Results 171 to 180 of about 54,926 (279)

Triglyceride Conversion of Waste Frying Oil up to 98.46% Using Low Concentration K+/CaO Catalysts Derived from Eggshells. [PDF]

open access: yesACS Omega, 2021
Hossain M   +6 more
europepmc   +1 more source

Influencia varietal del plátano en los procesos de deshidratación osmótica y fritura [PDF]

open access: yes, 2008
Three varieties of bananas plantain (Hartón, Cachaco and Maqueño) were investigated. The physical characterisation was done of the three proximal hands of bunches.
Alvarez, Eduardo   +4 more
core  

Field Trials and Baking Studies of Ultra‐Low Asparagine, Genome Edited (CRISPR/Cas9) and Mutant (TILLING) Wheat

open access: yesPlant Biotechnology Journal, EarlyView.
ABSTRACT Field trials were conducted of wheat (Triticum aestivum) cv. Cadenza in which asparagine synthetase gene, TaASN2, had been knocked out, either on its own or together with a partial knockout of the related gene, TaASN1, using CRISPR/Cas9. Chemical mutagenesis (TILLING) TaASN2 nulls in the Claire background were also included.
Navneet Kaur   +8 more
wiley   +1 more source

Mechanical Performance of Reclaimed Asphalt Pavement Modified with Waste Frying Oil and Crumb Rubber. [PDF]

open access: yesMaterials (Basel), 2021
Bilema M   +6 more
europepmc   +1 more source

Consequences of microwave heating and frying on the lipid fraction of chicken and beef hamburgers [PDF]

open access: yes, 2003
Two types of commercial meat patties were analyzed to evaluate the effect of two applied cooking methods on the lipid fraction and the cholesterol oxidation process during heating. Microwave heating hardly modified the fatty acid profiles of both chicken
Ansorena-Artieda, D. (Diana)   +2 more
core  

The dangers, directness, and purposes of online collective actions

open access: yesPolitical Psychology, EarlyView.
Abstract Most research on online collective action investigates low‐effort, social media‐based actions rather than tactics with highly disruptive potential. To better account for the variety of forms of collective actions that use digital technologies, we conducted an open‐source intelligence search (Study 1a) and an expert consultation survey (Study ...
Catherine G. Lowery   +2 more
wiley   +1 more source

Green Refrontierisation: Critical Cartographies of the Hydrogen Rush in Africa

open access: yesTransactions of the Institute of British Geographers, EarlyView.
Short Abstract This article provides a critical cartographic analysis of the green hydrogen (GH2) maps present within the reports of European states, lobby groups and investment bodies to examine the role of geographical knowledge in the production of low‐carbon energy frontiers. It identifies three spatio‐political strategies present within these maps
William Monteith
wiley   +1 more source

Optimized Production of Fatty Acid Ethyl Esters (FAEE) from Waste Frying Oil by Response Surface Methodology. [PDF]

open access: yesWaste Biomass Valorization, 2021
Ortega MF   +7 more
europepmc   +1 more source

Integrative Metabolomic and Transcriptomic Profiling Reveals the Chemical and Molecular Basis for Aroma Divergence in Isatis Fruits

open access: yesFood Frontiers, Volume 7, Issue 3, May 2026.
Integrative metabolomic and transcriptomic analyses revealed the chemical and molecular basis of aroma divergence in fruits of three Isatis species. Distinct volatile profiles and 44 key aroma‐active compounds defined species‐specific sensory characteristics, while co‐expression analysis identified NAC transcription factors and lipid‐derived pathway ...
Rong Chen   +10 more
wiley   +1 more source

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

open access: yesComprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers   +16 more
wiley   +1 more source

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