Plant Growth–promoting Rhizobacteria Have Varied Effects on Quality and Yield of Drought-stressed Creeping Bentgrass (Agrostis stolonifera) by Paige E. Boyle, David Held, Kelly Kopp, Xin Dai

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Performance Research of Materials and Engineering Application of Overburden Strata Separation-Zone Grouting Technology by Wanpeng Huang, Huanyu Li, Gang Sun, Donghai Jiang, Yanfa Gao

“…After engineering verification, the technology has an ash injection ratio of 24.2%, a grouting ratio of 100.3%, and a reduction in the ground subsidence ratio of 51.5%, effectively reducing mining damage to the ground surface and ensuring the safe operation of ground surface railways. …”
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Characteristics of Analog Jerky from Moringa Leaves (Moringa Oleifera L.) with the Addition of White Oyster Mushroom (Pleurotus Ostreatus) Powder by Rici Elvinas, Kesuma Sayuti, Fauzan Azima

“…The observation showed that the addition of white oyster mushroom powder had a significant effect on water content, ash content, fat content, protein content, crude fiber content, yield, and organoleptic on color, aroma, and taste, but it has no significant effect on the hardness and organoleptic texture. …”
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Effect of variations in drying temperature of papaya seeds (Carica papaya L.) on the physiochemical characteristics of jelly candy by Rizki Aldhianto Utomo, Safinta Nurindra Rahmadhia

“…The physicochemical analysis included measurements of water content, ash content, pH, antioxidants, flavonoids, and texture, while organoleptic evaluations assessed sensory properties. …”
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Delayed Harvest Reduces Postharvest Quality and Storability of Southern Highbush cv. Meadowlark and Rabbiteye Blueberry cv. Brightwell by Amit Godara, Zilfina Rubio Ames, Angelos Deltsidis

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Effect Of Tamarillo (Solanum Betaceum Cav.) Addition On Physical And Chemical Characteristics Of Yoghurt Produced by Novelina Novelina

“…The results showed that the addition of tamarillo juice to yoghurt had a significant effect on viscosity, color, fat content, ash content, total solids, total lactic acid, and Organoleptic test (color, aroma, taste and consistency), but had no significant effect on protein content, pH value and total lactic acid bacteria. …”
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Effect Of Tamarillo (Solanum Betaceum Cav.) Addition On Physical And Chemical Characteristics Of Yoghurt Produced by Novelina Novelina

“…The results showed that the addition of tamarillo juice to yoghurt had a significant effect on viscosity, color, fat content, ash content, total solids, total lactic acid, and Organoleptic test (color, aroma, taste and consistency), but had no significant effect on protein content, pH value and total lactic acid bacteria. …”
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Analisis pengaruh penambahan tepung okra dan tepung porang terhadap komposisi proksimat dan organoleptik foodbars by Erwin Nofiyanto, Aldila Sagitaning Putri

“…The variables observed were water content, ash, crude fiber, fat, protein, carbohydrates, and preference test. …”
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Comparison of the Energy Properties of Sunflower Stalk Fibers for Solid Biofuel Production by Diana Kindzera, Viktoria Kochubei

“…The results of the experimental determination of ash content showed 8.8 wt.% for SSR, 7.6 wt.% for SSI, 16.1 wt.% for SSР, and 10.2 wt.% for SSG samples. …”
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Identification and Characterization of Black Carbon Aerosol Sources in the East Baltic Region by Steigvilė Byčenkienė, Vidmantas Ulevicius, Vadimas Dudoitis, Julija Pauraitė

“…The largest ash plume (in terms of aerosol optical thickness) over Lithuania was observed at May 24/25, 2011. …”
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Effect of Traditional Process Methods on the Physicochemical and Functional Properties of a Traditional Food Salt (Nikkih) Obtained from Waste Biomass Peels of Musa paradisiaca and... by Pride Ndasi Ngwasiri, Vivian Akah Adanmengwi, Wilson Agwanande Ambindei, Noumo Thierry Ngangmou, Dobgima John Fonmboh, Ngwa Martine Ngwabie, Martin Benoit Ngassoum, Ejoh Richard Aba

“…The ash obtained was dissolved in varied volumes of water, filtered to obtain the nikkih. …”
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Computable error bounds for collocation methods by A. H. Ahmed

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Nutritional and Nonnutritional Content of Underexploited Edible Seaweeds by Rabia Alghazeer, Hesham El Fatah, Salah Azwai, Sana Elghmasi, Maammar Sidati, Ali El Fituri, Ezdehar Althaluti, Ftaim Gammoudi, Ervia Yudiati, Nadia Talouz, Ghalia Shamlan, Ammar AL-Farga, Wafa S. Alansari, Areej A. Eskandrani

“…Ash content ranged from 3.15–25.23% for green seaweeds, 5–29.78% for brown algae, and 7–31.15% for red algae. …”
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Characteristics of Analog Jerky from Moringa Leaves (Moringa Oleifera L.) with the Addition of White Oyster Mushroom (Pleurotus Ostreatus) Powder by Rici Elvinas, Kesuma Sayuti, Fauzan Azima

“…The observation showed that the addition of white oyster mushroom powder had a significant effect on water content, ash content, fat content, protein content, crude fiber content, yield, and organoleptic on color, aroma, and taste, but it has no significant effect on the hardness and organoleptic texture. …”
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Effect of residual carbon on crystallization and solidification behavior of coal gasification coarse slag by Ze Meng, Rongsheng Xu, Qian Feng, Xiongchao Lin, Mei Li

“…The results obtained from ash fusion temperature (AFT) tests indicate that the coarse slag exhibits a relatively higher flow temperature compared to the decarburized coarse slag. …”
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Contribution of Surface Treatment on Physical and Mechanical Properties of Recycled Concrete Aggregates by Brian Jacks Odero, Raphael N. Mutuku, Timothy Nyomboi, Zachary A. Gariy

“…Furthermore, the replacement of 5% rice husk ash (in 20% concentration) provided the optimal proportion of treatment for RCA, resulting in a reduction of ACV by 31.4%, AIV by 30.0%, and water absorption by 12.7% compared to the untreated RCA. …”
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Characteristics of Crispy Brownies from Diversified Arrowroot Starch and Black Soldier Fly Larvae (BSFL) Flour and its Potential as a Snack Food for Stunting by I Gusti Agung Bulan Mutiara Dewi, I Gede Arie Mahendra Putra

“…The parameters observed were sensory characteristics and the best treatment followed by testing protein content, moisture content, ash content, fat content, carbohydrate content and energy. …”
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Chemical Composition of Urtica simensis Grown in Different Regions of Ethiopia by Koju Bedekach Bayba, Amare Aregahegn Dubale, Bewketu Mehari, Minaleshewa Atlabachew

“…The proximate analysis results revealed the presence of ash in the range 17.2–24.3%, crude fat 3.19–3.50%, crude protein 3.42–6.38%, crude fiber 9.37–14.0%, and carbohydrate 56.7–63.7%. …”
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Combining Hyperspectral Imaging and a Transparent Hydroponics Bed to Analyze Growth and Age Distribution Dynamics of Entire Root Systems in Leafy Vegetables under In Situ Productio... by Ziyi Jin, Daisuke Yasutake, Yuki Sago, Tadashige Iwao, Gaku Yokoyama, Tomoyoshi Hirota

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A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn by Daimon Syukri, Diana Sylvi, Siska Fitri Ramadani

“…Chemical analysis was carried out namely water content analysis, ash content, fat content, protein content, carbohydrate content, crude fiber content, total carotene and antioxidant activity of tempeh. …”
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