Resistive organic memory devices based on nitrogen-doped CNTs/PSS composites

Journal of Materials Science: Materials in Electronics - Non-volatile organic memory devices were fabricated using polystyrene sulfonate (PSS)?+?nitrogen-doped multi-walled carbon...     

Reflections on the institutionalization process of scientific research in Latin America: the case of Cinvestav

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...     

A NEW OIL SEEPAGE IN THE OMAN MOUNTAINS AND ITS GEOLOGICAL,GEOCHEMICAL AND PETROLEUM SYSTEMS CONTEXT

A minor natural oil seepage is described from an unlikely setting in the Oman Mountains. The host rocks are fractured pelagic limestones of the lower member of the Triassic – Lower Jurassic Matbat Formation of the Hamrat Duru Group in the lower part of the allochthonous Hawasina Complex. This paper summarises Oman's established oil families and documents previously recorded oil seepages as context for describing the new seepage, its geochemistry, and possible source rock. The seep oil is different to those known from Oman's oil fields and probably derived from a poor quality, Mesozoic clastic source rock containing a mix of terrigenous and marine organic matter. The most likely source appears to be the Toarcian turbiditic upper member of the Matbat Formation, equivalent to the clastic Mafraq Formation of the Arabian Platform. The occurrence of source rocks in the allochthonous sediments of the NeoTethyan Hawasina Basin has been suspected previously, though their commercial significance remains to be established.     

Experimental determination of 3D crack propagation scenario in resistance spot welds of a martensitic stainless steel

International Journal of Fracture - The development of high-performance automotive steels involves increasingly complex chemistries and heat treating sequences, to produce stronger and lighter...     

Gluten-free cakes with walnut flour: a technological,sensory, and microstructural approach

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.     

Facile preparation of glycine-based mesoporous graphitic carbons with embedded cobalt nanoparticles

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,...