Results 241 to 250 of about 727,146 (331)

Single‐ and Dual‐Atom Configurations in Atomically Dispersed Catalysts for Lithium–Sulfur Batteries

open access: yesAdvanced Functional Materials, EarlyView.
Single‐atom and dual‐atom‐based atomically dispersed catalysts (ADCs) effectively address the shuttle effect and sluggish redox kinetics in Li–S batteries. With nearly 100% atomic utilization and tunable coordination environments, ADCs enhance LiPSs adsorption, lower conversion barriers, and accelerate sulfur redox reactions.
Haoyang Xu   +4 more
wiley   +1 more source

Effect of Viscosity Reduction by Rubber Organic Degradation Agents in High-Rubber-Content Asphalt. [PDF]

open access: yesMaterials (Basel)
Zhao J   +8 more
europepmc   +1 more source

Establishing a Model Precursor System: Over a Decade of Research on Carbon Dots from the Citric Acid‐Urea System

open access: yesAdvanced Functional Materials, EarlyView.
The citric acid/urea (CA‐Urea) precursor system offers a versatile, scalable route to carbon dots with tunable luminescence and multifunctionality. Mechanistic insights into precursor chemistry and reaction parameters have enabled doping, surface modification, and hybridization strategies, yielding CDs for luminescent devices, sensing, catalysis ...
Yupeng Liu   +10 more
wiley   +1 more source

Implementing Topological Data Analysis for Monitoring Mass Transfer during Vacuum-Assisted Osmotic Dehydration of Apples. [PDF]

open access: yesACS Omega
González-Pérez JE   +7 more
europepmc   +1 more source

Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration.

Journal of Food Science, 2023
The vacuum impregnation (VI) process parameters (vacuum pressure = 20-60 kPa; VI temperature = 35-55°C; concentration of the sucrose solution = 40-60 °Brix; and vacuum process time = 8-24 min) for pineapple rings were optimized based on the moisture ...
B.V. Thomas   +6 more
semanticscholar   +1 more source

Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer

Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2021
This study aimed to determine the effect of ultrasonication (US) and vacuum impregnation (VI) pretreatment techniques applied for the improvement of tenderness on the quality of beef (Longissimus dorsi) traditionally marinated (TM) in onion juice by ...
H. Demir, S. Çelik, Y. Sezer
semanticscholar   +1 more source

Home - About - Disclaimer - Privacy