Results 101 to 110 of about 106,218 (300)
Effect of Baking Temperature on the Phenolic Content and Antioxidant Activity of Black Corn (Zea mays L.) Bread. [PDF]
Foods, 2021 Blanch GP, Ruiz Del Castillo ML.
europepmc +1 more source
Advanced Healthcare Materials, EarlyView.Deployable medical devices typically need external stimuli to trigger deployment. However, external stimuli are difficult to supply within tissues. Here, we describe a strategy to deploy small‐scale structures into soft tissues after insertion without the need for any stimulus. We demonstrate deployment within a tissue phantom.
Yeh‐Chia Tseng +13 more
wiley +1 more source
HeliyonInjera baking poses a significant energy demand and strain on the national grid, requiring temperatures of 180–220 °C with traditional clay Mitads. This study aimed to design a solar thermal system to replace electrical baking energy at the Mekelle ...
Habtamu Terefe Retta +3 more
doaj +1 more source
Effect of heating rate on the quality of Longjing tea during baking and aroma -improving process
浙江大学学报. 农业与生命科学版, 2013 In the tea refining process, baking and aroma-improving technology is widely used in many kinds of dry tea to improve and stabilize the tea quality. Through baking process, not only the moisture of tea could be effectively reduced but also the harmful ...
ZHU Zuochun +3 more
doaj +1 more source
Advanced Healthcare Materials, EarlyView.ABSTRACT Magnetogenetic deep brain stimulation (MG‐DBS) represents a wireless neuromodulation that has demonstrated long‐lasting behavioral benefits in Parkinson's disease models. However, the circuit‐level mechanisms underlying these therapeutic effects have remained uncharacterized due to limitations of conventional neural interfaces.
Jakyoung Lee +10 more
wiley +1 more source
Flavour and vinylogous compounds generated by Maillard-type reactions
Czech Journal of Food Sciences, 2004 The sources of reducing sugars and free asparagine of two different cracker products were identified, and acrylamide formation during baking was measured.
I. Blank +3 more
doaj +1 more source
CORE: Cholesterol Altered Lipid Nanoparticles for Splenic Expression of mRNA Payloads
Advanced Healthcare Materials, EarlyView.In this paper researchers introduce CORE LNPs, a new class of lipid nanoparticles engineered to redirect mRNA expression away from the liver and into the spleen, a key immune organ. By combining chemical design with computational tools, they created cholesterol analogs that enable precise spleen‐targeted expression, providing greater applications for ...
Eshan A. Narasipura +4 more
wiley +1 more source
FoodsThis study investigated the impact of baking conditions on mycotoxin content in Greek pita bread, a single-layered flatbread baked at high temperatures for short time intervals. Dough samples were artificially contaminated with a multi-mycotoxin mixture,
Kali Kotsiou +2 more
doaj +1 more source
Ways to reduce the acrylamide formation in cracker products
Czech Journal of Food Sciences, 2004 The sources of reducing sugars and free asparagine of two different cracker products were identified, and acrylamide formation during baking was measured.
M. Vass +4 more
doaj +1 more source