Results 21 to 30 of about 5,957 (229)
Bond strength of adhesives to dentin contaminated with smoker\u27s saliva. [PDF]
, 2010 The purpose of this study was to determine the effects of contamination with smoker\u27s and non-smoker\u27s saliva on the bond strength of resin composite to superficial dentin using different adhesive systems.
Dusevish, Vladimir +6 more
core +2 more sources
The Novelties Producing by Ozonolysis of Petroleum High-Molecular Components
Eurasian Chemico-Technological Journal, 2005 Specific properties of ozonolysis products of high-molecular heteroatomic compounds (resins and asphaltenes) from crude petroleums and natural bitumens are described.
A. K. Golovko +2 more
doaj +1 more source
Food Chemistry AdvancesSensory parameters of food and beverages secured much importance with mounting changes in diet preferences. The taste and flavour of these food groups are largely affected by astringency which in turn influence the sensory experience. Derived from Latin,
M Anjaly Shanker +9 more
doaj +1 more source
Biotechnology and Applied Biochemistry, EarlyView.ABSTRACT This study examined the effect of biological fluids (saliva, blood plasma, and urine) on the antioxidant capacity of an aqueous extract derived from Arbutus unedo leaves. The extract displayed a concentration‐dependent reducing activity in the ferric reducing power assay (IC50 = 292 ± 7.54 µg/mL) and phosphomolybdenum assays (IC50 = 461.67 ± 4.
Idir Moualek +6 more
wiley +1 more source
The complex binder based on Portland cement andash-and-slag wastes from thermal power stations [PDF]
, 2019 Increase in the balance of boiler and furnace fuel of the energy sector of the Republic of Belarus the proportion of own energy resources (milling peat and wood chips) places priority on resolving the issues of utilization of ash-and-slag wastes and ...
Vysotskaya, Maryia
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Astringency: A More Stringent Definition [PDF]
Chemical Senses, 2014 Despite being an everyday sensory experience, the nature of astringency perception is not clear. In this issue of Chemical Senses, Schöbel et al. demonstrate that astringency is a trigeminal sensation in human, and astringents trigger a G protein-coupled pathway in trigeminal ganglion cells in the mouse.
Yue, Jiang +2 more
openaire +2 more sources
Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review
ChemFoodChem, EarlyView.This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley +1 more source
Optimal model‐based design of experiments for parameter precision: Supercritical extraction case
The Canadian Journal of Chemical Engineering, EarlyView.Abstract This study investigates the process of chamomile oil extraction from flowers. A parameter‐distributed model consisting of a set of partial differential equations is used to describe the governing mass transfer phenomena in a cylindrical packed bed with solid chamomile particles under supercritical conditions using carbon dioxide as a solvent ...
Oliwer Sliczniuk, Pekka Oinas
wiley +1 more source
Un formulari portàtil de l'any 1826 [PDF]
, 2017 En aquesta comunicació es dóna a conèixer un formulari que pel seu tamany 10x15 cm, suposa per l'època una novetat pel seu títol "Formulario Portátil". El seu autor M. A.
Carmona i Cornet, Anna M. +1 more
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Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source