Results 111 to 120 of about 15,592 (277)
Merging materials processing tricks inspired by mussel and mistletoe fiber fabrication, solutions of cationic mussel byssus proteins were mixed with modified anionic nanocrystalline cellulose, producing distinctive core‐shell condensates. Simple processing of condensate suspensions using freeze‐drying produced hierarchically structured porous protein ...
Hamideh R. Alanagh +9 more
wiley +1 more source
Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana)
Horseradish (Armoracia rusticana) is consumed and valued for the characteristic spicy aroma of its roots in many countries all over the world. In our present study we compare six different horseradish varieties that were grown under comparable conditions,
Eva-Maria Kroener, Andrea Buettner
doaj +1 more source
The study reports a DNA/RNA heteroduplex hydrogel (SeroPTEN‐CG) that undergoes DNase‐mediated hydrogel‐to‐nanogel transition for spinal cord injury therapy by targeting the serotonergic system, combining 5‐hydroxytryptamine (5‐HT)‐mediated excitability restoration to reactivate dormant interneurons with phosphatase and tensin homolog (PTEN)‐targeted ...
Chunlin Li +19 more
wiley +1 more source
Conductive silk‐polypyrrole scaffolds couple redox stability with cell‐affinitive peptides present innately in an endogenous silk fibroin, enabling optimized electrical stimulation to drive neurite outgrowth. Findings establish electrochemical‐biological link for biomaterial design rules for smart nerve guidance conduits that can provide low voltage ...
Rajiv Borah +5 more
wiley +1 more source
Mastic gum, a plant-based resin from mastic trees, has become very popular in recent years and has been used in various food products due to its strong and positive aroma properties.
Ozlem Kilic-Buyukkurt +3 more
doaj +1 more source
Effects of Cooking Methods on Fatty Acid Composition and Volatile Substances in Oven-Roasted Lamb Chops [PDF]
Roasted lamb chops were prepared by superheated steam roasting (SSR) and direct roasting (DR). To explore the formation mechanism of flavor substances, descriptive sensory analysis (DSA), an electronic nose (E-nose) system, head-space solid phase ...
LI Kaixuan, WANG Xuan, LIU Yang, WANG Peng, WANG Jinhua, TIAN Honglei, XIE Jianchun
doaj +1 more source
This critical review presents a comprehensive roadmap for the precision 3D printing of cellulose. Quantitative correlations link ink formulation and rheological properties to print fidelity and final material performance. This framework guides the development of advanced functional materials, from biomedical scaffolds to electromagnetic shielding ...
Majed Amini +3 more
wiley +1 more source
Degradable Donor‐Acceptor Polymeric Mixed Ionic‐Electronic Conductors for Transient Electronics
Here, we report degradable donor–acceptor (D–A) polymeric mixed ionic‐electronic conductors for transient electronics. We take a systematic side chain engineering approach to elucidate how molecular‐level modifications of donor–acceptor (D–A) polymer structures can satisfy demands that are often conflicting: degradability, charge carrier transport, and
Angela Lin +7 more
wiley +1 more source
Aroma is a key criterion in evaluating aromatic coconut water. A comparison regarding key aroma compounds and sensory correlations was made between Thailand Aromatic Green Dwarf (THD) and Cocos nucifera L. cv. Wenye No.
Zizheng Li +7 more
doaj +1 more source
The impact of fruit texture and human saliva on the release of aroma compounds using fresh and dried mango samples [PDF]
Flavour is one of the main factors affecting consumer's food preference. Our aromatic perception is greatly influenced by the release of aroma compounds during consumption itself influenced by the food matrix[1], the human oral physiology and oral ...
Bonneau, Adeline +5 more
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