Renewable Energy, Coal as a Baseload Power Source, and Greenhouse Gas Emissions: Evidence from U.S. State-Level Data حسب Squalli, Jay

"…It is estimated that a 10% increase in the share of renewable energy could decrease CH4 emissions by about 0.26%. …"
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Malva sylvestris water extract حسب Daher, CF

"…After one month of extract intake via drinking water (100, 400 and 800mg/kg body weight) the 400 and 800mg/kg body weight doses resulted in significant increase in serum triglyceride, while other lipid and glycemic parameters and liver enzyme activities (AST, ALT, LDH, ALP) were unaffected. About 10% increase in stool water content was observed at highest dose used. …"
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Joint analysis of diet quality, inflammatory potential of diet and ultra-processed food exposure in relation to chronic respiratory diseases and lung cancer mortality حسب Tefera Chane, Mekonnen

"…ResultsDuring 1,459,299 person-years of follow-up, there were 30,623 all-cause deaths, including 5218 from CRDs, 1613 from COPD, and 2127 from lung cancer. A 10 % increase in UPF intake (% grams/day) showed a non-linear association with higher CRD and COPD mortality but not lung cancer. …"
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Polyurethane/Silane-Functionalized ZrO₂ Nanocomposite Powder Coatings: Thermal Degradation Kinetics حسب Farimah Tikhani (18768025)

"….% ZrO₂ led to about 16% and 10% increase in <i>E</i>_<em>a</em> and <i>LnA</i> of blank PU, respectively, which was indicative of higher thermal resistance of nanocomposite powder coatings against thermal degradation. …"

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

"…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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Food purchase and eating behavior during the COVID-19 pandemic: A cross-sectional survey of Russian adults حسب Tarek Ben Hassen (15742605)

"…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.…"