Results 61 to 70 of about 9,763 (330)
Bioinspired Adaptive Sensors: A Review on Current Developments in Theory and Application
Advanced Materials, EarlyView.This review comprehensively summarizes the recent progress in the design and fabrication of sensory‐adaptation‐inspired devices and highlights their valuable applications in electronic skin, wearable electronics, and machine vision. The existing challenges and future directions are addressed in aspects such as device performance optimization ...
Guodong Gong +12 more
wiley +1 more source
Single-flavour and two-flavour pairing in three-flavour quark matter [PDF]
Journal of Physics G: Nuclear and Particle Physics, 2006 We study single-flavour quark pairing ("self-pairing") in colour-superconducting phases of quark matter, paying particular attention to the difference between scenarios where all three flavours undergo single-flavour pairing, and scenarios where two flavours pair with each other ("2SC" pairing) and the remaining flavour self-pairs.
Alford, Mark, Cowan, Greig
openaire +2 more sources
Opportunities of Semiconducting Oxide Nanostructures as Advanced Luminescent Materials in Photonics
Advanced Materials, EarlyView.The review discusses the challenges of wide and ultrawide bandgap semiconducting oxides as a suitable material platform for photonics. They offer great versatility in terms of tuning microstructure, native defects, doping, anisotropy, and micro‐ and nano‐structuring. The review focuses on their light emission, light‐confinement in optical cavities, and
Ana Cremades +7 more
wiley +1 more source
EFSA Journal, 2019 The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate 54 flavouring substances attributed to the Flavouring Group Evaluation 05 (FGE.05), using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000.
EFSA Food Additives and Flavourings (FAF) +26 more
doaj +1 more source
Advanced Materials, EarlyView.This work introduces a novel approach for encoding and storing information in the liquid state in microdroplet arrays. These liquid‐in‐liquid prints are generated by a droplet printing system capable of dynamically setting the composition of each droplet pixel.
Maximilian Breitfeld +5 more
wiley +1 more source
Increasing children's liking of vegetables through flavour–flavour learning [PDF]
Appetite, 2007 Positive flavour-flavour learning refers to a form of Pavlovian conditioning in which a neutral flavour is paired with an already preferred flavour. Due to this pairing one acquires an association between the neutral flavour and the liked flavour, resulting in a positive shift in liking and hence preference for the initially neutral flavour.
Havermans, R.C., Jansen, A.T.M.
openaire +2 more sources
Hydrogel Thermostat Inspired by Photoprotective Foliage Using Latent and Radiative Heat Control
Advanced Materials, EarlyView.Guided by Populus alba foliage, this hydrogel latent‐radiative thermostat (LRT) actively balances latent and radiative heat fluxes. An LRT switches solar reflectance, maintains high mid‐IR emissivity, and reversibly evaporates/regenerates water, while titanium oxide (TiO2) nanoparticles toughen the film.
Se‐Yeon Heo +15 more
wiley +1 more source
EFSA Journal, 2016 Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of 12 compounds belonging to chemical group 29 ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj +1 more source
Scientific Opinion on Flavouring Group Evaluation 74, Revision 3 (FGE.74Rev3): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev5 (2012) [PDF]
EFSA Journal, 2014 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
, 2017 One of the most common nematodes of pigs globally is Strongyloides ransomi Schwartz and Alicata 1930. It usually causes aggravation of physiological indicators of its hosts and damage to their immune system.
A. . Boyko, V. Brygadyrenko
semanticscholar +1 more source