Results 221 to 230 of about 1,536,593 (296)

Reformulation of soy sauce to reduce sodium content and assessment of manufacturer readiness, consumer acceptance, and shelf life. [PDF]

Sci Rep
Harun Z, Shahar S, Haron H, You YX, Mohamad Taib AF, Abdul Manan M, Wan Ibadullah WZ, Mohamad H, Michael V, Ong YQ, Mastor S, Burt H, Brown MK, He FJ, MacGregor GA.   +14 more
europepmc   +1 more source

Desert Plant Inspired Hierarchical Nanofibrous Membranes for Integrated Solar Desalination and Heavy Metal Remediation

Advanced Functional Materials, EarlyView.
An Alhagi maurorum inspired hierarchical composite membrane (NFCu) was developed by integrating heavy metal remediation and solar‐driven interfacial evaporation in a single platform. Beyond the photothermal effect, a localized photocatalytic process is realized on the CuO surface, deepening the mechanistic understanding of light–matter–water ...
Yuqiong He, Ronggang Luo, Shengbo Ge, Kaixin Jiang, Kirsten Dyer, Xiaojian Zhou, Ben Bin Xu, Xuehua Zhang, Guanben Du, Kaimeng Xu   +9 more
wiley   +1 more source

The Journey of Mango: How the Shipping Systems Affect Fruit Quality, Consumer Acceptance, and Environmental Impact. [PDF]

Plants (Basel)
Taiti C, Bighignoli B, Mozzo G, Marone E, Masi E, Comparini D, Giordani E.   +6 more
europepmc   +1 more source

Stereometric Molecular Engineering for Ultra‐Stable Aqueous Zinc‐Ion Batteries

Advanced Functional Materials, EarlyView.
Stereochemical configuration of molecular additives greatly influences interfacial adsorption at the Zn surface. The optimal tilted dual‐anchored adsorption geometry of myo‐inositol constructs a water‐deficient interface and regulates the solvation structure.
Cunxin Liu, Peng Yang, Mohamed H. Helal, Jiang Zhou, Eero Kontturi   +4 more
wiley   +1 more source

Enhancing Consumer Acceptance of Cricket (<i>Acheta domesticus</i>) Protein Hydrolysate Through ProteAX-Mediated Enzymatic Hydrolysis to Improve Techno-Functional and Organoleptic Properties. [PDF]

Food Sci Nutr
Fetriyuna F, Nushrotina R, Iwansyah AC, Sukri N, Purwestri RC.   +4 more
europepmc   +1 more source

Covalent Functionalization of 2D Semiconductors: A Roadmap to Advanced Electronic Devices

Advanced Functional Materials, EarlyView.
This Review presents recent advances in the covalent functionalization strategies for two‐dimensional semiconductors and their implementation in modern technologies. Layered materials are modified through diverse molecular chemistries (e.g., thiols, diazonium salts, alkyl halides, and electron‐deficient species) to tailor their surface properties ...
Ramiro Quirós‐Ovies, Bin Han, Paolo Samorì   +2 more
wiley   +1 more source

Nutritional Value of Brewer's Spent Grain and Consumer Acceptance of Its Value-Added Food Products. [PDF]

Foods
Eche V, Emenike CU, Rupasinghe HPV.
europepmc   +1 more source

In Situ Magnetic Ordering and Microfabrication of Liquid Crystal Networks with Discretized Alignment

Advanced Functional Materials, EarlyView.
Miniaturizing liquid crystal network actuators typically demands costly laser writing or digital light processing. A low‐cost photolithography platform couples rotating photomasks with a Halbach magnetic array to discretize in‐plane molecular alignment down to 50 µm, producing programmable, light‐responsive grippers, checkerboards, and origami‐inspired
Matthew Gene Scarfo, Ramón S. Herrera Restrepo, Irving Hafed Tejedor Garcia, Hamed Shahsavan   +3 more
wiley   +1 more source

Blue Upconversion Organic Light‐Emitting Diodes Achieving 1000 cd m−2 With an Operating Voltage of 2.7 V by Suppressing Interfacial Exciton Quenching

Advanced Functional Materials, EarlyView.
A triplet‐blocking layer controls triplet exciton dynamics in blue upconversion OLEDs. The layer keeps charge transfer (CT)‐generated triplet excitons inside the triplet‐triplet annihilation (TTA) host, suppresses anode‐side interfacial quenching, and increases the steady‐state triplet population.
Qing‐Jun Shui, Hiroto Iwasaki, Kosuke Anraku, Ken Albrecht, Yutaka Majima, Seiichiro Izawa   +5 more
wiley   +1 more source

Consumer Acceptance and Perceived Sensory Characteristics of Commercial Vegan Mayonnaise. [PDF]

Foods
Lee J, Kim K.
europepmc   +1 more source