Results 101 to 110 of about 8,766,405 (345)

Beyond Presumptions: Toward Mechanistic Clarity in Metal‐Free Carbon Catalysts for Electrochemical H2O2 Production via Data Science

Advanced Materials, EarlyView.
Metal‐free carbon catalysts enable the sustainable synthesis of hydrogen peroxide via two‐electron oxygen reduction; however, active site complexity continues to hinder reliable interpretation. This review critiques correlation‐based approaches and highlights the importance of orthogonal experimental designs, standardized catalyst passports ...
Dayu Zhu, Hsi‐wen Wu, Xiao Wang, Jie Zhang   +3 more
wiley   +1 more source

The Effect of Concentration and Old Mixing Cider of Bilimbi (Averrhoa Bilimbi L.) on Changes in Quality Waste Cooking Oil From Fried Trader [PDF]

, 2015
Fried traders tend to use waste cooking oil, a waste cooking oil is without never replaced and only add some new cooking oil in waste cooking oil. Waste cooking oil to frying can lead to the emergence of free radicals that very dangerous for health ...
Kandari, A. (Adelia), Samsun Hadi, Ainur Rofieq   +1 more
core  

Adaptive Twisting Metamaterials

Advanced Materials, EarlyView.
This work introduces torque‐controlled twisting metamaterials as a transformative platform for adaptive crashworthiness. By combining multiscale predictive modeling with experimental validation on additively manufactured gyroids, it demonstrates tunable stiffness, collapse stress, and energy absorption.
Mattia Utzeri, Maria L. Gatto, Edoardo Mancini, Donato Orlandi, Daniele Cortis, Marco Sasso, Shanmugam Kumar   +6 more
wiley   +1 more source

Enhancement of semolina pasta with carob molasses pulp

Czech Journal of Food Sciences
This study aimed to determine the effect of carob molasses pulp flour (CMP) at 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta in terms of colour, nutritional value, cooking quality, and sensory properties.
Serpil Yalim Kaya, Sevcan İlhan, Özlem İstanbulu Paksoy   +2 more
doaj   +1 more source

Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value

Rice Science, 2015
To investigate the effect of low light (LL, 50% natural light) during grain filling (GF) stage on rice transamination, amino acid (AA) accumulation, nutritional value, and cooking quality in three different rice genotypes, transaminase activities and AA ...
Liang Cheng-gang, Liu Jia, Wang Yan, Xiong Dan, Ding Chun-bang, Li Tian   +5 more
doaj   +1 more source

Emissions from village cookstoves in Haryana, India, and their potential impacts on air quality [PDF]

, 2018
Air quality in rural India is impacted by residential cooking and heating with biomass fuels. In this study, emissions of CO, CO2, and 76 volatile organic compounds (VOCs) and fine particulate matter (PM2.5) were quantified to better understand the ...
Arora, NK, Blake, DR, Edwards, RD, Fleming, LT, Meinardi, S, Nizkorodov, SA, Pillarisetti, A, Smith, KR, Weltman, R, Yadav, A   +9 more
core  

Surface Reordering During Layer‐by‐Layer Growth on SrTiO3

Advanced Materials, EarlyView.
Surface structures (left) derived from DFT‐constrained fitting to crystal truncation rods measured by synchrotron X‐ray scattering (right) after each monolayer of deposition during the MBE growth of SrTiO3${\rm SrTiO}_{3}$ (001). The bottom panel shows the bare substrate, the middle panel shows island formation upon deposition of a single layer of SrO,
I‐Cheng Tung, Xi Yan, June‐Hyuk Lee, Yang Liu, Seo Hyoung Chang, Zhenlin Luo, Friederike Wrobel, Nicholas T. Cheung, Kaden R. Lopez, Michael J. Bedzyk, Hawoong Hong, John W. Freeland, Hua Zhou, Kendra Letchworth‐Weaver, Dillon D. Fong   +14 more
wiley   +1 more source

Technological quality of common bean landraces from organic cropping system

Revista de Ciências Agroveterinárias
Beans are an important constituent of the Brazilian diet, and the search for cultivars with good culinary characteristics and adapted to the place of cultivation is necessary.
Kali Simioni, Cileide Maria Medeiros Coelho, Giselle Regina Rodolfo, Clovis Arruda de Souza   +3 more
doaj   +1 more source

Quality and Energy Evaluation in Meat Cooking [PDF]

Food Engineering Reviews, 2016
Consumer acceptance of meat is strongly influenced by the eating quality. Cooking method has great impact on eating quality of meat, and energy consumption is important parameter to consider while selecting the cooking method. Energy requirement for well-cooked meats varies with cooking method, appliances and con- sumer behaviour.
Pathare PB, Roskilly AP
openaire   +2 more sources

RIG‐I Mediated Neuron‐Specific IFN Type 1 Signaling in FUS‐ALS Induces Neurodegeneration and Offers New Biomarker‐Driven Individualized Treatment Options for (FUS‐)ALS

Advanced Science, EarlyView.
Using iPSC‐derived motoneurons and postmortem tissue from FUS‐ALS patients, it is demonstrated that increased mitochondrial transcription leads to elevated cytosolic double‐stranded RNA (dsRNA) levels. This aberrant accumulation activates a RIG‐I–dependent innate immune response leading to neurodegeneration, which is amenable for FDA‐ and EMA‐approved ...
Marcel Naumann, Theresa M. Wierschin, Stefanie Kretschmer, Banaja P. Dash, Aaron Held, Andrea Salzinger, Kevin Peikert, Anže Karlek, Hannes Glaß, Dajana Großmann, René Günther, Susanne Petri, Annekathrin Rödiger, David Brenner, Francisco Pan‐Montojo, Eleonora Aronica, Markus Kipp, Vitaly Zimyanin, Jared Sterneckert, Torsten Grehl, Noah D. Seebacher, Tobias M. Böckers, Alberto Catanese, Brian J. Wainger, Patrick Oeckl, Min Ae Lee‐Kirsch, Andreas Hermann   +26 more
wiley   +1 more source