Results 111 to 120 of about 409,908 (333)
The pasta phase and its consequences on neutrino opacities
, 2010 In this paper, we calculate the diffusion coefficients that are related to the neutrino opacities considering the formation of nuclear pasta and homogeneous matter at low densities.
Alloy, M. D., Menezes, D. P.
core +1 more source
International Journal of Climatology, EarlyView.This review explores climate predictions as actionable decision‐making tools, focusing on the Mediterranean. It examines transforming forecasts into user‐defined information through bias adjustment, downscaling and impact models. Highlighting collaborative EU initiatives, it addresses challenges like limited forecasting skill and data accessibility ...
Silvio Gualdi +12 more
wiley +1 more source
Jurnal Pangan dan Agroindustri, 2013 Gula merah tebu merupakan alternatif yang dapat dipilih untuk memenuhi kebutuhan gula di Indonesia. Komposisi gula merah tebu seperti lemak dan protein lebih sedikit dibandingkan gula merah kelapa.
Clara Dea Nastasia Sutrisno +1 more
doaj
Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation
Contemporary Agriculture, 2018 The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw and cooked pasta enriched by 1%, 3% and 5% addition of green barley powder.
Ivanišová Eva +4 more
doaj +1 more source
Stability of Nonlinear Normal Modes in the FPU-$\beta$ Chain in the Thermodynamic Limit
, 2011 All possible symmetry-determined nonlinear normal modes (also called by simple periodic orbits, one-mode solutions etc.) in both hard and soft Fermi-Pasta-Ulam-$\beta$ chains are discussed.
D. S. Ryabov +10 more
core +1 more source
JPGN Reports, EarlyView.Abstract Objectives Lifelong adherence to a gluten‐free diet (GFD) is the primary treatment for celiac disease (CeD). Concerns have been raised about increased exposure to contaminants in a GFD because rice, which naturally bioaccumulates arsenic and other environmental contaminants, is commonly used as a substitute for gluten.
Nan Du +4 more
wiley +1 more source
JPGN Reports, EarlyView.Abstract Objectives Many individuals use artificial intelligence tools such as Open AI's ChatGPT and Google's Gemini to assess their symptoms or learn about a disease. However, studies to evaluate responses provided by artificial intelligence tools are lacking.
Ashwin Agrawal +3 more
wiley +1 more source
Development and sensory properties of extruded sorghum-based gluten-free pasta [PDF]
Food and Feed ResearchPasta is one of the most consumed staples worldwide. New formulations incorporating novel nutritious ingredients are now common in its production. The purpose of this study was to formulate, optimise and evaluate the sensory properties of sorghum-based ...
Gwekwe Blessing +8 more
doaj +1 more source
Nuclear "pasta" structures in low-density nuclear matter and neutron star crust
, 2013 In neutron star crust, non-uniform structure of nuclear matter is expected, which is called the "pasta" structure. From the recent studies of giant flares in magnetars, these structures might be related to some observables and physical quantities of the ...
Maruyama, Toshiki +3 more
core +1 more source
JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti +3 more
wiley +1 more source