Electrical Fields in the Processing of Protein-Based Foods.

Electric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation).

Four direct measurements of the fine-structure constant 13 billion years ago.

Observations of the redshift = 7.085 quasar J1120+0641 are used to search for variations of the fine structure constant, α, over the redshift range 5.5 to 7.