Assessment of In Vivo Analgesic, Anti-Inflammatory and Wound Healing Properties of Aqueous Leaf Extract of <i>Annona reticulata</i> Linn. [PDF]
Kabbo TBB, Rana MS, Dash PR.
europepmc +1 more source
Experimental treatments of warming, elevated CO2, drought and their interactions had direct and indirect (plant‐trait‐mediated) effects on field Plantago lanceolata consumption and feeding preferences of the locust Locusta migratoria. The effects largely differed between consumption types, despite being studied on the same species in the same system ...
Micha Davidová +7 more
wiley +1 more source
Tool Wear Effect on Machinability and Surface Integrity in MQL and Cryogenic Hard Turning of AISI 4340. [PDF]
Jouini N, Yaqoob S, Ghani JA, Mehrez S.
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Graphical abstract shows fungal‐fungal co‐culture in food waste derived media with the scale‐up cultivation to produce alternative leather materials (Created in BioRender. Wijayarathna, E. R. K. B. (2026) https://BioRender.com/9iz8hh3). ABSTRACT Co‐culturing fungi offers a promising strategy for generating hybrid fungal biomass with structural and ...
E. R. Kanishka B. Wijayarathna +6 more
wiley +1 more source
An ethnobotanical review of medicinal plants used for treating hemorrhoids in Thailand. [PDF]
Inta A +6 more
europepmc +1 more source
Catalytic Hydropyrolysis of Beetle Killed Trees for the Production of Transportation Biofuels
Catalytic hydropyrolysis of beetle‐killed pine, ash, and redbay demonstrated that temperature, catalyst loading, and catalyst acidity strongly influence hydrocarbon yields, while response surface methodology (RSM) identified optimal operating conditions for maximizing overall product yield.
Oluwanisola Makinde +3 more
wiley +1 more source
The Study of the Effect of Blade Sharpening Conditions on the Lifetime of Planar Knives During Industrial Flatfish Skinning Operations. [PDF]
Sutowski P, Zieliński B, Nadolny K.
europepmc +1 more source
Development of an Optimized Sample Presentation Method for Descriptive Aroma Analysis of Kimchi
ABSTRACT Kimchi is a traditional Korean fermented food prepared by mixing salted vegetables with seasonings and allowing them to ferment. Because it is a living fermented product, kimchi ripens rapidly, and its aroma characteristics change depending on the stage of ripening.
Seung‐Hyun Lee +4 more
wiley +1 more source
Research Progress of Acoustic Monitoring Technology in Welding and Additive Manufacturing Processes. [PDF]
Zhu Q, Huang Z, Li H.
europepmc +1 more source

