Nutritional contents and antimicrobial activity of the culinary-medicinal mushroom Leccinum scabrum by M.L. Gargano, G. Balenzano, G. Venturella, M.M. Cavalluzzi, N.P. Rotondo, G. Lentini, F. Cirlincione, G. Mirabile, E. Zapora, M. Wołkowycki, L. Pecoraro, V. Ferraro

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2-, 3-, 4-Bromo Azaflavanonların Amino Kalkonlardan Katı Faz Ortamında Mikrodalga Destekli Sentezi, Antimikrobiyal ve Antioksidan Aktivitelerinin Tayini by Nurettin Yaylı, İsmail Demir, Seda Fandaklı, Tayyibe Beyza Yücel

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Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine by Wei GAO, Huaining YIN, Aiyuan WANG, Baokun DING, Yunhao ZHANG, Ling XIONG, Xinyue FENG, Maobin CHEN, Yu ZHANG

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COMPARATIVE ANALYSIS OF THE OWN EXPERIMENTAL TECHNIQUES OF PRODUCING THE FOAMED GLASS-CERAMIC by LUCIAN PĂUNESCU, MARIUS FLORIN DRĂGOESCU, SORIN MIRCEA AXINTE

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Physicochemical and antioxidant properties of Citrus macroptera peel pectin extracted by different methods and its impact on nutritional quality of strawberry jam during long-term... by Robin Sarkar, Mukta Roy, Mahabub Alam, Animesh Sarkar, Abdullah A. Alarfaj, Sulaiman Ali Alharbi, Mohammad Javed Ansari

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Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.)... by Merve Dilara Gerek, Filiz Yangılar

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CR-DEQ-SAR: A Deep Equilibrium Sparse SAR Imaging Method for Compound Regularization by Guoru Zhou, Yixin Zuo, Zhe Zhang, Bingchen Zhang, Yirong Wu

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Improving Photocatalytic Efficiency with Titanium Dioxide Quantum Dots by Nam Duy Dao, Tho Thi Lam, Anh Dieu Van, Ha Thi Thu Vu, Hai Huynh Trung

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Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil by Huzar Elżbieta, Dzięcioł Małgorzata, Wodnicka Alicja, Örün Harun, İçöz Arda, Çiçek Erkan

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A Large-Scale Snow Depth Retrieval Method for Alaska Based on Point-Surface Fusion and Random Forest Model by Ningjun Wang, Tiantian Liu

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MFBTFF-Net: A Novel Multi-Frequency Brightness Temperature Feature Fusion Network for Global Lunar Surface Oxides Abundance Estimation With Chang'e-2 Lunar Microwave Sounder Data by Yu Li, Zifeng Yuan, Sarah Mazhar, Zhiguo Meng, Yuanzhi Zhang, Jinsong Ping, Ferdinando Nunziata

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The influence of different drying techniques on polyphenols profile (LC–MS-PDA-Q/TOF) of peach fruit and their pro-health properties by in vitro by Paulina Nowicka, Krzysztof Lech, Aneta Wojdyło

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Comparative study on the drying mechanisms and characteristic changes of fabrics according to heat transfer principles by Jiyul Lee, Jaeyong Cho, Suhyun Lee

Subjects: “…Microwave-convection drying…”
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UNCONVENTIONAL TECHNIQUE USED TO MANUFACTURE POROUS HIGH-STRENGTH GLASS FOAM by LUCIAN PAUNESCU, SORIN MIRCEA AXINTE, MARIUS FLORIN DRAGOESCU, BOGDAN VALENTIN PAUNESCU, FELICIA COSMULESCU

Subjects: “…high-strength glass foam, glass waste, kaolin clay, dolomite, microwave heating, low specific energy consumption…”
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Low dielectric loss in vanadium-based zircon ceramics via high-entropy strategy by Yuheng Zhang, Huaicheng Xiang, Xiaoyu Wu, Yang Zhou, Ying Tang, Liang Fang

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Impact of gate metals/high-K materials and lateral scaling on the performance of AlN/GaN/AlGaN-MOSHEMT on SiC wafer for future microwave power amplifiers in RADAR & communication systems by Gauri Deshpande, J. Ajayan, Sandip Bhattacharya, B. Mounika, Amit Krishna Dwivedi, D. Nirmal

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Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet ( Mullus barbatus ) by Francesca Biandolino, Ermelinda Prato, Asia Grattagliano, Isabella Parlapiano

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Chasing the Beginning of Reionization in the JWST Era by Christopher Cain, Garett Lopez, Anson D’Aloisio, Julian B. Muñoz, Rolf A. Jansen, Rogier A. Windhorst, Nakul Gangolli

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PHOTONICS TECHNOLOGY AS A WAY FOR UPGRADING KEY TECHNICAL FEATURES OF RADIO-SIGNAL DELAY DEVICES by T. N. Bakhvalova, M. E. Belkin, I. V. Gladyshev, S. A. Kudzh, A. S. Sigov

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Phenolic and amino acid profiles, and antioxidant properties of third generation snack foods adding Citrus mitis by-products and milk powder: impact of extrusion processing and microwave-heating “Impact of processing on obtaining healthy snacks” by Xóchitl Ariadna Ruiz-Armenta, Carlos Iván Delgado-Nieblas, José de Jesús Zazueta-Morales, Ernesto Aguilar-Palazuelos, Perla Rosa Fitch-Vargas, José Alberto Gallegos-Infante, José Ángel López-Valenzuela, María Fernanda Quintero-Soto

“…The amino acid profile was affected by processing, and Lysine showed the lowest stability. The microwave-expanded snack foods had acceptable sensory properties evaluated by consumers, and adding raw materials rich in phytochemical compounds and high-quality proteins enhanced their nutraceutical/nutritional properties.…”
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