Results 61 to 70 of about 25,693 (302)

Janus Photonic Graphics by Stratified Assembly of Two Distinct Colloids

open access: yesAdvanced Functional Materials, EarlyView.
Double‐sided Janus photonic micropatterns with vivid structural colors are fabricated through a single‐step bottom‐up strategy. Density‐driven stratification and depletion‐mediated crystallization of PMMA and PS binary colloids lead to exclusive lattices on opposite surfaces under centrifugal force.
Young Geon Kim   +4 more
wiley   +1 more source

The variability of yield and baking quality of wheat and suitability for export from Nordic–Baltic conditions

open access: yesActa Agriculturae Scandinavica. Section B, Soil and Plant Science, 2020
Nordic conditions necessitate varieties adapted to marginal environments (short vegetation period, winter damages etc.) to reduce environmental influence on yield and quality.
Reine Koppel   +5 more
doaj   +1 more source

Diverse Wheat-Alien Introgression Lines as a Basis for Durable Resistance and Quality Characteristics in Bread Wheat

open access: yesFrontiers in Plant Science, 2020
Wheat productivity has been significantly improved worldwide through the incorporation of novel genes from various gene pools, not least from wild relatives of wheat, into the commonly cultivated bread and durum wheat.
Eva Johansson   +5 more
doaj   +1 more source

Coagulative Granular Hydrogels with an Enzyme Catalyzed Fibrin Network for Endogenous Tissue Regeneration

open access: yesAdvanced Healthcare Materials, EarlyView.
Coagulative granular hydrogels are composed of packed thrombin‐functionalized microgels that catalyze the conversion of fibrinogen into a secondary fibrin network, filling the interstitial voids. This bio‐inspired approach stabilizes the biomaterial to match the robustness of bulk hydrogels without compromising injectability, mimicking the initial ...
Zhipeng Deng   +16 more
wiley   +1 more source

Improving Baking Quality Of Wheat Flour

open access: yes, 2018
The use of enzyme preparations in flour mill of Ukraine will make it possible to maximize the potential of raw materials, stabilize the quality of flour and satisfy the needs of the bakery and confectionery industry. Nutritional supplements and enhancers of different principles use the actions in the baking industry to improve the quality of bread. The
D. Zhygunov, V. Kovalova, V. Kovalova
openaire   +2 more sources

Rapid Fabrication of Self‐Propelled and Steerable Magnetic Microcatheters for Precision Medicine

open access: yesAdvanced Materials, EarlyView.
A rapid Joule heating fabrication method for the production of self‐propelling, adaptive microcatheters, with tunable stiffness and integrated microfluidic channels is presented. Demonstrated through three microrobotic designs, including a steerable guiding catheter, an untethered wave‐crawling TubeBot, and a distal‐end propelled microcatheter, it was ...
Zhi Chen   +5 more
wiley   +1 more source

Baking quality of oat cultivars

open access: yes, 2021
Perinteisesti kaura on ollut tärkeä rehuvilja, mutta viime vuosina kauran elintarvikekäyttö on lisääntynyt. Kauralajikkeiden leivontalaadun ja siihen vaikuttavien tekijöiden tunteminen on tärkeää, jotta raaka-aineeksi saadaan valittua mahdollisimman ...
Akkanen, Viivi
core  

Self‐Assembled Inorganic Nanomembrane Tubes: Rolled‐Up Piezoelectrics for Microacoustic Wave‐Based Actuators and Sensors

open access: yesAdvanced Materials, EarlyView.
This study demonstrates a self‐assembly process to generate free‐standing piezoelectric nanomembranes, forming ultracompact microtubular acoustic wave sensors and actuators. The miniaturized 3D piezoelectric platform reported in this work can be applied in telecommunication, energy harvesting, and acoustofluidics. Moreover, the 3D self‐assembly can add
Raphaël C. L‐M. Doineau   +9 more
wiley   +1 more source

Protein quality in wheat [PDF]

open access: yes, 2004
The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different end-uses.
Kuktaite, Ramune
core  

Comprehensive study on gluten composition and baking quality of winter wheat

open access: yes, 2022
Background and Objectives Protein and gluten content and composition are important for the baking quality of wheat flours. Our aim was to provide a comprehensive characterization of 82 wheat flours to analyze the influence of protein composition on
Schuster, Clemens   +2 more
core   +1 more source

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