Results 161 to 170 of about 37,712 (344)

Ocean processes. In: Charting progress 2: the state of UK seas, Chapter 2, 14-26 [PDF]

, 2010
The main changes in ocean processes over the past few decades are largely due to the effects of rising sea surface temperature, rising sea levels and ocean acidity.
Huthnance, John
core  

Particulate organic carbon transported by turbidity current [PDF]

Wenpeng Li, Jingping Xu, Xinxin Li
openalex   +1 more source

Foraminiferal evidence for the provenance and flow history of turbidity currents triggered by the 2016 Kaikōura Earthquake, New Zealand

, 2022
Bruce W. Hayward, Ashwaq T Sabaa, Jamie Howarth, Orpin Alan R, Strachan Lorna J   +4 more
openalex   +2 more sources

Flexible white thermally activated delayed fluorescence polymer with alkyl spacer and side‐chain encapsulation for efficient solution‐processed white organic light‐emitting diodes

FlexMat, EarlyView.
A “gemstone‐necklace” FASCE strategy synthesizes single‐component white polymers (PTF‐Qx) by alternating rigid TADF units with flexible alkyl chains. The non‐doped rigid device achieves a high EQE of 15.66% with stable white emission (CIE: 0.36, 0.46).
Wenhao Zhang, Hongyu Zhuang, Xinxin Ban, Shilong Feng, Tao Xu, Youqiang Qian, Shun Hu, Aiyun Zhu   +7 more
wiley   +1 more source

Inadequacy of treating turbidity currents as river analogues and implications for autosuspension criterion

, 2022
Fukuda S, de Vet M, Skevington E, Bastianon E, Fernández R, Wu X, McCaffrey W, Naruse H, Parsons D, Dorrell R.   +9 more
europepmc   +1 more source

How typhoons trigger turbidity currents in submarine canyons. [PDF]

Sci Rep, 2019
Sequeiros OE, Bolla Pittaluga M, Frascati A, Pirmez C, Masson DG, Weaver P, Crosby AR, Lazzaro G, Botter G, Rimmer JG.   +9 more
europepmc   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Development of an Innovative and Functional Yerba Mate—Lychee Beverage: Sensory and Physicochemical Characteristics

Food Safety and Health, EarlyView.
A mixed beverage of yerba mate and lychee was developed and optimized. The 70:30 lychee‐to‐mate formulation provided the best balance of antioxidant activity and consumer acceptance, highlighting its potential as a functional beverage. ABSTRACT The development of functional beverages that combine bioactive compounds with sensory appeal is of growing ...
Marcela Moreira Terhaag, Leonel Vinícius Constantino, Lycio Shinji Watanabe, Tiago Bervelieri Madeira, Suzana Lucy Nixdorf, Marta de Toledo Benassi, Fábio Yamashita, Sandra Helena Prudencio   +7 more
wiley   +1 more source

Direct Monitoring Reveals Initiation of Turbidity Currents From Extremely Dilute River Plumes. [PDF]

Geophys Res Lett, 2019
Hage S, Cartigny MJB, Sumner EJ, Clare MA, Hughes Clarke JE, Talling PJ, Lintern DG, Simmons SM, Silva Jacinto R, Vellinga AJ, Allin JR, Azpiroz-Zabala M, Gales JA, Hizzett JL, Hunt JE, Mozzato A, Parsons DR, Pope EL, Stacey CD, Symons WO, Vardy ME, Watts C.   +21 more
europepmc   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source