Las transiciones hacia la sostenibilidad como procesos de final abierto: Dinamización Local Agroecológica con horticultores convencionales de l’Horta de València by Daniel López-García, Lluís Benlloch Calvo, Vanessa Calabuig Tormo, Piergiuseppe Carucci, Ignacio Diez Torrijos, Alba Herrero Garcés, Mireia López Nicolás, Josep Manuel Pérez Sánchez, Lola Vicente-Amazán

“…La discusión aporta reflexiones empíricas relevantes en aspectos hasta ahora poco desarrollados, como son la dialéctica entre las visiones deterministas y las de final abierto en torno a las trayectorias y contenidos específicos de cada proceso de transición; la naturaleza y rasgos del sujeto de la transición; o el papel del enfoque agroecológico en la conceptualización de las transiciones hacia la sostenibilidad de los sistemas alimentarios. …”
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Improving the Physical Properties of Nanofibers Prepared by Electrospinning from Polyvinyl Chloride and Polyacrylonitrile at Low Concentrations by Salih Abbas Habeeb, Baseem Ali Nadhim, Ban Jawad Kadhim, Mohammed Salam Ktab, Ali Jawad Kadhim, Farqad Saleem Murad

“…For the investigation of the homogeneity and compatibility of mixture polymer solutions, it is examined by rheological properties such as viscosity, shear stress, shear rate, and calculation of the flow behavior index, while the investigation of the stability and high density of nanofibers without beads used field-emission scanning electron microscopy (FE-SEM), Fourier transform near-infrared spectroscopy (FT-NIR), X-ray diffraction (XRD), and differential scanning calorimetry-thermogravimetric analysis (DSC-TGA). …”
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Digital Sovereignty in times of AI: between perils of hegemonic agendas and possibilities of alternative approaches by Alexandre Costa-Barbosa, Bianca Herlo, Gesche Joost

“…However, through document and discourse analysis, the article examines alternative approaches such as sustainable, grassroots, and feminist digital sovereignties and those led by communities or indigenous peoples. These visions challenge the mainstream by emphasizing autonomy, inclusion, and sustainability in managing critical AI resources, including computing, databases, data, and algorithm governance. …”
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The Swallowing Clinical Assessment Score in Parkinson’s Disease (SCAS-PD) Is a Valid and Low-Cost Tool for Evaluation of Dysphagia: A Gold-Standard Comparison Study by Larissa L. Branco, Sheila Trentin, Carla Helena Augustin Schwanke, Irenio Gomes, Fernanda Loureiro

“…This clinical assessment uses different volumes and viscosities to identify signs of swallowing impairments. …”
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Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour by Khuthadzo Ngoma, Mpho E. Mashau, Henry Silungwe

“…In terms of the functional properties of NSP flour, the treatments significantly (p<0.05) affected the water absorption capacity, viscosity, swelling power, solubility index, and thermal properties although the bulk density and least gelation concentration were not significantly (p>0.05) affected. …”
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Physical and Biological Characterizations of Injectable Thermosensitive Poly(N-Isopropylacrylamide)-Collagen I Hydrogels Intended for Meniscus Repair by Chunhai Ke, Xuanyuan Lu, Jiahua Ni, Ruicong Li, Qi Chen, Zhaoxiang Peng

“…Rheological characterizations showed that, under room temperature, the complex viscosity, the storage modulus, and the loss modulus, respectively, increased from 0.71±0.35 Pa•s to 110.95±23.22 Pa•s, from 3.28±2.02 Pa to 658.06±128.07 Pa, and from 3.30±1.01 Pa to 308.78±56.67 Pa, as the collagen I content in the hydrogel increased from 0% to 1%. …”
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‘An Important Exercise of Care and Attention’: How the International Geological Expedition Was Established in Mongolia by Narma A. Kamandzhaev

“…In our opinion, the contradictions were rooted in differing visions of the IGE’s goals adopted by Mongolia and European socialist countries. …”
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Emergence of a novel porcine pestivirus with potential for cross-species transmission in China, 2023 by Li-shuang Deng, Tong Xu, Zhi-wen Xu, Ling Zhu

“…Morphologically, PAAPeV virions are spherical particles with a diameter of approximately 80 nm. …”
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Chaetoceros muelleri sulfated polysaccharides: chain conformation, physical characteristics, and morphology by Valeria Miranda-Arizmendi, Jorge Marquez-Escalante, Agustin Rascon-Chu, Karla Martínez-Robinson, Francisco Brown-Bojorquez, Elizabeth Carvajal-Millan

“…The biopolymer registered weight-average molar mass, intrinsic viscosity ([η]), radius of gyration (RG), hydrodynamic radius (Rh), and sulfate degree of substitution of 1933 kDa, 577 mL/g, 62 nm, 44 nm, and 0.5 (sulfates per disaccharide repeat unit), respectively. …”
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Direct detection and identification of viruses in saliva using a SpecID ionization modified mass spectrometer. by Pierre Alusta, Angel Paredes, Marli Azevedo, Lisa Mullis, Dan Buzatu

