Results 11 to 20 of about 110,979 (257)
Butterfly Diversity and Community Dynamics in the Central Himalayas: Species Composition, Richness, Abundance, and Seasonal Variation of Butterflies (Lepidoptera: Papilionoidea) in Bhorletar, Nepal. [PDF]
Ecol EvolThis study presents an assessment of butterfly diversity in the foothills of Bhorletar, Lamjung District, Nepal, documenting 226 species across 129 genera and six families. The research reveals a bimodal pattern of species richness, peaking in April and August, with significant implications for conservation and management strategies.
Kc S, Sapkota A.
europepmc +2 more sources
An Untapped and Undocumented Butterfly Diversity in a Rapidly Urbanizing and Fragmenting Forest Habitat in Pokhara, Nepal: First Checklist and Implications for Conservation and Ecotourism. [PDF]
Ecol EvolDocumenting indicator taxa such as butterflies is crucial in biodiversity hotspots such as the Himalayas, particularly in rapidly urbanizing areas such as Pokhara, Nepal. This study recorded 225 butterfly species in the Methlang Forest area of Lakeside, Pokhara, including new and long‐absent national records.
Kc S.
europepmc +2 more sources
Physical Vapor Transport Growth of Antiferromagnetic CrCl3 Flakes Down to Monolayer Thickness. [PDF]
Adv Sci (Weinh), 2023 Large van der Waals antiferromagnet CrCl3 flakes down to monolayer thickness have been synthesized by the physical vapor transport technique. The samples have the monoclinic structure with high crystallinity and homogeneous stoichiometry. Tunneling magnetoresistance of graphite/CrCl3/graphite tunnel junctions reveals in‐plane magnetic anisotropy and TN
Wang J +8 more
europepmc +2 more sources
Dry‐Milled Corn and Corn Products and Health: A Narrative Review [PDF]
Food Sci NutrThis review describes research regarding products of dry‐milled corn (maize) including potential health implications. Foods can be produced from whole or more highly refined versions of grits, cornmeal, or corn flour and may or may not be nixtamalized, which can impact nutrient contents and bioavailability.
Kern M, Hooshmand S.
europepmc +2 more sources
Making adaptive management more user friendly to encourage manager buy‐in
People and Nature, Volume 5, Issue 2, Page 684-698, April 2023., 2023 Abstract Adaptive management, whereby monitoring is used to evaluate management interventions with uncertain outcomes, is theoretically well‐developed but poorly implemented. Previous work has identified several reasons for this, but there has been little direct investigation into the perceptions of on‐the‐ground managers (those ultimately responsible ...
Timothy Kuiper +4 more
wiley +1 more source
International Journal of Food Science &Technology, Volume 58, Issue 3, Page 1078-1088, March 2023., 2023 Summary The effect of including tiger‐nut milk co‐product on the bread‐making process was studied. The impact of three wheat flour substitution co‐product levels (5%, 10% and 20%) was tested by comparing to a control (pure wheat) as regards fermentation kinetics and baking phase, as well as their implications on the physicochemical features of breads ...
Samuel Verdú +4 more
wiley +1 more source
Wasted bread flour as a novel ingredient in cake making
International Journal of Food Science &Technology, Volume 57, Issue 8, Page 4754-4762, August 2022., 2022 The effect of adding flour from four different breads, with three different particle sizes, on layer and sponge cakes has been studied. Batter (density, microscopy and viscosity) and cake (specific volume, texture and color) properties were analyzed. Layer cakes allow a greater addition of bread flour without reducing its quality, and are less affected
Priscila Guerra‐Oliveira +2 more
wiley +1 more source
Effects of particle size in wasted bread flour properties
International Journal of Food Science &Technology, Volume 57, Issue 8, Page 4782-4791, August 2022., 2022 Flour of different particle size (200, 500 and 1000 μm) of wasted breads were analysed. Hydration, pasting and gel properties of flours were studied. Bread flours show a higher cold water absorption capacity, lower oil absorption capacity, viscosity curves with lower values and weaker gels than wheat flour. Bread flour properties were not influenced by
Priscila Guerra‐Oliveira +3 more
wiley +1 more source
TESOL Journal, Volume 12, Issue 4, December 2021., 2021 Few studies have explored the learning opportunities different audiovisual genres may create for vocabulary learning. Even fewer have looked at how learners’ viewing experience is affected by individual differences (IDs) in vocabulary size, attention, inhibition, or working memory.
Maria del Mar Suárez +2 more
wiley +1 more source
Enzymatic oxidation of oleuropein and 3‐hydroxytyrosol by laccase, peroxidase, and tyrosinase
Journal of Food Biochemistry, Volume 45, Issue 8, August 2021., 2021 The oxidation of oleuropein and 3‐hydroxytyrosol by oxidases laccase, tyrosinase and peroxidase has been studied. The highest binding affinity was shown by laccase. Docking studies revealed the optimal binding position, which was the same for the two molecules.
Jesus Manzano‐Nicolas +7 more
wiley +1 more source