Results 101 to 110 of about 56,390 (265)
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT Industrial firms are required to redesign their supply chains into restorative and regenerative archetypes, rethinking not only their own production systems but also relationships with suppliers that may possess resources, capabilities, and knowledge too complex to be developed on their own but vital for circular value creation.
Francesco Cafforio +2 more
wiley +1 more source
The carotenoids of butter [PDF]
Biochemical Journal, 1935 A E, Gillam, I M, Heilbron
openaire +2 more sources
Deep Underground Science and Engineering, EarlyView.This study establishes a multi‐factor coupling framework for predicting breakdown pressure in laminated shale by integrating experimental hydraulic fracturing tests, physics‐informed neural networks (PINNs), and Sobol sensitivity analysis. It reveals how differential stress, the bedding dip angle, and the injection rate interact to influence fracture ...
Tao Wang +6 more
wiley +1 more source
Epilepsia, EarlyView.Abstract Objective The ketogenic diet (KD) is a high‐fat, low‐carbohydrate intervention widely used to treat drug‐resistant epilepsy, thought to reduce seizures through a combination of metabolic, neuronal, and microbiota‐dependent mechanisms. Additionally, recent studies suggest that the anticonvulsant effects of KD require the gut microbiota, with ...
Casey H. Meili +4 more
wiley +1 more source
European Eating Disorders Review, EarlyView.ABSTRACT Objective Weight bias internalisation (WBI) has been associated with poorer health‐related quality of life (HRQoL), however, evidence in community‐based adolescent samples remains scarce. Family meals have shown protective effects on adolescent health, yet their role in the relationship between WBI and HRQoL has not yet been explored.
Jaume Broto‐Puig +4 more
wiley +1 more source
Fire and Materials, EarlyView.ABSTRACT Reaction‐to‐fire classification of wood‐based materials in Europe relies on SBI‐derived parameters such as FIGRA and THR600. While these parameters provide a robust and practical basis for classification, their relationship to the underlying HRR–time development remains difficult to interpret.
Steven J. Paulussen
wiley +1 more source
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source