Results 261 to 270 of about 512,371 (344)

Experimental Analysis of Fire Behavior in Pine Forests and Agricultural Fields: Large‐Scale Tests Conducted Within the European TREEADS Project

open access: yesFire and Materials, EarlyView.
ABSTRACT Two large‐scale experiments investigated fire spread mechanisms in vegetation ground fires in a pine forest and an agricultural field within the European TREEADS project. The tests, conducted in Saxony‐Anhalt and Brandenburg, targeted regions with dry, sandy soils and extensive pine stands and aim to improve suppression strategies and wildfire
Andrea Klippel   +6 more
wiley   +1 more source

Exposure to second-hand smoke and breast cancer risk in non-smoking women: a comprehensive systematic review and meta-analysis. [PDF]

open access: yesBr J Cancer
Possenti I   +12 more
europepmc   +1 more source

The Reaction‐to‐Fire Performance of Intumescent Coating After Ageing by Thermal and Moisture Exposure

open access: yesFire and Materials, EarlyView.
ABSTRACT Materials and products age with time and their properties change. It is known that, for example, the mechanical strength may be deteriorated from ageing. To understand the ageing effect on the fire behaviour of materials and products is important to maintain the safety level of the construction or application.
Anna Sandinge   +3 more
wiley   +1 more source

Protocol for the Preparation of Polyphenols‐Polysaccharide Nanoparticles

open access: yesFood Chemistry International, EarlyView.
ABSTRACT Polyphenols, natural compounds abundantly distributed in plants, possess potent antioxidant and anti‐inflammatory activities and hold promising potential in cardiovascular protection and the management of metabolic disorders. Nevertheless, their intrinsic instability and low bioavailability severely constrain their practical and large‐scale ...
Chenxu Bao   +6 more
wiley   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

open access: yesFood Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma   +2 more
wiley   +1 more source

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