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1.
Sánchez-Vásquez J. D. Portillo-Rodríguez B. Tovar-Martínez E. Reyes-Reyes M. López-Sandoval R. 《Journal of Materials Science: Materials in Electronics》2022,33(18):14910-14926
Journal of Materials Science: Materials in Electronics - Non-volatile organic memory devices were fabricated using polystyrene sulfonate (PSS)?+?nitrogen-doped multi-walled carbon... 相似文献
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Luna-Morales María Elena Luna-Morales Evelia Flores-Vargas Xochitl Valencia-Martinez Andrea Collazo-Reyes Francisco Perez-Angon Miguel Ángel 《Scientometrics》2022,127(1):661-681
Scientometrics - Consolidation of the scientific activity in Latin American research centers has been a matter of serious concern in recent years. In the present study we use a data set of the WoS... 相似文献
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Juan José Burbano He/him Darío Marcelino Cabezas María Jimena Correa 《International Journal of Food Science & Technology》2022,57(8):4772-4781
Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non-traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products. 相似文献
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Sofia Melchior Sonia Calligaris Marilena Marino Francesca D’Este Giorgio Honsell Maria Cristina Nicoli Nadia Innocente 《International Journal of Food Science & Technology》2022,57(5):3106-3115
This research aimed at studying the potential use of monoglyceride (MG) structured emulsions (MSEs) as delivery and protective systems for probiotic bacteria in Ricotta cheese. To this purpose, a low-fat commercial Ricotta cheese was added with MSEs formulated with milk, as water phase, and sunflower oil (MSE-SO) or anhydrous milk fat (MSE-AMF), as lipid phase. A commercial whole milk Ricotta cheese (W-RC) was considered as reference. A probiotic Lacticaseibacillus rhamnosus strain was inoculated as free cells in W-RC or embedded into the MSEs and added to the low-fat Ricotta at the same reference fat content. After physico-chemical characterisation, L. rhamnosus viability and sample destructuring behaviour upon in vitro digestion were evaluated. At the end of in vitro digestion, both W-RC and sample containing MSE-SO were unable to protect cells. By contrast, sample with AMF ensured a sufficient probiotic viability, even after 14 days of storage at 4 °C. This result was attributed to system composition and structure. During the gastric phase, the presence of caseins and MG-AMF mixed structures induced the formation of clots, entrapping and protecting cells against the acidic pH of the stomach, as confirmed by confocal micrographs and particle size. During the intestinal phase, cell viability was guaranteed by the formation of mixed micelles promoted by MG. It was demonstrated that microbial cells located near MG structures where they found protection. 相似文献
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Thomsen Maria Carmignani Luca Rodriguez Andy Scudiere Charles Liveretou Christina Fernandez-Pello Carlos Gollner Michael Olson Sandra Ferkul Paul 《Fire Technology》2022,58(4):2229-2250
Fire Technology - There are multiple situations in which fires may occur at environmental conditions that are different than standard atmospheric conditions. Changes in ambient pressure, oxygen... 相似文献
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Wang Wenhai Tesio Alvaro Y. Olivares-Marín Mara Gómez Romero Pedro Tonti Dino 《Journal of Materials Science》2022,57(28):13403-13413
Journal of Materials Science - A simple route has been developed for the preparation of mesoporous graphitic carbons with embedded cobalt nanoparticles just using glycine as a nitrogen source,... 相似文献