Results 131 to 140 of about 3,039,336 (334)
Hydrogen Halide Gas Sensors: Active Materials, Operation Principles, and Emerging Technologies
This review considers hydrogen halide (HX) gas sensors across functional materials and principles: acoustic, chemical, optical and nanophotonic. The strong acidity and reactivity of HX gases are discussed as constraints for stability and selectivity of these devices.
Xiuzhen Liu +12 more
wiley +1 more source
Moisture, fat content and fatty acid composition in breaded and nonbreaded deep-fried black pomfret (Parastromateus niger) fillets [PDF]
Effects of breading materials and deep-fat frying on fat uptake, moisture content and fatty acid composition of the black pomfret (Parastromateus niger) fillets.
Bakar, Jamilah +3 more
core
ABSTRACT The synthetic control method assumes the existence of a perfect synthetic control, which cannot exist if the outcomes are functions of transitory shocks with nonzero asymptotic variance and may not exist even in expectation for the treated unit. This paper first shows the benefits of estimating synthetic controls for all units.
David Powell
wiley +1 more source
Determining Frying Oil Deterioration Using Chemical and Physical Methods [PDF]
This research was performed to assess the oil deterioration during deep fat frying. It was also conducted to compare and correlate oil quality parameters namely, total polar compound (TPC), free fatty acids (FFA), peroxide value (PV), P-Anisidine ...
Frage Abookleesh, Frage Lhadi
core
Differences in patterns of attention deficit/hyperactivity disorder medication use in US children
Abstract Background Understanding attention deficit/hyperactivity disorder (ADHD) medication patterns is crucial for optimizing treatment outcomes. There are limited data on racial, ethnic, gender and socioeconomic treatment differences across longitudinal national samples.
Jennie E. Ryan +4 more
wiley +1 more source
Avocado oil stability at frying temperatures has been scarcely studied. In this work, the performance of virgin (VAO), minimally refined (MRAO) and refined (RAO) avocado oils was evaluated in deep-frying and thermoxidation experiments in comparison with
F. Holgado +3 more
doaj +1 more source
Does home cooking have an effect on phthalate levels in food? [PDF]
A
De Henauw, Stefaan +4 more
core +1 more source
Abstract Background Emerging evidence indicates that real‐time assessments such as ecological momentary assessment (EMA) detect individuals experiencing suicidal ideation (SI) who go undetected by retrospective assessments. However, it remains unclear for whom and why such discrepancies occur.
Ki Eun Shin +2 more
wiley +1 more source
Soybean oil is susceptible to thermal deterioration, especially during the deep-frying process due to its high polyunsaturated fatty acids. Soybean oil has been employed to enhance the nutritional profile and thermal stability by simply blending it with ...
Sopheaktra Yi +3 more
doaj +1 more source
Optimization of the bi-oleothermal treatment process for wood preservation and fireproofing [PDF]
The bi-oleothermal© process (combination of oil and heat treatment) is a well mastered alternative method for wood protection. However, the fire behavior and resistance to decay of bi-oleothermally treated wood are not good enough to ensure performance ...
Alfos, Carine +5 more
core

