viršilė, akvilė gudžinskaitė, ieva laužikė, kristina kudirka, gediminas pukalskas, audrius samuolienė, giedrė
Leafy vegetables, mainly lettuces, are currently the main crop cultivated in controlled environment agriculture (CEA), including vertical farming and plant factories. There is a rising demand to expand this portfolio with a wider variety of underutilized edible plants containing various bioactive compounds and sensory properties seeking to enrich h...
pozharitskaya, olga n. obluchinskaya, ekaterina d. shikova, veronika a. flisyuk, elena v. vishnyakov, evgeny v. makarevich, elena v. shikov, alexander n.
The interest in natural deep eutectic solvents (NADESs) in green technology as an alternative to organic solvents has grown over the past decades. In this work, for the first time, the effect of dilution with water on the physicochemical and antimicrobial properties of lactic acid-based NADES with choline chloride (NADES1), sorbitol (NADES2), and g...
Blinkova, Olena Rawlik, Katarzyna Jagodziński, Andrzej M.
Published in
Frontiers in Plant Science
Hedera helix L. is a widespread liana that significantly influences forest ecosystems in temperate zones, exhibiting high adaptability to varying soil moisture and light levels. In this study, it was confirmed that H. helix dominates the herbaceous layer of the Kórnik Arboretum (Poland), with clear links between its above-ground biomass and key env...
qiaoling, ji jia, xiuru wang, yingjian cheng, yu
Focusing on the complex nonlinear problems of strength prediction and the material scheme design of modified red mud for use as a road material in engineering applications, a strength prediction neural network is established and utilized to optimize the material scheme, including the compound-solidifying agent ratio, water content, and curing age, ...
zhang, hongyuan wang, jieqiong xiaona, ji bao, yanru han, ce sun, guoying
Accurate water content detection is crucial for optimizing chemical reactions, ensuring product quality in pharmaceutical manufacturing, and maintaining food safety. In this study, nitrogen and sulfur co-doped graphene quantum dots (R-GQDs) were synthesized via a one-step hydrothermal method using o-phenylenediamine as the carbon source. The synthe...
zhong, yiyu yang, yanbo yao, naiyuan tiancai, ma lin, weikang
With the gradually accelerating pace of global decarbonization, highly efficient and clean proton exchange membrane fuel cells (PEMFCs) are considered to be an energy solution for the future. During the operation of a fuel cell, it is necessary to keep the internal proton exchange membrane in a good state of hydration, so an appropriate method of d...
cong, yu zhong, wenwu zhang, xin tao, li fei, zheng
The Sichuan Basin in China is one of the most concentrated areas of red beds in China. In the red-bed area, abundant rainfall can easily cause natural disasters, such as landslides, mudslides, collapses, and subsidence. This has had a great impact on the safety of people and property and sustainable modernization in the area. Zhongjiang County of S...
zhao, guizhang cheng, jiale leicheng, li zhang, hongli hongliang, li zhang, hepeng
Contamination from light nonaqueous phase fluids (LNAPLs) and their derivatives during mining, production, and transportation has become a concern. Scholars have extensively studied LNAPL contamination, but the role of water content variation on its migration process in the unsaturated zone has not been sufficiently researched. The specific issue a...
kuramochi, yusuke kamiya, masaya ishida, hitoshi
To achieve artificial photosynthesis, it is crucial to develop a catalytic system for CO2 reduction using water as the electron source. However, photochemical CO2 reduction by homogeneous molecular catalysts has predominantly been conducted in organic solvents. This study investigates the impact of water content on catalytic activity in photochemic...
marino, alessia leonardi, marco zambonelli, alessandra iotti, mirco galante, angelo
Truffles of the Tuber genus (Pezizales, Ascomycetes) are among the most valuable and expensive foods, but their shelf life is limited to 7–10 days when stored at 4 °C. Alternative preservation methods have been proposed to extend their shelf life, though they may alter certain quality parameters. Recently, a hypogeal display case equipped with an u...