The Impact of 9.375 GHz Microwave Radiation on the Emotional and Cognitive Abilities of Mice. [PDF]
Wang X +13 more
europepmc +1 more source
A New Continuous Flow Microwave Radiation Process Design for Non-Isocyanate Polyurethane (NIPU). [PDF]
Yang PL, Tsai SH, Chen KN, Wong DS.
europepmc +1 more source
Fluorescent Hydrogel‐Based Strain Sensor With Machine Learning‐Augmented Performance
Fluorescent hydrogel strain sensor based on carbon quantum dots enabling optical readout of deformation through strain‐dependent emission changes, coupled with Random Forest analysis to capture nonlinear fluorescence‐concentration relationships and identify optimal sensing conditions. Hydrogels are ideal matrices for bio‐integrated wearable sensors due
Tailai Chen +4 more
wiley +1 more source
Influence of Super-Low-Intensity Microwave Radiation on Mesenchymal Stem Cells. [PDF]
Artamonov MY +2 more
europepmc +1 more source
Influence of Short-Pulse Microwave Radiation on Thermochemical Properties Aluminum Micropowder. [PDF]
Mostovshchikov A +3 more
europepmc +1 more source
ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta +2 more
wiley +1 more source
Retraction Note: Microwave radiation-induced grafting of 2-methacryloyloxyethyl trimethyl ammonium chloride onto lentil extract (LE-g-DMC) as an emerging high-performance plant-based grafted coagulant. [PDF]
Chua SC +7 more
europepmc +1 more source
Violation of molecular structure of intracellular water as a possible cause of carcinogenesis and its suppression by microwave radiation(hypothesis). [PDF]
Kalantaryan V +3 more
europepmc +1 more source
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard +2 more
wiley +1 more source