“…This paper describes the use of a SpecID Mass Spectrometer that can detect the presence of viral particles in saliva at very low levels (<500 virions/0.5 ml). The main goal of this study was to demonstrate that our previously developed, portable, mass spectrometry based method, SpecID, could also be sued for detecting viruses in saliva, including but not limited to SARS-CoV-2; the SpecID method has the potential to provide a reliable solution that overcomes some of the challenges with molecular testing like PCR.…”
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Development of Fermentation-induced Soymilk Gel: Effects of Different Lactic Acid Bacteria on the Physicochemical Characteristics by Fatemeh Rahmani, Ali Moayedi, Marteza Khomeiri, Mahboobeh Kashiri

“…Texture analysis showed that fermentation of soymilk with W. confusa MDM8 resulted in soy gel with higher firmness and consistency, while the sample fermented with L. plantarum MCM4 had higher adhesiveness and viscosity index. Overall, it can be concluded that L. plantarum MCM4, W. confusa MDM8, and S. thermophilus can be introduced as starter cultures for the production of novel soymilk gels with reasonable properties.…”
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Alumina-enriched sunflower bio-oil in machining of Hastelloy C-276: a fuzzy Mamdani model-aided sustainable manufacturing paradigm by Binayak Sen, Abhijit Bhowmik, Gurbhej Singh, Vishwesh Mishra, Shantanu Debnath, Rustem Zairov, Muhammad Imam Ammarullah

“…Different volume fractions of Alumina nanoparticles (varying from 0 to 1 vol%) were mixed with sunflower bio-oil, and the physical properties, for instance, contact angle and dynamic viscosity, were analyzed to determine the optimal concentration of Alumina. …”
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Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.)... by Siti Faridah Mohd Amin, Roselina Karim, Yus Aniza Yusof, Kharidah Muhammad

“…The results showed that enzymatic liquefaction using 1% (v/w) of Viscozyme L for 3 h was the optimal procedure for the reduction of the viscosity of the puree. The liquefied puree was then microencapsulated through either spray- or freeze-drying with different wall materials, e.g., 10% of maltodextrin (MD) DE 10, resistant maltodextrin (RMD), N-octenyl succinate anhydride (OSA) starches from waxy maize, HI CAP 100 (HICAP), Capsul (CAP), and gum Arabic (GA). …”
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Cu(II) and Ni(II) Complexes with New Tridentate NNS Thiosemicarbazones: Synthesis, Characterisation, DNA Interaction, and Antibacterial Activity by Dorian Polo-Cerón

“…The interactions between these complexes and calf thymus DNA (CT-DNA) were studied by electronic absorption and viscosity measurements. The activities of these compounds against oxidative DNA cleavage were examined by agarose gel electrophoresis. …”
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Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast by Sri Widowati, Misgiyarta, Nurdi Setyawan, Heny Herawati, Widaningrum, Sintha Suhirman, Kartika Noerwijati, Rohmad Budiono, Santi Dwi Astuti, Rudy Tjahjohutomo, Astu Unadi, Uning Budiharti

“…The gelatinization profile of cassava flour was classified as type A paste with a high peak viscosity (7455.88–8826.63 cp) achieved in a short time (3.21–3.74 min), and a paste temperature of 68.98–72.39 °C. …”
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The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends by Durim Alija, Remigiusz Olędzki, Daniela Nikolovska Nedelkoska, Agata Wojciechowicz-Budzisz, Gafur Xhabiri, Ewa Pejcz, Eljesa Alija, Joanna Harasym

“…Pasting behaviour showed reduced peak viscosity (2444.0 mPa·s to 1859.5 mPa·s) but enhanced gel structure stability, evidenced by increased storage modulus (112.7 Pa to 1151.0 Pa) and reduced frequency dependence. …”
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Resilience in virtual education: Designing and validating a scale in higher education by Ghanizadeh Afsaneh, Yazdi Maryam Majidi

“…Education for Sustainable Development (ESD) equips learners in all settings with the knowledge, skills, attributes, and visions essential for coping with the diverse challenges they will encounter in their educational endeavors. …”
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Filosofía Política e Historia de las ideas en el pensamiento de Abelardo Villegas by Adriana Arpini

“…Para ello nos detenemos en los siguientes temas trabajados por Villegas: La filosofía de lo mexicano y de los mexicanos; la historia como aplicación y como libertad; la ampliación de la noción de libertad; el antagonismo dominante en el siglo XX; la crítica al liberalismo; la superación de visiones hipostasiadas de la historia; la soberanía popular; la relación entre libertad y democracia, y entre igualdad y democracia.…”
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« J’ai lu votre livre » by Marion Marx

“…In this text which, a priori, never reached its main recipient, Marina Tsvetaeva, at that time a solitary star exiled and marginalized in France, tries to establish if not a communication, at least a communion, fictitious but sensitive, with two lesbian writers, two “white visions”: one contemporary but inaccessible, and the other who became a mythical image or an ethereal reflection. …”
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Study for the Effect on Structure and Properties of Highland Barley Proteins During Stir-frying by HUANG Liang-liang, JIANG Kang-hui, LI Qi, YANG Jie, HU Yun, LI Liang

“…The trends of G' and G" values of the protein solution were consistent before and after frying; besides, with the increase in angular frequency, the tan δ value was gradually greater than 1, and the internal microstructure of the protein solution changes at high angular frequency, which may resulted in phase transition and exhibit good viscosity. In summary, frying can change the protein structure of highland barley, and partially alter the properties.…”
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