Results 181 to 190 of about 993,480 (304)

Can we taste extensiveness? Linking production concepts of extensification factors to the eating quality and consumer liking of chicken breast meat. [PDF]

Poult Sci
Yigitturk S, Grønbeck MS, Barbut S, Mielby LA, Steenberg B, Erasmus SW.   +5 more
europepmc   +1 more source

Comparative Analysis of Flavonoid Metabolites in Foxtail Millet (Setaria italica) with Different Eating Quality. [PDF]

Life (Basel), 2021
Zhang Y, Gao J, Qie Q, Yang Y, Hou S, Wang X, Li X, Han Y.   +7 more
europepmc   +1 more source

From Waste to Value: Conversion of Calcium Sulfate to Vaterite via Carbon Capture and Storage

Advanced Functional Materials, EarlyView.
This study introduces a new concept for carbon management that relies on the carbonation of industrial gypsum waste and yields phase‐pure vaterite at ambient conditions without any additives. The obtained vaterite is further shown to be a reactive material that develops compressive strength in aqueous suspensions like conventional cements.
Carlos Pimentel, German Montes‐Hernández, Pablo Almarza‐Cifuentes, Matthias Kellermeier, Alexander E.S. Van Driessche   +4 more
wiley   +1 more source

Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components. [PDF]

Animals (Basel)
Li X, Hastie M, Ha M, Warner RD, Steel CC, McGilchrist P, McCarney E, D'Souza DN, Hewitt RJE, Pethick DW, Corlett MT, Stewart SM, Dunshea FR.   +12 more
europepmc   +1 more source

Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles. [PDF]

Foods, 2022
Li PH, Wang CW, Lu WC, Chan YJ, Wang CR.
europepmc   +1 more source

Solar Heating Enhanced Selective Recovery of Metal Ions Through Flowing Electrodes Enabled by Hybrid Carbon Nanostructures

Advanced Functional Materials, EarlyView.
A new electrochemical system based on a microporous hybrid of carbon nanoplatelets and nanotubes to selectively capture Ni2+ from wastewater is constructed. The system temperature rises rapidly when irradiated with sunlight, which enhances the Ni2+ removal rate by 250% and the selectivity by 53%, and the energy consumption is also reduced by 51 ...
Ziquan Wang, Jiaqi Chen, Qiuru Lin, Mingxing Liang, Bo Yang, Yantao Chen, Minjun Kim, Yusuke Yamauchi, Stephen J. Eichhorn, Zhiqun Lin, Magdalena Titirici, Libo Deng   +11 more
wiley   +1 more source

The Starch Physicochemical Properties between Superior and Inferior Grains of Japonica Rice under Panicle Nitrogen Fertilizer Determine the Difference in Eating Quality. [PDF]

Foods, 2022
Jiang Y, Chen Y, Zhao C, Liu G, Shi Y, Zhao L, Wang Y, Wang W, Xu K, Li G, Dai Q, Huo Z.   +11 more
europepmc   +1 more source

Predicting the eating quality of meat

, 2000
End of Project Report A novel, water soluble protein fragment [1735Da] was isolated from beef striploin and characterised. As soluble components of the proteolytic system are easily extracted from muscle they may be suitable for routine factory analysis.
Mullen, Anne Maria, Murray, Brendan, Troy, Declan J.   +2 more
openaire   +1 more source

Alkali Ion‐Incorporated HfO2 Dielectrics for Reconfigurable Neuromorphic Computing

Advanced Functional Materials, EarlyView.
This work presents an indium gallium zinc oxide (IGZO) transistor with an alkali cation‐integrated hafnium dioxide (HfO2) dielectric exhibiting synaptic behavior via ion retention. The solution‐based film fabrication strategy overcomes the limitations of atomic layer deposition (ALD) and precursor coating, enabling the control of synaptic retention ...
Seung Yeon Ki, In Cheol Kwak, Seonkwon Kim, Jihyun Kim, Dong Gue Roe, Se‐Jin Kim, Joohoon Kang, Jeong Ho Cho   +7 more
wiley   +1 more source

A cooking and eating quality evaluating system for whole grain black rice. [PDF]

Mol Breed
Tian H, Li Y, Lu Y, Zhang Q, Wang Z, Li S, Zhou Y, Zhang Q, Xiao J.   +8 more
europepmc   +1 more source