Results 151 to 160 of about 14,435 (275)
In this work, low‐resolution infrared imaging is combined with a 28 nm FeFET IMC architecture to enable compact, energy‐efficient edge inference. MLC FeFET devices are experimentally characterized, and controlled multi‐level current accumulation is validated at crossbar array level.
Alptekin Vardar +9 more
wiley +1 more source
Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways. [PDF]
Yuan J +5 more
europepmc +1 more source
This work presents lightweight, lignin‐derived carbon fiber current collectors that enable controlled lithium deposition. Structural defects and intermediate‐sized pores stabilize pre‐nucleation quasi‐metallic lithium clusters, promoting uniform lithium plating and stripping.
Samantha L. S. Southern +13 more
wiley +1 more source
Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations. [PDF]
Özpınar FB +4 more
europepmc +1 more source
Smart Exploration of Perovskite Photovoltaics: From AI Driven Discovery to Autonomous Laboratories
In this review, we summarize the fundamentals of AI in automated materials science, and review AI applications in perovskite solar cells. Then, we sum up recent progress in AI‐guided manufacturing optimization, and highlight AI‐driven high‐throughput and autonomous laboratories.
Wenning Chen +4 more
wiley +1 more source
Role of Starch Type in Gel-like Network Formation of Extruded Meat Analogs. [PDF]
Kang C, Han A, Gu BJ.
europepmc +1 more source
ABSTRACT This study investigates the impact of geographical indication (GI) certification on the export performance of Turkish agri‐food products by analyzing both trade volume and unit value dynamics. Drawing on monthly data from 2000 to 2024 across 22 GI‐certified products, the research employs product‐level regressions, fixed‐effects panel models ...
Ihlas Sovbetov, Muge Burcu Ozdemir
wiley +1 more source
Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook. [PDF]
Gulzar S +4 more
europepmc +1 more source
ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson +3 more
wiley +1 more source
Extrusion-Induced Gelation and Network Formation in Meat Analogs Produced from Mung Bean Protein. [PDF]
Zhang Y, Hwang NK, Ryu GH, Gu BJ.
europepmc +1 more source

