Results 71 to 80 of about 13,130 (238)
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 +8 more
doaj +1 more source
Supercooling as a Viable Non-Freezing Cell Preservation Method of Rat Hepatocytes [PDF]
, 2013 Supercooling preservation holds the potential to drastically extend the preservation time of organs, tissues and engineered tissue products, and fragile cell types that do not lend themselves well to cryopreservation or vitrification.
Berendsen, Tim A. +11 more
core +3 more sources
Advanced Science, EarlyView.ABSTRACT All‐solid‐state batteries (ASSBs) have attracted considerable attention as next‐generation energy storage systems owing to their high energy density and safety. However, their performance is critically limited by insufficient solid–solid interfacial contact and severe chemomechanical degradation, particularly for micro‐sized silicon (µSi ...
Chanho Lee +12 more
wiley +1 more source
MicroorganismsMicroalgal 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 +3 more
doaj +1 more source
Scientific Opinion on the re-evaluation of montan acid esters (E 912) as a food additive [PDF]
, 2013 Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re-evaluating the safety of montan acid esters (E 912) when used as a food additive ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
core +1 more source
Advanced Science, EarlyView.Segmental‐level molecular engineering of a supramolecular polyurethane elastomer integrates strain‐adaptive chains, soft elastic segments, and dynamic hydrogen bonding motifs. This design reconciles skin‐like softness with muscle‐level strength, offering a sustainable and high‐performance material platform for next‐generation artificial skin and soft ...
Haoming Zou +5 more
wiley +1 more source
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 +4 more
doaj +1 more source
Formation of Methyl Pyrazine during Cocoa Bean Fermentation [PDF]
, 1994 A study on the effect of four fermentation techniques currently practised in Malaysia on the types and amount of pyrazines produced and the growth of Bacillus sp. in cocoa beans was carried out.
Harun, Siti Mordingah +2 more
core
Kinetics of Microbial Production of 2, 3-Butanediol from Cheese Whey Using Klebsiella pneumonia [PDF]
International Journal of Bioscience, Biochemistry and Bioinformatics, 2011 Abstract—In the light of limitation arising from the expensive nature of the production of 2,3-Butanediol (2,3-BD) from competitive petrochemical products and treatment of cheese whey based on biochemical oxygen demand (BOD) posed to the environment. The effect of aerated condition, pH, initial concentration of the cheese whey was studied with an aim
openaire +1 more source
Advanced Science, EarlyView.A steric‐hindrance molecular engineering strategy uses dimethyl maleate (DMM) to convert poly(1,4‐butanediol) bis(4‐aminobenzoate) (PBDAB) into a precursor with reduced reactivity via Michael addition, thereby retarding the curing process to form a transparent, ultraflexible, and self‐healable secondary‑amine polyurea (PuSA) with a crosslinked network.
Sinan Zheng +10 more
wiley +1 more source