Results 201 to 210 of about 5,914,322 (327)

Genetic Adaptation to Brackish Water and Spawning Season in European Cisco. [PDF]

open access: yesMol Ecol
Deng Q   +19 more
europepmc   +1 more source

Ecophysiology and genomics of the brackish water adapted SAR11 subclade IIIa. [PDF]

open access: yesISME J, 2023
Lanclos VC   +7 more
europepmc   +1 more source

Preserving and adapting functions to limited fresh water supply [PDF]

open access: yes
For agriculture/horticulture and nature, adaptation to decreasing fresh water availability is crucial in the growing seasons. Rainfall becomes concentrated in fewer, but heavier showers, the inlet of good quality water from main water courses will be ...
Zee, S.E.A.T.M., van der
core   +2 more sources

Critical Review on the Molecular Behavior of Surfactants at the Oil–Water Interface During Oil Displacement

open access: yesEnergy Science &Engineering, EarlyView.
This review systematically explores the molecular behavior of diverse surfactants (anionic, cationic, nonionic, amphoteric) at the oil–water interface through molecular dynamics simulations. It highlights their roles in reducing interfacial tension, altering interfacial structure, and enhancing oil recovery efficiency.
Zhaowei Hou   +10 more
wiley   +1 more source

Integrated Anatomical, Chemical, Biological and Computational Studies Approach of Myrcia sylvatica (G. Mey) DC. A Multifaceted Insight Into a Promising Amazonian Species

open access: yesFlavour and Fragrance Journal, EarlyView.
This study presents an integrated anatomical, chemical, biological, and computational analysis of Myrcia sylvatica, revealing key bioactive compounds with antioxidant and toxicological potential, and identifying spathulenol and globulol as promising acetylcholinesterase inhibitors with favourable pharmacokinetic properties. ABSTRACT Myrcia sylvatica (G.
Eliza de Jesus Barros dos Santos   +10 more
wiley   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

open access: yesFuture Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav   +5 more
wiley   +1 more source

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