“…The photothermal deflection spectroscopy studies show a lower energetic disorder (no Urbach tail), which indicates an annealing effect in the SnS films deposited under the electric field. …”
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“…Here, the translocation of polystyrene nanoplastics (PS‐NPs) in crops, including peanut (Arachis hypogaea L.) and rice (Oryza sativa L.) is investigated. …”
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“…In this two-year (2018–2019) study, the peanut (Arachis hypogaea L.) was used to cover the ground between rows in the vineyards located in the semi-arid Northwest China, Xinjiang. …”
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“…Spectroscopic studies within the UV-vis spectral range were carried out to estimate the direct band gap (E(g)) and Urbach energy (E(U)) of obtained powders. EPR studies confirmed the existence of two types of magnetic objects, i.e., Mn(2+) and Gd(3+) ions, and significant antiferromagnetic (AFM) interactions among them.…”
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“…A multi-ingredient infant flour (i.e., FARIFORTI), composed of 35% corn flour (Zea mays), 15% malted sorghum (Sorghum bicolor), 30% soybean (Glycine max), 10% shelled and roasted peanuts (Arachis hypogeaea), 7% baobab pulp (Adansonia digitata), and 2% dried fried fish (Stolothrissa tanganyicae), was tested with 289 moderately malnourished children aged 6 to 59 months, selected in LNR sessions. …”
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“…Here, we report a role in root growth for mitochondria-associated protein AhmTERF1 in peanut (Arachis hypogaea L.). Overexpressing AhmTERF1 significantly stimulated the growth of peanut hairy roots and transgenic Arabidopsis. …”
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“…The resulting features were coded as features of eating simulations if they referred to the taste, texture, and temperature of the food (e.g., “crunchy”; “sticky”), to situations of eating the food (e.g., “movie”; “good for Wok dishes”), and to the hedonic experience when eating the food (e.g., “tasty”). …”
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“…In studies of Parmigiano-Reggiano and long-aged Gouda, PXRD has confirmed that hard (crunchy) crystals that form abundantly within these cheeses consist of tyrosine. …”
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“…Bio-preserved olives recorded better scores during storage because of their ability to retain good hardness, crunchiness, and fibrousness without cracks. The inoculation of Lb. plantarum positively acted on the safety of olives, as the D-value of L. monocytogenes was reduced from 40 (SET2) to 5 days (SET1). …”
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“…Finally, green-olive flavor, hardness, crunchiness, bitterness, sweetness and saltiness were defined as the attributes driving consumer acceptance of HydroSOStainable table olives.…”
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“…An optimal formulation (82.03:10: 5:2.97; beans, maize, OFSP, amaranth), containing 20.38 g, 4.12 g, 4.83 mg, and 1.51 mg per 100 g, of protein, dietary fiber, iron, and zinc, respectively, was obtained. The snacks were crunchy and moderately acceptable with average sensory scores of 6 on a 9‐point hedonic scale, and hardness 26.6 N. …”
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“…Morphological analysis confirmed the mini-San Marzano nature and the peculiar crunchy and solid consistency of TF fruits. Pink TF tomatoes displayed the highest content of hydrophilic antioxidants, like total polyphenols (0.192 mg/g), tannins (0.013 mg/g), flavonoids (0.204 mg/g), and chlorophylls a (0.344 mg/g) and b (0.161 mg/g), whereas red TF fruits were characterized by the highest levels of fructose (3000 mg/100 g), glucose (2000 mg/100 g), tryptophan (2.7 mg/100 g), phenylalanine (13 mg/100 g), alanine (25 mg/100 g), and total tri-unsaturated fatty acids (13% mol). …”
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“…One patient (20%) at two years follow-up, was unable to walk without crutchies due to hip pain. X-rays showed cup loosening in all three zones. …”
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“…Le T-score moyen au niveau du rachis et au niveau du fémur était respectivement de -1,65% ± 1,88 DS, et -0,85 ± 1,70 DS. …”
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