Results 171 to 180 of about 2,090 (259)

Origin and evolution of fluids and heatflow in geothermal systems of Indus River Basin (IRB), India. [PDF]

Sci Rep
Jeelani G, Lone SA, Deshpande RD, Mukherjee A, Rai SK.   +4 more
europepmc   +1 more source

Probabilistic Hazard Assessment of Coseismic Elastic Surface Deformation for the Leech River Valley–Devil's Mountain Fault System Using Stochastic Source Modeling

Earthquake Spectra, Volume 42, Issue 3, August 2026.
This study investigates the effect of incorporating the Devil's Mountain Fault (DMF) and its interaction with the Leech River Valley Fault (LRVF) on the elastic surface deformation hazard in and near the city of Victoria, British Columbia, Canada. Previously, the surface deformation hazard of the region has been characterized by considering the LRVF ...
Parva Shoaeifar, Katsuichiro Goda
wiley   +1 more source

Himalayan sub-Moho earthquakes suggest crustal faults trigger eclogitized-drip tectonics. [PDF]

Sci Rep
Song X, Klemperer SL.
europepmc   +1 more source

The Crustal Structure in Japan from the Phase Velocity of Rayleigh Waves

Journal of Geography (Chigaku Zasshi), 1964
openaire   +2 more sources

Development of Functional Bread Fortified with Hawthorn Leaf Phenolic Extract: Evaluation of Technological Performance and Phenolic Bioaccessibility

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study investigates the production of hawthorn (Crataegus azarolus) leaf extract–fortified functional bread. Ultrasound‐assisted extraction was optimized using Response Surface Methodology (Box–Behnken design) by adjusting extraction time, temperature, and ethanol concentration.
Semra Topuz Türker, Esra Esin, Mustafa Bayram, Cemal Kaya   +3 more
wiley   +1 more source

Estimating excess bound water content due to serpentinisation in mature slow-spreading oceanic crust using Vp/Vs. [PDF]

Nat Commun
Li L, Collier J, Henstock T, Goes S.
europepmc   +1 more source

Valorisation of Pea Pod by‐Product Through Lactic Acid Bacteria Fermentation and Application in Cookie Production

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Pea pod by‐products were valorised through fermentation with lactic acid bacteria and applied in cookie production. Fermentation enhanced antioxidant activity, particularly after 24 h with L. casei DD_B_B71. Cookies with fermented flour showed improved bioactive profiles, though sensory optimisation is needed, highlighting a promising approach for ...
Dilara Devecioglu, Berfin Kaya, Neris Danç, Aysegul Mutlu‐Ingok, Funda Karbancioglu‐Guler   +4 more
wiley   +1 more source

Archean rifts and triple-junctions revealed by gravity modeling of the southern Superior Craton. [PDF]

Nat Commun
Galley C, Hannington M, Bethell E, Baxter A, Lelièvre P.   +4 more
europepmc   +1 more source

Concomitant Mineral Carbonation and CO2 Reduction in Short‐Term Water‐Basalts Reaction: Difference Between Basaltic Glass and Basaltic Crystals

Global Challenges, Volume 10, Issue 8, August 2026.
Short‐term CO2–water reactions show that crystalline basalt undergoes more extensive carbonation than basaltic glass and is associated with detectable H2 and higher CO and CH4 concentrations. This contrast is consistent with the greater early reactivity of Fe‐ and Mg‐bearing crystalline phases, indicating that basalt mineralogy influences coupled ...
Andrea Pierozzi, Rémi Rateau, Andrea Orlando, Daniele Borrini, Franco Tassi, Juan Diego Rodriguez‐Blanco   +5 more
wiley   +1 more source

Quantifying crustal stress in the Sinai Peninsula caused by gravitational potential energy and its tectonic implications. [PDF]

Sci Rep
Jallouli C, Abdelfattah AK, Alzahrani H.
europepmc   +1 more source