Results 21 to 30 of about 83,268 (306)

A comparison of the HIPERLAN/2 and IEEE 802.11a wireless LAN standards [PDF]

open access: yes, 2002
At present, WLANs supporting broadband multimedia communication are being developed and standardized around the world. Standards include HIPERLAN/2, defined by ETSI BRAN, 802.11a, defined by the IEEE, and HiSWANa defined by MMAC.
Nix, AR   +6 more
core   +1 more source

Fate of Ergot Alkaloids during Laboratory Scale Durum Processing and Pasta Production

open access: yesToxins, 2019
The fate of ergot alkaloids during the milling of durum and subsequent production and cooking of pasta was examined. Durum samples containing varying amounts of ergot sclerotia (0.01–0.1% by mass) were milled, and all milling product was analyzed ...
Sheryl A. Tittlemier   +5 more
doaj   +1 more source

Intestinal carbohydrase activity and sodium-glucose transporter expression in layers fed diets containing wheat and rice brans supplemented with phytase

open access: yesActa Scientiarum: Animal Sciences, 2017
The effect of diets containing wheat and rice brans with or without phytase supplementation on performance, intestinal carbohydrase activities and mRNA expression of sodium-glucose transporter-1 (SGLT-1) in layers was studied.
Ali Asghar Saki   +4 more
doaj   +1 more source

Tartary Buckwheat Bran: A Review of Its Chemical Composition, Processing Methods and Food Uses

open access: yesPlants, 2023
Tartary buckwheat (Fagopyrum tataricum Gaertn.) containing large amounts of functional compounds with antioxidant activity, such as rutin, has attracted substantial research attention due to its industrial applications.
Takahiro Noda   +3 more
doaj   +1 more source

A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance

open access: yesFoods, 2021
This study aimed at elucidating the contribution of chemical interactions, water binding, and steric hindrance on the effect of wheat and oat brans and of their fractions, i.e., soluble and insoluble, on dough and bread properties.
Stefano Renzetti   +2 more
doaj   +1 more source

Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages

open access: yesPlants, 2021
Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea ...
Takahiro Noda   +3 more
doaj   +1 more source

A low-power 64-point FFT/IFFT architecture for wireless broadband communication

open access: yes, 2000
A low power 64-point FFT/IFFT architecture is developed for the application in OFDM based wireless broadband communication system. The proposed architecture satisfies the specifications of IEEE 802.11a and ETSI Bran.
U. Jagdhold   +5 more
core   +2 more sources

Combining Reduced Irrigation with Organic Fertilizer Substitution Enhances Water–Nitrogen Productivity and Soil Carbon–Nitrogen Pools of Maize in Arid Northwest China

open access: yesPlants
To address the challenges of excessive water and fertilizer application, declining soil fertility, and suboptimal maize yields in the oasis irrigation areas of Northwest China, a two-year (2024–2025) field experiment was conducted.
Wei Pan   +7 more
doaj   +1 more source

POTENSI TANAMAN PANDAN LAUT (Pandanus tectorius) DAN LIMBAH INDUSTRI GANDUM KOTA CILEGON SEBAGAI BAHAN BAKU SINTESIS BIOETANOL

open access: yesJurnal Penelitian Hasil Hutan (Journal of Forest Products Research), 2020
Pemanfaatan bioetanol (E100) sebagai campuran bahan bakar minyak dipersyaratkan minimal sebanyak 20% terhadap kebutuhan total pada Januari 2025 seperti yang tertuang dalam Peraturan Menteri Energi dan Sumber Daya Mineral Nomor 12 Tahun 2015.
Agus Malik Ibrahim   +5 more
doaj   +1 more source

BLACK WHEAT BRAN AS A PROMISING SOURCE OF FOOD FIBRES WITH AN EXPANDED SPECTRUM OF FUNCTIONALITIES

open access: yesZernovì Produkti ì Kombìkorma, 2021
Modern requirements of nutritiology determine the enrichment of a person’s daily diet with food fibres. Dietary supplements and cereal-based ingredients are widely used to achieve this goal.
N. Cherno, L. Gural, O. Naidonov
doaj   +1 more source

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