Results 91 to 100 of about 297,742 (253)

Solid state fermentation for the production of lipolytic fungal enzymes [PDF]

open access: yes, 2007
The production of lypolitic moulds in solid state fermentation was studied. Aspergillus oryzae and Rhizopus oryzae were grown on rice hulls using different media.
Molinari, F.   +13 more
core   +1 more source

Nature‐Derived Chitosan Biopolymer: A Promising Candidate for Sustainable Electronics

open access: yesAdvanced Materials Technologies, EarlyView.
In the creation of environmentally friendly devices, nature‐derived chitosan biopolymer is a promising contender for sustainable electronic research. It can be utilized to create more ecologically friendly scalable gadgets and has a variety of uses in different active layers of electronics.
Joshua McDonald   +3 more
wiley   +1 more source

Multilayer Biobased Poly(ethylene furanoate)/Graphene Oxide Nanofibrous Membranes With Directional Water Transport for Efficient Microplastics Filtration

open access: yesAdvanced Materials Technologies, EarlyView.
A self‐assembled multilayer biobased PEF/GO nanofibrous membrane was developed by electrospinning for efficient PLA microplastics (MPs) filtration. The membrane combines superhydrophilicity, directional water transport, mechanical robustness, and a synergistic size‐exclusion interception and electrostatic repulsion MPs separation mechanism, enabling ...
Juraij Kandiyil   +6 more
wiley   +1 more source

Qualitative and quantitative analysis of the pile fermentation degree of Pu-erh tea

open access: yesLWT, 2023
Tiehan Li   +7 more
openaire   +1 more source

Effect of Lactiplantibacillus plantarum and Pichia kluyveri on coffee (Coffea arabiga) cup sensory profile during semi-wet coffee beans fermentation

open access: yes, 2022
RESUMEN: Los microorganismos presentes en la fermentación de café, son clave para la desmucilaginación de los granos de café y posterior desarrollo de perfiles sensoriales de alta puntuación.
Orozco Arias, Kelly   +4 more
core  

Defect‐Engineered ZnO Nanowire Arrays for Flexible Room‐Temperature Hydrogen Sensors

open access: yesAdvanced Materials Technologies, EarlyView.
Fabrication process of patterned ZnO nucleation sites on a flexible polyimide (PI) substrate. Top/tilted‐view SEM images of ordered ZnO nanoflower arrays confined within patterned circular regions. AFM topography map with height data revealing a disk‐array structure, where the patterned regions (marked by a red dot circle) are elevated by ∼2 µm ...
Jun‐Ting Wang   +7 more
wiley   +1 more source

Programmable Crack Networks for Wide‐Range and Reversible Strain Sensing in Vertically Oriented van der Waals Molybdenum Disulfide Thin Films

open access: yesAdvanced Materials Technologies, EarlyView.
Vertically oriented van der Waals MoS2 thin films enable a mechanically programmable crack network for strain sensing. The initial mechanical programming protocol establishes a programmed crack configuration along weak interlayer and interdomain interfaces.
Yinli Wang, Hiroyuki Hirakata
wiley   +1 more source

Seismic soil-structure interaction for pile supported systems [PDF]

open access: yes, 2009
Civil engineering structures involve structural elements with direct contact with ground. When the external actions, such as earthquakes, act on these systems, neither the structural displacements nor the ground displacements, are independent of each ...
Di Laora, Raffaele
core   +1 more source

Shear capacity of reinforced concrete pile caps

open access: yes
Reinforced concrete pile caps may be considered to act either as deep beams, or analogous to a truss. When designed as a deep beam, there is currently a contradiction in the shear design between two UK structural engineering codes of practice – the ...
Cao, J., Xu, M., Bloodworth, A.G.
core   +1 more source

Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]

open access: yes, 2011
Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Hounhouigan, A.J.D.   +7 more
core   +1 more source

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