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...     

天津市地下水生态系统服务价值演变

基于千年生态系统评估对生态系统服务的分类方法，将天津市地下水生态系统服务功能划分为供给、调节、 支持和文化 4 个方面，以此为基础建立地下水生态系统服务价值评估指标体系，采用价值量评估方法构建货币化 的价值评估模型，对地下水生态系统服务价值进行测算，并重点分析南水北调中线工程通水前后天津市地下水生 态系统服务价值演变特征。结果表明：2008—2019 年，天津市地下水生态系统年均总服务价值为 83.71 亿元，其 中，南水北调中线工程通水前（2008—2014 年）为 69.81 亿元，通水后（2015—2019 年）为 103.18 亿元；通水后，地 下水调节服务价值、支持服务价值增大，供给服务价值减小；南水北调中线工程对地下水生态系统服务价值的贡 献呈增大趋势，由 2015 年 2.64 亿元增加至 2019 年 24.01 亿元。     

气候变化背景下滇中引水工程水源区与受水区 降水丰枯遭遇分析

基于历史实测降水数据与全球气候模型预估数据，使用 Morlet 小波方法分析滇中引水工程水源区与受水区 降水序列的周期变化和未来的降水趋势。同时，采用 Copula 函数计算历史时期（1960—2021 年）与未来时期 （2022—2100 年）水源区与受水区降水丰枯异步或丰枯同步的概率。结果表明：1960—2021 年降水序列存在 26~39?a、18~25?a、4~7?a 的 3 类时间尺度的周期变化，2022—2100 年降水序列存在 38~55?a、18~30?a、5~12?a 的 3 类时间尺度的周期变化，降水量呈现“多—少—多”的循环交替，预计未来 10~20?a 将持续处于降水较多的时期； 过去 62?a，水源区和受水区降水丰枯异步频率 36.4%，同期丰水年频率为 25.3%，同期枯水年频率小于 30%，水源区 和受水区具有水量互补的引水条件，两区域之间存在着水量补偿特征；与历史丰枯遭遇对比，未来降水量丰枯同 步频率均呈现减小的趋势，丰枯异步呈现增加的趋势，同枯和源枯受丰的频率减少，未来有利于调水的降水丰枯 组合概率平均增加 3.75%；在近、中、远期预估中，从 SSP1-2.6 情景过渡到 SSP5-8.5 情景，SSP5-8.5 情景下降水量 丰枯异步频率比 SSP1-2.6 情景大，说明水源区与受水区的降水区域差异变大，降水时空差异更加显著。通过对滇 中引水工程水源区与受水区降水量丰枯遭遇的综合分析、定量评估和模拟预测，为滇中引水工程水资源调度协同 一体化提供数据支撑及参考依据。     

Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)

The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 10⁸–10⁹ cfu g⁻¹ during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 10⁶ cfu g⁻¹ during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.     

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.