يعرض 1 - 6 نتائج من 6 نتيجة بحث عن '(("5 a decrease") OR ((("50 nn decrease") OR ((("_ fe decrease") OR ("_ systematic decrease"))))))*', وقت الاستعلام: 0.13s تنقيح النتائج
  1. 1

    The Structure of the Free Volume in Poly(styrene-co-acrylonitrile) from Positron Lifetime and Pressure Volume Temperature (PVT) Experiments حسب Dlubek, Gunter

    منشور في 2004
    "…The mean hole volume, vh, varies in PS between 105 Å3 (27 °C) and 220 Å3 (190 °C), and shows a systematic decrease with increasing AN content, at Tg from 121 Å3 for PS to 102 (±2) Å3 for SAN50. …"
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  2. 2

    Food shopping, preparation and consumption practices in times of COVID-19: case of Lebanon حسب Ben Hassen, Tarek

    منشور في 2022
    "…Indeed, the study outcomes suggested (1) a move toward healthier diets; (2) a rise in the consumption of domestic products due to food safety concerns; (3) a change in the grocery shopping behaviors (with a rise in online shopping); (4) a surge of food stockpiling; and (5) a decrease in household food wastage. Surprisingly, COVID-19 seems to generate several positive changes toward more sustainable and healthier consumption patterns in Lebanon. …"
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  3. 3

    Global, regional, and national burden of upper respiratory infections and otitis media, 1990–2021: a systematic analysis from the Global Burden of Disease Study 2021 حسب Sirota, Sarah Brooke

    منشور في 2024
    "…The mortality rate of URIs in 2021 was 0·2 per 100 000 (0·1 to 0·5), a decrease of 64·2% (–84·6 to –43·4) from 1990, when the mortality rate was 0·7 per 100 000 (0·2 to 1·1). …"
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    article
  4. 4

    Food purchase and eating behavior during the COVID-19 pandemic: A cross-sectional survey of Russian adults حسب Ben Hassen, Tarek

    منشور في 2021
    "…Indeed, the survey results suggested (i) a change in the modality of acquiring food, consumers reduced the number of shopping trips and buying more on each trip to minimize store visits; (ii) a surge of stockpiling of non-perishable food items; (iii) a shift toward healthier diets; (iv) an increase in culinary capabilities; (v) a decrease of food waste. The results are expected to inform current emergency plans as well as long-term food-related strategies in Russia.…"
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  5. 5

    Influence of the heteroatom on the optoelectronic properties and transistor performance of soluble thiophene-, selenophene- and tellurophene-vinylene copolymers حسب Al-Hashimi, Mohammed

    منشور في 2016
    "…The optical band gap of the polymers is shown to systematically decrease as the size of the heteroatom is increased, mainly as a result of a stabilization of the LUMO energy, resulting in a small band gap of 1.4 eV for P3TeV. …"
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  6. 6

    Channel Network Control on Seasonal Lake Area Dynamics in Arctic Deltas حسب Tejedor, Alejandro

    منشور في 2020
    "…We find that monthly shrinkage rates have a pronounced structured variability around the channel network with the shrinkage rate systematically decreasing farther away from the channels. This pattern of shrinkage is predominantly attributed to a deeper active layer enhancing near-surface connectivity and storage and greater vegetation density closer to the channels leading to increased evapotranspiration rates. …"
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