Effect of Surface Wettability on Nanoparticle Deposition during Pool Boiling on Laser-Textured Copper Surfaces. [PDF]
Nanomaterials (Basel)Berce J +6 more
europepmc +1 more source
Boron availability and fertilizer response of maize in soils from sub‐Saharan Africa
Journal of Plant Nutrition and Soil Science, EarlyView.Abstract Background and aims Low boron (B) availability is associated with strongly weathered, coarse‐textured, and low organic matter soils, widespread in sub‐Saharan Africa (SSA). It is unknown to what extent B fertilization can increase maize yields in SSA.
Mirjam S. Breure +5 more
wiley +1 more source
Corrosive effect on saturated pool boiling heat transfer characteristics of metallic surfaces with hierarchical micro/nano structures. [PDF]
HeliyonXu W +5 more
europepmc +1 more source
Multidexterity: Reframing Strategic Agility for Hyper‐Transformation
Strategic Change, EarlyView.ABSTRACT Organizations experiencing hyper‐transformation—continuous, multidimensional, accelerated, and simultaneous organizational changes—face some limitations in traditional strategic agility and ambidexterity frameworks. Current strategic agility emphasizes rapid responsiveness but insufficiently addresses the nuanced management of varying speeds ...
Alessandro Lanteri
wiley +1 more source
Experimental study of pool boiling performance of Fe3O4 ferromagnetic nanofluid on a copper surface
Jianqiang Du +5 more
openalex +2 more sources
Pool boiling heat transfer to saturated liquid helium on coated surfaces.
, 1988 G.R. Chandratilleke, Shigefumi Nishio
openalex +2 more sources
Journal of Surfactants and Detergents, EarlyView.Schematic representation of the comprehensive analysis of saponins extracted form of Pithecellobium dulce (Roxb.) Benth. ABSTRACT The widespread use of synthetic surfactants in industrial and domestic applications has raised environmental concerns due to their biodegradability and ecological issues.
Susmita Gudulkar +4 more
wiley +1 more source
Pool boiling of HFO-1336mzz(Z) on a reentrant cavity surface. [PDF]
Int J Refrig, 2019 Kedzierski MA, Lin L.
europepmc +1 more source
Food quality profile of fermented cassava dough: A tool for the value chain upgrading
JSFA reports, EarlyView.Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China +8 more
wiley +1 more source
Exponential vaporization fronts and critical heat flux in pool boiling. [PDF]
Int J Heat Mass Transf, 2018 Staszel C, Yarin AL.
europepmc +1 more source