Results 221 to 230 of about 131,493 (267)

Integrating sensory evaluation into biofortification breeding: assessing consumer acceptance and market segmentation of porridge made from biofortified pearl millet cultivars. [PDF]

Front Nutr
Hamid MG, Elsafy M, Abdelhalim T.
europepmc   +1 more source

Laser‐Welded Cellulose‐Carbon Nanotube Nanocomposites as a 3D Scaffold of Si Anodes for High‐Performance Lithium‐Ion Batteries

Advanced Functional Materials, EarlyView.
A Si anode comprising entangled networks of cellulose and SWCNT (C‐CNT) nanocomposites as an anode electrode for a high‐performance LIB is realized by fully utilizing the generated microstructure of a novel conductive 3D scaffold via a low‐temperature and eco‐friendly process. Additionally, localized heating via photo‐thermal conversion can be utilized
Boeun Ryu, Younghoon Jung, Hojin Son, Min‐Young Kim, Jinsub Lim, Changhun Yun   +5 more
wiley   +1 more source

Physicochemical properties of yogurt affected by combinational exopolysaccharide from <i>Lactiplantibacillus plantarum</i> HMX2 and polymerized whey protein. [PDF]

Food Chem X
Hu G, Hao R, Aziz T, Yang Z, Yang Z, Alamri AS, Alsanie WF, Alhomrani M.   +7 more
europepmc   +1 more source

High Entropy Wide‐Bandgap Borates with Broadband Luminescence and Large Nonlinear Optical properties

Advanced Functional Materials, EarlyView.
High‐entropy rare‐earth borates exhibit excellent nonlinear optical and broadband luminescence properties arising from multi‐component doping, chemical disorder, increased configurational entropy, and increased lattice and electronic anharmonicity. This formulation enabled us to obtain a large, environmentally stable single crystal with 3X higher laser‐
Saugata Sarker, Yu Wang, Yongwen Sun, Caeli Benyacko, Saeed S.I. Almishal, Tao Zhou, Zhiyu Zhang, Jadupati Nag, Himirkanti Sarkar, Jeffrey Shallenberger, Hemant Yennawar, Yang Yang, Jon‐Paul Maria, Zhiqiang Mao, Venkatraman Gopalan   +14 more
wiley   +1 more source

Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance. [PDF]

Foods
Hernández S, Verdú S, Talens P, Grau R.   +3 more
europepmc   +1 more source

Mechanistic Insights into a Synergistic FeOx/Fe‐N4 System for Practical Nitrate Abatement with Value‐Added Ammonia Recovery

Advanced Functional Materials, EarlyView.
This work provides a novel interpretation of the nitrate reduction mechanism on iron oxides (FeOx) by employing constant‐potential density functional calculations and reports the design and synthesis of a robust and high‐performance Fe3O4/Fe‐N4‐C catalyst with remarkable Faradaic efficiency, current density, and stability under practical reaction ...
Qiang Zhou, Hongzhi Liu, Shenglin Liu, Yuwei Liu, Mamiko Nakabayashi, Yunlong Xie, Naoya Shibata, Feng Gong, Jean‐Jacques Delaunay   +8 more
wiley   +1 more source

Evaluation of the Sensory and Textural Properties of Cheese-Containing Frankfurters Available on the Polish Market. [PDF]

Foods
Kozłowski K, Piątek M, Krzywdzińska-Bartkowiak M, Bilska A.   +3 more
europepmc   +1 more source

Inulin-Stabilised Vegetable Oil Emulsions as Fat Replacers in Chicken Frankfurters: Technological and Textural Evaluation. [PDF]

Gels
Stamenić T, Šobajić S, Petričević M, Delić N, Dolašević S, Stajić S, Stanišić N.   +6 more
europepmc   +1 more source

Sous-Vide Technique as an Alternative to Traditional Cooking Methods for the Technological Quality of Marinated Chicken at Industrial Scale. [PDF]

J Food Sci
Muraro K, Cansian RL, Backes GT, Valduga E.   +3 more
europepmc   +1 more source