First numerical analysis of runaway electron generation in tungsten-rich plasmas towards ITER

Autor: Walkowiak, J., Hoppe, M., Ekmark, I., Jardin, A., Bielecki, J., Król, K., Savoye-Peysson, Y., Mazon, D., Dworak, D., Scholz, M.

Publikováno v: Nucl. Fusion 64 036024 (2024)

The disruption and runaway electron analysis model code was extended to include tungsten impurities in disruption simulations with the aim of studying the runaway electron (RE) generation. This study investigates RE current sensitivity on the followi

Externí odkaz: http://arxiv.org/abs/2404.14992

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Author Correction: By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition.

Autor: Kruk M; Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776, Warsaw, Poland. marcin_kruk@sggw.edu.pl., Ponder A; Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776, Warsaw, Poland., Horoszewicz J; Faculty of Human Nutrition, Warsaw, University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776, Warsaw, Poland., Popławski D; Faculty of Human Nutrition, Warsaw, University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776, Warsaw, Poland., Król K; Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776, Warsaw, Poland., Leszczyńska J; Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Łódz University of Technology, Stefanowskiego St. 4/10, 90-924, Lodz, Poland., Jaworska D; Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776, Warsaw, Poland., Trząskowska M; Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776, Warsaw, Poland. monika_trzaskowska@sggw.edu.pl.

Publikováno v: Scientific reports [Sci Rep] 2024 Nov 08; Vol. 14 (1), pp. 27217. Date of Electronic Publication: 2024 Nov 08.

By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition.

Autor: Kruk M; Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776, Warsaw, Poland. marcin_kruk@sggw.edu.pl., Ponder A; Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776, Warsaw, Poland., Horoszewicz J; Faculty of Human Nutrition, Warsaw, University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776, Warsaw, Poland., Popławski D; Faculty of Human Nutrition, Warsaw, University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776, Warsaw, Poland., Król K; Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776, Warsaw, Poland., Leszczyńska J; Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Łódz University of Technology, Stefanowskiego St. 4/10, 90-924, Lodz, Poland., Jaworska D; Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776, Warsaw, Poland., Trząskowska M; Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159c, 02-776, Warsaw, Poland. monika_trzaskowska@sggw.edu.pl.

Publikováno v: Scientific reports [Sci Rep] 2024 Aug 13; Vol. 14 (1), pp. 18835. Date of Electronic Publication: 2024 Aug 13.