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This research project benefitted from Ministry of Education (Singapore) Tier 1 Grant R-313-000-131-115 (to A. Delios), National Science Foundation of China Grants 72002158 (to H.T.) and 71810107002 (to H.T.), grants from the Knut and Alice Wallenberg Foundation (to A. Dreber) and the Marianne and Marcus Wallenberg Foundation (through a Wallenberg Scholar grant; to A. Dreber), Austrian Science Fund (FWF) Grant SFB F63 (to A. Dreber), grants from the Jan Wallander and Tom Hedelius Foundation (Svenska Handelsbankens Forskningsstiftelser; to A. Dreber), and an Research & Development (R&D) research grant from Institut Européen d'Administration des Affaires (INSEAD) (to E.L.U.). Dmitrii Dubrov, of the G.T.F.C., was supported by the National Research University Higher School of Economics (HSE University) Basic Research Program. This initiative examined systematically the extent to which a large set of archival research findings generalizes across contexts. We repeated the key analyses for 29 original strategic management effects in the same context (direct reproduction) as well as in 52 novel time periods and geographies; 45% of the reproductions returned results matching the original reports together with 55% of tests in different spans of years and 40% of tests in novel geographies. Some original findings were associated with multiple new tests. Reproducibility was the best predictor of generalizability—for the findings that proved directly reproducible, 84% emerged in other available time periods and 57% emerged in other geographies. Overall, only limited empirical evidence emerged for context sensitivity. In a forecasting survey, independent scientists were able to anticipate which effects would find support in tests in new samples. Publisher PDF

The goal of this paper is to focus on the Global Leadership Challenge in the 21st Century with an integrated and strategic perspective in science, engineering and technology (SET). “In any crisis, leaders have two equally important responsibilities: solve the immediate problem and keep it from happening again. The COVID-19 pandemic is a case in point. We need to save lives now while also improving the way we respond to outbreaks in general. The first point is more pressing, but the second has crucial long-term consequences,” according to Bill Gates. What is happening is a vivid example of a global “tipping event”, in which multiple social systems flip simultaneously to a distinctly new state. A global arbitrary multiscale systems science (GAMSS) perspective might create the required knowledge and paradigm shift in thinking.

Atom Probe Tomography (APT) analysis is being actively used to provide near-atomic-scale information on the composition of complex materials in three-dimensions. In recent years, there has been a surge of interest in the technique to investigate the distribution of hydrogen in metals. However, the presence of hydrogen in the analysis of almost all specimens from nearly all material systems has caused numerous debates as to its origins and impact on the quantitativeness of the measurement. It is often perceived that most H arises from residual gas ionization, therefore affecting primarily materials with a relatively low evaporation field. In this work, we perform systematic investigations to identify the origin of H residuals in APT experiments by combining density-functional theory (DFT) calculations and APT measurements on an alkali and a noble metal, namely Na and Pt, respectively. We report that no H residual is found in Na metal samples, but in Pt, which has a higher evaporation field, a relatively high signal of H is detected. These results contradict the hypothesis of the H signal being due to direct ionization of residual H$_2$ without much interaction with the specimen's surface. Based on DFT, we demonstrate that alkali metals are thermodynamically less likely to be subject to H contamination under APT-operating conditions compared to transition or noble metals. These insights indicate that the detected H-signal is not only from ionization of residual gaseous H$_2$ alone, but is strongly influenced by material-specific physical properties. The origin of H residuals is elucidated by considering different conditions encountered during APT experiments, specifically, specimen-preparation, transportation, and APT-operating conditions by taking thermodynamic and kinetic aspects into account., 33 pages, 5 main figures, 5 Supporting Information figures

Physical review letters : PRL 126(13), 136803 (2021). doi:10.1103/PhysRevLett.126.136803, Published by APS, College Park, Md.

