Results 181 to 190 of about 1,177,497 (301)

Multi‐Objective RSM Optimization of Emission and Performance Characteristics in a Diesel Engine Fueled With BaTiO3 Nano‐Enhanced Jojoba Biodiesel

Energy Science &Engineering, EarlyView.
This study uses response surface methodology to optimize Jojoba biodiesel blended with BaTiO3 nanoparticles in a single‐cylinder diesel engine. Results show that ~48.95–51.31 ppm of BaTiO3 achieves balanced performance and emission, decreasing CO and NOx while increasing torque and brake thermal efficiency.
Arif Savaş, Ramazan Şener, Stefano Mauro, Oğuzhan Der, Samet Uslu   +4 more
wiley   +1 more source

An evolutionary-physiology perspective on the emergence of non-target-site herbicide resistance. [PDF]

J Exp Bot
He L, Liu Y, Wang A, Ghanizadeh H.
europepmc   +1 more source

Effect of equine flysheets on fly avoidance behaviours, body temperature, stress level, and heart rate

Equine Veterinary Journal, EarlyView.
Abstract Background Flysheet use is common without any published scientific evidence to justify their use. Objectives To demonstrate the effectiveness of flysheets at reducing fly avoidance behaviours and measuring changes in body temperature, heart rate, and cortisol levels. Study Design Ten‐week alternating crossover design.
Meggan Graves, Xiaocun Sun, Kellie Fecteau   +2 more
wiley   +1 more source

Seed treatment combined with foliar application of oligosaccharides enhances seed germination and seedling growth in pepper and tomato under low-temperature stress. [PDF]

PLoS One
Wu L, Kong L.
europepmc   +1 more source

Effect of Ammonium Polyphosphate/Silicate Content on the Postfire Mechanics of Epoxy Glass‐Fiber Composites Using Facile Chocolate Bar‐Inspired Structures

Fire and Materials, Volume 49, Issue 3, Page 329-346, April 2025.
ABSTRACT This study investigates the postfire mechanical properties of epoxy glass‐fiber reinforced composites (EP GFRCs) using increasing concentrations of ammonium polyphosphate (APP) and inorganic silicate (InSi) to modify the char and fire residue.
Sruthi Sunder, Maria Jauregui Rozo, Sneha Inasu, Dietmar Meinel, Bernhard Schartel, Holger Ruckdäschel   +5 more
wiley   +1 more source

Char Layer Thickness Evolution During Structural Timber Fire Experiment and Final Density Profile

Fire and Materials, EarlyView.
ABSTRACT This paper evaluates several non‐destructive experimental methods for determining the char layer thickness and its density profile in structural timber samples exposed to standard ISO 834 fire curve experiments. Microwave echo pulse, ultrasonic echo pulse, X‐ray computed tomography, and resistance drilling were evaluated.
Fernando Pérez Pérez, Kiarash Tajbakhsh, Joachim Schmid, Robert Zboray, Andrea Frangi   +4 more
wiley   +1 more source

The Comparative Study of WC-Ni Coatings Deposited by APS and HV-APS Processes. [PDF]

Materials (Basel)
Kubaszek T, Slys-Palacz A, Goral M, Krupa K, Drajewicz M.   +4 more
europepmc   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Seed and soil inoculation with a Bacillus consortium in durum wheat. part II: yield components, grain technological quality and mineral composition. [PDF]

Front Plant Sci
Iacuzzi N, Tortorici N, Lo Dico GM, Sarno M, Tuttolomondo T, Giovino A.   +5 more
europepmc   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source