Results 161 to 170 of about 2,439,137 (360)

Ultraviolet radiation shapes seaweed communities [PDF]

open access: yes, 2006
A Flores-Moya   +207 more
core   +1 more source

Photoimmunology: how ultraviolet radiation affects the immune system

open access: yesNature reviews. Immunology, 2019
J. Bernard, R. Gallo, J. Krutmann
semanticscholar   +1 more source

Supraparticles Composed of Graphitic Carbon Nitride Nanoparticles and Silica‐Supported Horseradish Peroxidase as Customizable Hybrid Catalysts for Photo‐Biocatalytic Cascade Reactions in Continuous Flow

open access: yesAdvanced Functional Materials, EarlyView.
Herein presented supraparticles combine the nanoparticulate photocatalyst graphitic carbon nitride with the enzyme horseradish peroxidase, which is immobilized on silica nanoparticles. In an optimized compatibility range, both catalysts operate effectively within the hybrid supraparticles and catalyze a cascade reaction consisting of the photocatalytic
Bettina Herbig   +11 more
wiley   +1 more source

Lysyl oxidase activity in human skin is increased by chronic ultraviolet radiation exposure and smoking

open access: hybrid, 2016
A.K. Langton   +7 more
openalex   +1 more source

Cool Kitchen: Processing Starch and Eggshell Powder into Sustainable Coatings for Passive Daytime Cooling

open access: yesAdvanced Functional Materials, EarlyView.
A food‐grade cooling composite made from starch and recycled eggshell powder offers a scalable, ultra‐low‐cost solution for passive daytime radiative cooling. Easily prepared using basic kitchen tools, this material empowers communities, even in areas with limited infrastructure, to stay cooler during worsening summer heat waves.
Qimeng Song   +3 more
wiley   +1 more source

Ultraviolet radiation [PDF]

open access: yesJournal of Chemical Education, 1953
openaire   +2 more sources

Application of ultraviolet and infrared radiation in food

open access: yesMajallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul, 2018
BACKGROUND: There are many uses of radiation in the food industry. Radiation can be considered as one of the new processes and usage of it can offer new features of food. This process in most food doesn’t leave any physical or sensory changes. Therefore,
D Jafarpour, M Alizadeh, F Siamak
doaj  

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