States is generating numerous alternative policy options for combating the problem. One alternative that has been widely proposed is an excise or sales tax on sugar-sweetened non-alcoholic beverages.
Capps, Oral, Jr. +2 more
core +1 more source

