Results 161 to 170 of about 113,534 (285)

Mesozoic high-Mg andesites from the Daohugou area, Inner Mongolia: Upper-crustal fractional crystallization of parental melt derived from metasomatized lithospheric mantle wedge

, 2018
Fanxue Meng, Shan Gao, Zhaojun Song, Yaoling Niu, Zhang Li   +4 more
openalex   +2 more sources

Tsunami Analysis Method with High-Fidelity Crustal Structure and Geometry Model [PDF]

, 2017
Tsuyoshi Ichimura, Ryoichiro Agata, Takane Hori, Kenji Satake, Kazuto Ando, Toshitaka Baba, Mueno Hori   +6 more
openalex   +1 more source

Supporting-Information - Text of Tectonic burial of sedimentary rocks drives the building of juvenile crust of magmatic arc

, 2021
Shengkai Qin, Zeming Zhang, Richard M. Palin, Huixia Ding, Xin Dong, Zuolin Tian   +5 more
openalex   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread. [PDF]

Foods
Torres-Pérez R, Siguero-Tudela MM, Doménech T, García-Segovia P, Martínez-Monzó J, Igual M.   +5 more
europepmc   +1 more source

Esterification enhances carotenoid retention during bread‐making

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Carotenoids are plant‐derived antioxidants that contribute to human health and represent key quality traits in wheat‐based foods. However, they are highly unstable and prone to degradation during processing. Xanthophyll esterification has been identified as a natural mechanism that enhances carotenoid stability during grain storage.
María D Requena‐Ramírez, Cristina Rodríguez‐Suárez, Dámaso Hornero‐Méndez, Sergio G Atienza   +3 more
wiley   +1 more source

<i>Bacillus megaterium</i> and diatom improve mineral mining area soil quality and root biomass individually but show slightly inferior combined effects. [PDF]

Front Plant Sci
Li Y, Pan J, Shi X, Tang C, Zheng X, Li C, Zhao J, Dong Z, Wu Q, Zhang C.   +9 more
europepmc   +1 more source

Collective excitations in neutron-star crusts [PDF]

, 2013
N. Chamel, Dany Page, Sanjay Reddy
openalex   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

<i>Tinea capitis</i> in Older Adults: A Neglected and Misdiagnosed Scalp Infection-A Systematic Review of Reported Cases. [PDF]

Antibiotics (Basel)
Valdez-Martinez A, Santoyo-Alejandre MI, Arenas R, Isa-Pimentel MA, Castillo-Cruz J, Huerta-Domínguez KD, Soto-Torres EF, Martínez-Herrera E, Pinto-Almazán R.   +8 more
europepmc   +1 more source