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| 1 | Triboelectric Nanogenerator Enabled Smart Shoes for Wearable Electricity Generation显示文摘The parallel evolution of wearable electronics,artificial intelligence,and fifth-generation wireless technology has created a technological paradigm with the potential to change our lives profoundly.Despite this,addressing limitations linked to continuous,sustainable,and pervasive powering of wearable electronics remains a bottleneck to overcome in order to maximize the exponential benefit that these technologies can bring once synergized.A recent groundbreaking discovery has demonstrated that by using the coupling effect of contact electrification and electrostatic induction,triboelectric nanogenerators(TENGs)can efficiently convert irregular and low-frequency passive biomechanical energy from body movements into electrical energy,providing an infinite and sustainable power source for wearable electronics.A number of human motions have been exploited to properly and efficiently harness this energy potential,including human ambulation.Shoes are an indispensable component of daily wearing and can be leveraged as an excellent platform to exploit such kinetic energy.In this article,the latest representative achievements of TENG-based smart electricity-generating shoes are comprehensively reviewed.We summarize ways in which not only can biomechanical energy be scavenged via ambulatory motion,but also biomonitoring of health parameters via tracking of rhythm and strength of pace can be implemented to aid in theranostic fields.This work provides a systematical review of the rational structural design,practical applications,scenario analysis,and performance evaluation of TENG-based smart shoes for wearable electricity generation.In addition,the perspective for future development of smart electricity-generation shoes as a sustainable and pervasive energy solution towards the upcoming era of the Internet of Things is discussed. | Yongjiu Zou Alberto Libanori Jing Xu Ardo Nashalian Jun Chen | 2020 | Research2020，，1： | 6 |
| 2 | Thermal bridging of graphene nanosheets via covalent molecular junctions: A non-equilibrium Green's functions-density functional tightbinding study显示文摘Despite the uniquely high thermal conductivity of graphene is well known,the exploitation of graphene into thermally conductive nanomaterials and devices is limited by the inefficiency of thermal contacts between the individual nanosheets.A fascinating yet experimentally challenging route to enhance thermal conductance at contacts between graphene nanosheets is through molecular junctions,allowing covalently connecting nanosheets,otherwise interacting only via weak Van der Waals forces.Beside the bare existence of covalent connections,the choice of molecular structures to be used as thermal junctions should be guided by their vibrational properties,in terms of phonon transfer through the molecular junction.In this paper,density functional tight-binding combined with Green's functions formalism was applied for the calculation of thermal conductance and phonon spectra of several different aliphatic and aromatic molecular junctions between graphene nanosheets.Effects of molecular junction length,conformation,and aromaticity were studied in detail and correlated with phonon tunnelling spectra.The theoretical insight provided by this work can guide future experimental studies to select suitable molecular junctions,in order to enhance the thermal transport by suppressing the interfacial thermal resistances.This is attractive for various systems,including graphene nanopapers and graphene polymer nanocomposites,as well as related devices.In a broader view,the possibility to design molecular junctions to control phonon transport currently appears as an efficient way to produce phononic devices and controlling heat management in nanostructures. | Diego Martinez Gutierrez Alessa ndro Di Pierro Alessa ndro Pecchia Leon ardo Medra no San donas Rafael Gutierrez Mar Bernal Bohayra Mortazavi Gianaurelio Cuniberti Guido Saracco Alberto Fina | 2019 | Nano Research2019，12，4： | 2 |
| 3 | 查看详情显示文摘 | ARDOS MEYERG | | 0，，： | 1 |
| 4 | Advances in the study of proteolysis during cheese ripening显示文摘 | Sousa M J Ardo Y McSweeney P L H | 2001 | International Dairy Journal2001，，11： | 1 |
| 5 | Advances in the study of proteolysis during cheese ripening显示文摘 | Sousa M J Ardo Y McSweeney P L H | 2001 | International Dairy Journal2001，11，4： | 1 |
| 6 | Flavour formation by amino acid catabolism显示文摘 | Ylva Ardo | 2006 | Biotechnology advance2006，24，： | 1 |
| 7 | Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese 显示文摘 | Andersen L T Ardo Y Bredie W L P | 2010 | International Dairy Journal2010，20，8： | 1 |
| 8 | Flavour formation by amino acid catabolism 显示文摘 | ARDO Y | 2006 | Biotech-nology Advances2006，24，2： | 1 |
| 9 | Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese显示文摘 | Antonsson M Ardo Y Nilsson B F | 2002 | J Dairy Res2002，69，3： | 1 |
| 10 | Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk 显示文摘 | Karlsson A O tpsen R Ardo Y | 2007 | International Dairy Journal2007，17，6： | 1 |
| 11 | Umbilical cord blood cells directly suppress ischemic oligodendrocyte cell death显示文摘 | HALL A A GUYER A G LEON ARDO C C | 2009 | J Neuro sci Res2009，87，2： | 1 |
| 12 | Advances in the study ofproteolysis during cheese ripening显示文摘 | SOUSA M J ARDO Y MCSWEENEY P L H | 2001 | International Dairy Journal2001，11，： | 1 |
| 13 | Iodide chemistry in dye-sensitized solar cells:Making and breaking I-I bonds for solar energy conversion显示文摘 | John G Rowley Byron H Famum Shane Ardo | 2010 | The Journal of Physical Chemistry Letters2010，1，： | 1 |
| 14 | Advanced in the study of proteolysis during cheese ripening显示文摘 | Sousa M J Ardo Y McSweeney P L H | 2001 | International Dairy Journal2001，11，47： | 1 |
| 15 | Advances in the study of proteolysis during cheese ripening 显示文摘 | Sousa M J Ardo Y McSweeney P L H | 2001 | International Dairy Journal2001，11，6： | 1 |
| 16 | Flavour formation by amino acid catabolism 显示文摘 | Ardo Y | 2006 | Biotechnology Advances2006，24，： | 1 |
| 17 | Advances in the study of proteolysis during cheese ripening显示文摘 | SOUSA M J ARDO Y MCSWEENEY P L H | 2001 | International Dairy Journal2001，11，4： | 1 |
| 18 | Advances in the study of proteolysis during cheese ripening显示文摘 | Sousa M J Ardo Y Mc sweeney P L H | 2001 | International Dairy Journal2001，，11： | 1 |
| 19 | Screening and selectionof Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese显示文摘 | ANTONSSON M ARDO Y NILSSON B F | 2002 | J Dairy Res2002，69，3： | 1 |
| 20 | Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system显示文摘 | Antonsson M Molin G Ardo Y | 2003 | Int J Food Microbiol2003，85，12： | 1 |
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