Results 251 to 260 of about 10,301,084 (306)

Anisotropic evolution of a D-brane

Open Physics, 2010
Gusin Paweł
doaj   +1 more source

Facial Recognition Analyses Reveal Social Networks of Co‐Occurrence at Harbor Seal Haul‐Out Sites

Ecology and Evolution, Volume 16, Issue 6, June 2026.
By implementing the use of a non‐invasive, facial recognition software, SealNet 2.0, we have provided evidence of strong site fidelity and persistent networks of co‐occurring individuals in a wild harbor seal population. SealNet 2.0 provides an open‐source tool for the estimation of ecological measures such as site fidelity and connectivity, habitat ...
Wyatt Hall, Abigail Hanson, Sydney Dunn, Ava Benton, C. Filipowicz, Ahmad Khazaee, Tolga Dinçer, Krista K. Ingram   +7 more
wiley   +1 more source

Strongly Coupled 𝒫𝒯-Symmetric Models in Holography. [PDF]

Entropy (Basel)
Areán D, Garcia-Fariña D, Landsteiner K.   +2 more
europepmc   +1 more source

Immediate response of soil nitrogen cycling‐related enzyme activities to typhoon disturbance along a gap size gradient

Ecosphere, Volume 17, Issue 6, June 2026.
Abstract Although heavy rainfall and the input of unsenescent litter produced by tropical cyclones can profoundly affect the activities of soil nitrogen (N) cycling‐related enzymes in coastal mountain forest ecosystems in the short term, the immediate responses of these enzymes to typhoon disturbances and the underlying mechanism remain unknown.
Rui Cao, Naiyue Lv, Jiashun Luo, Haipeng Lin, Yutong Chen, Qingjun Ma, Zhihui Wang, Zhuang Wang, Lifeng Wang, Qin Wang, Xuebiao Pan, Wanqin Yang   +11 more
wiley   +1 more source

The physicochemical characterization and the bound phenolic profile of melanoidins from dark beer. [PDF]

Food Chem X
Wang J, Huang S, Zhang N, Nie Y, Xing L, Wang M, Yu J, Xia T.   +7 more
europepmc   +1 more source

Nanoshell Fabrication Techniques for Probiotic Encapsulation: A Comprehensive Review

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Probiotics, beneficial microorganisms, confer numerous health benefits when administered. However, their efficacy is hindered by harsh gut conditions, including acidity, bile acids, and enzymatic degradation. To overcome these challenges, encapsulation and nanoshell technology have emerged as a pivotal strategy to enhance probiotic stability ...
Tuba Mustafa, Muhammad Afzaal, Farhan Saeed, Amna Shahbaz, Zainab Hira, Ayesha Adil, Tayyaba Sohail, Faiyaz Ahmed, Maryam Amanullah, Hina Sarwar, Noor Akram, Saad Mansoor, Gebremichael Gebremedhin Hailu   +12 more
wiley   +1 more source

The Information Loss Problem and Hawking Radiation as Tunneling. [PDF]

Entropy (Basel)
Zhang B, Corda C, Cai Q.
europepmc   +1 more source

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, Volume 3, Issue 2, Page 142-162, June 2026.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source

Hepatoprotective Potential of Walnut Oil Unsaponifiable Matter on Aging‐Induced Liver Injury via Gut Microbiota–Liver Axis

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
USM protects against aging‐induced liver injury by modulating the gut‐liver axis. It enriches beneficial microbiota (e.g., Akkermansia and Lactobacillus) and upregulates tight junction proteins (ZO‐1, Occludin, Claudin) to restore the intestinal barrier.
Junjun Zhou, Dan Hong, Rujin Bai, Xinhui Wang, Shijie Zhu, Qiming Tian, Junxia Xia, Zhou Chen, Siting Li, Yingmin Jia, Aijin Ma   +10 more
wiley   +1 more source

Wheat Bran Proteins as a Functional Ingredient in Plant‐Based Mayonnaise

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Wheat bran proteins (albumin, globulin, and glutelin) were extracted through Osborne fractionation and incorporated into mayonnaise formulations as plant‐based emulsifiers. Among the fractions, albumin‐based mayonnaise demonstrated stable emulsion properties at acidic pH (4.6) and a texture comparable to traditional mayonnaise, highlighting its ...
Varshini Krishnamoorthy, Abinaya Arunachalam, Jan Krijgsheld, Gert‐Jan W. Euverink   +3 more
wiley   +1 more source