Results 61 to 70 of about 18,323,192 (199)

From hydrogels to eutectogels: Emerging platforms for stretchable electronics

FlexMat, EarlyView.
The transition of wearable electronics toward long‐term reliability requires materials that resist dehydration without sacrificing tissue‐like softness and ionic conductivity. Eutectogels fulfill these demands by immobilizing deep eutectic solvents within tailored polymer networks.
Chang Zhou, Jiancheng Dong, Jiayu Hou, Shiyin Lin, Xingyu Liu, Hao Qiu, Mengting Zheng, Yuduo Zhang, Haijun Zhu, Kangjia Geng, Yidong Peng, Haoran Liu, Xu Zhang, Yunpeng Huang, Tianxi Liu   +14 more
wiley   +1 more source

Novel Co-Cultivation Bioprocess with Immobilized Paenibacillus polymyxa and Scenedesmus obliquus for Lipid and Butanediol Production

Microorganisms
Microalgal biotechnology is gaining attention due to its potential to produce pigments, lipids, biofuels, and value-added products. However, challenges persist in terms of the economic viability of microalgal lipid production in photobioreactors due to ...
Jnanada Shrikant Joshi, Laura Fladung, Olaf Kruse, Anant Patel   +3 more
doaj   +1 more source

Novel (2 R ,3 R )-2,3-Butanediol Dehydrogenase from Potential Industrial Strain Paenibacillus polymyxa ATCC 12321

, 2011
A (2 R ,3 R )-2,3-butanediol dehydrogenase (BDH99::67) from Paenibacillus polymyxa ATCC 12321 was functionally characterized.
Lifu Song, Rajesh Reddy Bommareddy, Jibin Sun, An-Ping Zeng, Bo Yu   +4 more
core   +1 more source

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

Foods, 2020
The sensory characteristics and volatile compounds that affect consumers’ acceptance of rice liquors were investigated. A total of 80 consumers evaluated 12 yakju samples and descriptive analysis by 11 trained panelists was conducted.
JeongAe Heo, Han Sub Kwak, Miran Kim, Jae-Ho Kim, Hyung Hee Baek, Hyukjin Shin, Young-seung Lee, Sanghyeok Lee, Sang Sook Kim   +8 more
doaj   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source

Biotechnological Production of Poly(3-Hydroxybutyrate-co-4-Hydroxybutyrate-co-3-Hydroxyvalerate) Terpolymer by Cupriavidus sp. DSM 19379

Bioengineering, 2019
The terpolymer of 3-hydroxybutyrate (3HB), 3-hydroxyvalerate (3HV), and 4-hydroxybutyrate (4HB) was produced employing Cupriavidus sp. DSM 19379. Growth in the presence of γ-butyrolactone, ε-caprolactone, 1,4-butanediol, and 1,6-hexanediol ...
Dan Kucera, Ivana Novackova, Iva Pernicova, Petr Sedlacek, Stanislav Obruca   +4 more
doaj   +1 more source

Central effects of 1,4-butanediol are mediated by GABAB receptors via its conversion into gamma-hydroxybutyric acid

, 2002
The aliphatic alcohol 1,4-butanediol in converted into gamma-hydroxybutyric acid (GHB) via two enzymatic steps: first, it is oxidised by alcohol dehydrogenase in gamma-hydroxybutyraldehyde; second, the latter is transformed, likely by aldehyde ...
CIGNARELLA G., SERRA S., MOCCI I., GESSA G.L., COLOMBO G., CASTELLI, MARIA PAOLA, REALI R., CARAI M. A. M.   +7 more
core   +1 more source

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source

Polycarbonate Vitrimers and Dynamic Co‐Networks From Epoxide/Carbon Dioxide Copolymerization

Macromolecular Rapid Communications, EarlyView.
This work demonstrates how CO2‐derived poly(propylene carbonate) and poly(cyclohexene carbonate) backbones influence vitrimer thermo‐mechanical behavior. By tuning backbone composition, epoxide crosslinker chemistry and blend ratios, the crosslinked materials span a wide property window, from highly extensible to stiff, glassy networks, establishing an
Satej S. Joshi, Sophia Aracri, Mark D. Foster, James M. Eagan   +3 more
wiley   +1 more source