Results 251 to 260 of about 2,246,901 (401)

Structure Formation in the Wetting Layer of a Carbonyl‐Functionalized Ionic Liquid on Au(111): How to Control the Functional Group?

open access: yesChemPhysChem, EarlyView.
Understanding how functional groups influence ionic liquid adsorption is key to optimizing SCILL catalyst interfaces. Using IRAS, STM, DFT, and MD, we studied [5‐oxo‐C6C1Im][NTf2] on Au(111). Temperature and coverage determine whether the cations lie flat in space‐demanding motifs or adopt compact geometries with carbonyl groups tilting towards vacuum.
Lukas Knörr   +7 more
wiley   +1 more source

Bioinformatics analysis of immune‐programmed cell death‐related genes in nasopharyngeal carcinoma

open access: yesEye &ENT Research, EarlyView.
Abstract Background Nasopharyngeal carcinoma (NPC) is a prevalent malignant tumor of the head and neck, characterized by a complex pathogenesis. Most newly diagnosed NPC patients are locally advanced, and 20%–30% of advanced NPC patients have poor immunotherapy results.
Hongqiang Chen   +3 more
wiley   +1 more source

Dapagliflozin alleviates high‐fat‐induced obesity cardiomyopathy by inhibiting ferroptosis

open access: yesESC Heart Failure, Volume 12, Issue 2, Page 1358-1373, April 2025.
Abstract Aim: Dapagliflozin (Dapa) is a novel hypoglycaemic agent with multiple cardiovascular protective effects, and it is widely used in treatment of heart failure patients, but whether it can improve obese phenotype of heart failure and its mechanism is still unclear.
Di Chen   +7 more
wiley   +1 more source

Electronic nose responses and acute phase proteins correlate in blood using a bovine model of respiratory infection☆ [PDF]

open access: green, 2009
Henri Knobloch   +4 more
openalex   +1 more source

Mechanisms of Flavor Substance Formation in Pengqi Sauce Based On an Integrated Analysis of Absolute Microbial Quantification and Volatomics

open access: yesFood Frontiers, EarlyView.
Elucidating flavor compound formation mechanisms in Pengqi sauce through a combinatorial approach integrating absolute microbial community quantification and volatomics profiling. ABSTRACT Pengqi sauce is a traditional Chinese naturally fermented aquatic product, and its unique flavor formation mechanism is closely related to microbial function.
Xiaojie Hou   +7 more
wiley   +1 more source

Electronic Nose

open access: bronze, 2006
Jun-ichi Kita   +3 more
openalex   +2 more sources

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