Results 91 to 100 of about 19,810 (208)
Fruity natural flavors are widely used in food, cosmetics, and tobacco products, and their flavor profiles directly affect the sensory quality of the final products.
Ruiyang Chen +8 more
doaj +1 more source
This study presents a magneto‐mechanical strategy that incorporates FP@MSCs into an aligned PCL/GelMA nerve guidance conduit. Magnetic stimulation increases membrane tension in FP@MSCs, triggering cytoskeletal remodeling, Schwann cell‐like differentiation, and TIMP1 secretion. TIMP1 activates ITGB1/CD63–FAK signaling in NE‐4C cells, increasing membrane
Xinyu Zhu +14 more
wiley +1 more source
Volatile Profiling and Aroma Characterization of Commercial Mulberry Leaf Teas
Mulberry leaf tea (MLT) has gained increasing attention as a functional beverage; however, its aroma quality evaluation remains limited due to insufficient characterization of volatile profiles and aroma-active compounds.
Jie Zhou +4 more
doaj +1 more source
Protein‐Nanoarchitectures for Low‐Field Intracellular Electro‐Immunomodulation
DHQ‐SDH‐mediated binding of AuNPs drives the formation of interconnected, chain‐like nanoarchitectures with enhanced electrical conductivity. These conductive assemblies undergo macrophage uptake and enable low‐field electrical stimulation, promoting M1‐to‐M2 phenotypic switching with decreased iNOS and increased CD206 expression. Such protein‐mediated
Viktoriya Pakharenko +7 more
wiley +1 more source
Borophene is introduced as a programmable 2D bio‐interface that organizes DNA through dual boron–sulfur and nucleobase interactions. This molecular architecture enables efficient long‐range nanosurface energy transfer, establishing new design principles for functional nano–bio interfaces and amplification‐free optical biosensing.
Teresa Aditya +11 more
wiley +1 more source
Red goji berries, reputed worldwide as “superfruit”, are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods.
Yan Zheng +6 more
doaj +1 more source
Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis. [PDF]
Pu D +7 more
europepmc +1 more source
Nitride MXenes remain constrained by a persistent gap between computational prediction and experimental realization. This Review identifies the thermodynamic, kinetic, and chemical barriers limiting their synthesis, critically evaluates emerging fabrication routes, and proposes a multidimensional computational‐experimental framework to accelerate the ...
Naresh Varnakavi, Masoud Soroush
wiley +1 more source
Controlled carbonization of an Al‐MOF partially decomposes its linkers, exposing coordinatively unsaturated Al centers within an oxide/carbon composite. The resulting Lewis acid sites, rather than surface area, govern organochlorine capture: the composite removes chemically diverse organochlorines from waste plastic pyrolysis oil, outperforms a ...
Seong Cheon Kim +6 more
wiley +1 more source
Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches. [PDF]
Yan X +7 more
europepmc +1 more source

