Results 61 to 70 of about 380,598 (270)
Batteries &Supercaps, Volume 8, Issue 3, March 2025.A microelectrochemical analytical tool is proposed for the accelerated evaluation of the intrinsic electrochemical performance of Prussian‐blue analogues as solid active materials in Na+‐based batteries. By confining the solid active material inside a recessed microelectrode, accelerated voltammetric and galvanostatic cycling at high C‐rate become ...
Nomnotho Jiyane +9 more
wiley +1 more source
International Journal of Food Science, 2019 Pasta is a widely consumed food in all over the world. Coarse semolina obtained from durum wheat and water are the main ingredients of conventional pasta products.
R. A. T. Nilusha +3 more
doaj +1 more source
Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality
Foods, 2020 Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production.
Piotr Zarzycki +7 more
doaj +1 more source
A Systemic Model for Understanding Business Interactions With Biodiversity and Ecosystems
Business Strategy and the Environment, EarlyView.ABSTRACT Biodiversity loss and ecosystem degradation represent critical threats to human well‐being and economic resilience, challenging businesses to understand and manage their interdependence with natural systems. This study develops a systemic framework—the BioModel—that elucidates the reciprocal relationship between businesses, biodiversity, and ...
Lino Cinquini +2 more
wiley +1 more source
Proton fraction in the inner neutron-star crust
, 2011 Monte Carlo simulations of neutron-rich matter of relevance to the inner neutron-star crust are performed for a system of A=5,000 nucleons. To determine the proton fraction in the inner crust, numerical simulations are carried out for a variety of ...
A. L. Fetter +8 more
core +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The starch digestibility of pasta is influenced by both formulation and processing conditions. However, the effect of increasing drying temperature on the nutritional properties—particularly slowly digestible starch (SDS)—remains controversial.
Andrea Bresciani +4 more
wiley +1 more source
Czech Journal of Food Sciences, 2016 Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress.
Indira Kosović +4 more
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Wild rice (WR), a nutritious cereal rich in phytochemicals, remains underutilized despite its health benefits. This study explored deep purple (DP), purple sun hybrid (PSH), purple haze (PH), cosmic purple (CP), and vistaric sky blue (VSB) carrot powders as fortificants in WR noodles at 10%, 20%, and 30% levels in ...
Beverly Cheruto Too +3 more
wiley +1 more source
Clinical Pharmacology &Therapeutics, EarlyView.We evaluated whether concomitant 5‐aminosalicylic acid (5‐ASA) influences clinical remission in patients with ulcerative colitis (UC) receiving Janus kinase inhibitors (JAKi). In this retrospective, multicenter cohort study, UC patients receiving tofacitinib (n = 181), upadacitinib (n = 313), or filgotinib (n = 139) were included.
Antonio Tursi +100 more
wiley +1 more source
PLoS ONE, 2020 The aim of this work was to evaluate the impact of incorporating different legume flours (faba bean, lentil or split pea flours) on the pasta protein network and its repercussion on in vitro protein digestibility, in comparison with reference dairy ...
Insaf Berrazaga +7 more
doaj +1 more source