Results 171 to 180 of about 321 (242)

Factors That Influenced Coping With COVID‐19 During the Pandemic in Botswana

open access: yesWorld Medical &Health Policy, Volume 18, Issue 1, March 2026.
ABSTRACT This paper forms part of the broader Global South study, Personal and Family Coping with COVID‐19 in the Global South, which examines psychosocial and behavioral responses to the COVID‐19 pandemic. In Sub‐Saharan Africa, the pandemic posed significant psychological, social, and economic challenges, with important implications for preparedness ...
Magen Mhaka‐Mutepfa   +3 more
wiley   +1 more source

Interpreting Degree Semantics. [PDF]

open access: yesFront Psychol, 2019
Wellwood A.
europepmc   +1 more source

Frozen Soil Hydrological Processes and Their Effects: A Review and Synthesis

open access: yesReviews of Geophysics, Volume 64, Issue 1, March 2026.
Abstract Frozen soils, including seasonally frozen ground and permafrost, are rapidly changing under a warming climate, with cascading effects on water, energy, and carbon cycles. We synthesize recent advances in the physics, observation, and modeling of frozen‐soil hydrology, emphasizing freeze–thaw dynamics, infiltration regimes and preferential flow,
Ying Zhao   +12 more
wiley   +1 more source

Relative Contributions of Solar Wind Dynamic Pressure and Interplanetary Electric Field on the Early Positive Part of Main Phase of Geomagnetic Storms

open access: yesSpace Weather, Volume 24, Issue 3, March 2026.
Abstract The important early declining part of the main phase (MP) of geomagnetic storms in SYM‐H (and Dst) from positive main phase onset (MPO) to 0‐level of SYM‐H was somehow missed in the treatment of the storms. We included the missed part (or revised the storms) by raising the 0‐level of SYM‐H to MPO‐level, and showed that the inclusion is ...
Jijin K. Raj   +9 more
wiley   +1 more source

The Incorporation of Sorghum and Cowpea Protein Isolate Into Plant‐Based Burgers Improved Their Physicochemical and Sensory Properties

open access: yesJournal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT This study aimed to evaluate the consumer acceptance test, purchase intention, and physicochemical and technological properties of cooked plant‐based burgers formulated with sorghum and cowpea protein isolate, compared with a commercial burger (CO).
Andressa Alvarenga Silva   +7 more
wiley   +1 more source

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