Results 51 to 60 of about 11,027 (274)

Low‐Cost, Large‐Scale Nanoporous Metals by Mechanical Alloying, Oxide Reduction, and Dealloying of Powders

open access: yesAdvanced Engineering Materials, EarlyView.
Powder metal processing provides scalable advantages in nanoporous (np) metal development. Mechanical alloying is used to produce unique precursors for hybrid nanopore formation by oxide reduction and dealloying. As demonstrated in np Ag, this approach improves process efficiency while promoting smaller ligaments and larger pores, both of which are ...
Mark A. Atwater, Oliver A. Fowler
wiley   +1 more source

Modification of the existing maximum residue levels for fenoxycarb in peaches and olives

open access: yesEFSA Journal, 2015
In accordance with Article 6 of Regulation (EC) No 396/2005, the evaluating Member State (EMS), France, received an application from Syngenta Agro S.A.S.
European Food Safety Authority (EFSA)
doaj   +1 more source

Microstructure‐Controlled Crack Propagation and Fracture Resistance in MoSiBTiC Alloy Revealed by Multiscale Extended Finite Element Method Modeling

open access: yesAdvanced Engineering Materials, EarlyView.
A two‐dimensional multiscale finite element analysis framework was established for the first‐generation MoSiBTiC alloy, and the mechanical and fracture‐related parameters of the constituent phases were calibrated through experiments and simulations. The framework provides a basis for analyzing crack propagation behavior in its complex microstructure ...
Junfeng Du   +4 more
wiley   +1 more source

Fatty Acid Profile and Mineral Content of Commercial Table Olives from Turkey

open access: yesNotulae Botanicae Horti Agrobotanici Cluj-Napoca, 2013
In this study, five different types of commercial table olive: Domat, Kalamata, Edremit (green), Edremit (black) and Gemlik, from Turkey, were investigated for the fatty acid composition and mineral content.
Vildan UYLASER, Gökçen YILDIZ
doaj   +1 more source

Nutritional Properties of Table Olives and their Use in Cocktails

open access: yes, 2019
Nutritional Properties of Table Olives and their Use in Cocktails discusses the nutritional properties and health benefits of table olives, highlighting their utilization in cocktails and other special ...
Ambra Ariani   +2 more
core   +1 more source

A Lightweight Procedural Layer for Hybrid Experimental–Computational Workflows in Materials Science

open access: yesAdvanced Engineering Materials, EarlyView.
We unveil a prototype hybrid‐workflow framework that fuses automatedcomputation with hands‐on experiments. Built atop pyiron, a lightweight, parameterized layer translates procedure descriptions into executable manual steps, syncing instrument settings, human interventions, and data capture in real‐time today.
Steffen Brinckmann   +8 more
wiley   +1 more source

Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardò) during Ripening and after Fermentation

open access: yesAntioxidants, 2019
The olive tree “Cellina di Nardò” (CdN) is one of the most widespread cultivars in Southern Italy, mainly grown in the Provinces of Lecce, Taranto, and Brindisi over a total of about 60,000 hectares. Although this cultivar is mainly used
Alessio Aprile   +9 more
doaj   +1 more source

High‐Temperature Nanoindentation of Metals: Assessing Thermal Drift, Frame Compliance, and Chemical Composition Effects on the Reported Mechanical Properties

open access: yesAdvanced Engineering Materials, EarlyView.
Do not let thermal drift and instrument artifacts deceive high‐temperature nanoindentation results. We compare classical Oliver–Pharr and automatic image recognition analyses across steels and a Ni alloy to quantify these effects. Accounting for artifacts reveals systematic softening with temperature, while Cr and Ni additions boost resistance ...
Velislava Yonkova   +2 more
wiley   +1 more source

Analysis of the scientific production of olive products. I – Table olives

open access: yesGrasas y Aceites, 2007
This article contains an overview of the scientific production in the area of table olives during the period 2000- 2005. Author’s productivity, most relevant topics, sources of information and groups of authors are analysed using basic bibliometric indicators. Also, contributions and collaborations among groups of authors are studied.
Rosa de la Viesca   +2 more
openaire   +5 more sources

Inoculation with acetic acid bacteria improves the quality of natural green table olives

open access: yes, 2021
This study aims to develop a method for the preparation of natural table olives using locally selected microorganisms and without resorting to the usual techniques which employ lye treatment and acids.
J. Hammoucha   +11 more
core   +1 more source

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