Results 91 to 100 of about 744,687 (253)
Variation in parrot jaw musculature
The Anatomical Record, Volume 309, Issue 9, Page 2519-2533, September 2026.Interspecific morphological differences in some superficial jaw muscles of parrots. Abstract Psittaciformes, the order encompassing parrots and their relatives, are highly diverse and generally known for having a strong beaks used for multiple behaviors. The muscles related to the masticatory apparatus should reflect this functional complexity; however,
Ana Carolina L. Faillace +3 more
wiley +1 more source
Applied SciencesThis study investigated young and mature coconut fibers as an asbestos replacement in fiber–cement flat sheets. The ratio of fiber content ranged from 5% to 9.5% in increments of 0.5% by weight of binder. Crushed rock dust (CRD) was also utilized in this
Prachoom Khamput +3 more
doaj +1 more source
Jurnal Ilmiah Perikanan dan Kelautan, 2013 Feed plays an important role in fish farming. Feed requirements achieve 60-70% of the cost of fish farming operations. Availability of feed with quality and sufficient quantity is aimed in increasing fish production.
Yudi Cahyoko +2 more
doaj +1 more source
Impact of Particle Morphology on Processing and Performance of Sodium Ion Anodes
Batteries &Supercaps, Volume 9, Issue 9, September 2026.Particle morphology of hard carbons (HC) in sodium‐ion batteries (SIB) is shown to govern electrode packing and transport behavior related to sodium metal plating. Spherical particles enable denser electrodes and higher volumetric capacity but increase tortuosity, polarization, and plating risk at higher rates. Nonspherical particles preserve electrode
Johannes Kühn +5 more
wiley +1 more source
Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods
ChemFoodChem, Volume 2, Issue 3, September 2026.This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani +6 more
wiley +1 more source
Journal of Comparative Neurology, Volume 534, Issue 9, September 2026.The annual turquoise killifish (Nothobranchius furzeri) cone photoreceptor mosaic is an ordered lattice but lacks regularity of cone subtypes in adulthood. The cone mosaic differs between life stages and has characteristics observed in other fishes adapted for life in turbid water.
Nicole C. L. Noel
wiley +1 more source
Impacted Bones: Can Extant Primates Help Identify Tool Use in Early Hominins?
Evolutionary Anthropology: Issues, News, and Reviews, Volume 35, Issue 3, September 2026.ABSTRACT Despite recent advances pushing back the earliest record of tool use, how and when it first emerged in hominins, and the extent to which it featured amongst the numerous co‐existing species, remain critical questions in paleoanthropology. In addition to analyzing fossils and lithic toolkits, novel strides in understanding this might be made by
Rachel M. Hurwitz +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Food‐derived bioactives, herbal extracts, and standardized botanical products are being investigated as adjunctive strategies for atopic dermatitis. Their biological activity is shaped not only by plant source and nominal dose, but also by fermentation, drying, heating, extraction, food‐matrix binding, gastrointestinal transformation, and formulation ...
Muhuang Zeng +3 more
wiley +1 more source
Coconut (Cocos nucifera) sheath-based polymeric composites - A review
HeliyonThe ever-burgeoning sustainable need for humanity to produce lighter, tougher, and more cost-effective materials has led to the development of biodegradable composites.
Tabrej Khan +4 more
doaj +1 more source
Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy +2 more
wiley +1 more source