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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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Brito Claúdia Esteves Marisa Peixoto Hugo Abelha António Machado José 《Wireless Networks》2022,28(3):1269-1277
Wireless Networks - Continuous ambulatory peritoneal dialysis (CAPD) is a treatment used by patients in the end-stage of chronic kidney diseases. Those patients need to be monitored using blood... 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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Flow phenomena of three-dimensional conducting Casson fluid through a stretching sheet are proposed in the present investigation with the impact of the magnetic parameter in a permeable medium. The adaptation of particular transformations is useful to modify the governing equations into their nondimensional as well as the ordinary form. However, these transformed equations are nonlinear and approximate analytical methods for the solution of the complex form of governing equations. In particular, the Adomian decomposition method is proposed for the solution. The behavior of several variables, such as the magnetic and porous matrix, on the flow profile as well as the rate of shear stress, are discussed via graphs and tables. The conformity of the current result with the earlier study shows a road map for further investigation. The major concluding remarks are; the retardation in the velocity distribution is rendered due to an increase in the Casson parameter moreover, the Casson parameter favors in reducing the rate of shear stress coefficient in magnitude. 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