Results 151 to 160 of about 19,884 (202)

Synchronous mid-Holocene marine and terrestrial deglaciation in the Ross Sea, Antarctica. [PDF]

Nat Commun
Parker RL, Riesselman CR, Truax OJ, Jones RS, Lee JI, Lee MK, Jacobsen G, Rosenheim BE, Subt C, Zawadzki A, Ginnane C, Naeher S, Dunbar G, McKay RM, Levy R, Turnbull J, Yoo KC.   +16 more
europepmc   +1 more source

The influence of rivers on seabird foraging ecology

Biological Reviews, Volume 101, Issue 4, Page 1704-1734, August 2026.
ABSTRACT Rivers act as vital arteries to the world's oceans, delivering fresh water and nutrients that sustain marine ecosystems. Globally, river flow increasingly is being altered by climate change and anthropogenic pressures; yet the significance of rivers to predatory marine species, such as seabirds, and the extent to which river‐related changes ...
Julia B. Morais, Andre Chiaradia, Richard D. Reina   +2 more
wiley   +1 more source

Quality assurance of functional food products using physical field-assisted freezing. [PDF]

Front Nutr
Tyutkov N, Lemeshonok E, Sorokina A, Aleksandrova I, Ilina V, Lepeshkin A, Baranenko D.   +6 more
europepmc   +1 more source

2'‐O‐Acetal Levulinic Ester Ribonucleoside 3'‐Phosphoramidites for the Solid‐Phase Synthesis of Long RNA

Current Protocols, Volume 6, Issue 8, August 2026.
Abstract Solid‐phase RNA synthesis is challenging because the 2'‐hydroxyl requires a protecting group that is stable during chain assembly yet easily removable without degrading the product. Driven by the demand for long RNA therapeutics, we report a synthesis method using 2'‐O‐acetal levulinic ester (ALE) ribonucleoside 3'‐O‐phosphoramidites.
Zidi Lyu, Adam Katolik, Masad J. Damha
wiley   +1 more source

Föhn-induced melting over Larsen C modulated by atmospheric river shape, direction and landfall location. [PDF]

Nat Commun
Zou X, Rowe PM, Gorodetskaya IV, Orr A, Bromwich DH, Lubin D, Lazzara MA, Zhang Z, Brian K, Wille JD, Cordeira JM, Hansen N, Li J, Gan P, Ralph FM.   +14 more
europepmc   +1 more source

Production of Biodegradable Film Containing Wheat Leaf Fiber and Protein Isolate, Reinforced With Encapsulated Silver Oxide Nanocomposite, as a Color Indicator for Monitoring the Spoilage of Minced Chicken Meat

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Encapsulated silver oxide nanocomposite‐reinforced protein–fiber biodegradable films exhibited enhanced antioxidant, antimicrobial, and mechanical properties. The encapsulated film effectively inhibited Staphylococcus aureus, Escherichia coli, and prevented Salmonella growth, while preserving the chemical quality and color stability of minced chicken ...
Mandana Yekta, Sedigheh Yazdanpanah, Mohammad Hosein Marhamatizadeh, Dornosh Jafarpour   +3 more
wiley   +1 more source

Shifts in Antarctic Intermediate Water properties coincide with atmospheric CO₂ rise across the Mid-Brunhes Event. [PDF]

Sci Adv
Tapia R, Ho SL, Nürnberg D, Meckler AN, Iizuka Y, Tiedemann R.   +5 more
europepmc   +1 more source

Application of CFS‐Loaded CMC/GEL Spray Coating for the Small Fruit Blueberries Preservation

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Schematic illustration showing the fabrication of the CFS‐loaded CMC/GEL composite spray coating and its application in the blueberry preservation. The preservation experiment indicated that the blueberries sprayed with 100% CFS/CMC/GEL exhibited a lower decay rate, reduced weight loss, and lower malondialdehyde (MDA) level compared with the control ...
Lanlan Wei, Ziyi Qin, Sichen Li, Congsheng Yan   +3 more
wiley   +1 more source

Application of Ultrasonication as an Emerging Non-Thermal Physical Technology in Meat Product Processing: A Review. [PDF]

Foods
Pan Y, Dai C, Zhang L, Zhou M, Zhu S, Huang L, He R.   +6 more
europepmc   +1 more source

Influence of Fermentation and Curing on Residual Nitrite, Physico‐Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The effects of fermentation with and without nitrite on the physicochemical properties, lipid oxidation, volatile compounds, sensory characteristics, and overall quality of ready‐to‐eat sucuk döner kebabs were evaluated, demonstrating that fermentation, particularly without nitrite, improved oxidative stability and sensory quality. ABSTRACT The present
Ayşe Sinan, Birol Kılıç, Azim Şimşek, Melis Yıldız   +3 more
wiley   +1 more source