Results 51 to 60 of about 901 (245)

Controlled Freeze Zone™ for developing sour gas reserves

Energy Procedia, 2011
AbstractThe Controlled Freeze Zone™ technology removes CO2 and H2S from natural gas in a single step cryogenic distillation process. Removal and management of acid gas impurities from natural gas pose significant challenges in developing sour gas fields.
Kelley, B.T., Valencia, J.A., Northrop, P.S., Mart, C.J.   +3 more
openaire   +1 more source

Functional Imaging for Identification of Functionally Critical Brain Regions to Spare in Glioma Radiation Therapy Planning: A Systematic Review

Journal of Medical Radiation Sciences, EarlyView.
This review highlights the role of functional imaging in sparing cognitive brain regions during glioma radiotherapy. It shows promising dose reduction without compromising target coverage, but evidence remains limited, requiring standardisation and prospective validation.
Li Wen Yeo, John T. Ryan
wiley   +1 more source

A Green Amphoteric Surfactant Derived From Rapeseed Oil for Enhanced Oil Recovery From Carbonate Acidic Oil Reservoirs

Journal of Surfactants and Detergents, EarlyView.
The Green Amphoteric Surfactant Derived From Rapeseed Oil for Enhanced Oil Recovery From Carbonate Acidic Oil Reservoirs. ABSTRACT Surfactants with both positive and negative functional groups (amphoteric or zwitterionic) are particularly advantageous in acidic oil reservoirs because they remain stable under harsh chemical conditions, tolerate acidic ...
Iman Nowrouzi, Amir H. Mohammadi, Abbas Khaksar Manshad   +2 more
wiley   +1 more source

Consumers' sensory assessments of bigleaf maple (Acer macrophyllum) syrup give way to a promising artisan industry

JSFA reports, Volume 5, Issue 3, Page 113-124, March 2025.
Abstract Background Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (Acer saccharum). Interest is growing to utilize other maple species in different regions of North America outside the native range of sugar maple.
Ann E. Colonna, Eric T. Jones, Kent Wheiler   +2 more
wiley   +1 more source

Impact of Lactic Acid Bacteria on Sour India Pale Ale (IPA) Fermentation: Growth Dynamics, Acidification, and Flavor Modulation

Fermentation
Sour beer production is strongly influenced by the choice of lactic acid bacteria (LAB), yet few studies have systematically compared strain-specific contributions under controlled kettle souring conditions.
Yue Chih, Shen-Shih Chiang, Ching-Hsiu Tsai   +2 more
doaj   +1 more source

Fermentation characteristics of four southern sichuan citrus cultivars

JSFA reports, EarlyView.
Abstract Background Sichuan, China's leading citrus‐producing region has strong potential for citrus wine development. Citrus is rich in bioactive compounds that enhance flavor and health value, yet current citrus wines often show weak aroma and bitterness.
Zhiqing Zheng, Cong Li, Jun Zhao, Yi Ma, Jiaming Cui, Tian Zheng, Bin Guo, Tong Lin, Chun Yi, Xingyin Zhang   +9 more
wiley   +1 more source

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

Sour cherry anthracnose and possibilities of the control with special regard to resident Glomerella population in sour cherry plantations of East Hungary

Acta Agraria Debreceniensis, 2010
Anthracnose is considered one of the most destructive diseases for sour cherry production due to the rapid development of the disease on fruits. Glomerella cingulata (Stoneman) Spauld. & H. Schrenk (anam.: Colletotrichum gloeosporioides (Penz.) Penz. & Sacc.
Gyula Oros, László Vajna, Klára Balázs, Zoltán Fekete, Zoltán Naár, Eszter Eszéki   +5 more
openaire   +2 more sources

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source