Influence of seed concentration and storage time on the rheological, textural, and microscopic crystallization attributes of <i>Apis mellifera</i> honey. [PDF]
Ozmen D +6 more
europepmc +1 more source
Stage‐Specific Roles of Deep Eutectic Solvents in Recycling of Spent Lithium‐Ion Batteries
Deep eutectic solvents (DESs) offer tunable acidity, redox, and coordination properties for selective recycling of spent lithium‐ion battery cathodes. Through co‐dissolution, single‐ and two‐metal separations, DESs enable sustainable recovery of critical metals for closed‐loop regeneration of battery‐grade materials, advancing a circular economy for ...
Jingxiu Wang +4 more
wiley +1 more source
Influence of Drying Methods on the Post-Harvest Quality of Coffee: Effects on Physicochemical, Sensory, and Microbiological Composition. [PDF]
Abreu DJM +5 more
europepmc +1 more source
A combination of discrete and finite element method models for the current collector deformation and electrochemical performance analysis, respectively. The models are calibrated and validated with electrochemical and imaging data of hard carbon electrodes. These electrodes were manufactured with different parameters (slurry solid contents of 35 and 40
Soorya Saravanan +12 more
wiley +1 more source
Gender analysis is not only about gender: reshaping the potato breeding priorities to increase varietal adoption in Kenya. [PDF]
Friedmann M, Polar V, Mendes T.
europepmc +1 more source
Aval Fonio. Amélioration de l'après récolte et valorisation du fonio en Afrique : Rapport annuel (Décembre 2012 - décembre 2013) [PDF]
Cruz, Jean-François
core
SWIR donor polymer TQ‐3T allows photomultiplication in OPD in 1:1 ratio with NFA Y6, achieving EQEs > 1100% at ‐10 V. Microseconds response times are retained, amongst the lowest for photomultiplication. As proof of concept, we demonstrate ultrathin and flexible PM‐OPDs based on our TQ‐3T:Y6 as a flexible pulse oximeter as well as a conformable image ...
Matilde Brunetta +23 more
wiley +1 more source
Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes. [PDF]
Luque-Vilca OM +6 more
europepmc +1 more source

