Results 271 to 280 of about 198,670 (323)

Finalisation of the European Approach to Assess the Fire Performance of Facades—Brief Information on the Outcome of the Project

Fire and Materials, EarlyView.
ABSTRACT This research was conducted within the framework of project SI2.825082, funded by the European Commission—DG GROW. The project's objective was to finalise a European approach for assessing the fire performance of façades under medium and large fire exposure conditions.
Péter Tóth, Anja Hofmann‐Böllinghaus, Fabien Dumont, Johan Anderson, Johan Sjöström, Mikael Bergius, Roman Chiva, Octavian Lalu   +7 more
wiley   +1 more source

Relationship between Chlamydia Trachomatis infection, infertility, and serum 25-hydroxyvitamin D: a cross-sectional study from NHANES 2013-2016. [PDF]

J Health Popul Nutr
Na M, Zeng L, Sun X, Huang Y, Lin M, Zhi X.   +5 more
europepmc   +1 more source

Charring Behaviour of Mass Timber: A Comparison of Thin Intumescent Coatings and Plasterboard

Fire and Materials, EarlyView.
ABSTRACT This study compares the charring behaviour of mass timber under varied heating conditions when protected by either different thin intumescent coating types or fire‐rated plasterboard layers. Bench‐scale fire experiments were conducted using the Heat‐Transfer Rate Inducing System (H‐TRIS).
Stavros Spyridakis, Anwar Orabi, Cristian Maluk, David Barber, Felix Wiesner   +4 more
wiley   +1 more source

Phenolic Profiles, Antioxidant Properties and Predicted Glycaemic Index of Bread Sweetened With Date Syrup in Comparison With Granulated Sugar

Food Chemistry International, EarlyView.
Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun, Tijesuni Oloyede, Adebola Iyabode Akinjokun, Rachael Taiwo Babalola, Olamide Atinuke Idowu, Adedayo Adeboye, Oluseye Oladapo Abiona, Saka Olasunkanmi Gbadamosi   +7 more
wiley   +1 more source

Suivi par capteur à fibre optique du procédé Resin Transfer Moulding (RTM)

, 2011
Marc Waris, B. Tortech, Emmanuel Marin, Alain Vautrin   +3 more
openalex   +1 more source

Chemical Composition, Amino Acids, Phenolic Profiles and Bioavailability of Minerals in Livingstone Potato (Plectranthus esculentus) as Affected by Different Processing Techniques

Food Chemistry International, EarlyView.
Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi, Chinedum Ogbonnaya Eleazu, Kate Eleazu, Adanma Ironkwe, Winner Kalu   +4 more
wiley   +1 more source

Algebraic overshear density property. [PDF]

Beitr Algebra Geom
Andrist RB, Kutzschebauch F.
europepmc   +1 more source

3D Micro-Rheology of non-Newtonian fibre suspensions using fast X-ray tomography and Finite Element simulations at fibre scale

, 2017
T. Laurencin
openalex   +1 more source

Effect of Acacia nilotica Gum on the Physicochemical and Sensory Characteristics of Sterilised Flavoured Milk

Food Chemistry International, EarlyView.
Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil, Nikul Chaudhary, Sheweta Mudgil   +2 more
wiley   +1 more source