Results 211 to 220 of about 23,224 (299)
Preparation and Recovery Behavior of Lithium Chloride (LiCl) from Lithium Iron Phosphate (LiFePO<sub>4</sub>) Cathode Active Materials via Hydrogen Reduction and CaCl<sub>2</sub>-Assisted Thermal Chlorination. [PDF]
Jeon TJ, Wang JP.
europepmc +1 more source
Mineralogy of Historic Scheelite Mine Tailings at Glenorchy, Otago, New Zealand
Otago Schist orogenic mineral deposits with scheelite and gold in the Glenorchy area are mineralogically and geochemically similar to, but structurally different from, those at the active Macraes gold mine in East Otago. Glenorchy veins were mined for scheelite up to 1970s, and an abandoned processing battery site at Glenorchy is now being managed for ...
Dave Craw +2 more
wiley +1 more source
Evaluating the impact of boiling and roasting on the properties of cashew nutshells (Anacardium occidentale L.) for biomass valorization. [PDF]
Cruz T +7 more
europepmc +1 more source
Physical and organoleptic characteristics of Limmu coffee landraces, southwestern Ethiopia
Abstract Background Coffee (Coffea arabica L.) is one of the world's most valuable agricultural commodities, with Ethiopia recognized for producing high‐quality Arabica coffee. Limmu landrace coffees are prized for their distinctive flavor profiles; however, systematic evaluation of their raw and cup quality traits remains limited.
Bealu Girma +4 more
wiley +1 more source
Explainable Artificial Intelligence for Coffee Quality Control: From Coffee Origins to Aroma Intensity. [PDF]
Felizzato G +8 more
europepmc +1 more source
ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi +3 more
wiley +1 more source
Roast-Driven Coffee Proteome Changes Characterized by Bradford Assay, SDS-PAGE, and LC-MS. [PDF]
Lu W, Chen Y, Niu Y, Yu LL.
europepmc +1 more source
ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao +3 more
wiley +1 more source
ABSTRACT Since the Green Revolution, the intake ratio of cereal grains to pulses has increased considerably, coinciding with marked declines in dietary quality, specifically protein and fiber consumption. Prominent increase in consumption of bread formulated with wheat flour has exacerbated the decrease in dietary quality, characterized by a decrease ...
Babatunde S. Ojetunde +4 more
wiley +1 more source