Калинина Ирина Валерьевна, кандидат технических наук, доцент кафедры пищевых и биотехнологий, Южно-Уральский государственный университет (г. Челябинск), kalininaiv@susu.ru Фаткуллин Ринат Ильгидарович, кандидат технических наук, доцент кафедры пищевых и биотехнологий, Южно-Уральский государственный университет (г. Челябинск), fatkullinri@susu.ru Иванова Диана, доктор биологических наук, профессор отдела биохимии, молекулярной медицины и нутригеномики лаборатории нутригеномики, функциональных продуктов питания и нутрицевтиков, Медицинский университет Варны (г. Варна, Болгария), divanova@mu- varna.bg Киселова-Канева Йоана, кандидат биологических наук (PhD), доцент, начальник отдела биохимии, молекулярной медицины и нутригеномики Лаборатории нутригеномики, функциональных продуктов питания и нутрицевтиков, Медицинский университет Варны (г. Варна, Болгария), yoana.kiselova@mu-varna.bg Тодорова Миглена, кандидат биологических наук (PhD), доцент отдела биохимии, молекулярной медицины и нутригеномики Лаборатории нутригеномики, функциональных продуктов питания и нутрицевтиков, Медицинский университет Варны (г. Варна, Болгария), miglena.todorova@mu-varna.bg. Irina Yu. Kalinina, Candidate of Sciences (Engineering), Associate Professor of the Department of Food Technology and Biotechnology, South Ural State University, Chelyabinsk, kalininaiv@susu.ru. Rinat I. Fatkullin, Candidate of Sciences (Engineering), Associate Professor of the Department of Food Technology and Biotechnology, South Ural State University, Chelyabinsk, fatkullinri@susu.ru Diana Ivanova, Doctor of Sciences (Biology), Professor of the Department of Biochemistry, Molecular Medicine and Nutrigenomics, Laboratory of Nutrigenomics, Functional Foods and Nutraceuticals, Medical University - Varna (Varna, Bulgaria), divanova@mu-varna.bg Yoana Kiselova-Kaneva, Candidate of Sciences (Biology), Associate Professor, Head of the Department of Biochemistry, Molecular Medicine and Nutrigenomics, Laboratory of Nutrigenomics, Functional Foods and Nutraceuticals, Medical University - Varna (Varna, Bulgaria), yoana.kiselova@mu-varna.bg Miglena Todorova, Candidate of Sciences (Biology), Associate Professor of the Department of Biochemistry, Molecular Medicine and Nutrigenomics, Laboratory of Nutrigenomics, Functional Foods and Nutraceuticals, Medical University - Varna (Varna, Bulgaria), miglena.todorova@mu- varna.bg Целью настоящего исследования стало изучение влияния пищевых ингредиентов антиоксидантной направленности на реологические характеристики теста из пшеничной и пшенично- ржаной муки. При разработке обогащенных хлебобулочных изделий, в том числе антиоксидантной направленности, важно учитывать, что введение добавок в рецептуру хлебобулочных изделий должно не только повышать их пищевую ценность, но и обеспечивать необходимые потребительские свойства. В качестве антиоксидантных пищевых ингредиентов использовались ранее разработанные нами дигидрокверцетин микронизированный и дигидрокверцетин, инкапсулированный в р-циклодекстрин. Пищевые ингредиенты (лиофильно- высушенные) вносились в сухом виде путем смешивания с мукой. Количество пищевого ингредиента определялось рассчитанными ранее рецептурами. Реологические свойства теста оценивались в сопоставлении к контрольным образцам (без добавок) с использованием прибора «Структурометр СТ-2», используемый вид наконечника - цилиндр. Представлены кривые релаксации механических напряжений и данные по общей, пластичной и упругой деформации. Результаты исследований показали, что значительного влияния введение в состав теста пищевых ингредиентов на основе дигидрокверцетина не оказывает. Сдвиг значений общей деформации по отношению к контролю не превышает 10 %. Наиболее выражено влияние пищевых ингредиентов в составе пшенично-ржаного теста. Вместе с тем, итоговый показатель реологических свойств теста Ah при внесении пищевых ингредиентов ДГК меняется для пшеничного теста не более чем на 3 %, для пшенично-ржаного не более чем на 4,3 %. Таким образом, полученные результаты показали, что использование пищевых ингредиентов на основе дигидрокверцетина не приводит к ухудшению реологических свойств теста. The purpose of the research consists in the study of the effect of antioxidant food ingredients on the rheological characteristics of dough made from wheat and wheat-rye flour. While developing the enriched bakery products, including antioxidant, it is important to consider that the introduction of additives in the recipe of bakery products should not only increase their nutritional value but also provide the necessary consumer properties. Dihydroquercetin micronized and dihydroquercetin encapsulated in p-cyclodextrin, previously developed by us, were used as antioxidant food ingredients. Food ingredients (freeze-dehydrated) were added dry by mixing with flour. The amount of food ingredient was determined by the previously calculated formula. The rheological properties of the dough were evaluated in comparison to the control samples (without additives) by Strukturometr ST-2 device; the type of the tip used is a cylinder. There are presented curves of mechanical stress relaxation and data on total, plastic, and elastic deformation. The results of the research show that the introduction of food ingredients based on dihydroquercetin does not significantly affect the composition of the dough. The shift of the total deformation values in relation to the control does not exceed 10%. The influence of food ingredients is most prominent in the composition of wheat-rye dough. At the same time, when introducing dihydroquercetin food ingredients, the final indicator of the rheological properties of dough Ah changes for the wheat dough to no more than 3%, and for the wheat-rye dough to no more than 4.3%. Thus, the results obtained show that the use of food ingredients based on dihydroquercetin does not lead to deterioration of the rheological properties of the dough. Статья выполнена при поддержке Правительства РФ (Постановление № 211 от 16.03.2013 г.), соглашение № 02.A03.21.0011, при финансовой поддержке государственного задания № 40.8095.2017/БЧ (2017123-ГЗ) и гранта РФФИ 18-53-45015.

The Bulletin of the Polish Academy of Sciences: Technical Sciences is published bimonthly by the Division IV Engineering Sciences of the Polish Academy of Sciences, since the beginning of the existence of the PAS in 1952. The journal is peer‐reviewed and is published both in printed and electronic form. It is established for the publication of original high quality papers from multidisciplinary Engineering sciences with the following topics preferred: Artificial and Computational Intelligence, Biomedical Engineering and Biotechnology, Civil Engineering, Control, Informatics and Robotics, Electronics, Telecommunication and Optoelectronics, Mechanical and Aeronautical Engineering, Thermodynamics, Material Science and Nanotechnology, Power Systems and Power Electronics. Journal Metrics: JCR Impact Factor 2018: 1.361, 5 Year Impact Factor: 1.323, SCImago Journal Rank (SJR) 2017: 0.319, Source Normalized Impact per Paper (SNIP) 2017: 1.005, CiteScore 2017: 1.27, The Polish Ministry of Science and Higher Education 2017: 25 points. Abbreviations/Acronym: Journal citation: Bull. Pol. Ac.: Tech., ISO: Bull. Pol. Acad. Sci.-Tech. Sci., JCR Abbrev: B POL ACAD SCI-TECH Acronym in the Editorial System: BPASTS., In this study, we propose a novel keyed hash algorithm based on a Boolean function and chaotic attractor. The hash algorithm called BentSign is based on two Signature attractors and XOR function and a bent Boolean function. The provided theoretical and experimental results confirm that the novel scheme can generate output hashes with a good level of security, collision resistance, and protection against most common attacks.